The

Food Mood Fall 2019

Contents

Bacon 3-8

BBQ 9-10

Beef 11-12

Breakfast 13-14

Changing Demographics 15

Chicken 16-17

Convenience Stores 18

Dining Out 19-20

Flavor Trends 21-27

In the News 28

Meal Kits 29

New Products – Retail 30-31

Poultry 32

Seafood 33

Smoke 34

Snacks 35-37

Vegetable Forward 39-40

* Please note that the information herein

does not denote items containing or not

containing Red Arrow products.

international@redarrowusa.com

Bacon

3

Partnership launches four marinated bacon flavorsRita Jane Gabbett, 9-10-19, meatingplace.com

Sigma U.S. in partnership with McCormick Grill Mates, is launching four new marinated, smoked bacon flavors.

The partnership explained in a news release the three-step process; the pork is marinated to soak in flavor, smoked with natural hardwood smoke, sliced thick and finally seasoned with a blend of McCormick Grill Mates seasonings.

"Marinating has been bringing more flavor to steak, chicken and pork for years, so it made great sense to do the same with bacon," said Jeff Gaunt, marketing director at Sigma in the U.S. "Our three-step process delivers more flavor than bacon that is only smoked.’’

The four flavors include:

•Ultimate Bacon is marinated and seasoned with extra bacon flavor.

•Montreal Steak Bacon is flavor uses a blend of pepper, garlic and spices.

•Smoky Applewood Bacon combines the sweet, smoky blend of chili pepper, garlic and Applewood

smoke flavor.

•Brown Sugar Bourbon bacon blends sweet brown sugar, bourbon, red bell peppers and spice flavors.

Bacon

4

Bacon business remains strong even with changes to industryAndy Nelson, 9-17-19, meatpoultry.com

Bacon popularity has continued to increase as consumer interest in new flavors grows and bacon lovers find new ways to use cook bacon outside of the breakfast mealtime.

Neil Dudley, vice president of sales of Hamilton, Texas-based Pederson’s Natural Farms, offers cherrywood and applewood-smoked bacon and bacon flavored with honey, barbecue and jalapeno. But by far the biggest recent success for the company, Dudley said, has been its no-sugar bacon, Dudley said.

Thicker-sliced bacon is also trending up, Dudley said. Pederson’s makes a thick-cut “steak house bacon” that steak houses will put on their appetizer menus, among other applications.

Looking ahead, a trend that could be coming to the bacon industry is demand for what Pederson categories as “indulgent” bacon — the exact opposite direction of the company’s successful low-sugar products.

Thicker cuts, unique smokes and flavors, and different packaging sizes allow consumers to purchase the bacon that meets their exact needs.

Savory, fried, smoky or crispy? Our flavors make bacon even

better. Seriously.

Bacon

5

A slow in Bacon’s Roll?Elizabeth Fuhrman, provisioneronline.com, September 2019

The multi-year rise in bacon looks to be softening relative to the last five years, and much of that decline can be traced to the outbreak of African swine fever in China. The outbreak is driving a lot of pricing action in the recent quarter affecting pork prices in particular, says David Thompson, principal at IRI, Chicago.

“We saw last year there were some pricing actions, but the volumes were staying flat and the velocities were staying stable,” he says. “I’m seeing some softest in the velocity in the recent weeks.”

While bacon’s landscape is changing in the near term, bacon is still up 3.8 percent in volume and 1.4 percent in dollars for the year ending June 16 in total U.S. multi-outlets, IRI reports. Comparing the full year to this time last year, bacon also is still outpacing the refrigerated meats category, Thompson says.

But in the most recent quarter, the bacon category has started to soften with the dramatic acceleration in pricing. For example, for the 13 weeks ending June 16, the price per volume per pound is up 3 percent from last year, IRI reports. In the month ending June 16, the price per volume per pound is up 8.6 percent.

http://cdn.coverstand.com/6516/614842/dac8151a5385426f05cd451bebe497368b795544.1.pdf

Bacon

6

A slow in Bacon’s Roll?Elizabeth Fuhrman, provisioneronline.com, September 2019

Bacon

7

A slow in Bacon’s Roll?Elizabeth Fuhrman, provisioneronline.com, September 2019

Bacon

8

Savory, fried, smoky or crispy? Our flavors make bacon even better. Seriously.

Fuddruckers

Brown Sugar Bacon BBQ

Burger ($8.99)

100% All-American beef

topped with cheddar

cheese, grilled onions,

brown sugar peppered

bacon and BBQ sauce

served on a fresh-baked

bun.

Sonic’s Garlic Bacon Cheeseburger Is Here for a Limited Time OnlyKristin Salaky, Sept. 27, 2019, Delish.com

https://www.delish.com/food/a29269604/sonic-garlic-bacon-burger/

The Jr. Garlic Butter Bacon Burger takes your typical bacon cheeseburger and sears garlic butter on the patty for a stupidly rich flavor. I mean, come on, it's bacon, burger, cheese, butter, and garlic. There's a lot of savory flavors going on here. It also has mayo and grilled onions on a toasted bakery bun. Oh, there’s also a side of tots. I told you—a lot going on!

The Jr. version will run you $2.99, but if you really wanna get intense, you can also get it in a quarter-pound size Garlic Butter Bacon Burger for $4.79. If you attempt that one, you have my respect!

BBQ

9

Barbecue-Flavored Vodka Now Exists and Bloody Marys May Never Be the SameGreta Bjornson, Oct. 1, 2019, People.com

Described as “spicy and sweet, tangy and true” on the brand’s website, KC Barbeque Vodka is inspired by Kansas City’s famous barbecue—and unfortunately is only available in the Kansas City metro area (for now.)

According to the company, the saucy new spirit was inspired by Henry Perry, the “Father of Kansas City BBQ” who, back in the early 1900s, would sell his smoked meats for twenty-five cents.

It’s not the first time 360 Vodka has come up with crafty flavors — they’ve also introduced us to products such as Double Chocolate and Buttered Popcorn in the past.

https://people.com/food/barbecue-flavored-vodka-now-exists-and-bloody-marys-may-never-be-the-same/

BBQ

10

H-E-B now sells Killen’s brisket. We tried it. Greg Morago, houstonchronicle.com, Sept. 27, 2019

The craft barbecue movement is already fraught with enough perfectionist anxiety that it’s hard to imagine one of the state’s great pitmasters lending his or her name to a commercially produced brisket. That you can find in a supermarket. Pre-cooked.

But that’s just what Ronnie Killen has done in a move that is at once foolhardy and virtuosic. The classically trained chef turned pitmaster who threw the local barbecue scene into high gear when he opened Killen’s Barbecue in Pearland in 2013 has partnered with Texas supermarket giant H-E-B for a fully-cooked beef brisket that is targeted to about 50 stores in the Houston market. If the public takes a liking to this pre-cooked smoked brisket, H-E-B will consider broadening its availability in Texas.

https://www.houstonchronicle.com/life/food/article/H-E-B-now-sells-Killen-s-brisket-We-tried-it-14473044.php

Beef

11

Market Basket

Study, IRI Panel

Data ending

1/16/19

Beef

12https://www.drovers.com/article/meat-production-trends-higher-what-does-2020-hold

Breakfast

13

Wendy’s is launching breakfast nationwide in 2020 and will hire 20,000 new employeesKelly Tyko, USA TODAY, 9-9-2019

Wendy's is taking its breakfast menu nationwide in 2020 and will hire 20,000 new employees to support the morning meal, the company announced Monday.

The fast-food chain, which has been a holdout in the breakfast area among major national chains, currently has breakfast in 300-plus restaurants.

Items on Wendy's breakfast menu includes the Breakfast Baconator, Frosty-ccino and Honey Butter Chicken Biscuit.“Launching breakfast in our U.S. restaurants nationwide provides incredible growth opportunities,” said Todd Penegor, Wendy's president and CEO, in a news release. “We are well-positioned to pursue it. We believe we have the right team and structure in place, and we put Wendy’s fan favorites on our breakfast menu to set us apart from the competition.”

https://www.usatoday.com/story/money/food/2019/09/09/wendys-breakfast-fast-food-chain-hiring-20-000-new-

employees/2267993001/

Breakfast

14

Pillsbury Stuffed WafflesAvailable in two varieties, they can be heatedPork: Today’s Menu Hero, sponsored by Smithfield

Sweet and maple-flavored, Pillsbury Stuffed Waffles come in two varieties: sausage, egg and cheese, and bacon, egg and cheese. They can be heated with multiple prep methods, including microwaves, speed cook ovens, convection ovens, rack ovens, conventional ovens or impingement ovens. The product has a hold time of up to four hours, and its sandwich format makes it a convenient grab-and-go breakfast item for busy customers, according to the maker.

https://csnews.com/pillsbury-stuffed-waffles

Need a handheld breakfast sandwich concept? Call our breakfast experts for guidance.

Changing Demographics

15

Gen Z’s influence on the Food and Beverage IndustryLiz Malmberg, Sept. 9, 2019, apfoodingredients.com

Here are a few ways Gen Z consumers are driving changes in the food and beverage industry:

• Challenging food marketers – Gen Z consumers are more likely to choose a product based on how it tastes or performs instead of its brand, giving food marketers a considerable challenge in winning over this demographic.

• Emphasizing quality over quantity – Gen Z consumers are more willing to pay for products that deliver on their taste, nutrition and convenience expectations. They’re willing to seek more premium products that give them the replenishment they need throughout the day.

• Redefining mealtimes – Snacking is no longer considered a guilty pleasure occasion for junk food. Younger consumers such as those in Gen Z and Millennials are more likely to view snacking as part of their daily meal intake and use it as an opportunity to gain nutritional boosts rather than just empty calories.

• Ordering online – Using online services to do things like purchase groceries and order food through delivery services is second nature to Gen Z consumers, who grew up with the Internet, whereas older generations are less likely to take advantage of these digital capabilities.

• Seeking cleaner ingredients –Gen Z equates clean eating with an improved quality of life. They’re also more likely to buy from brands that use ingredients that are sourced sustainably or locally and are transparent about how and where their products are produced.

Chicken

16

In case you've been living in a cave on the side of a mountain for the past few months, we are in the middle of a major chicken sandwich war. The two heavy hitters in this war have been Chick-fil-A, which has sold its iconic chicken sandwich since 1964, and Popeyes, which introduced a remarkably popular (and quickly sold out) spicy chicken sandwich of its own last month.

Yesterday, however, fast-food giant McDonald's decided it was time to introduce its own spicy chicken sandwich--hoping to steal some of the thunder from its archrivals Chick-fil-A and Popeyes.

On September 11, McDonald's will start selling its new Spicy BBQ Chicken Sandwich in restaurants nationwide. According to the company, the star of the show will be a buttermilk crispy chicken fillet on a sesame seed bun with slivered onions, pickles, and a spicy BBQ glaze.

In addition to this new chicken sandwich specifically designed to compete with Chick-fil-A and Popeyes, McDonald's is also introducing Spicy BBQ Glazed Tenders--essentially, a turbocharged chicken nugget.

So, how will McDonald's new spicy chicken sandwich stand up to the sandwiches sold by its rivals? That remains to be seen.

McDonald's Just Revealed a Surprising New Product That Is a Huge Threat to Chick-fil-A and PopeyesBy Peter Economy, the Leadership Guy, inc.com

Chicken

17

KFC’s new fried chicken and doughnut sandwich is terrifying and deliciousBy Emily Heil, Sept. 24, 2019, washingtonpost.com

https://www.washingtonpost.com/news/voraciously/wp/2019/09/24/kfcs-new-

fried-chicken-and-doughnut-sandwich-is-terrifying-and-delicious/

I tried the sandwich at a KFC in Hopewell, Va., outside Richmond, one of three markets where the chain is testing the limited-time menu addition. For $5.99, I got the sandwich (does anyone really need a side of potato wedges with this?) and a gratis case of early-onset regret for the gastronomic sin I was about to commit.

But when I did? A sweet-meets-salty, crispy-meets-pillowy mash-up that my lizard brain immediately loved despite that snooty voice in my head mocking it. The chicken filet was well-seasoned and juicy, encased in a peppery, craggy coating. The soft doughnuts deflated a bit as I ate, pressing the glaze into the chicken and making the concoction easier to handle, though I still went through seven napkins eating only half of it.

In the news release touting the new KFC version, the company noted that it was merely introducing an existing food fad to a national audience. “The Chicken & Donuts trend has been gaining popularity, but mostly on a local level in areas like Philadelphia, San Diego and Portland.”

Convenience Stores

18

C-Stores are Upping Their Dining Game, and That’s Good for PorkUpdate from the National Pork Board, Sept. 18, 2019

• Foodservice now accounts for 23% of all c-store sales, which is more

than snacks and candy, or beverages, according to a NACS State of the

Industry report.

• One in four people spend $6-$10 per week on convenience store

foodservice items, according to a GasBuddy study. Among those ages 18

to 29, 20% spend $10-$15 a week.

• More than half (56%) of Americans say they purchase meals at least

once a month at the convenience store, according to the GasBuddy

survey.

• Consumer spend more on foodservice than drinks or snacks in c-

stores. 22.6% on foodservice, 15% on beverages, 15% on snacks and

candy.

Think about this: There are

155,000 c-stores in the US,

compared to 38,000 retail

and grocery stores. That’s

one c-store for every 2,100

people. On a given day,

each c-store averages

about 1,100 daily visits per

store – that’s 165 million

visits every day,

nationwide.

Dining Out

19

Restaurants Fast-Track New Menu Items for FallPatricia Cobe, Sept. 7, 2019, restaurntbusinessonline.com

• Robust flavors in big and small plates

• Fan favorites go veg-centric

• Spinning the rotisserie toward Asia – Boston Market is offering traditional roast chicken with an Asian twist by topping it with a sweet-savory sesame glaze and a sprinkling of sesame seeds

• Sweet heat is the flavor star – bourbon, jalapenos, honey and brown sugar flavor three fall specials at Firebirds Wood Fired Grill

• Slow-simmered braises – Urban Plates is offering Braised Beef and Mushroom Braise, Moroccan Chicken Braise and Curry Tofu and Vegetable Braise.

• Harvesting fall specials – First Watch offers a hearty Braised Short Rib Benedict

• Breakfast with a New Orleans accent – Corner Bakery is betting on Bananas Foster Oatmeal, French Toast and Pancakes, all topped with sliced bananas, caramel and candied pecans.

• Bowled over in the morning – Dunkin’ offers the Fire Roasted Veggie Bowl and Chorizo Bowl

https://www.restaurantbusinessonline.com/food/restaurants-fast-track-new-menu-items-fall#page=1

Dining Out

20

McDonald’s is axing seven popular items from its food menuRachel Pugh, ManchesterEveningNews.Co.UK, Sept. 25, 2010

https://www.manchestereveningnews.co.uk/whats-on/food-drink-news/mcdonalds-indian-burger-scrapping-signature-16973082

The fast-food chain will no longer be selling several signature items, but they've been replaced with some delicious new burgers, bites and McFlurries.

The chain has axed the double quarter pounder with cheese, two McFlurries and three of its 'signature burgers', and the controversial spicy chicken nuggets from the menu.

Thee is good news, though, as McDonald’s is also making some exciting new additions to the menu on Sept. 25.

First up, and most hotly anticipated, is the Indian Chicken Burger, which is made with two pieces of garlic naan bread instead of a bun. Delicious.

The burger is accompanied by the French Stack with garlic mayo, the Swiss Stack with emmental cheese sauce, the Jamaican Chicken with spicy jerk sauce and the Italian Stack with pesto style mayo.

New: the Indian Chicken Burger (Manchester, England)

21

Ay, ColombiaDATASSENTIAL TRENDSPOTTING, Sept. 2019, Inside Global Restaurant Chains

Flavor Trends

54%Of U.S. consumers

are interested in seeing more foods

and beverages from Colombian chains on

U.S. restaurant menus

% who want to try

Flavor Trends

22

Top Flavor Trends for 2019The search for something new is driving flavor innovationCulinolgoy, September 2019

Flavor development is being led by the search for something new, different and exciting, according to a report from Innova Market Insights. The journey of exploration is fueled by ongoing interest in healthy, natural and clean label foods. As a result, Innova said new discoveries are the No. 1 flavor trend this year.

Consumers are seeking stronger and more unusual combinations. Innova said brands are leaning toward more sensational flavor concepts to meet this demand, with mashups like sushi pizza, spicy tuna roll corn dogs, pasta bacon tacos and ramen burgers joining more traditional sweet and salty combinations.

“I think in general, with the backlash and the awareness of sugar, it’s the No. 1 thing people want to cut out of their lives or reduce. We see a lot of less-sweet flavors becoming more popular. Smoked and roasted flavors are a great example of that,” said Lu Ann Williams, director of insights and innovation at Innova.

https://www.kerry.com/insights/kerrydigest/2019/meat-preparation-methods-replacing-flavor-trends

Consumers are seeking unusual

combinations. Red Arrow can offer

savory combinations of smoke, grill,

cooking method flavors and browning

to create an innovative concept.

Flavor Trends

23

Southeast Asian grows on AmericansEd Finkel, meatingplace.com, September 2019

Among the top-trending individual dishes for 2019 have been Orange Peel Chicken/Beef/Steak, Sweet Soy in dishes like Mongolian beef or Thai Red BQ Pork, Pumpkin Curry, and Katsu Pork/Chicken, a traditionally Japanese dish that has been crossing over into many other types of restaurants according to Datassential.

Mordor Intelligence forecasts continued growth in the market for Southeast Asian food flavors and flavor enhancers, with predicted annual increases of 7.1% and 4.1% respectively, from 2018 – 202. Chenies, Korean and Indian flavors are already popular, and increased tourism is shifting consumer preferences toward Southeast Asian flavor profiles, in particular umami.

“The untapped markets in Southeast Asia, such as Indonesia, Thailand and South Korea are growing at a faster rate in the flavor market,” says Mordor.

Sales of “Asian food items” in general rose 11.7% to

$196 million, up 29.2% to 444.4 million or the 52

week ended July 8.

The Thai population in the U.S. has doubled in the past 15 years. There are 10 times more Thai than Mexican

restaurants per capita in U.S.

Flavor Trends

24

These are the fastest-growing healthful ingredients on restaurant menusTREND WATCH THE NEXT BIG THING, Restaurant-Hospitality.com, August 2019

Limited Service

Restaurants

1. Turmeric (+300%)

2. Kombucha (+300%)

3. Poke (+300%)

4. Chia (+300%)

5. Almond Milk (+300%)

Full-Service

Restaurants

1. Avocado Toast (+300%)

2. Kombucha (+300%)

3. Heirloom Carrots (+287%)

4. Almond Milk (+286%)

5. Matcha (+219%)

Flavor Trends

25

World on a PlateLizzy Freier, Laura McGuire, PreparedFoods.com, August 2019

Let’s review some global trends poised to inspire menus in the coming year.

• Ajvar – cooked relish hails from Europe’s Balkan Peninsula, where the smoky flavor pairs well with specialty meats and breads central to the cuisine.

• Baharat – aromatic and versatile Middle Eastern spice• Berbere – key ingredient in Ethiopian cuisine; combines garlic, red pepper, cardamom,

coriander, fenugreek and various other spices.• Chili Crisp – Chile-based condiments that provide more than straight heat, gives off a

tingling, numbing sensation and umami.• Halloumi – semi hard cheese from Cyprus, called “grilling cheese” because of its high

melting point. • Hawaij – Arabic spice mixture: cumin, black pepper, coriander, turmeric and cardamom. • Hoja Santa – licorice-like, tarragon-esque herb native to Central America• Katsu Sando – Japan’s comfort food. Lightly breaded fried pork cutlet.• Lovage – English herb similar to celery.• Muhammar – Syrian dip; hot &sweet red peppers, walnuts, pomegranate molasses & spice• Ube- purple yam from Philippines• Yuzu Kosho –Japanese condiment: yuzu citrus rind, chili peppers and salt

Flavor Trends

26

Fresh Spins on Global CuisinesFoodtechnology.com, July 2019

Innova Market Insights found that there was 65% growth in global food and beverage launches with an ethnic flavor between 2014 and 2018. The flavors seeing the biggest growth in launch activity are from Mediterranean and Far Eastern cuisines, and the leading categories are meat, fish, eggs, sauces, and seasonings, according to Innova.

Vegan friendly Mexican

Food

Middle Eastern Cuisines Grow in

Popularity

Diverse Thai

Curries

Filipino Cuisines

Continues to

Emerge

West African Food

Trending

Flavor Trends

27

11 Dried Mexican Chiles to Know and Love, and How to Use ThemBy Stacy Adimando, and Gonzalo Guzman, Sept. 30, 2019, saveur.com

Fresh peppers are great for adding color, crunch, and heat to a dish, but it’s the dried versions that offer the most surprising and complex flavors, from smoky to spicy, to citrusy, chocolaty, earthy, and mushroomy. They range from punishingly spicy to sweet and pruney, and the colors from bright, orangey-red to deep purple-black.

Dried chiles can be roughly organized into two camps: red and dark. Red chiles (which can range from bright orange-red to deep maroon) will likely have tropical fruit flavors, good acidity, and varying degrees of spice (when in doubt, smaller chiles tend to be hotter). They pair best with white meats such as poultry, pork, and fish. Dark chiles, which range from rusty red to dark plum, are typically chewy and sweet with flavors of dried raisins and prunes and are used mostly for color (as in moles). These pair best with dark meats like beef or duck. Dried black chiles, which have a sweeter, earthier flavor, pair best with dark meats like beef or duck.

RED CHILESGuajillo

PuyaChipotle

Chiles de ArbolPequinMorita

DARK CHILESChiles Negros

MulatoCascabel

AnchoPasilla

https://www.saveur.com/mexican-dried-chile-guide/

In The News

28

Panera introduces warm grain bowlsEric Schroeder, 9-18-19, foodbusinessnews.com

Panera Bread Co. is adding to its product lineup with the introduction of warm grain bowls. The company said the launch is the next step in its mission “to offer more grains, plants and proteins on its menu, with a focus on delivering craveable food that makes you feel not just full, but fulfilled.”

The new made-to-order grain bowls are available in two varieties: Baja and Mediterranean.

The Baja grain bowl is made with cilantro-lime long grain brown rice, a mix of red and golden quinoa, grilled citrus pepper chicken, black bean and corn salsa, house-made salsa verde, red grape tomatoes, fresh avocado, feta crumbles and whole-milk Greek yogurt.

The Mediterranean grain bowl features cilantro-lime long-grain brown rice, a mix of red and golden quinoa on a bed of arugula, layered with grilled citrus pepper chicken, red grape tomatoes, kalamata olives, diced cucumbers, hummus, lemon tahini dressing, feta crumbles and whole-milk Greek yogurt with a squeeze of lemon.

https://www.foodbusinessnews.net/articles/14532-panera-introduces-warm-grain-bowls

Bowl ‘em over with a Roasted Garlic, Sautéed Mushroom or Caramelized Onion Flavor from Red Arrow.

Meal Kits

29

Meal Kits, Online Grocery Shopping Revitalize Home CookingStudy finds that many consumers lack time, confidence to prepare meals at homeAugust 14, 2019, preparedfoods.com

Packaged Facts found that most people who don’t cook at home either have a lack of time to grocery shop and meal prep or they lack confidence in their cooking skills. The latter reason is especially prevalent among Gen Z adults (ages 18-24) and to a lesser extent Millennials (ages 25-39).

Meal kits appeal to important consumer segments, namely:

• Busy consumers who don’t have time to shop for groceries or plan meals

• High income consumers who don’t want to or like to shop for groceries or plan meals and are willing to pay more for convenience

• Consumers who have few cooking skills but who want to learn to cook

• Consumers who live alone or in a small household, who don’t like wasting food and want proportions tailored to their needs

Since 2013, online sales of groceries have more than tripled from $6 billion to $20 billion in 2018 at a compound annual growth rate (CAGR) of 26%. Through 2023, online grocery sales are forecast by Packaged Facts to rise 34% annually, more than quadrupling from the levels in 2018 and coming to represent 7% of the total grocery market.

https://www.preparedfoods.com/articles/122729-meal-kits-online-grocery-

shopping-revitalize-home-cooking?oly_enc_id=5112C3538389F3Z

New Products | Retail

30

Pumpkin spice version of SPAM?! Hormel Foods introduces limited –edition SpamNathan Bomey, USA Today, Sept. 23, 2019

Don't you dare say that NOW they've gone too far.

Hormel Foods announced Monday that it is "allowing customers to look beyond lattes and donuts" by introducing a pumpkin spice version of Spam.

The Austin, Minnesota-based global food giant said Spam Pumpkin Spice will be available as a limited edition product and sold online only at Walmart.com and Spam.com beginning at 8 a.m. Monday.

"Although the new variety may sound too good to be true, it's true," Hormel said. "The makers of the iconic SPAM brand have created a flavor that can be incorporated into a variety of craveable recipes perfect for fall, including sweet and savory waffles, decadent grilled cheeses and fall hashes.“

Apparently Spam Pumpkin Spice "features a blend of seasonal spices including cinnamon, clove, allspice and nutmeg" and is particularly good as a breakfast item.

Thinking about your own fall LTO, let our

creative culinary team work do the

brainstorming for you.

https://www.usatoday.com/story/money/2019/09/23/spam-pumpkin-spice-hormel-foods/2416749001/

Jack Link’s Zero Sugar Beef JerkyInspired by the original Link family recipe, it is made with 100 percent lean-meat beef

New Products | Retail

https://csnews.com/jack-links-zero-sugar-beef-jerky

Jack Link's Protein Snacks introduces a zero-sugar beef jerky with all the satisfying flavor that Jack Link's fans have come to love. Jack Link's Zero Sugar Beef Jerky is inspired by the original, iconic Link family recipe and made with 100 percent lean-meat beef. It provides more than 30 grams of protein in one bag. The suggested retail price for a 2.3-ounce bag is $5.99, and $7.99 for a 4.7-ounce bag.

Poultry

32

The global duck and goose meat consumption will grow to 8 million tonnesSept. 19, 2019, euromeatenws.com

The global duck and goose meat market will experience moderate growth in the next 7 years thanks to increased demand for this type of poultry meat from the Asian countries. According to a new report from Index Box, the global duck and goose meat market revenue amounted to $19 billion in 2018. This figure reflects the total revenues of producers and importers (excluding logistics costs, retail marketing costs, and retailers’ margins, which will be included in the final consumer price). In top 3 consuming countries, China ranks first with 5.5 million tonnes of duck and goose meat and a market share of 76%. It is followed by France, with a total consumption of 203,000 tonnes and Myanmar 174,000 tonnes.

According to the report, in China, duck and goose meat consumption increased at an average annual rate of +2.2% over the period from 2007-2018. The remaining consuming countries recorded the following average annual rates of consumption growth: France (-2.4% per year) and Myanmar (+7.4% per year).

Analysts are expecting an increase of market volume to 8 million tonnes by the end of 2025 as the CAGR predicted for the next 7 years is at +1.6%. In 2018, the global duck and goose meat production amounted to 7.2M tonnes, surging by 3.3% against the previous year.

Seafood

33

Company plan to release plant-based shrimp productKelly McCarthy, Sept. 5, 2019, abcnews.go.com

The new trend of plant-based food products has a new addition: shrimp.

Tyson Foods announced its investment in New Wave Foods, which focuses on producing plant-based shellfish, and plans to have a shrimp alternative ready for foodservice operators in early 2020, according to a press release.

The "shrimp" is made with sustainably sourced seaweed, plant protein and has all eight essential amino acids that are found in meats and seafoods. There are zero allergens, no cholesterol and it is lower in calories and salt than fresh shrimp.

“We’re excited about this investment in the fast-growing segment of the plant-based protein market," Amy Tu, president of Tyson Ventures said in a statement. "This continues our focus of identifying and investing in companies with disruptive products and breakthrough technologies related to our core business so we can continue to serve a growing global population."

https://abcnews.go.com/Business/company-plans-release-plant-based-shrimp-product/story?id=65410223

Smoke

34

Subway Launches Naturally Pit-Smoked Brisket Sandwich NationwideQSRmagazine.com, Sept. 5, 2019

Subway, the world’s largest restaurant chain, announced Thursday that it’s adding layers of smoky flavor to its menu with the nationwide launch of its new Naturally Pit-Smoked Brisket sandwich.

https://www.qsrmagazine.com/news/subway-launches-naturally-pit-smoked-

brisket-sandwich-nationwide

Snacks

35

International flavors top US snack preferences, study findsSept. 20, 2019, Jessi Devenyns, fooddive.com

The majority of Americans are eager to try globally inspired flavors with more than two-thirds of respondents to the latest Frito-Lay U.S. Snack Index survey saying they eat foods with international flavors at least once a month. The poll was conducted by the PepsiCo company last month in partnership with Morning Consult, and includes responses from 2,200 adults nationwide.

Flavors from Latin America — a favorite for 26% — mainland Asia — preferred by 14% — and comfort foods that mix regional flavors are the most popular options.

Culinary palates in New York City, Houston and Atlanta are particularly adventurous when compared with the national average, and younger generations' preferences are impacted by their location. About 84% of Generation Z respondents said where they lived influenced their choice in flavors, while only 57% of Baby Boomers felt that way.

https://www.fooddive.com/news/international-flavors-top-us-snack-preferences-study-finds/563344/

Snacks

36

9 new, healthy snacks to tryU.S. News & World Report, Oct. 2, 2019

https://wtop.com/living/2019/10/9-new-healthy-snacks-to-try/

Les Trois Petits Cochons Sous-Vide Egg BitesThey come in four tasty flavors (Bacon & Swiss, Prosciutto & Gruyère, Ham & Espelette Pepper and a vegetarian option, Spinach & Feta).

County Archer Turkey JerkyAvailable in robust flavors like Hatch Chile and Rosemary

Purely Elizabeth Collagen Protein Oat CupsComes with a nut butter squeeze pack to add flavor

Pan’s Mushroom JerkyFlavors include Zesty Thai, Salt & Pepper, Applewood BBQ and more

Four Sigmatics Mushroom Elixir MixAdd a packet for a 1,500 milligram dose extract of the Cordyceps militaris mushroom. While research on cordyceps is in its infancy, early studies indicate that they may improve the way the body uses oxygen.

POGOFrozen, plant-based bars. Flavors include Chai, Lemon Poppy and Figgy

Simple Mills Soft Baked BarsMade with almond flour and wholesome ingredients like nuts, seeds and fruit.

Wyman’s Just Fruit & Greek Yogurt BitesFruit in a cup from your freezer.

Kind Whole Fruit BarsFlavors include Strawberry Apple Cherry Chia.

Snacks

37

Conagra Brands’ $2 billion snack attackMonica Watrous, 10-1-19, foodbusinessnews.net

https://www.foodbusinessnews.net/articles/14605-conagra-brands-2-billion-snack-attack

Sustainability

38

Sustainable Packaging: The Reuse RevolutionDan Ochwat, 10-1-19, consumergoods.com

https://consumergoods.com/sustainable-packaging-reuse-revolution

TerraCycle’s Loop leads the charge as brands, retailers and consumers all express a desire to reduce packaging waste

TerraCycle launched its Loop initiative in the spring, giving consumer packaged goods brands a platform to have their products delivered in reusable containers, as in the old days of the milkman bringing glass bottles to the doorstep. What followed was a small pilot in the Northeast that quickly garnered a waiting list of 90,000 consumers requesting the service.

A recent Nielsen survey found that 75% of consumers globally would “definitely” or “probably” change their consumption habits if doing so would have a positive effect on the environment; nearly half of U.S. consumers said likewise.

“And these consumers are putting their dollars where their values are, spending $128.5 billion on sustainable fast-moving consumer products this year,” says Kyle McKinley, vice president of design solutions at Nielsen. “Since 2014, these influential shoppers have grown sustainable product sales by nearly 20%, with a compound growth rate that’s four times larger than conventional products.” Nielsen expects sustainable-friendly shoppers in the U.S to spend upward of $150 billion on sustainable goods by 2021.

Vegetable Forward

39

Alternative Meat Might Have a Supply ProblemVincent H. Smith, MarketWatch, Oct. 2, 2019, Barrons.com

https://www.barrons.com/articles/alternative-meat-has-a-supply-problem-can-u-s-farmers-keep-up-51570010700

The demand for alternative meats is growing. It means sufficient supplies of yellow peas are crucial for Beyond Meat and its competitors.

Substitute meat products are already big business, with total sales of veggie burgers, tofu and other products estimated to be about $4.5 billion in 2018, and sales are projected to increase by nearly 50% through 2022. This is a small fraction of the total U.S. meat market, which currently exceeds $200 billion a year and includes the beef, poultry, pork, and lamb products we buy at the counter as well as more highly processed products such as canned meats and prepackaged meals.

Beyond Meat’s meatless patty uses protein from yellow peas, a variety that falls into a crop category described by the Agriculture Department as dry peas that are only raised by U.S. farmers using GMO-free seeds.

Make it Meaty –

Vegetarian Roast Beef Flavors adds the

mouthwatering meatiness your

consumer is craving.

Vegetable Forward

40

Vegan beef jerky called “Leaf Jerky” comes in 2 flavorsLea Roase Emery, Sept. 18, 2019, Bustle.com

You can now get new plant-based jerky with a simply delightful name. That's right — move over beef jerky, because it's time for Leaf Jerky. Leaf Jerky is the new vegan jerky offering from Kellogg's and it is the greatest of veggie name puns.

Their website shows that the jerky will be available in a Cracked Pepper and Herb flavor, and the company's Instagram is showing a Korean BBQ flavor, so expect some exciting options coming your way. It's made of a soy-based meat alternative that packs a protein punch, so if you like a hearty vegan snack on the go then this may be the answer for you. The company also promises sustainable ingredients and recycled packaging for their jerky.

Unfortunately, you may be waiting a while to get your hands on this delicious jerky. According to VegNews, the product is at tradeshows and will be tested later this year, but the major distribution is expected in 2020.

https://www.bustle.com/p/vegan-beef-jerky-called-leaf-jerky-comes-in-2-flavors-18780225

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