Following this year’s global economic recession, consumers are ready to reset and start fresh for 2010. Fear played a dominant role in shaping consumer behavior this year, according to Richard Cope, director at Mintel. In 2010, we’ll see a return of confidence and adaptation to overcome the restraints we’ve faced.
“Balance has become the new mantra,” Cope said. “As consumers find they are able to spend again, we’ll see balanced spending and balanced consumption as key characteristics of next year.”
Here are seven key consumer behavior trends that Mintel predicts for the year ahead:
1. Resilience
In 2010, Mintel expects consumers to demonstrate resilience—an ability to recover from and adjust to any misfortune or change brought on by the recession. People will face next year with better attitudes and strengthened resolve, learning new skills like cooking, meal planning and DIY repair to cope with the “New Economy.” Already, a quarter of Americans made their own home improvements to save money. As many people still face unemployment, 2010 may see them looking to online educational tools to develop professional and social skills. Businesses that harness consumers’ new resilient, education-driven mentality will benefit next year.
2. Reviewing and re-evaluating The past year gave consumers cause to re-evaluate every aspect of their lives, looking for value and savings. In 2010, expect shoppers to keep reviewing as they hunt out the best deals and realize where they can get by on less. For example, nearly four in 10 Americans always or usually buy private label food. Value initiatives are hot and they’ll remain so. However, consumers will purchase more expensive products if they are convinced of the products’ value. Brands that engage consumers effectively stand to be successful next year despite price barriers.
3. Prove it – accountability Because consumer confidence worldwide took a hit this year, 2010 will see increased demand for proof and results. People are tracking more areas of their lives through micro-blogging sites like Twitter, so transparency is no longer a differentiator for brands; it’s a requirement. We’ve become a society of doubters, skeptical of nutrition claims, the motives of “green” companies, and the competitiveness of bank rates. A company’s need for accountability is nothing new, but the quantity of information available today adds to the challenge. Mintel predicts that in 2010, brands will need to pull out all the stops to gain consumers’ trust.
4. Escapism
The past year has meant a huge amount of economizing and scaling back on previously normal treats and experiences. While consumers have become accustomed to staycations, small indulgences and cooking at home, Mintel predicts they’ll start breaking free from the tyranny of value in 2010. Escapism will resonate both in and outside the home as people splurge on big purchases, such as the flat-panel TVs 34% of Americans plan to buy themselves this holiday season. Savvy brands are already capitalizing on people’s desire to escape by offering new experiences like 3-D media and audio literature.
5. Media evolution Micro-blogging, social networking and interactive media have exploded into consumers’ lives, and as confidence in usage grows, people will incorporate new media forms more into their daily lives. Four in 10 Americans have at least one social networking profile. As people use new media to change and simplify daily tasks, they’ll question the nature of authority and effective use of advertising. Companies must work harder next year to truly engage, attract and interact with consumers, as media quickly evolves.
6. Ethical responsibility
In 2010, it’ll be even more important to coax consumers out of their spending slumber and wean retailers off perpetual discounting. Ethics will play a large part in rebuilding brands. Environmental and ethical issues still attract attention: 90% of Americans buy green products at least sometimes. For businesses to rebuild brands through ethical efforts, they’ll need to connect with consumers, giving them an emotional reason to buy. As consumers demand more from the companies they do business with, they’ll want ethical responsibility to be a chief concern, creating more scrutiny on ethical claims than ever before.
7. Stability
The past year left its mark: consumers are shying away from the spending binges of the past few decades and finding that moderation and preparation are possibilities. Mintel predicts 2010 will be a year for increasingly seeking balance and readjusting to the “New Economy.” As people accept the economy as it is now and embark on more conservative spending, they’ll also stabilize other areas of their lives: food, diet, beauty. Brands can capitalize by giving consumers multiple product options at different price points and benefit levels.
The recession is making its impact throughout the grocery industry, according to the Food Marketing Institute’sU.S. Grocery Shopper Trends 2009 report. Consumers are changing what they buy, how they shop and even where they shop. The new FMI report outlines three major shopping trends related to the economy:
Saving money on eating out: 55% of shoppers now spend less money on dining out than they did one year ago. People are eating out less (69%) or eating out in less expensive places (50%). Consumers also believe they’re doing something good for their family when they eat at home; 92% believe that home-cooked meals are much healthier than the food they eat when dining out.
Money-saving measures at current store: Shoppers are trading down, substituting and eliminating in efforts to save money on groceries. The most frequently cited change was the switch to private label (66%). Shoppers also said they were more likely to compare unit prices, clip coupons, seek sales specials, make grocery lists, and resist impulse purchases or luxury items.
Switch primary grocery store: Shoppers tend to have a great loyalty to their primary store and only 6% said they switched primary stores to save money. However, 45% said they occasionally shop at other stores to capitalize on sales specials.
Price has become shoppers’ primary means of comparison. While appearance, nutrition and brand are key features, 76% always check the price when purchasing an item for the first time. Beyond the first-time purchase, price is now the number one factor in selecting their primary store. The report concludes than many of these changes appear to be quite durable and not likely to be abandoned quickly after the economy improves.
One recessionary trend that Elizabeth Sloan identifies in Food Technology is the “pleasure principle.” As people cut back on dining out, she writes, they’ll be looking for additional excitement in the foods they eat at home. She says that despite a tough economy, consumers have demonstrated their willingness to splurge on indulgent treats, beverages that ensure enjoyable “me time,” and snack foods that provide a unique, emotional, flavorful and fun experience.
Ice cream and chocolate are tied as the top treats that people (55%) are willing to pay a premium; these categories are followed by cookies (37%), frozen novelties (31%) and coffee (28%). Snacking frequency has rebounded and indulgent snacking has gained momentum, with 47% of consumers snacking on what tastes good rather than what’s healthy. The snacking trend includes foods that bring the restaurant experience home, “minis” (snack-sized versions of favorite indulgent treats), and extreme/unique flavors, such as Kettle Brand Chips that range from Cheddar Beer to Island Jerk.
Other recession-related “pleasure principle” food trends:
Comfort foods redefined: Feel-good foods will be dressed up with more authentic regional recipes, preparations and flavors. In 2009, chili topped the list of comfort foods appearing on restaurant menus, followed by fried chicken, ribs, grilled cheese, macaroni and cheese, catfish, waffles, meatloaf, chicken fried steak and pot roast. Terms like New York-style, Southwestern, Southern-style, Cajun-style, Boston-style and Santa Fe-style were the most frequently used American descriptors on menus.
Traditional, ancient and heritage: Food marketers and restaurateurs are touting traditional recipes and back story-laden “ancient” or “heritage” ingredients, such as ancient grains (quinoa or spelt).
Basic scratch ingredients with upscale twist: Flavored butters, exotic salts, unique forms of rice, preserves infused with wine or herbs, and unique oils, such as pine-flavored Smoked Olive Oil are appealing to cooking enthusiasts.
Party fare: With nearly half (47%) of consumers having people over at least once a month, it’s not surprising that there’s an explosive demand for foods and beverages that help make entertaining at home easier, fancier and more fun. New products include party-sized portions for potlucks, church gatherings and book clubs. Micro-distilled/artisan liquor tops the list of alcohol and cocktail trends for 2009.
International flair: With a 78% downturn in foreign vacations anticipated for 2009, U.S. consumers will be relying on more “armchair” culinary travel. Mexican food, regional Italian, Spanish, Japanese, Greek, Thai, Indian, Vietnamese and Moroccan top the list of restaurant foods consumers would like to prepare at home.
Flavor-driven products: Among IRI Pacesetters, 83% carried a new or unique variety claim, 69% boasted a new or unique recipe, 51% a new flavor combination and 27% an improved taste claim. Popular exotic fruit flavors include lychee, dragonfruit and black currant.
It’s been called the year of the home cook. Increasingly, families are foregoing restaurant fare and staying at home for meals. In fact, in-home cooking is fast approaching a 25-year high, according to the NPD Group. But things have changed. Home cooking looks different than it did during the past two recessions when prepared meals and frozen entrees ruled. This time around families are more likely to cook from scratch, according to Information Resources Inc.’s Competing in a Transforming Economy webinar. The IRI data indicates that 53% of consumers are cooking from scratch more frequently — sending sales of sauces, spice blends, marinades and seasonings soaring.
Elizabeth Sloan reviews these trends in this month’s Food Tcchnology. She says consumers are attempting to prepare restaurant-style foods athome and are looking to these prepared sauces and seasonings to build maximum flavor flexibility into their family meal routines. As consumers turn to one-dish meals, casseroles, woks and crock pots to stretch less-expensive cuts of meat, Sloan predicts that we’ll see more sauces and seasoning mixes tailored to specific preparation methods and appliances. With an increase in “cooking enthusiasts” in this country, look for finishing, hot drizzling and high-end dessert and spirit/wine-based sauces to get more attention, she said. Other ”saucy” trends:
Bread dipping sauces (other than oils), appetizer sauces,especially for fish/shellfish, and healthier versions of classic continental sauces such as Bordelaise
Local artisan and varietal sauces, and sauces designed by celebrity chefs or high-end restaurants
Upgraded soups for cooking, such as chanterelle or porcini mushroom cooking sauce
In an effort to sample the world of foodservice flavors at home, consumers are redefining convenience food, looking for products that assist with flavors (e.g., marinating sauces or rubs), according to the Hartman Group’s Reimagining Convenience Food report. Sloan writes that U.S. consumers are most likely to look for American regional flavors in their sauces and marinades, but expect sauces coupled to international regional cuisines, such as Brazilian churrasco sauces and Argentinean chimichurri sauces to be the next wave.
This summer, now that grilling season is in full swing, expect to see a greater demand for grill-specific marinades, sauces and rubs. The variety of ready-made grilling sauces is exploding, but I tend to make my own. My favorite new guide is the book just released by my good friend Elizabeth Karmel called Soaked, Slathered and Seasoned: A Complete Guide to Flavoring Food for the Grill. I encourage you to check it out this summer. It includes 400 creative recipes for marinades, brines, barbecue sauces, glazes, mops, salsas, dipping sauces, pestos and tapenades for foods on the grill. It truly opened my eyes to the possibilities of a sauce.
If you’re a regular reader, then you know I’m a bit trend obsessed. I love to track food trends and learn about new products. I often write about the ways the recession impacts our eating habits and how marketers are leveraging various trends. Everyone has a different spin on what’s hot, and what trends have “stickiness” [or those that will be around for awhile]. Here’s a compilation of top food and beverage trends from ORC Guideline, a New York-based research company.
Looking for comfort. The trend of comfort foods has gotten a lot of play lately. These soothing foods (macaroni and cheese, meatloaf, spaghetti and meatballs, mashed potatoes) are also typically inexpensive to purchase and prepare. So expect to see these items on more menus and a spike in sales of pasta, beans and chicken. Breakfast is often considered to be the most comforting meal, so restaurants will respond by making it available throughout the day.
Organic sales slow. People’s priorities have changed because of economic hardships, so green living may no longer be top of mind for shoppers. Organic foods are being squeezed out of many budgets, although this deep freeze will likely thaw as the economy improves.
Keeping it local. A National Restaurant Association survey of chefs identified locally grown produce as the top food trend. Expect to see an increase in local farm names on menus, as restaurants attempt to convey the fresh, inherently good nature of their food.
Getting it from the garden. A convergence of factors including the economy, food safety, the local food movement and patriotism is driving the explosive growth in home vegetable gardens. Last year, vegetable seeds outsold flowers for the first time in recent memory and they are predicted to do the same again this year.
I’m the chef. More people will be cooking and eating at home to save money. While some will stick to convenience foods, others will be motivated to increase their culinary expertise by visiting recipe web sites, watching TV cooking shows and taking cooking classes. It’s predicted that this will be the year of the home cook.
The ethnic experience. Even though consumers are expected to engage in less international travel, they’ll still have a taste for the exotic. They will be enhancing their comfort foods with international elements such as bold spices and ethnic side dishes. Mintel predicts that the hot flavors will be cactus, chimichurri, peri-peri, masala and lavender.
Green = savings. Consumers are expected to cut back on their purchase of green products overall due to the extra expense involved, but they will still try to become more eco-conscious in the kitchen — largely motivated by the cost savings that “green” practices can generate, such as using energy-efficient appliances.
Click here to take a look at The Food Channel’s list of the top ten food trends for 2009. At the beginning of the year, I wrote about the top nutrition trends for 2009 in the Chicago Tribune. Looking back, not sure how “sticky” some of the trends are really going to be at the end of the year.
When it comes to food marketing, it seems that old is the new “new.”
As the recession continues, food and beverage companies are attempting to evoke memories of childhood — when times were safer, more secure. Experts are calling the technique “Childhood Memory Elicitation” and examples of this retro marketing are suddenly everywhere.
Familiar logos or products that take you back to a time when things were simpler are comforting and can trigger that emotional connection that marketers are striving for. During these stressful times, a link to the past is often very effective. So instead of “new and improved,” the new sales cry is “achingly familiar and reassuringly consistent.”
One of the latest examples is Pepsi and Mountain Dew Throwback — dubbed as refreshingly retro. These limited-time only soft drinks are made with a retro recipe that uses “natural sugar” instead of high fructose corn syrup. That’s fine, but they’re nutritionally equivalent. So this is no free pass to guzzle like you’re in high school. And the “natural sugar” in the throwback sodas is just plain old cane and beet sugar. So don’t confuse “natural” with “healthy.”
Pepsi’s current campaign called “Refresh Everything” brings the nostalgia craze to life on TV with a blending of old and new images. Even the revamped minimalist logo seems to evoke the glory years of the iconic cola.
General Mills got into the vintage game by recreating some classic cereal boxes for a limited promotion at Target. Perhaps you saw these retro boxes popping up on store shelves – Wheaties, Trix, Kix, Cocoa Puffs, Lucky Charms, Honey Nut Cheerios and Golden Grahams.
Beyond the bowl, you can enjoy these childhood favorites by wearing a retro cereal T-shirt.
It seems the nostalgia craze is not just limited to food. Entrepreneur magazine reports that signs of the retro trend are everywhere. Bowling alleys are glam again, roller rinks are attracting a new generation, and even drive-in movie theaters have halted their long slide toward oblivion. Even in these high-tech times, board games seem to be enjoying a resurgence. Research by The Intelligence Group, a New York City-based market research firm, found that 14- to 34-year olds known as “trendsetters” prefer board games to video games by a margin of 60 to 40 percent. That’s why a company called Winning Moves re-introduced ’50s favorites Parcheesi and Careers — complete with their original packaging.
As I said in my earlier post about the simplicity trend, sometimes what’s old is really new again.
Last year we saw the rise of locavores — those dedicated to eating locally. Now it’s all about the scrimpavores, a term coined by Iconoculture. This cultural trend research company suggests the shift to thrift may help make us healthier. People are beginning to trade processed for more of a process in the kitchen. And that means for the first time, non-foodies are starting to act more like foodies in an effort to save money. People are being forced to learn to cook from scratch rather than buying something ready-made to eat at home. In-home meals tend to be healthier and they cost about a third of a meal purchased away from home.
Scrimpavores now have to think more strategically by using items they have on hand, stretching leftovers and working backwards by stocking up when items are on sale and then figuring out a meal. That means a whole new generation of folks are trying to make their way around a kitchen at a time when cooking has become a spectator sport. Throughout the country, the recession has brought back the home cooked meal. Now 71% of all meals are eaten at home, according to the NPD Group.
People who grew accustomed to dining out every night are now taking cooking lessons, devouring food magazines, searching recipe web sites and snatching up cookbooks. Some of the fastest growing items in the supermarket are canning and freezer supplies. Money saved by eating in has given some people the means and justification to invest in kitchen tools, cookware and small appliances like slow cookers.
There’s a tremendous opportunity to give novice home cooks the skills and the confidence to create family meals that are easy, frugal and nutritious.
Turns out, life in a recession isn’t bad for everyone. Some food products are actually thriving in this sluggish economy, according to Mintel. The market research firm identified the food and drink markets that are being improved by recessionary woes. And they all have a few things in common — they fall into the comfort/simple food categories and can be purchased at a general supermarket for a relatively low price. Then at home, they can be prepared quickly.
“Over the past year, we’ve seen people trying to save money on food by either dining out less, cutting supermarket bills, or both,” said Bill Patterson, a senior analyst at Mintel. “More people cook at home now, but they still want healthy, convenient, tasty food and drink for their dollar.”
Here’s a look at some of the recession-fueled industries that Mintel predicts will do well throughout the economic downturn:
Bread. The core of basic American eating, from breakfast bagels to lunchtime sandwiches to dinner rolls, Mintel sees the bread market faring the recession quite well.
photo credit: xixsnaps on Flickr
Sweet spreads. Brown bag lunches are back. America’s quintessential lunch — the PB&J — is doing great during recessionary times. A healthy, cheap source of protein, peanut butter will drive sweet spread sales to increase 26% from 2008-2013, up substantially from Mintel’s initial prediction of 12%.
Frozen meals. Convenient, available in family-sized servings, filling and often inexpensive, frozen meals will undoubtedly benefit from the recession, Mintel predicts. The firm expects a total sales increase of 4.5% in 2008.
Side dishes. More people are cooking at home, but small conveniences like ready-prepared side dishes aren’t out of the question for many families. The side dish market grew more than 5%, driven by increased sales of basic comfort foods such as mac and cheese.
Coffee. The $4 latte is finally going out of fashion. More adults are making their coffee at home, causing the retail coffee market to grow 6% in 2008, a substantial jump from Mintel’s original forecast of 2.4%. Mintel expects this market to enjoy continued success in the future, though recent, less expensive coffee drink launches from Dunkin Donuts and McDonald’s will compete with at-home coffee sales.
In a survey of 1,008 adults, 40% said they’re eating less nutritious foods in an effort to save money. But not sure how they’re interpreting less healthy. Cheap doesn’t necessarily mean bad. Asked which foods they’re eating more of: pasta (44%), sandwiches (39%), soup (36%), eggs (36%), cold cereal (36%), bread (29%), peanut butter (28%), tuna fish (27%), beans (26%) and hot dogs (22%).
Some research indicates that people are even more motivated to eat nutritious foods during these tough economic times. Food industry research analyst Christopher Shanahan from Frost and Sullivan said consumers are increasingly focused on ways to avoid becoming ill due to the economic downturn and companies would do well to pay attention. Focusing on health and wellness and building brand awareness are the most successful strategies for weathering the global economic storm, he said.
As dietitians, we often say there are no good and bad foods – only good or bad diets. And our mantra has typically been “all foods fit.” For the most part, I buy that. It’s the total diet that really counts, not the specific nutritional profile of a single food. Yet increasingly there are attempts to put foods in good and bad categories. It’s a trend called “nutrient profiling.”
I like the idea of flexibility and knowing that even the most fat-laden food with tons of nutritional baggage can be savored in moderation. But there are benefits of giving people guidance on specific foods that should be eaten more frequently than others.
That’s why there’s been an increase of front-of-pack nutrition labeling systems to help define what’s “healthy.” Various scoring systems are in place — or will soon be launched — to help define these better-for-you choices. You’ll find a range of approaches, from symbols and stars to ratings.
The group has identified three major guiding principles of a healthful food:
wholesome
produced in ways that are good for people, animals, and natural resources
available, accessible, and affordable
“Wholesome” is defined as minimally processed, full of naturally occurring nutrients, produced without added hormones or antibiotics, and processed without artificial colors, flavors, or unnecessary preservatives. Instead of simply focusing on the nutrients a food contains, the group is putting emphasis on a “food system where food is produced, processed, transported and marketed in ways that are environmentally sound, sustainable and just.”
Basically, it all comes down to ”slow food,” a principle that renowned restaurateur Alice Waters has been championing for years. The Berkeley chef and “mother of slow food” has been on quite a roll recently — she was gloriously featured in an in-depth article on the “new food revolution” in the New York Times and profiled by Leslie Stahl on “60 Minutes.”
Don’t get me wrong, I adore Alice Waters and I appreciate all that she stands for. I admire her dedication and enthusiasm for sustainable, locally grown food and gardens in school yards, backyards and even the White House lawn! I like a back to basics approach and agree that food should be a source of pleasure. And no doubt, we need to keep in mind both personal and planetary health when it comes to the foods we choose. But I must admit, I also agree with some of the points made by Eat Me Daily:
“Having the opportunity of being on prime-time television, you’d think Alice Waters would show America how to prepare a quick and affordable, sustainable and organic meal, but no. Waters cooks up Leslie Stahl an incredibly time-consuming luxurious breakfast with heirloom tomatoes (likely $5/lb) and an egg cooked in a long metal spoon that has to be hand-held over the fireplace in her kitchen.”
In these tough economic times, it’s critical that we’re offering people attainable solutions. The reality is that people are struggling every day to make ends meet. We need to inspire, not alienate. Sometimes such a lofty ideal seems so out of reach that people feel defeated and simply throw in the towel.
You can feel good that you’re feeding your family well without buying fresh-picked heirloom tomatoes at the farmers’ market. Waters is aghast at microwaves and food processing, but I disagree that frozen vegetables and canned beans are “bad” foods. Yes, now we need to merge frugal, nutritious and “green,” but we also need to make it seem achievable to all.
Is our bad economy making us fat? There’s a growing concern that the deepening recession could inflate America’s waistlines. Are we in store for “recession pounds” as cash-strapped shoppers seek cheaper food?
Sure, the dollar drive-thru menu may look appealing. But as Adam Drewnowski says, the answer lies in affordable but nutrient-rich foods that give you the biggest nutritional bang for your buck — real foods that people relied on during the Great Depression, such as beans, rice, potatoes, milk, cheese, carrots, canned tomatoes and soups. He’s calling it ”a diet for a new Depression.”
photo credit: Nutrient Rich Foods Coalition
And Depression-era foods are back in a big way. Perhaps the best evidence is the latest sensation on You Tube called Great Depression Cooking with Clara, a series of 10 videos featuring 93-year old Clara Cannucciari. Her filmmaker grandson created the videos of Clara demonstrating the meals her family ate during the Great Depression.
Here’s Cannucciari making a “Poorman’s Feast,” a Depression-era version of a celebration meal featuring salad and lentils, rice and a little bit of meat cooked in lemon and oil.
So how are people changing how they eat based on these tough economic times?
The recession has brought back home cooking — or at least eating at home. It’s hard to say home much cooking is actually happening, but 71% of consumers say they’re eating out less. The most popular entree at dinner : sandwiches! That’s according to research by the NPD Group. When people eat at home, they’re apt to eat better.
Some evidence suggests people look to health and wellness in a recession — they are increasingly focused on ways to avoid becoming ill during these uncertain times. But instead of high-priced functional foods, wholesome real foods cooked at home are the likely approach. It’s the back to-basics bailout diet.
The casserole is making a comeback. An article in Advertising Age says this one-dish wonder has become a lot more popular lately among cash-strapped and often culinarily challenged consumers anxious to save bucks while getting dinner on the table. But the modern-day casserole is being re-invented with more fresh vegetables and spice.
Less expensive cuts of meat are quickly growing in popularity, including the cube steak, which is the hottest cut of beef in the country now. An article about the resurgence of cube steak was recently featured in the New York Times by Kim Severson, who lovingly profiled this “wallflower among meat cuts” that brings her back to her childhood dinner table…when “life was safe, steady and predictable.”
NPR food commentator Bonny Wolf says the recession will have a big impact on food trends in 2009 — it will be all about comfort, value and simplicity.
Thoughts, opinions, musings and discussion about nutrition, food trends, diet myths, new products and fad-free healthy eating.
About Janet Helm
I’m a writer, registered dietitian and mom of twins. My passion is translating nutrition science into intelligible words – and healthy food choices. I want to help people make sense of nutrition news. I don’t think it needs to be complicated or confusing. l believe food should be enjoyed, not feared. And I think taste and health can happily co-exist.
The recession is making its impact throughout the grocery industry, according to the 
novelties (31%) and coffee (28%). Snacking frequency has rebounded and indulgent snacking has gained momentum, with 47% of consumers snacking on what tastes good rather than what’s healthy. The snacking trend includes foods that bring the restaurant experience home, “minis” (snack-sized versions of favorite indulgent treats), and extreme/unique flavors, such as Kettle Brand Chips that range from Cheddar Beer to Island Jerk.
and beverages that help make entertaining at home easier, fancier and more fun. New products include party-sized portions for potlucks, church gatherings and book clubs. Micro-distilled/artisan liquor tops the list of alcohol and cocktail trends for 2009.
It’s been called the year of the home cook. Increasingly, families are foregoing restaurant fare and staying at home for meals. In fact, in-home cooking is fast approaching a 25-year high, according to the NPD Group. But things have changed. Home cooking looks different than it did during the past two recessions when prepared meals and frozen entrees ruled. This time around families are more likely to cook from scratch, according to Information Resources Inc.’s Competing in a Transforming Economy webinar. The IRI data indicates that 53% of consumers are cooking from scratch more frequently — sending sales of sauces, spice blends, marinades and seasonings soaring. 
This summer, now that grilling season is in full swing, expect to see a greater demand for grill-specific marinades, sauces and rubs. The variety of ready-made grilling sauces is exploding, but I tend to make my own. My favorite new guide is the book just released by my good friend Elizabeth Karmel called 
When it comes to food marketing, it seems that old is the new “new.” 
up on store shelves – Wheaties, Trix, Kix, Cocoa Puffs, Lucky Charms, Honey Nut Cheerios and Golden Grahams.
All of this attention has sparked a bit of a 
