From the monthly archives:

December 2010

Journey is Over, Now On To Next Challenge

by Janet on December 31, 2010

On New Year’s eve,  how could I not be thinking about resolutions.  I’m sure you are as well.  My goal for 2011 is to be a runner.  Well, maybe I am a runner.  As John Bingham says:

“If you run, you are a runner. It doesn’t matter how fast or how far. It doesn’t matter if today is your first day or if you’ve been running for twenty years. There is no test to pass, no license to earn, no membership card to get. You just run.”

Somehow I became a runner this year, and my first race ever was a marathon.  I wrote about my experience training for the Chicago Marathon It’s All About the Journey.

This was a big accomplishment for me.  I was never a runner and never imagined that a marathon was in my future.  But I did it.   And as Bingham says, it’s all about starting.

“The miracle isn’t that I finished.  The miracle is that I had the courage to start.”

You know, it did take some courage to start.  And I have to admit, the race was a challenge.  It seemed like it took all day.  Oh yeah, it DID take me all day [7 hours].  But I finished, and that’s all I really wanted to accomplish.  Even though I saw the official time keeper in the car below pass me about half way through the marathon, and the cheering section had all gone home by the time I crossed the finish line.  That was ok.

DSCN1003

I really didn’t care about my time.  I stopped at mile 18 to hug my kids, who were waiting for me with handmade signs. At around  mile 22 I stopped to get my knee wrapped.  But I REALLY wanted to stop for dim sum when I ran through Chinatown.  I resisted that.

DSC_0978

I was slow, so I soaked it all in.  I took pictures along the way, including this shot of two runners who were doing their best to keep going and support each other.  To me, that’s what the marathon is all about.

DSCN1004

I knew I was going to finish.  I didn’t care how long it took me.  There were a lot of songs on my i-pod that kept me going throughout my training and during the race.  One song that was particularly inspiring was Unstoppable by Rascal Flatts.

When the cold hard rain just won’t quit.  And you can’t see your way out of it.  You find your faith has been lost and shaken.  You take back what’s been taken. Get on your knees and dig down deep.  You can do what you think is impossible.  Keep on believing, don’t give in.  It’ll come and make you whole again.

Loved that song.  Doing what you think is impossible.

Now that it’s over, it’s really changed my perspective on a lot of things.  It may sound corny to hear people talk about a marathon as a life-changing event or view it as a metaphor for life.  But honestly, I think there’s something to that.  Bingham says:

“At the heart of the matter, the real changes are in how you think about yourself. By discovering your limitations and then overcoming them, you can learn to be your own hero. And that, for most of us, is the biggest change of all.”

Being your own hero, I like that.  More from Bingham…

“Through running, I create myself as I have always wanted to be. Nothing in my experience was as powerful as crossing the finish line of my first race. With that single step, I overcame a lifetime of unkept promises to myself.”

I’m ready for 2011 and the new challenges that it will bring.  It’s really empowering to do something that scares you.  I highly recommend it.

Wishing you something scary in the coming year.

Post to Twitter Tweet This Post

Tagged as: , , ,

{ 9 comments }

Sensa Diet (Still) Smells Fishy To Me

by Janet on December 15, 2010

I wrote about these “diet sprinkles” over a year ago, but I thought it was a topic worth revisiting.

I happened to catch a Sensa infomerical on late night TV recently and I couldn’t believe the program was still around — and seemingly going strong.  I don’t blame people for getting swept away by the dramatic weight loss claims.  The testimonials are rather convincing: simply sprinkle the flavor-enhancing crystals on everything you eat, sniff it before eating and the pounds will melt away.

But I sure hope you’ll save your money.


Before you’re tempted to buy Sensa, please read my original post:

Sensa Diet Smells Fishy to Me

And take a look at what others had to say about Sensa and the claims made by “Dr. Smell,” the creator Alan Hirsch.  What’s really incredible to me is what Hirsch told ABC after being pressed. For his so-called clinical study (which has never been published) there actually wasn’t a control group that used fake sprinkles to compare with the group that used Sensa (and experienced  this dramatic, self-reported weight loss).  He said the promotional company made that up for the video.  “Obviously a misunderstanding,” Hirsch admitted.

Enough said.

WebMD – The Truth About Sensa
ABC News – Eat Ice Cream, Burgers and Pizza and Still Lose Weight?
The Fit Shack – Sensa: 5 Reasons It Won’t Work
Henry the Health Hound – My Investigation on Sensa for Weight Loss

Post to Twitter Tweet This Post

Tagged as: ,

{ 10 comments }

More 2011 Food Trend Predictions

by Janet on December 14, 2010

This time the 2011 predictions come from The Food Channel® , in partnership with CultureWaves™ , Mintel International and International Food Futurists®. Kay Logsdon, editor of The Food Channel, said:

“The new economy has created a boldness and willingness to change how we work, how we cook and how we eat. All of our 2011 trends reflect that in some way. One example is Baby Boomers wanting to age well. Trend #10 explains they are eating for better sex, more energy and the ability to work longer.”

top102011storyheaderThe Food Channel Top 10 Trends for 2011

1.       The Canning Comeback – Food preservation has a rejuvenation. They used to call it “putting up,” as in putting up tomatoes or corn for the winter ahead. Maybe your grandmother still refers to it that way. What it means of course is canning, pickling, and preserving—and more and more folks will be getting into it for a number of reasons, including the economy, health and food safety.  The recent scares over contaminated tomatoes, peanut butter, and eggs have driven people to take more control over what they put on the table.

2.       Men in Aprons – A gender role reversal is bubbling up in the kitchen. The slumping economy has hit men harder than women, with job losses in traditionally male fields such as finance and construction. Women on the other hand, are employed in fields that are expected to flourish in the years ahead. As Mintel points out, it’s left many couples with a new balance of power: female breadwinner, male bread buyer (and baker). Men have tripled the amount of time they’re spending in the kitchen today compared to 1970.


3.       Local Somewhere – We care about hand-tended no matter where it’s grown.  A study a year ago by the Food Marketing Institute said that people think of local in terms of freshness, support for the local economy, and knowing the source of the product. In Local Somewhere, it’s the same three things. An independent producer is creating a fresh product, and we’re supporting that American city’s economy, and we know exactly where it came from—and we appreciate the fact that they tended and cared for it as the ingredients grew and the quantities were mixed.

4.       Don’t Ask, Don’t Tell –   Sometimes we don’t want to know the nutrition numbers. Politicians on the local, state, and federal government level are stepping up efforts to legislate healthier eating. These well-meaning efforts have led to calorie counts on restaurant menus, bans on trans fats, and a war on sodium. They’ve also brought about a backlash. Let’s face it, according to The Food Channel:  Some things we just don’t want to know. We’re okay having pamphlets on nutrition being available, but do we really have to have the calories and fat listed in bold type on the menu right next to our favorite megaburger? For many, it’s just another example of the Nanny State, and the answer is simply “No, thanks.”  The trends report said that when we order the Baconator at Wendy’s, we pretty much know what we’re getting into, don’t we?  We just want to take a blissful bite without thinking about nutritional numbers. It’s like that old saying, “if you have to ask how much, you can’t afford it.”  Really, is that how you feel?

baconator

5.       Appetite for Food Apps – Social media is our guide and our coupon source. It seems like there’s a new mobile food app popping up every time you start to feel hungry. You can shake your phone on Urbanspoon to create a slot machine effect that spins neighborhood, cuisine type, and price to help you find a restaurant. VegOut helps you find one with lots of vegetarian choices, and Open Table not only locates restaurant choices using GPS technology, but also lets you know if there are tables currently available. But it’s the availability of mobile grocery coupons and restaurant deals on smart phones that consumers will really grab onto in the coming year. Online services like CouponClipper.com now have mobile editions that allow you to pull up coupons on your phone. Even traditional paper coupon king Valpak now offers mobile couponing that uses your phone’s GPS to find deals in your immediate area. Savvy restaurants text and tweet about hot specials that not only bring in extra business, but also make customers feel like insiders.

6.       Small is the New Big Business – Corporations are thinking like small businesses. Successful food companies will use all the tools of social media to get closer to their customers. They’ll be purposely getting “smaller” in how they think, with a customer in mind instead of a bottom line. They’ll no longer subscribe to the Henry Ford model of food production, but will actually be okay with being less “finished” and with letting the world see a few rough edges. They’ll be more like you and me, the consumers they serve. It’s the reason we consumers like local diners, and why we look for places off the beaten path. It’s why we like cafes. We want to spend our money someplace where the owner knows we’ve been there, and where success is based on producing a quality product at a good price.

7.       Fresh Every Day – Rediscovering the butcher, baker and cheese maker.  American food shoppers may go a bit European in 2011, The Food Channel predicts.  People will be returning to the neighborhood butcher shop to pick up fresh meats and grabbing their specialty breads and pastries and the corner bakery.  The supermarket and everything under one roof stores will still get the lion’s share of our grocery dollars, but the increased popularity of farmers markets has whetted our appetite for locally-sourced foods and one-on-one personal attention. 

8.       Chefs in Schools – Living up to their pledge, chefs join the cafeteria crews.  This will be the year we finally get really serious about feeding our children healthier, better quality foods.  Jamie Oliver came with TV cameras to the “unhealthiest city in America” and showed what a difference one person can make.  In 2011 thousands of chefs will be working with school districts to get better, fresher foods on the kids’ trays. 

9.       Discomfort Foods– Eating your way out of your comfort zone.  In some ways, we’ve grown accustomed to a topsy-turvy world and are embracing food that accentuates that.  However, at other times we find the situation just a little bit unnerving.  This trend is about consciously trying new things that stretch our food vocabulary and experience. 

10.    Eating for Sex and Other Things – Looking for foods that keep us young, strong and active. Baby Boomers will influence nearly everything in 2011, including foods.  Many Boomers will continue to work — and they’ll demand foods that provide the energy and vitality to get them through the day (and night). 

Read the complete Top 10 Food Trends for 2011 at www.foodchannel.com.

Post to Twitter Tweet This Post

Tagged as:

{ 7 comments }

Top Food Trends of the Year

by Janet on December 13, 2010

root vegetables

[photo courtesy of La Tartine Gourmande on flickr.com]

As 2010 comes to a close, lots of folks are publishing lists that reflect on the year in food.  Here’s a recap of the best and worst in 2010 food trends.

Serious Eats
Time
Chow
The Atlantic

One trend that’s consistent with many of the lists is what Time calls “The New Naturalism.”  Chefs have returned to nature — and this is being translated into the rise in seasonal cooking, heritage breeds, rooftop gardens and pared down, elegant cooking.

Hyper-locavorism, foraging and the GIY  (grow it yourself) movement is another related trend that transcends many lists, along with “dude food” or the rise of the male cook.  Korean food made its mark in 2010, along with Southern cuisine — or the trend of “Lardcore” according to Time.

What do you think were the major food trends of the year?

Post to Twitter Tweet This Post

Tagged as: ,

{ 3 comments }

Should Everything Taste Like Bacon?

by Janet on December 11, 2010

Has the bacon craze gone too far?

A new survey suggests the trend has peaked.  When asked which food trend they want to be over by 2011, 49% of Americans felt the “bacon flavored everything” is past its prime.

It was the #1 food trend that people wanted to see less of in the coming year.

jones-bacon-soda1-e1290165948695

Maybe someone needs to tell J & D Foods “Everything Should Taste Like Bacon” – who is pumping out tons of bacon products.  Their latest is bacon-flavored soda created in partnership with Jones Soda. Mike Spear, marketing director for Jones Soda told Food Business News:

“We felt it was our duty as leaders in the premium soda category to carbonate bacon’s salty goodness.”

Oh really?  The company is promoting a special offer of two bottles of the soda, a bag of bacon popcorn, bacon gravy mix and bacon lip balm.  Bacon lip balm?

Yes, people love bacon…and you can find bacon salt, baconnaise, bacon ranch dressing mix and even bacon-flavored envelopes on their site.  But, come on, is bacon flavored infant formula for real?

baconbaby3_thumbnail

The label of Bacon Baby touts  “four nutritious servings of bacon in every scoop.”  Yikes!

There’s a waiting list for the stuff.  Bacon Baby is described as an “infant formula with complex bacon fats and nutrients that babies need for optimal brain development and wellness.”

Please J&D Foods, don’t pretend that you’re pediatric nutrition experts!

The bacon-craze is certainly a lot of fun, but if this is real — it certainly crosses the line in my opinion.  I’m not amused.

What’s the craziest bacon item you’ve seen?

UPDATE:

I’ve since discovered that the bacon flavored infant formula was an April Fool’s joke, yet the product is still on the website for $19.99.  Sounds like a lot of folks thought it was real and parents were interested in buying it! Please J & D, take it off your website so people aren’t continually confused. Here’s a blog post from the company’s founders Justin and Dave that appeared last April:

It is with great sadness that we inform you that the FDA has pulled the plug on our plans to launch Bacon Baby Infant Formula. While there is certainly compelling research out there that shows that increased bacon intake among infants could lead to increased intelligence, athleticism, and (perhaps) superpowers, they wouldn’t let us put it on the package, and were kind of jerks about it to be perfectly honest.

Thank you to all of you who wrote us to tell us why your babies should receive a lifetime supply of Bacon Baby. Your stories, ultrasound pictures and desires to “raise the next Einstein or at least Stalin” were quite entertaining to us. This was all in fun and it was good to see people laugh with us instead of at us for once.

We would, however, like to apologize to members of the media who thought this was a real story. This included parenting magazines, a major news service and one very embarrassed reporter who called us asking for a comment for a childhood obesity story she was working on for a major network. We will work hard to regain your trust – and then will likely destroy that trust again next April.

Yours in bacon,

Justin & Dave, Bacontrepreneurs

So bacontrepreneurs, the joke is over.  Take the product off your website.  Stick with the bacon salt — that actually sounds rather good!

Post to Twitter Tweet This Post

Tagged as: , ,

{ 14 comments }

The Vegetable Trend

by Janet on December 5, 2010

4726139222_72a229fab5_b

Photo:  La Tartine Gourmande on flickr

Vegetables are hot — declared the new meat by New York Magazine and the next big trend by Food and Wine.

Indeed, it’s a good time to be vegetables.  Now if only we can get people to eat more of them!  As I recently wrote about, only 6% of Americans are eating enough veggies.  Most people fall dramatically short of  recommendations — five or  more servings a day.

Even so, we’re going to have lots more options to choose from, writes Elizabeth Sloan in an article “A New Vegetable Medley” featured in November’s Food Technology.

The American Culinary Federation chefs surveyed by the National Restaurant Association in October 2010 named locally grown produce, hyper-local (restaurant gardens), organic produce, micro-greens, pickled vegetables, hybrid vegetables (e.g. broccoflower), vegetable ceviche, warm appetizer salads and children’s vegetable side items and entree salads among the hot trends for 2011.

592302749_907a656010_oWith the strong movement to American regional cuisine, ACF chefs expect sweet potatoes, root vegetables and dark/bitter greens (e.g., kale, beet tops, broccoli rabe) to move onto mainstream menus. Jerusalem artichokes/sunchokes, edamame, hot peppers, Asian mushrooms, radish/daikon, cabbage, eggplant and specialty potatoes (e.g., purple, fingerling, Baby Dutch Yellow) are other vegetables that the chefs predict will be hot in 2011.

In cutting-edge fine-dining restaurants, asparagus, eggplant, peas, okra, corn on the cob, artichoke hearts and grilled vegetables are among the top vegetable sides on menus, according to the Foodservice Research Institute’s MenuMine database. Eggplant, plantain, Brussels sprouts, and Swiss Chard are among the gainers on the a la carte side dish list.

Photo:  La Tartine Gourmande on flickr

Butter and cheese sauces, marinara, barbecue, garlic and soy sauces are topping off vegetables served in fine-dining restaurants.  Mexican, Cajun, Italian and Asian are among the trendy vegetable seasoning blends. Dill, ginger, cinnamon, chives, rosemary and basil are among the spices frequently used to season veggies, according to MenuMine.

Sloan says watch for more wine, curry, mustard and tomato sauces for vegetables, more ethnic blends, more crunch from nuts or fried onions, and restaurant-branded vegetable-based products. Other product concepts with potential include vegetables mixed with beans, pulses or pasta and vegetable dishes spiced up with a twist of Szechuan or jalapeno pepper or a signature item such as Chinese cabbage.

Other menu trends:  sesame- or panko-breaded appetizer vegetable tidbits, vegetable ceviches, pizzas, terrines and souffles.  Salad sandwiches are among the menu trends identified in Technomic’s 2010 Sandwich Report.

reeltasty_39

Photo:  Vegetable ceviche in tomato cups by janello on flickr

Expect to see some new vegetable buzzwords, says Sloan.  With the concern over safety and country of origin, she says hothouse products and hydroponics will get a boost.  Supermarkets will begin to sell their produce outdoors in set-ups designed to resemble farmers markets. Additionally, with 57% of consumers aware of the term “phytochemicals,” according to Mintel’s 2009 Functional Foods report, look for more “natural goodness” and “naturally rich in” descriptors on vegetables and vegetable-based products.  We’ll also see more blending of vegetables to achieve very high fiber or antioxidants levels.

What are your favorite vegetables?  Have you enjoyed an innovative vegetable dish in a restaurant recently?

 

Post to Twitter Tweet This Post

Tagged as: , , , , , ,

{ 11 comments }

Chefs Identify the Hot Food Trends for 2011

by Janet on December 3, 2010

753759383_78daf0c388

[Photo:  Lunch at Canoe in Toronto by jhritz on flickr.com]

The trends keep coming.  It is that time of year, after all.

My latest restaurant and dining trend story summarized the predictions from several sources.  This time the 2011 trends are from a survey of 1,500+ chefs conducted by the National Restaurant Association.

The survey was recently covered by Bret Thorn in Nation’s Restaurant News.

It’s interesting to see the similarities and the differences between all of these predictions.  For example, this new NRA survey predicts big things for organic produce, yet Independent Restaurateur thinks organic will decline on restaurant menus in the coming year.

It’s great that several trend trackers predict children’s nutrition and improved kids’ menus will be top priorities in 2011.  Other consistent predictions:  locally sourced ingredients, farm/estate branded ingredients, smaller portions, food trucks, ethnic-inspired and artisan menu items.                                                   [Photo:  La Tartine Gourmande on flickr]

Top 30 Trends

  1. Locally sourced meats and seafood165291189_c376c24264_o
  2. Locally grown produce
  3. Sustainability
  4. Nutritionally balanced children’s dishes
  5. Hyper-local (restaurant gardens, do your own butchering)
  6. Children’s nutrition
  7. Sustainable seafood
  8. Gluten-free/food allergy conscious
  9. Simplicity/back to basics
  10. Farm/estate-branded ingredients
  11. Micro-distilled/artisan liquor
  12. Locally-produced wine and beer
  13. Half-portions/smaller portion for a smaller price
  14. Organic produce
  15. Nutrition/health
  16. Culinary cocktails (savory, fresh ingredients)
  17. Newly fabricated cuts of meat (Denver steak, pork flat iron, Petite Tender)
  18. Fruit/vegetable children’s side items
  19. Ethnic-inspired breakfast items (Asian-flavored syrups, chorizo scrambled eggs, coconut milk pancakes)
  20. Artisan cheeses
  21. Non-traditional fish (branzino, Arctic char, barramundi)
  22. “Kid cuisine”/gourmet children’s dishes
  23. Ethnic cheeses (queso fresco, paneer, lebneh, halloumi)
  24. “Mini meals” (smaller versions of adult menu items)
  25. Artisan/specialty bacon
  26. Ethnic/street food-inspired appetizers (tempura, taquitos, kabobs, hummus)
  27. Black/forbidden rice
  28. Superfruits (acai, goji berry, mangosteen, purslane)
  29. Quinoa
  30. Ancient grains (kamut, spelt, amaranth)
2456975647_3d11f050af[photo: Lebneh with mint and vegetable pickles by Snapdragon in Lebanon on flickr.com]

Top Trends by Category

Main Dishes/Center of the Plate

  1. Locally sourced meats and seafood
  2. Sustainable seafood
  3. Half-portions/smaller portion for a smaller price
  4. Newly fabricated cuts of meats (Denver steak, pork flat iron, Petite Tender)
  5. Non-traditional fish (branzino, Artic char, barramundi)

black quinoa

[photo:  Black quinoa with root vegetables by La Tartine Gourmande on flickr.com]

Sides/Starches192781224_ee1a5b7cfe_o

  1. Black/forbidden rice
  2. Quinoa
  3. Red rice
  4. Vegetable pickles
  5. Asian noodles (soba, udon, rice noodles)

Appetizers

  1. Ethnic/street food-inspired appetizers (tempura, taquitos, kabobs, hummus)
  2. Amuse bouche/bite size hors d’oeure
  3. Warm appetizer salads
  4. Appetizer combos/platters
  5. Dumplings/dim sum

Desserts

  1. Artisan/house-made ice cream
  2. Bite-size/mini desserts
  3. Dessert flights/combos
  4. Deconstructed classic desserts
  5. Savory desserts
[photo: Black rice stuffed zucchini by La Tartine Gourmande on flickr.com]

2831451905_38c19aa183

[photo: Red Velvet Sweet Shots (mini dessert trend, dessert shots) by Delicious Desserts on flickr.com]

Post to Twitter Tweet This Post

Tagged as: , ,

{ 9 comments }

2011 Consumer Packaged Good Trends

by Janet on December 2, 2010

More trends.  This time it’s a look at the 12 consumer packaged goods (CPG) trends that Mintel predicts will make an impact in 2011 — spanning across categories of health and wellness, the environment, demographics, marketing and media, convenience and indulgence.

1. Quiet reduction: Sodium, sugar and high fructose corn syrup (HFCS) are three well-known ingredients that appear to be experiencing covert reductions in product formulations. While sodium reduction has long been the focus of “quiet reduction,” sugar and HFCS are jumping on board. As the media continue to demonize HFCS, what may start as covert reduction is likely to end up as a key labeling issue, in the same way trans fat-free has become the norm in some parts of the world. The European region still awaits approval of stevia, but Mintel predicts we’ll see sugar and stevia used in conjunction to achieve an overall lower sugar content in new products. However, “stevia” will not always be part of the overt communication. Instead the messages will be “naturally sweetened” or “reduced sugar.”

2. Redefining natural: Get ready for a “natural shakedown,” says Mintel.  While all types of natural claims have grown in importance in all regions, and across all product categories, the term “natural” is still ill-defined. Terms that are vague or not well understood will come under fire and we are due to see an intervention of regulatory bodies. Also, expect to see a new focus on accentuating the positives of what is in a product, rather than emphasizing what is not in it.

3. Professionalization of the amateur: Mainstream brands are getting into a more serious “professional” arena, by bringing into the home what used to require a specialist service. This trend arguably has its origins in personal care markets, with “salon-style” hair treatments for home use, but continues to expand to include household (“professional strength” cleaning products) and food (chef-endorsed, restaurant-style meals).  Mintel identifies several food products that help consumers create meals quickly, easily and with better results at home  – including McCormick’s Recipe Inspirations.

4464836683_c14613cf2f_o

4. Sustainability stays focused on the basics: Sustainability is not slipping down the priority list, but instead of seeing new developments, expect to see a continuation of what we have seen, with a few twists. There will be a greater focus on reduced packaging that promotes environmental responsibility in combination with uniqueness, such as boxless cereal bars or more cereals without the inner bag. Also, expect water usage to become a hot, consumer-facing issue in 2011. Companies will be looking for ways to conserve water and change their consumption habits so that there is enough world supply.

5. Blurring categories: How much more innovation can you get out of a category? Manufacturers’ response to consumer needs is the driver to developing hybrid products. Consumers don’t necessarily view products as being in one category or another, rather they look for solutions that meet their needs, and that may be something that straddles multiple categories. Sparkling beverages are appearing more and being positioned as a source of refreshment, as well as sophistication. Beyond hybrid forms, we also see a blurring of how consumers use products – with beverages consumed as snacks, snacks as meals, and personal care and home care products that do more than one thing, as well.  Mintel cites as a trend example Dr. Pepper Snapple Group’s Sunkist Solar Fusion, a carbonated fruit-flavored drink with caffeine.

6. New retro: Over the last year, we have seen more big brands that revitalize old products and old ad campaigns, tapping into the escalating trend of nostalgia. We anticipate more of these in 2011. Companies are returning to a time when life seemed somehow easier, whether that’s the 1980s for consumers in their 20s, or the 1970s or 1960s for older consumers. You’ll see this with brands using old formulations, old package designs, re-runs of advertising campaigns or new ads with a retro feel.

photo: lavenderbouquet on flickr

photo: lavenderbouquet on flickr

7. Less is more redux. Mintel says the “less is more” thinking is linked increasingly to convenience and economical solutions, with the environment taking a secondary role.  They suggest the trend may possibly signal a revival of previously “tired” categories, such as dehydrated soup.  Concentrates and simplified forms are appearing in many categories, including Starbuck’s Via insResource_Senior_Activ_vaniltant coffee.

8. Simplicity for older consumers. Older consumers, especially Baby Boomers, will continue to look for products tailored to their needs.  As they age, consumers will focus on simple, realistic results rather than hype or lofty promises.  As a trend example, Mintel cites Nestle’s Nutrition Resource Senior Activ in Switzerland, a nutritional supplement for older adults to “aid in improving nutritional status, regaining strength and energy after illness or surgery, and supporting physical strength and cognitive health.”

Similarly, a new product that was recently launched by Abbott called Ensure Muscle Health is going after the 40+ crowd with concerns about age-related muscle loss.

muscle-health-rotator

 

9. Econo-chic. Luxury is making a comeback, but in a more limited way.  In 2011, Mintel says CPG products will be positioned as “small treats” to appeal to consumers who want occasional splurges.

10. More cradle-to-grave brand initiatives. Products will stretch their brand values and their target market up and down the age spectrum.

11. Instant results. Consumers will demand results-driven products that provide a benefit instantly.  While currently seen primarily in personal care products, such as beauty-enhancing cosmetics and anti-aging skin care, Mintel predicts that it will expand to food and drink.

12. Personal hygiene comes out of the closet. For personal care products, discretion is out, honesty is in.  Mintel says look for more open discussion of formerly taboo subjects, leading to greater and more unique product development and more transparency in marketing.

Related Posts with Thumbnails

Post to Twitter Tweet This Post

Tagged as: , ,

{ 3 comments }