The

Food Mood May 2017

ContentsSmoke 3-4Flavor Trends 5-8Cocktail Trends 9Restaurant Trends 10New Products | Retail 11Food Trends 12-15Breakfast 15-17Sandwiches 18Snacks 19-23Protein 24-26

Sausage 27-28Pork 29-30Bacon 31-33Beef 34-37Poultry 38-39Spices & Seasonings 40-41Health | Wellness | Natural 42-43Changing Demographics 44-45

* Please note that the information herein does not denote items containing or not containing Red Arrow products.

sales@redarrowusa.com

Smoke

Little Caesars launches new Smokehouse Pizza Food Business News, March 21, 2017

Little Caesars’ new Smokehouse Pizza features a smokehouse-seasoned crust topped with barbecue sauce, mozzarella and muenster cheeses, beef brisket, pulled pork and Applewood smoked bacon. The brisket is Midwest beef brined with a proprietary blend of spices and smoked with hickory wood for 8 to 10 hours. The pulled pork is made in rotisserie style pit smokers for 10 to 12 hours.

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Smoke

We sell a variety of smokes that can be used in

fish and seafood applications.

Ask about our CharSol

RA14025

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Flavor Trends

Natural Flavors Rank High for 2017Perfumer & Flavorist April 6, 2017

Health Takes the Driver’s SeatTop ranking factors include

• Natural• Sports Nutrition• Fruit and Vegetables• Sugar Reduction• All Day Snacking• Free-From

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Flavor Trends

Ethnic flavors flooding the food and beverage marketplaceFood Business News - April 19, 2017 - by Keith Nunes

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Flavor TrendsSodium Stand-InsFinding replacements for salt remains difficult.Food Processing March 2017Lauren R Hartman

“Experts at the Institute of Medicine have concluded that reducing sodium intake to 2,300mg per day can significantly help reduce blood pressure, and ultimately prevent hundreds of thousands of premature illnesses and deaths,” explains Susan Mayne, director of the FDA’s Center for Food Safety and Applied Nutrition. “Because the majority of sodium in our diets comes from processed and prepared foods, consumers are challenged in lowering their sodium intake themselves.”Though salt is essential and makes foods tastier and more flavorful, more consumers are recognizing its dangers. Thus, for nearly a decade, food & beverage manufacturers have been hunting for ingredients such as potassium chloride, natural flavor enhancers, masking agents, sea salt crystals and other salt replacers to lower sodium in foods and replicate many of its benefits.

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Have you tried Red Arrow’s Natural

Enhancer FL 6145?

It is a salt free flavor enhancer.

Flavor Trends

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Cocktail Trends

According to the forecast, cocktail enthusiasts can expect to see the following trends come to life in 2017:

1. Adding a culinary twist to classic cocktails, with unique ingredients like roasted grapes, salt-roasted plantains, smoked tomato water, puréed red pepper, snap peas, corn, or even pickling brine, to create either sweet or savory culinary cocktails

2. South American-inspired cocktails, like a Caipirinha using mezcal, cachaça, jalapeño-infused cachaça, serrano chili syrup or pisco

3. Fat-washing cocktails, with alternative, non-meat-based fats like milk, coconut and peanut butter

4. Wine and cheese remain the top food-and-drink pairing, but fresh new combinations like oysters and gin or sherry and fries will emerge as chefs and bartenders collaborate more on tasting menus and small plates

5. Signature cocktails developed out of fermented beverages, like Kombucha, ginger beer and coconut kefir, will lead to creations like a cranberry-and-tangerine Kombucha cocktail

Cocktail CultureClub & Resort Business March 1st

Joanna DeChellis Will these five drink trends influence your operation’s beverage menus?

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Restaurant Trends

Pizza Hut, in the UK, has just unleashed a new crust made with hash browns Francesca Kentish for Metro.co.uk

Pizza Hut has gone and done it.And by it, we mean they’ve actually improved the Glorious cheesy goodness that is pizza. Not content with bringing to the world hot dog and cheeseburger crusts, in an inspired move, the pizza joint has decided to top their crusts withhash browns.

Clearly, pizza has been missingthe extra carbs only potatoes can bring to thepizza party. And it’s a party we desperately wantto be at, because hash browns are excellent,pizza is excellent and together, well, together, they’re phenomenal.

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New Products | RetailHow Tyson Tastemakers is changing the gameMarch 21, 2017 - by Monica Watrous

Tyson Tastemakers debuted last year as a range of meal kits sold on-line and delivered to consumers through AmazonFresh.

Each package includes a recipe card, pre-seasoned meats, pre-portioned and prepped vegetables and sauces or seasonings. Menus change seasonally and feature a variety of globally inspired dishes such as Cuban roasted pulled pork, Irish stout beef stew and spicy Korean-style steak street tacos.

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“Modern consumers have shifted to brands that really deliver experiences

instead of products”Mario Valdovino, corporate executive chef and director of culinary

innovation research and development at Tyson Foods

Food Trends Lamb burger anyone? The National Provisioner March 2017

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As consumers look for unique flavors and watch their diets, they are increasingly trying lamb burgers, which can have a Mediterranean vibe or not. In the last 4 years, lamb burgers have appeared on 120 percent more U.S. chain and independent restaurant menus, according to Chicago-based Datassential MenuTrends.

Food Trends

Can You Afford To Go Non-GMO? Can you afford not to? Sourcing non-GMO ingredients is becoming easier but not (yet) cheaper. Food Processing March, 2017Lauren R Hartman

After the passing of the GMO labeling bill in 2016, which requires processors to start labeling for the presence of GMOs in mid-2018, the fervor over genetic modification isn’t going away. GMOs are created using gene-splicing techniques, which allow DNA from one species to be injected into another species in a lab. In theory, they’re more environmentally friendly because they conserve water, soil, and energy, and they increase yields. The FDA and the science community have declared them safe.

Many consumers disagree. As a result, more and more products are sporting or seeking a non-GMO label claim. Annual sales of non-GMO certified products increased from $349 million in 2010 to more than $19 billion as of March 2016, according to Packaged Facts

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Food Trends Total Transparency: Inviting Consumers InsideFood Technology March 17, 2017Kelly Hensel

Companies that embrace authentic transparency will maintain or regain consumers’ trust.

Consumers control the food system more than ever before, and they are demanding more from it. Gone are the days when consumers might select a food item from the grocery store based on brand name alone or without looking at the ingredient list.

Today, technology gives consumers access to a wealth of information, allowing them to make informed choices based on their values and desires. Unfortunately, some food manufacturers have been unable or unwilling to keep up with the ever growing consumer demand for information. The result? Consumers no longer trust the food system. In fact, according to a global Nielsen survey, only 44% of respondents strongly or somewhat agree that they trust industrially prepared foods (Nielsen 2016).

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BreakfastReinventing the Breakfast SandwichFoodservice Director March 2017

Breakfast sandwiches are a high-demand item for morning customers on the go. But with the usual egg-bacon-cheese on an English muffin or biscuit available at so many quick-service spots and convenience stores, how can noncommercial venues compete? These operators are differentiating the breakfast sandwich lineup by changing up filings, formats, and carriers.

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Breakfast3 ways to cash in on all-day breakfastFoodservice Director April 20, 2017

Restaurants offering all-day breakfast are nothing new, but when McDonald’s started offering breakfast items beyond the usual 11a.m. cutoff, it altered the landscape across segments, including noncommercial.

Bump up your breakfast sausage with Nat

Caramelized Pork FL WONF RA15005.

Deliciousness in the morning or any time of the

day.

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National Restaurant Association research shows that 72% of adults want operators to offer breakfast

items throughout the day

BreakfastDel Taco beefs up breakfast offerings Food Business News April 18, 2017Del Taco is bolstering its breakfast menu with new offerings.

The Huevos Rancheros Epic Burrito, features grilled Mexican Chorizo Sausage, grilled scrambled eggs slow cooked pinto beans, roasted chili salsa, avocado, cheddar cheese and sour cream double wrapped in two corn tortillas and an oversize flour tortilla.

The Chorizo Breakfast Roller, features grilled Mexican chorizo sausage, grilled scrambled eggs, grated cheddar chees and zesty red sauce wrapped in a warm flour tortilla.

The Bacon Breakfast Roller, features crispy bacon, grilled scrambled eggs, grated cheddar cheese and zesty red sauce wrapped in a warm flour tortilla.

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Sandwiches

Denny’s adds two craft burgers with bacon to its menuFood Business News April 18, 2017

The new Bacon Gouda Burger features a beef patty topped with four bacon strips, caramelized onions, shredded Italian cheeses, a Gouda cheese sauce, lettuce, tomato, red onions and pickles all served on a brioche bun.

The Honey Jalapeño Bacon Sriracha Burger features a beef patty topped with cheddar cheese, sweet and spicy thick-cut honey jalapeño bacon, jalapeños, a creamy sriracha sauce, lettuce, tomato, red onions and pickles served on a brioche bun.

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SnacksCoffee & Snacks key to McDonald’s plan to win back customersFood Business News, March 21, 2017

Some of McDonald’s best customers aren’t visiting as much as they used to. McDonald’s believes they know why. “As customer expectations increased and evolved, our historical advantages of quality, convenience and value didn’t keep pace” said Lucy Brady, senior vice-president, corporate strategy and business development at McDonald’s corp. McDonald’s is making meaningful improvements in their food, particularly the burger and chicken offerings. The company is also eyeing categories such as coffee and snacking to create new consumption occasions at its restaurants.

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SnacksForecasting the futureof snacking Food Business News, March 21, 2017Monica Watrous

Snacking, now accounting for half of all eating occasions, is driven by three primary consumer needs: nourishment, optimization and pleasure. Understanding attitudes and approaches to snacking based on the drivers is critical as food manufacturers and retailers navigate “the modern era of snackified eating,” said Tamara Barnett, vice-president of strategic insights for The Hartman Group. “Snacking is not just an interesting phenomenon of consumer behavior….it really is a crucial demand space for product and marketing development and strategic portfolio planning,” Ms. Barnett said.

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SnacksSnacks 2.0Today’s snack aisle looks different thanks to trending tasty new ingredients, flavors, forms and combinations Prepared Foods April, 2017

Despite its size and relative maturity, the snacks market shows strong worldwide growth. This reflects ongoing demand for between-meal snacks both at-home and on the go. New product introduction levels also remain very high. In part, that’s because manufacturers must remain competitive in a relatively concentrated savory and bagged snacks industry. Moreover, these traditional snack processors face an increasingly wide range of other foods and drinks that also are positioned as snacks.

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Snacks

Meat snacks growing share of salty snacks categoryFood Business News April 18, 2017

Sales of meat snacks are reshaping the salty snacks category, according to consumer insights company Nielsen, while growth of chips and pretzels have been lackluster in the past year. With annual sales of more than $7.2 billion, potato chips posted dollar growth of 1.7%, and pretzels declined 0.5% last year, but meat snacks grew 3.5% in the year ended Feb 25.

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Snacks

Siete Family Foods is reimaging Mexican food with the launch of Siete Grain Free Tortilla Chips. Made with cassava flour, avocado oil and other real food ingredients, the chips will launch in three flavor varieties: Sea Salt, Nacho and Lime. All are Non-GMO, gluten-free and free of corn, wheat, rice, beans, soy and dairy. The Austin, Texas based Mexican food company created the new product line in response to a demand from their customer base. With consumer demand for free-from foods on the rise, Siete is filling void with the grain-free tortilla chips with the same focus on clean, grain free ingredients that has propelled the rapid growth of the Siete brand.

Grain-Free Tortilla Chip Line LaunchesPackaging Strategies March 2017

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Protein

Barbecue grows with emerging flavorsThe National Provisioner March 2017

Demand is up double-digits for smoked sausage (19%), beef brisket (12%) and beef ribs (16%) at dinnertime, according to the Chicago-based Technomic Inc.’s 2017 Centre of the Plate: Beef and Pork Consumer Trend Report.

In turn, brisket has become a big trend in restaurants, say Pat Cobe, Technomic’s senior editor, menu.

Ribs? Smoked sugar is perfect! We have two forms of smoked sugar :

brine addition (RA12032) or dry (RA16028).

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Protein2017 Meat, Poultry & Seafood Trends: Meat the New KidsPrepared Foods March, 2017Bob Garrison and Sam Gazdziak

New meat and poultry products deliver more snacking, flavor, convenience-and transparency.

Regardless of what political turmoil takes place in the country in 2017 and beyond, Americans will continue to eat as well as their budget allows. That appears to be a good sign for the meat industry.

The USDA projects that production of beef and pork will expand steadily between 2016 and 2025. According to consumer research, more of it will be grass-fed and humanely raised. Recent research from Innova Market Insights lists “clean supreme” is its top food trend.

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ProteinCan-doKeystone Brand Meats relies on non-traditional packaging to add shelf life and contain qualityMeat+Poultry March 17, 2017Erica Shaffer

Pete Dorley, acting president of Keystone Brand Meats in Lima, Ohio hopes to grow the company’s brand of canned meat and soup base products beyond a regional phenomenon- and there’s no shortage of potential customers. A 2015 survey conducted by Experian found that 217.16 million respondents out of 321.42 million total respondents said they had not eaten canned meats.

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Sausage

Sausage StatsMeat + Poultry February 2017

According to a September 2016 Harris Poll conducted for the National Hot Dog and Sausage Council (NHDSC), a majority of Americans favor sausage.

Almost nine out of 10 respondents (89 percent) said they enjoyed sausage, including 93 percent of men and 85 percent of women. Links, patties, loose and for breakfast, lunch and dinner, the US loves sausage.

Italian and patties tied for favorite among respondents at 20 percent each with breakfast links at 15 percent and bratwurst at 12 percent.

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Sausage

Open For BusinessMeatingplace, April 2017Ed Finkel

Tyson Fresh Meats has rolled out a vegetarian-fed, no-antibiotics-ever, “natural” pork product under the same Open Prairie brand that the company previously created for a similar Angus beef offering.

Tyson started small but planned to expand the product’s reach in late winter and early spring, says Kent Harrison, vice president of marketing and premium programs. The Angus product mostly has been used for private label but a “smattering” of customers market the Open Prairie brand itself. The number of new meat

products with no additive or preservative claims rose 20% from 2012 to 2015 ~Mintel

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Pork

2017 Outlook: Top 6 Hog Market MoversAGWEB

6 key factors that influence pork producersprofitability in 20171. Grain prices will remain low2. Low market prices3. Exports vitally important4. Retail and food service influence5. Consumer influence6. Regulatory Restrictions

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Pork

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Bacon

Bacon is Big. Litehouse says Avocado Ranch with Bacon generated more than $1 million in sales during its first year.

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Bacon

Out of the Big Three fast-food burger chains McDonald’s may soon no longer be the only one without a bacon burger on the menu. Earlier in January the fast-food chain introduced the Big Mac with bacon in Canada for just a limited time. Now analysts are wondering if that means McDonald’s will be offering a bacon burger in the U.S. soon.“With 2017 being the 50th anniversary year of the Big Mac, and with this menu item apparently requiring no additional [ingredients] for the restaurants, if it sells well perhaps McDonald’s U.S. might consider it for the domestic market?” Nomura’s Mark Kalinowski wrote in a research note on Tuesday, obtained by MSN. “After all, Wendy’s has done well with its Baconator for years, and Burger King has seemed to fare well with the Bacon King it introduced last year (having recently introduced a BBQ Bacon King line extension).”

McDonald’s Could Possibly Catch Up to Wendy’s And Burger King NewsTalk Florida By Allison Leslie

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Bacon

DATASSENTIAL’S MENUTRENDS 33

Beef

Nat Pot Roast FL WONF RA10034 has a slow-cooked, melt in your mouth, savory beef pot roast flavor with gentle browned characters and a slight

vegetable undertone.

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Beef

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Beef

Menu Trends

Reviving The ClassicsRetro comfort foods are making a comebackFoodservice Director March, 2017Jill Failla

Consumer interest is up for classic and comforting meat dishes like meatballs (16%), beef pot pie (26%), and meatloaf (12%) for dinner now compared to two years ago.

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Beef

Nat FL Roast Beef Type RA07032 is a vegetarian flavor that adds a strong savory note to various proteins and vegetarian dishes.

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Poultry

Smaller Chickens are on the menu at Wendy’s: The company is investing $30 million to adapt its equipment to cook 20 percent smaller chicken breasts. The result, Wendy’s promises, will be “more tender and delicious.” The fast food chain is the latest among restaurants and retailers to embrace smaller and slower growing chickens- a response to arguments by animal activist groups that giving chickens more time and space to grow is more humane and results in a more flavorful and juicy meat.

Meatingplace April 2017

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Poultry

USDA: Poultry production expected to rise in 2017WATT AgNet.com

USDA projects production of broilers, turkeys and eggs to continue to climb.

The United States Department of Agriculture (USDA) is projecting production of broilers, turkeys and eggs to rise in 2017, according to estimates in its most recent World Agricultural Supply and Demand Estimates (WASDE) report, issued on January 12.The report compares total production figures from 2015, year-end estimates from 2016 and projected production statistics for 2017.

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Spices & Seasonings

New products introduced for this spring from McCormick & Co., highlight how quickly the ethnic flavor trend is evolving and reaching beyond food service and into kitchens of consumers. Under its Grill Mates brand McCormick has added such flavors as bacon chipotle and Brazilian steakhouse seasonings and a Korean barbecue marinade.

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Spices & Seasonings

Salt and SpiceSalts, herbs and spices are at the forefront of a culinary movement of change.Prepared Foods April, 2017

Requests to adhere to more parameters, such as gluten-free, and non-GMO, have caught up with the herbs and spices industry. Today’s chefs are experimenting with an expanding array of spices and seasonings beyond the familiar to the exotic. India, Southeast Asia, the Philippines, Korea, the Middle East and South America are trending flavor sources.

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Health | Wellness | NaturalBack to BasicsIn many ways, the U.S. food supply is coming full circle as consumers drive demand to get back to basics. The recent shift to natural/ organic products is moving the American diet back to where it began before mass food production started prior to the 1920’s. At that time, consumers had little choice but to eat natural/organic foods as local growers did not have inexpensive chemicals, pesticides, and preservatives at their disposal.

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Health | Wellness | NaturalWhy inflammation fighting foods are filling up your grocery cartWELL + GOOD

“We expect to see the market for inflammation-fighting foods to grow 7 percent by 2020 and expect 2017 to be a big year in terms of new product announcements and continued research and development,” says Deborah Barrington, a senior editor at Industry Dive.

“Turmeric was one of our trending flavors in our recent Pinsights Flavor Report and specifically turmeric lattes. Ginger tea is also a trending search, up 20 percent,” confirms Stephanie Kumar, partner insights lead at Pinterest.

Expect to see food brands to capitalizing on the buzz in 2017: Starbucks just planted its flag with a new anti-inflammatory drink made with cayenne called the Chile Mocha.

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Changing Demographics

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Changing Demographics

Millennials like to eat out-often!Hartman Group

1 in 2 (54%) of Millennials eat out at restaurants at least once a week. 1/3 (32%) of Millennials’ restaurant visits are almost all/most to those that specialize in ethnic types of food.

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