21 Feb 2018

Inspiring the Extraordinary-Summarizing the Top Food Trend Predictions for 2018

    If you are like many of us within the food industry, you have probably turned to one or more of your favourite food prediction lists to help determine what the latest food trends will be for the coming year. Yet, this can still be a challenge especially since there are so many lists. Out of the 22+* food trend lists we reviewed for 2018, one thing we did notice is that many had their own, unique twist on the items listed. Despite this challenge, there were several key trends found to be common amongst the soothsayers of the industry.  Check out the summary below which includes practical tips on how to capitalize on each trend.

    • Plant-based proteins are projected to continue to dominate into 2018 as more consumers are predicted to choose a flexitarian and vegetarian lifestyle. Although, diets are considered passé today, there continues to be a concentrated effort by consumers to lead a healthier lifestyle. Even though engineered protein-based innovations continue to draw a lot of media coverage especially in the development of alternative meat products, there are ingredient solutions available today that can expand this type of excitement beyond just the meat and dairy categories. Wondering which big category will be the next to explode? We recommend taking a closer look at vegan options of classic desserts or creating “healthy-ish treats” as the one to consider. Not sure where to begin? One way of creating market-ready high protein vegan dessert solutions is to utilize the expert knowledge of the Dealers Ingredients R&D team to incorporate award-winning Profi, a complete high protein plant-based composite (HPPC) in value-added cakes, artisan breads, cookies and so much more. As Profi is 100% vegan, halal, kosher and non gmo and gluten free, it is ideal for creating not just vegan and vegetarian desserts but value-added (ie. protein) versions.
    • Ethnic flavours continue to expand. Several of the food trend lists we reviewed indicated at least one and sometimes several ethnic food trends mentioned. Some of the trends focused on a specific product category such as taco modifications while others focused on regional flavour trends within a specific area. The regional flavours that appear to be driving this demand are middle eastern flavours from Persian, Israeli, Moroccan, Syrian as it relates to cardamom, za’atar, shakshuka and halloumi; Asian island cuisine from Malaysia, Philippines such as sambal, kaffir lime, adobo; and East African fare such as berbere spice blend and Tanzanian BBQ. Consumers today are also demanding great tasting healthy options of these types of blends and flavours.  Butter Buds, with over 50 functional ingredients including ghee, yogurt and milk buds Asia and Peru options can help meet this demand. With new Butter Buds organic flavours and non-dairy cheddar option now available, food manufacturers today have more resources to help them create healthier traditional dish options.
    • Snacking is changing. Not only is it “expanding into a light meal but meals themselves are taking on a snack-like appearance”. The trend of sipping on soup instead of juice could be viewed as an example of this “snack-like appearance”. Some categories such as seafood are projected to become one of the new snacks for 2018. Despite these shifts, snacking occasions are currently twice as likely to be driven by desire for a reward or indulgence rather than meal-based occasions.  Accessing outside resources such as trusted supplier partner to gain unbiased marketing and sales perspective on how best to capitalize on category market shifts is key.

    *For a complete list of the 22+ food trend reports used to create this list, please click here.

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    21 Feb 2018

    Links to Various Top Food Trend Predictions for 2018

      Below, are the links to various resources used to create Dealers Ingredients “Inspiring the Extraordinary-Summarizing the Top Food Trend Predictions February 2018 article”

       

      Foodservice and Hospitality (Canada)

      http://www.foodserviceandhospitality.com/top-10-food-trends-for-2018/

      RC Show (Canada)

      http://www.foodserviceandhospitality.com/rc-show-highlights-2018-food-and-dining-trends/

      Loblaw (Canada)

      https://www.newswire.ca/news-releases/loblaw-2018-canadian-food-trends-encourage-nation-to-rediscover-and-rethink-659278083.html

      Global News (Canada)

      https://globalnews.ca/news/3918905/2018-trends-pinterest/

      Huffington Post (Canada)

      http://www.huffingtonpost.ca/2018/01/09/food-trends-2018_a_23327293/

      Chatelaine (Canada)

      http://www.chatelaine.com/food/trends/2018-food-trends/

      Innova:

      http://www.foodingredientsfirst.com/webinars/top-ten-trends-2018.html

      Whole Foods Market

      http://media.wholefoodsmarket.com/news/whole-foods-market-reveals-top-food-trends-for-2018

      Campbell’s Culinary and Baking Institute

      https://www.foodnavigator-usa.com/Article/2017/12/11/Campbell-s-six-food-trends-for-2018

      McCormick

      https://www.mccormick.com/flavor-forecast-2018

      IFT

      http://www.ift.org/Food-Technology/Newsletters/IFT-Weekly-Newsletter/2017/December/122717.aspx

      Mintel

      http://www.mintel.com/press-centre/food-and-drink/mintel-announces-five-global-food-and-drink-trends-for-2018

      Phil Lempert for Forbes

      https://www.forbes.com/sites/phillempert/2017/12/13/10-food-trends-that-will-shape-2018/#d51072741046

      Dataessentials

      http://smartbrief.com/original/2017/12/top-10-flavors-watch-2018?utm_source=brief

      Food & Drink Resources

      http://www.foodanddrinkresources.com/2018-food-drink-trends/

      Andrew Freeman & Company as per Nation’s Restaurant News

      http://www.nrn.com/beverage-trends/15-food-and-beverage-trends-expect-2018/gallery?slide=1

      Sterling Rice Group

      https://www.srg.com/attachments/Culinary_Trendjectories_2018.pdf

      Baum and Whiteman

      https://www.baumwhiteman.com/trend-reports

      National Restaurant Association

      http://www.restaurant.org/News-Research/Research/What-s-Hot

      Restaurant Business with Technomic

      http://www.restaurantbusinessonline.com/consumer-trends/7-trends-will-shape-restaurants-2018

      Supermarket News

      http://www.supermarketnews.com/product-categories/10-food-trends-2018/gallery?slide=1

      Unilever

      https://www.unileverfoodsolutions.com.my/en/chef-inspiration/latest-trends/2018-food-trend-predictions.html

      Packaged Facts

      https://www.packagedfacts.com/about/release.asp?id=4252

       

       

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      20 Dec 2017

      Exciting News at Dealers Ingredients!

        We are pleased to announce that Myriam Côté has re-joined the organization in the newly created role as Manager, National Accounts. In this role, Myriam will be providing additional sales leadership and strategic planning throughout North America to help Dealers Ingredients strengthen their brands and expand their focus on creating natural food ingredient solutions that positively impact healthy lifestyle choices.

        We are also pleased to announce that Chris Kovachis has joined the organization in the role of Controller. Chris’s extensive background and experience in accounting and finance for various manufacturing companies including a flavour ingredient company will be instrumental in supporting Dealers Ingredients Inc. and its affiliates with financial reporting, cost analysis and documentation.

        Congratulations Myriam and Chris!

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        20 Dec 2017

        Three Key Soup Trends to Watch for and How to Capitalize On Them

          With the cold winter temperatures upon us, hot, flavourful bowls of soups have always been a popular choice amongst consumers at this time of year. To better understand the soup category and the key opportunities for growth, here are our top three picks in terms of market trends to watch for and how to capitalize on them.

          Three key future trends

          1. Although, retail dollar sales in Canada for the soup category are down slightly at -1% (2016)1 due to three key consumer trends (aging population, growing interest in cooking at home and a shift towards healthier soup options)2, the good news is that on a global basis, the soup market is projected to grow. The CAGR for soup is projected to be at CAGR 3.7% globally during the period from 2016-20213. Increased consumer demand for convenience foods is the main reason/driver for the projected growth within the category. However, only through the introduction of new product launches (ie. healthier and memorable soup options) will ensure the future growth of the soup market.
          2. Wondering which healthier soup options will have the greatest future appeal? “Soups, stocks and broths will likely be more popular in the next couple of years. Given the interest in bone broth and healthy eating, there will be a growing interest in beef soup, according to Dave Meli, The Healthy Butcher, Toronto and Kitchener”.4
          3. Creating healthy yet craveable soups may be the key for driving future growth within the category. According to Technomics, “cravings beat out healthfulness as reasons consumers eat soup and salad; with more than half citing cravings and fewer saying health for their rationale (ie. 58% and 55% vs 29% and 48% (soup and salad % split compared between cravings vs health reasons respectively).5 Creating the perfect balance between craveable and yet healthy option was recently demonstrated by one chef. For example, with a heavier soup bowl variety such as potato, the cream/milk was replaced with a lighter and signature twist on flavour option such as a spicy salsa relish6

          How to capitalize on these three trends

          1. Have you ever considered launching a drinkable soup to satisfy the growing consumer demand for convenience foods? Fawen drinkable soups have been identified as one of 2017 biggest food trends on “We could make that” website. These soups, available in three non-meat varieties including Beet/Purple Cabbage with Cumin, Broccoli/Cauliflower with Turmeric and Sweet Potato/Red Lentil with Cinnamon also address the growing market segment of vegans/ vegetarians and flexitarian consumers7
          2. If a more traditional creamy tasting yet healthier soup option is required, this may be an ideal time to consider reducing a portion of the cream/dairy/butter/fat with the addition of one or more Butter Buds dairy flavour ingredients. Butter Buds natural flavours, available in Canada through Dealers Ingredients, may be the perfect solution for creating and/or reformulating a low fat soup recipe. With 50 varieties of dairy, butter and cream flavour ingredient options in Canada to choose from including non-dairy creamers, popular flavours such as bacon and cocoa, organic (now totalling six organic flavours including three new flavours as of Dec 2017), finding a solution could not be any easier.
          3. One of the biggest challenges with creating a healthier and yet still tasty soup is the high level of salt. One option available to reduce the salt without compromising on taste to consider is replacing a portion of the salt with Akzol Nobel OneGrain sodium reduction solution available through Dealers Ingredients.

           

          Interested in creating healthier soup options? Contact your Dealers Ingredients sales rep or info@dealersingredients or 905 458 7766 to get more information/copy of complete list of products, receive product development support and/or to ask for a sample of Canadian Butter Buds flavours, Akzol Nobel OneGrain salt replacement, Natralein pea or brown rice protein or Profi, high protein plant-based composite (HPPC).

          1Source: “Stock: options Canadians are choosing healthier soups made with wholesome, locally sourced ingredients” (Page 24 of Nov/Dec 2017 issue) Food in Canada. Retrieved from http://www.foodincanada.com/digital-edition/?documentID=171206213054-f6de3cea9aa44c3fb23f53c81ba57042

          2Source:  Retrieved from http://www.euromonitor.com/soup-in-canada/report

          3Source: Retrieved from https://www.businesswire.com/news/home/20170929005250/en/Global-Soup-Market—Growth-Trends-Forecasts

          4Source: Retrieved from http://www.cbc.ca/news/canada/kitchener-waterloo/andrew-coppolino-2017-food-trends-african-street-food-coffee-delivery-1.3935118

          5Source: Retrieved from https://www.technomic.com/soup-and-salad-will-face-heightened-competition-definition-health-evolves

          6Source: Retrieved from https://www.foodfanatics.com/food/take-on-soup\

          7Source: Retrieved from http://wecouldmakethat.com/soup/

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          20 Dec 2017

          Best tasting, complete protein vegan tomato soup recipe

            Did you know that tomato soup is one of the top three most popular soup flavours in Canada according Euromonitor International1? For consumers, soups have the ability to elicit an emotional response.  A steamy bowl of soup on a cold winter day warms both body and soul.  These memorable moments and feelings coupled with a healthy recipe have proven to be real winners for soup manufacturers.  Below is what we believe to be the best-tasting, complete protein (vegan) tomato soup recipe made with Profi the complete, high protein, plant-based composite (HPPC).

            Preparation Instructions:

            1. Measure all ingredients.
            2. In a bowl, stir together spices and gums. Then, mix in the water.
            3. In another bowl, blend tomato paste and spice mixture until smooth and homogeneous.
            4. In small bowl, mix oil with Profi Pro until the mixture is homogeneous. Mix into the tomato paste mixture.
            5. In a food processor, blend soup for 3 minutes.
            6. Fill canning jar with tomato soup concentrate and cook in a pressure cooker at 15 psi for 5 minutes.
            7. To serve, empty soup concentrate into pot. Stirring constantly, slowly add an equal quantity of water to the concentrate. Heat to 75 degrees C (hot but not boiling), while stirring often.

            Profi Pro Contributes:

            5.0 g of Complete Protein per 125 g serving (or 250 g serving as fully prepared)

            1Tomato is the third most popular soup after chicken noodle and cream of mushroom soup in Canada. Source:  “Stock: options Canadians are choosing healthier soups made with wholesome, locally sourced ingredients”(Page 24 of Nov/Dec 2017 issue) article from Food in Canada. Retrieved from http://www.foodincanada.com/digital-edition/?documentID=171206213054-f6de3cea9aa44c3fb23f53c81ba57042

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            01 Dec 2017

            Technical Sales Representative, Ontario

            The Technical Sales Representative, Ontario reports to the Vice President of Marketing & Sales and is responsible for developing new business, managing existing customers and acting as a liaison with suppliers. You will participate in the development of strategy for your territory and the company.

            Responsibilities

            1. Create yearly sales plans for Ontario. Execute the plan, while tracking and reporting on progress through quarterly business forecasts and regular customer updates.
            2. Facilitate the sale of all Dealers Ingredients products and responsible for achieving sales and margin targets.
            3. Analyze customer needs, competitor activities, and marketplace trends to maximize sales volume of current products and provide insights to identify new products that would complement the company’s existing product line.
            4. Identify, develop, prepare and present high impact sales presentations to current and potential clients.
            5. Provide technical assistance, operational support, and customer service to Dealers Ingredients customers.
            6. Manage and participate in all necessary trade shows.
            7. Develop and display category expertise in all existing and future Dealers Ingredients product categories.
            8. Regular on-site visit for key customers

            Qualifications

            • Experience in the sale of food ingredients through direct and in-direct channels
            • Exemplify Dealers core values (Integrity, Innovation, Service Excellence, Trust, Passion)
            • Applicable degree or advanced diploma in Food Science plus directly related experience in a related position
            • Strong communication skills written and verbal in English
            • Expertise in the use of Microsoft Office
            • High level of self-motivation, independence, with strong time management and planning skills

            Core Competencies

            • Results Oriented – You are driven and vigilant in driving growth and achieving results
            • Organizational Agility – You exercise sound judgment, possess a strategic mindset and work
            • Relationship Management – You can build effective interpersonal relationships through good listening skills, development of trust and rapport, acceptances of differences, and willingness / ability to work with peers, supervisors, and subordinates.
            • Innovation – You can generate innovative ideas, solutions and opportunities. Approaches problems with curiosity and open mindedness. Can come up with new ways of looking at problems processes and/or solutions. Demonstrates a willingness to experiment with new ideas, within acceptable boundaries.

            Please submit your resume to info@dealersingredients.com or in the online form listed on the careers section of the website. 

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            05 Oct 2017

            How to manufacture a healthier, better tasting burger, while saving money

              Product development often results in trade-offs.  One might have to focus on taste while enduring an increase in costs. Alternatively, improving the nutritionals might mean sacrificing on taste.  There are very few instances when adding a single ingredient will help create a healthier product, while lowering costs, and improving taste.  Natralein pea protein is one such ingredient for food manufacturers creating meat products.

              The first benefit of using Natralein pea protein in a meat product is cost reduction.  Compared to lean ground beef, Natralein is 4.3 times less expensive on a per gram basis.

              Size and cost are usually highly correlated.  However, Natralein, which is less expensive than ground beef, when added to a hamburger can provide more weight and in turn provide more value to both the consumer and the manufacturer.  Hamburgers containing 5% Natralein pea protein (NPP) were 1.18 times heavier because they retained more moisture after cooking than those with no NPP.

              Table showing weight no NPP vs NPP & steak spiceAlong with lower costs and higher weight, Natralein pea protein helps reduce the amount of saturated/trans fat and increase the amount of protein. Using Natralein pea protein along with store-bought steak spice (for added flavour), clearly illustrates an improved nutritional declaration for the hamburger:Nutritional Facts Tables ground meat burger vs natralein & steak spice burger

              Adding Natralein pea protein to a hamburger can provide better volume, improved nutritionals, and better taste all at a lower cost.  Dealers Ingredients has developed a ready-to-use hamburger recipe using Natralein pea protein and Butter Buds dried beer extract that can be downloaded here.

               

              Interested in learning how Natralein Pea Protein can help you create healthier meat based products and save money; how to incorporate Profi, award-winning complete plant-based protein or learning more about how Butter Buds can improve the flavour of your meat based product concepts? Please contact your Dealers Ingredients Sales Consultant and request a customized ingredient education presentation/product concept demo and samples or contact us at 905 458 7766 or info@dealersingredients.com

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              05 Oct 2017

              Winner of Canada’s top 10 best contributions to healthcare and pharma 2017

              Dealers Ingredients is very honoured and proud to be selected as one of Canada’s Top 10 Best Contributions to Healthcare and Pharma Awards 2017.

              “Over the years, we have had a lot of success providing healthy, plant-based protein options for the foodservice industry for healthcare, retirement homes and long-term care facilities and are proud of the work we have done.” said Chuck Harvey, President and CEO, Dealers Ingredients Inc. and its affiliates.

              With the proposed changes, the first in almost a decade, to Canada’s Food Guide, and an emphasis on plant-based proteins, it will become even more important for those serving the healthcare sector and food manufacturers to partner with food ingredient suppliers who have the knowledge, expertise and experience working with plant-based proteins.

              To learn more about the natural ingredients Dealers Ingredients have been supplying to leading food manufacturers across Canada since 1976 and to access the complete article posted in the ghp (global health and pharma) August 2017 magazine with a circulation of more than 260,000 worldwide, please click here. 

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              05 Oct 2017

              Create healthier products and save $$ with Butter Buds functional dairy ingredients

              Did you know that Butter Buds functional dairy ingredients are so versatile that not only can you create healthier products but you can also save money too?

              Helping to create healthier products

              Butter Buds provides a variety of functional benefits to help you create the healthier products that today’s consumers are demanding. Below, are just a few key points that make Butter Buds so effective:

              • Flavour enhancement:
                • Up to 80 times the concentration level for rich butter flavours
                • Up to 40 times the concentration level for Wisconsin cheese flavours
              • Improved mouthfeel while adding the perception of richness which is not possible with traditional flavours
              • Reduced saturated fat & cholesterol in product ingredient (label) table
              • Functional organic dairy ingredients made with certified-organic milk available
              • Non-dairy specialty products including non-dairy, bacon and dried beer extract flavours available
              • Powder format makes it easy to handle and store
              • Kosher and Halal certified

              What this means to you

              You can now offer the same great taste of buttery, dairy or cheese flavours within products that your customers want and expect when incorporating traditional butter, dairy or cheese flavours but with less calories, saturated fat and cholesterol.

               

              Helping to save money

              Did you know that Butter Buds can save you money as well?

              Butter Buds can provide cost effective solution due to the low usage rate of 1-3% per total batch weight on most products while still achieving the same buttery or dairy or cheese flavour as traditional butter, dairy or cheese.

              Example demonstrating “how much” money can be saved

              Let’s demonstrate “how much” money can be saved with a comparison between Butter Buds cheese buds parmesan vs real parmesan cheese

              Step 1: Cost of parmesan cheese

              Based on batch size of 100 kg (for simplicity)

              On average, parmesan uses 10% of batch weight

              Cost of parmesan cheese is $10.29 per kilo

              Parmesan cheese contributes to 1,000 kg batch:

              10 x $10.29/kilo=$129.90 (at 10% level)

              Step 2: Cost of Butter Buds cheese buds parmesan

              Based on batch size of 100 kg (for simplicity)

              On average, 1.0 kg Butter Buds cheese buds parmesan equivalent of 10 kg parmesan cheese

              Cost of Butter Buds cheese buds parmesan is $21.57 per kilo

              Butter Buds cheese buds parmesan contributes to 1,000 kg batch:

              1 x $21.57=$29.57 (at 10% level)

              Conclusion/Savings on 100 kg batch weight:

              Cost of Butter Buds cheese buds parmesan less parmesan cheese=savings on 100 kg by using Butter Buds cheese buds parmesan instead

              At 10% level:

              $29.57 – $129.90 = -$ 100.33 represents total savings

               

              Interested in learning how Butter Buds can help you create healthier products and save money? Please contact your Dealers Ingredients Sales Consultant and request a customized dairy flavour ingredient education presentation/demo/sample or contact us at 905 458 7766 or info@dealersingredients.com

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              05 Oct 2017

              Healthier, better tasting burger recipe with Natralein Pea Protein and Butter Buds

                Adding Natralein™ pea protein to a hamburger can provide better volume, improved nutritionals, and better taste all at a lower cost. Here is an example of a ready-to-use recipe using Natralein pea protein and Butter Buds dried beer extract.

                Preparation Instructions:Ingredient burger recipe table

                1. Add all dry ingredients to a stand mixer and blend on low speed about 1 minute until homogeneous.
                2. Add the dry ingredients to the ground beef, water and oil and blend until all of the dry ingredients are evenly incorporated.
                3. Form the mixture into 45 g balls. Press the balls to form 1/4 inch high round discs of about 2 inch diameter.
                4. Wrap the discs in individual parchment papers, put them into freezer bags and place them into the freezer for storage.
                5. To cook, remove the burgers from the freezer bag and remove the parchment papers and place a sheet of parchment paper on a paper tray.
                6. Bake from frozen at 400 F for 7 minutes. Flip and bake for another 7 minutes to reach an internal temperature of >160 F.

                Makes about 4 x 35 g mini burgers.

                Burger recipe nutritional ingredient table R1Natralein Pea Protein contributes:

                5.8 g of protein.

                 

                 

                 

                 

                 

                 

                 

                 

                 

                 

                Interested in learning how Natralein pea protein can help you create healthier meat based products and save money; how to incorporate Profi, award-winning complete plant-based protein or learning more about how Butter Buds can improve the flavour of your meat based product concepts? Please contact your Dealers Ingredients Sales Consultant and request a customized ingredient education presentation/product concept demo and samples or contact us at 905 458 7766 or info@dealersingredients.com.

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