1 mapping success in the food system discover. analyze. strategize. implement. execute. 800.229.4253...

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Mapping Success in the Food SystemDiscover. Analyze. Strategize. Implement. Execute.

800.229.4253 hale@halegroup.comwww.halegroup.com

Foodservice Industry Trends:

USA Dry Pea and Lentil CouncilTrend Tour and Culinary Workshop

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Laura MacPhail

Principal, The Hale Group, Ltd.•Sales and marketing strategy

development•Brand awareness and positioning•Trade channel education•Product innovation•Customer satisfaction

Principal, The Hale Group, Ltd.•Sales and marketing strategy

development•Brand awareness and positioning•Trade channel education•Product innovation•Customer satisfaction

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Laura MacPhail

President, MacPhail & Associates, LLC •Founder of Foodservice Immersion •A professional training program for

foodservice suppliers•An intensive small-group, 3-day foray

into the real world of foodservice operators

President, MacPhail & Associates, LLC •Founder of Foodservice Immersion •A professional training program for

foodservice suppliers•An intensive small-group, 3-day foray

into the real world of foodservice operators

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Top Trends Affecting Dry Peas, Lentils,

Chickpeas and Their Flours

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Global Flavors

Food Trucks and Global Street Food

Gluten-Free and Vegetarian

Sustainability

Global Flavors

Food Trucks and Global Street Food

Gluten-Free and Vegetarian

Sustainability

Top Trends for Today

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Trend: Global Flavors

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“Discovering the unlimited flavor possibilities of global ingredients, beyond traditional roles in “ethnic” cuisines.”

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Consumers are exploring new ways of cooking and eating• Inspired by traditional global cuisines

Individual ingredients valued for their unique flavors and uses• Ingredients no longer limited to their

“native” uses Incorporated into everyday dining

• Consumers experience in real life what they read about or watch on TV

Consumers are exploring new ways of cooking and eating• Inspired by traditional global cuisines

Individual ingredients valued for their unique flavors and uses• Ingredients no longer limited to their

“native” uses Incorporated into everyday dining

• Consumers experience in real life what they read about or watch on TV

McCormick Flavor Forecast

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Wider, more global perspectives• Probing centuries-old traditions • Exploring the frontiers of culinary science• Hunting down new ingredients• Re-inventing culinary favorites

These help restaurants remain competitive

Worlds of Flavor International Conference: Kitchens Connected

Wider, more global perspectives• Probing centuries-old traditions • Exploring the frontiers of culinary science• Hunting down new ingredients• Re-inventing culinary favorites

These help restaurants remain competitive

Worlds of Flavor International Conference: Kitchens Connected

Latest from the CIA

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Ethnic Influence at Non-Ethnic Restaurants

Source: Datassential

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Hot Global Cuisine Trends • Indian• Mediterranean• Middle Eastern• Peruvian• South American• African

Hot Global Cuisine Trends • Indian• Mediterranean• Middle Eastern• Peruvian• South American• African

Sysco Trend Spotter 2013

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Chickpeas and Lentils on Menus by Cuisine

Source: Datassential

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How are global flavors being menued?

Dukkah Spice Blend Crusted Fish with Broccoli and Red Lentils

McCormick Flavor Forecast© 2013

Dukkah Spice Blend Crusted Fish with Broccoli and Red Lentils

McCormick Flavor Forecast© 2013

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How are global flavors being menued?

Falarma Falafal Hummus Lentil Soup

Falarma Falafal Hummus Lentil Soup

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How are global flavors being menued?

Bisteck a lo Pobre: skirt steak, fried egg, pan-fried banana, chickpeas tacu tacu 

Tacu Tacu Onigiri: short grain rice, garbanzo, rocoto-chancaca BBQ

Bisteck a lo Pobre: skirt steak, fried egg, pan-fried banana, chickpeas tacu tacu 

Tacu Tacu Onigiri: short grain rice, garbanzo, rocoto-chancaca BBQ

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Polenta con Ceci e Bietole: • Wild-hive polenta with tomato, braised

chickpeas and Swiss chard

— Eataly, New York

Polenta con Ceci e Bietole: • Wild-hive polenta with tomato, braised

chickpeas and Swiss chard

— Eataly, New York

How are global flavors being menued?

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Street food is cheaper Street food is served in smaller portions Consumers are willing to try unfamiliar ethnic

items served on food trucks This has made consumers more adventurous

eaters

Street food is cheaper Street food is served in smaller portions Consumers are willing to try unfamiliar ethnic

items served on food trucks This has made consumers more adventurous

eaters

Trend: Food Trucks & Global Street Food

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Consumers associate food trucks with:• Innovation• Forward-thinking menu options • Truck operators' embrace of new &

exciting ingredients

Datassential Street vendors around the world have been

selling hearty snacks-to-go Turkish kabobs & Greek gyros to Mexican

tacos & Indian flatbreads

FoodService Director

Consumers associate food trucks with:• Innovation• Forward-thinking menu options • Truck operators' embrace of new &

exciting ingredients

Datassential Street vendors around the world have been

selling hearty snacks-to-go Turkish kabobs & Greek gyros to Mexican

tacos & Indian flatbreads

FoodService Director

Consumers’ Perspective

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Chefs have noticed consumer’s enthusiasm for ethnic foods, fed by food trucks

Chefs have branched out into a relatively new ethnic genre: peasant foods

Restaurants will continue exploring this rustic aspect of global food

Presenting something unfamiliar yet comforting

Cassoulet, dumplings, gumbo, grits, etc.

Datassential

Chefs have noticed consumer’s enthusiasm for ethnic foods, fed by food trucks

Chefs have branched out into a relatively new ethnic genre: peasant foods

Restaurants will continue exploring this rustic aspect of global food

Presenting something unfamiliar yet comforting

Cassoulet, dumplings, gumbo, grits, etc.

Datassential

Peasant Food an Offshoot

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Restaurant Associates has teamed up with celebrity chef Marcus Samuelsson to create Global Street Foods, offered to RA’s corporate clients. 

– Foodservice Director

Omni Hotel & Resorts’ promotion, Simply Street Food, was so successful, it was extended well past its original time frame.

– Nation’s Restaurant News

Restaurant Associates has teamed up with celebrity chef Marcus Samuelsson to create Global Street Foods, offered to RA’s corporate clients. 

– Foodservice Director

Omni Hotel & Resorts’ promotion, Simply Street Food, was so successful, it was extended well past its original time frame.

– Nation’s Restaurant News

What’s Happening in the Industry

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How is Street Food being menued?

Samosas served on spicy garbanzo bean stew topped with sweet yogurt

Uttapam: Savory crepes made with rice and lentil flour

Samosas served on spicy garbanzo bean stew topped with sweet yogurt

Uttapam: Savory crepes made with rice and lentil flour

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How is Street Food being menued?

Fattoush Salad: Lettuce, tomato, cucumber, green peppers & fresh mint, topped with lentils, bulgur and caramelized onions

Hummus

Fattoush Salad: Lettuce, tomato, cucumber, green peppers & fresh mint, topped with lentils, bulgur and caramelized onions

Hummus

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How is Street Food being menued?

Bhel Puri: Puffed rice, chickpea flour noodles, potatoes, cilantro & onions

Falafal Poppers: Falafel on the outside, warm feta cheese on the inside

Burmese Melon Salad: Fresh melon, coconut, lentil, and ginger dressing

Lentil soup with plantains

Bhel Puri: Puffed rice, chickpea flour noodles, potatoes, cilantro & onions

Falafal Poppers: Falafel on the outside, warm feta cheese on the inside

Burmese Melon Salad: Fresh melon, coconut, lentil, and ginger dressing

Lentil soup with plantains

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Trend: Gluten-Free and Vegetarian

Chef/owner of Mana Food Bar in Chicago:

“It seems like gluten-free has replaced the Atkins and low-carb

diets of the past”

Chef/owner of Mana Food Bar in Chicago:

“It seems like gluten-free has replaced the Atkins and low-carb

diets of the past”

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Food allergies and food intolerances are on the rise

• Restaurants are responding

Menus that serve special needs and personal preferences

From 2009 to 2012:

• Gluten-free menu items increased by more than 275%

Menu Insights, Mintel

Food allergies and food intolerances are on the rise

• Restaurants are responding

Menus that serve special needs and personal preferences

From 2009 to 2012:

• Gluten-free menu items increased by more than 275%

Menu Insights, Mintel

Gluten Free and Vegetarian

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1 in 133 people in the U.S.—about 3 million total—have celiac disease (< 1% of population)

--The National Foundation for Celiac Awareness

15 million people in the U.S have food allergies (4% to 5% of population)

--Food Allergy Research & Education

1 in 133 people in the U.S.—about 3 million total—have celiac disease (< 1% of population)

--The National Foundation for Celiac Awareness

15 million people in the U.S have food allergies (4% to 5% of population)

--Food Allergy Research & Education

Beyond the Halo Effect: The Facts

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The market for gluten-free foods has grown at a compound annual rate of 30% since 2006

U.S. gluten-free sales will exceed $5 billion by 2015

The market for gluten-free foods has grown at a compound annual rate of 30% since 2006

U.S. gluten-free sales will exceed $5 billion by 2015

The Market’s Response

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How is Gluten-Free being menued?

Chickpea Salad: Chickpeas, carrots, dried apricots, raisins, cumin, paprika, mint, olive oil

Cold Israeli Quinoa Bowl: Cucumbers, tomatoes, chickpeas, parsley, peppers, scallions, quinoa

Chickpea Salad: Chickpeas, carrots, dried apricots, raisins, cumin, paprika, mint, olive oil

Cold Israeli Quinoa Bowl: Cucumbers, tomatoes, chickpeas, parsley, peppers, scallions, quinoa

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How is Gluten-Free being menued?

Special Menu Gluten/AllergenCaesar salad without croutonsPenne Rigate with Marinara, with gluten-free pastaMixed Grill

Special Menu Gluten/AllergenCaesar salad without croutonsPenne Rigate with Marinara, with gluten-free pastaMixed Grill

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Gluten-free sandwich rolls

Gluten-free formulations of most popular sandwiches

Gluten-free soup selections• Cheddar Cheese &

Broccoli• Cheesy Asparagus

Gluten-free sandwich rolls

Gluten-free formulations of most popular sandwiches

Gluten-free soup selections• Cheddar Cheese &

Broccoli• Cheesy Asparagus

How is Gluten-Free being menued?

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How is Vegetarian being menued?

Vegetarian Meatballs: mushrooms and green lentils

Vegetarian Meatballs: mushrooms and green lentils

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How is Vegetarian being menued?

Indian Lentil Stew Yellow Pea with

Roasted Red Pepper Soup

Indian Lentil Stew Yellow Pea with

Roasted Red Pepper Soup

Select Harvest Mediterranean Vegetable Soup

Moroccan Style Chicken with Chickpeas Soup

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Trend: Sustainability

There is no question that a new paradigm of what constitutes “good food” is taking hold across America.

What is “Good” Food?

There is no question that a new paradigm of what constitutes “good food” is taking hold across America.

What is “Good” Food?

The Culinary Institute of America in conjunction with Harvard

School of Public Health

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Meatless Monday

• This campaign has become a nationwide initiative

• It encourages cutting down on the amount of meat processed and consumed

• For physical health and to reduce the strain on the planet

FSR Magazine

Meatless Monday

• This campaign has become a nationwide initiative

• It encourages cutting down on the amount of meat processed and consumed

• For physical health and to reduce the strain on the planet

FSR Magazine

Sustainable … Playing Out in Foodservice

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The concerns are growing rapidly, especially among younger demographic groups• Where does our food come from?• How was it was produced?• Is it is healthy, environmentally

sustainable, locally sourced, and created in a socially responsible manner?

• Is it healthy for us?

The concerns are growing rapidly, especially among younger demographic groups• Where does our food come from?• How was it was produced?• Is it is healthy, environmentally

sustainable, locally sourced, and created in a socially responsible manner?

• Is it healthy for us?

Consumer Attitudes and Concerns

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Growing demand for products consumers and chefs deem to be “natural” and “whole” and “clean label”

The market for “real food” continues to grow at more than 10 times the industry average

Sustainability is the buzzword of the new Millennium (Menus of Change)

89% of consumers say they are already in some way engaged in sustainable living

Growing demand for products consumers and chefs deem to be “natural” and “whole” and “clean label”

The market for “real food” continues to grow at more than 10 times the industry average

Sustainability is the buzzword of the new Millennium (Menus of Change)

89% of consumers say they are already in some way engaged in sustainable living

Consumers and Chefs

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Plant-based protein market must satisfy ever-increasing customer demand

Average annual growth of 5% in volume over last 3 years

Meeting this demand requires • Plant-derived sources • Reliable, sustainable and affordable alternatives to

animal proteins and soybeans Pea protein isolates are increasingly finding

use in:• Nutrition bars • Ready-to-drink beverages and powders• Pastas• Batters and breadings

Food Navigator USA

Plant-based protein market must satisfy ever-increasing customer demand

Average annual growth of 5% in volume over last 3 years

Meeting this demand requires • Plant-derived sources • Reliable, sustainable and affordable alternatives to

animal proteins and soybeans Pea protein isolates are increasingly finding

use in:• Nutrition bars • Ready-to-drink beverages and powders• Pastas• Batters and breadings

Food Navigator USA

Industry Response

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Menus of Change

Favoring healthy and sustainable proteins, especially plant-based proteins:

• Can help foodservice operators better manage costs and deliverability

• Climate and other factors make farming and livestock production less predictable

Menus of Change

Favoring healthy and sustainable proteins, especially plant-based proteins:

• Can help foodservice operators better manage costs and deliverability

• Climate and other factors make farming and livestock production less predictable

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How is Sustainable being menued?

Breakfast cereal: Lentils, quinoa, farro, black barley, brown rice

Baked lentil and spinach stuffed shells

Hummus tea sandwiches

French lentils with onion and carrot

Breakfast cereal: Lentils, quinoa, farro, black barley, brown rice

Baked lentil and spinach stuffed shells

Hummus tea sandwiches

French lentils with onion and carrot

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Double Hummus & Crisp Sea Salt

Lavosh Minted edamame

hummus Roasted red pepper

hummus Owned by Darden

Double Hummus & Crisp Sea Salt

Lavosh Minted edamame

hummus Roasted red pepper

hummus Owned by Darden

How is Sustainable being menued?

Smoky Split Pea soup Moroccan Lentil soup Greek Gyro Bowl

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Mapping Success in the Food SystemDiscover. Analyze. Strategize. Implement. Execute.

800.229.4253 hale@halegroup.comwww.halegroup.com

Dry Peas, Lentils, and Chickpeas:In the Path of Progress!

Thank You!