Innovative 2020: The experience is paramount
Chicago Professionals in the food business have been lacking experience because there have been no trade exhibits or chances to try new goods. On August 27, the nonprofit Chicagoland Food and Beverage Network (CFBN) held a virtual trends and innovations event, when a sample box was delivered to its members.
The interactive event was intended to benefit members nationwide, even outside the United States, in addition to Chicago’s food industry professionals. According to Alan Reed, executive director of CFBN, attendees were able to delve into the ideas and trends influencing food today as well as where “taste” is headed in the future.
When chefs are restricted in how they may display their culinary skills through menu development, experience is another thing that customers are losing out on. The purpose of the event was to help commercial food makers explore nine foodservice trends, many of which have been placed on pause yet continue to pique consumer curiosity, in order to help them tap into that culinary expertise.
The head of customer solutions at Datassential in Chicago, Kelley Fechner, told the guests, “The tasting box is your experience.”
According to Ms. Fechner, dining out is about the experience as much as the cuisine. These days, operators have to make sure that takeaway and delivery experience is identical, or almost so.
Consumers are drawn to functional foods, or foods that have multiple uses. Mrs. Fechner stated. However, indulgence that is healthful is also top of mind, particularly in these uncertain times when comfort food is the go-to option for many.
Ms. Fechner remarked, “I want to be healthy, but I also want a treat.”
Farmhouse Culture’s Kraut KrispsThis desire is pushing the boundaries of plant-based and fermented food innovation, which is currently showing up in snacks and other sweet and savoury goods. The Chicago-based Farmhouse Culture Kraut Krisps that were in the sample box served as an example of this. Each five-ounce bag of chips contains three ounces of baked sauerkraut. Before it’s cooked down, sauerkraut is actually the most important component.
Sour dough bread is one type of fermented cuisine that a lot of home bakers have been experimenting with. Regarding drinks, Drinkable yoghurt and kombucha are available.
While cannabis may be found in many packaged foods, albeit illegally, sprouted grains are a trend in baked goods.
It is difficult to implement the zero waste trend in the commercial food processing industry, according to Rick Williams, business partner-operations at JPG Resources, a brand development consultancy located in Battle Creek, Michigan. Given that they are preparing food for quick consumption, chefs are more suited to handle this.
Vegetable peelings are among the ingredients with a limited shelf life. They can be used by the chef, but not by the industrial food manufacturer.
JPG Resources’ business partner for product development, Amy Usiak, advised “letting your suppliers do the work.” For a different purpose, they can dry the peelings and grind them into a powder.
Another trend in foodservice that is expected to gain momentum in commercial food manufacture is African cuisine. Blends of spices like peri peri and berbere go well with the high-end frozen foods that are being introduced to the market, such as family-size entrees and bowl meals.
According to Mr. Williams, because the chef at a restaurant is skilled in his craft, patrons enjoy trying out these new flavours. A certain amount of ambiguity exists when a customer follows a recipe at home to ensure that it looks and tastes correct. Manufacturers of frozen food are able to provide authenticity. They are able to introduce the foodservice craze to store shelves.
According to Ms. Usiak, the objective is for you to “make it that moment” when you’re at the restaurant.
Naturally, there are difficulties with this, Mr. Williams stated. Issues with the supply chain could exist particularly of components like spices that are imported.
According to Ms. Fechner, some consumers are still uneasy about eating out, and there are particular delicacies they are pining for. The majority of individuals find it difficult or undesirable to prepare sushi, Chinese food, and lobster at home due to a lack of knowledge or real supplies.
Restaurants who provide these dishes could be at a competitive edge. Retailers now have the chance to investigate more genuine options for packaged prepared foods and the deli counter.
In order to keep customers interested and coming back, several restaurants have started introducing new items for delivery, takeaway, or on-site dining. Retail foodservice is beginning to follow suit.
“Comfort food is starting to grow old on us,” Ms. stated Fechner. “Chefs are experimenting with new comfort food flavours.”
According to John Draz, executive research chef at Ed Miniat LLC in South Holland, Illinois, the idea of comfort food is changing. Foods that provide safety, like non-perishable and sterile retorted soup, are what consumers seek out. Additionally, he thinks there is a market for creative meal kits at retail.
JPG Resources’ managing director, Jeff Grogg, stated that there is a significant chance to assist people in eating healthier.
What they really want is prepared vegetables, not necessarily additional bars or drinks.
Center-of-plate dinners are currently the focus of foodservice innovation, according to Ms. Fechner. Customers in the COVID-19 world are especially in need of assistance here after a demanding day of working from home and watching kids maintain their e-learning focus.
According to Ms. Usiak, all that modern customers want is to “deliver a great-taste experience to the family at dinner.”