What new products have you been noticing in the marketplace? Here’s an overview of the latest trends identified by Prepared Foods , along with some of my own observations.
Shots for Health
Promises of better health and more energy are coming in smaller packages these days. First it was energy shots. Now it’s all about health in a mini bottle. Lifeway Foods Inc. released a line of shots that claim to improve immunity, digestion and heart health. The 3.5oz Lifeway BioKefir shots have 60 calories each and promise more than 20 billion units of live and active probiotic activity, which the company says is twice the amount found in other regular kefir varieties.
Latest Buzz Words: Pure and Artisan
The simplicity trend has sprouted a new word that is increasingly found on food labels: pure. I guess the word is intended to conjure up images of real, less processed, natural and “clean” (another big buzz word). Some examples include Pure Bars, Crystal Light Pure Fitness, Silk Pure Almond Milk and even the chewing gum I just bought Dentyne Pure (although that’s more about purifying your breath).
The term “artisan” is also coming on strong. It’s not so much a nutrition-focused claim, but the description might have a bit of a health halo — helping to position the product as close to homemade, local or prepared with care.
Chiquita Brands International Inc. is adding the moniker to its Fresh Express line of salads. This four-unit line aims to “bring the taste of the four seasons with ingredients cultivated by artisanal growers.” The packaging touts “grown in small crops” to communicate the artisanal approach.
The varieties include some lesser-known greens, such as the Sierra Crisp lettuce with mild red baby butter lettuce (complemented with herbs parsley and chervil). The Wild Rocket Zest salad blends peppery Wild Rocket (a variety of arugula) with such complex greens as mustard and Tatsoi.
Artisan is a term that’s now all over Starbucks. Have you noticed? That’s how the coffee chain describes its breakfast sandwiches and snack plates — including this fruit, nut and cheese artisan snack plate.
Crunch Time
The increased interest in health and wellness has not diminished the demand for indulgences, and products that can combine the two trends have proven particularly successful. Yogurts and yogurt drinks, for instance, have seen U.S. sales grow 32% since 2004 to reach $4.1 billion in 2009.
To capitalize on the popularity of yogurt fruit parfaits in foodservice outlets from McDonald’s to Panera Bread, Breyers Yogurt Company has introduced YoCrunch Fruit Parfait, which the company claims will provide a foodservice-like layered fruit, yogurt and granola parfait. Available in blueberry, peach and strawberry varieties, the treat has a visible layer of fruit, topped by vanilla low-fat yogurt and a top layer of crunchy granola, but it has a calorie count of 120 calories, well less than the 310 found in Panera Bread’s yogurt fruit parfait.
Whole Grain Gains
Americans fall far below the recommended amounts of whole grains and many food companies are reformulated products to help close this whole grain gap. Kraft Foods, for instance, will double the amount of whole grain currently found across its Nabisco portfolio. Original and Reduced-fat Wheat Thins have already seen their whole-grain content rise to 11g, from 5g per 31g serving. Between now and 2013, Nabisco will increase the whole-grain content of Original Wheat Thins to 22g (from the current 11g), Wheat Thins Toasted Chips to 17g (from the current 5g) and Honey Maid Original Graham Crackers to 20g (from the current 5g).
Tell me if you’ve tried any of these products, or let me know what trends you’ve spotted lately.
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Whole grains. Everyone knows how important they are. Studies link whole grains to a reduced risk of heart disease, diabetes and cancer. There’s also evidence that whole grains can help you manage your weight.
At the start of the class, Tucker demonstrated the Mediterranean Grain Medley (left) that featured farro and quinoa, along with crimini mushrooms, fennel, fava beans and cherry tomatoes. He then showed how the grains could be transformed into other dishes: topped with roasted chicken for a main entree, stuffed into a whole wheat pita with tzatziki sauce, or added to leafy green salad. After his demonstration, we put on our own chef hats and aprons to make the following whole grain dishes (recipes are included at the end). Believe me, they were all so easy to make and incredibly delicious. I liked each one, but I think my favorite was the farro and cannellini bean salad. The crispy prosciutto added a unique flavor and enticing crunch, and the strips of dried plums provided just the right amount of sweetness.
Warm Farro and Cannellini Bean Salad With Dried Plums and Crispy Prosciutto
I’m back again talking about freekeh. I know I just wrote about this ancient grain — a unique roasted green wheat that’s native of the Middle East. But I just had to tell you more.
Freekeh is native of Lebanon, Jordan, Syria and Egypt. In fact, my Lebanese mother-in-law told me she remembered seeing the large puffs of smoke in the horizon when fields of wheat were being burned. Yes, the grain is 
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