PORK = PROFIT
PorK iNdus Try investments in technology
and extremely low feed costs means that there’s
more pork than ever right now, which presents
an opportunity for foodservice operators. With
commodity prices beginning to fall, pork will
continue to offer favorable gross margins
because of high consumer demand. According
to Technomic’s Center of the Plate Trend Report
in 2015, 29% of consumers would order pork
more often at restaurants if it was available, a
26% increase from 2013. As consumers are
looking to expand their palates, operators are
leveraging pork’s versatility to amplify their
creativity and their margins. All across the
menu, from breakfast to dinner, pork’s strong
value position should be seen as an appealing
upsell and a competitive advantage. In a year
of high supply and lower prices, menuing
pork presents opportunities for operators to
grow their businesses profitably. For more
information on the pork supply in foodservice,
contact the National Pork Board at (800)
456-7675 or firstname.lastname@example.org, or visit
The TreNd Team at FONA International Inc., Geneva, Illinois, spotted the following trends
in October. For the full report, visit www.fona.com/sites/default/files/1016_10%20Thingsr.pdf.
1. Goodbye, Gluten: Nearly 50 million Americans says they are trying to cut back on foods with
gluten, such as breads and pastas made with wheat, rye and barley. Based on searches on
the All Recipes website and social media posts, consumers are interested in going gluten-free. There were more than 312,000 searches for gluten-free recipes this year.
2. Turmeric by the Glassful: Turmeric’s claims include natural medicinal properties,
amd some studies have found that it may help prevent indigestion, blood clots and
other ailments. The October 2016 issue of Cooking Light offers three quick and easy
beverages: dark and limey, turmeric chai latte and turmeric mango smoothie.
3. in a Pickle: The latest “it” flavor expanding beyond the jar is dill pickle. From kale chips,
popcorn, cashews and even pickle-flavored brine for cocktails, consumers are able to
have their favorite snack in more ways than one.
4. No more Tea bags: UK-based No More Tea Bags produces an aerosol spray tea made
from brewed leaf tea that makes up to 20 cups in an instant. No tea bags, no loose
leaves and no waiting—just a cup of hot water and two sprays from a can of Original,
Earl Grey or Jasmine.
5. move over, wine snobs: Millennials are disrupting wine marketing, out-guzzling Baby
Boomers with 36% of wine drinkers in the U.S. compared with 34%. To appeal to
millennials, wine brands are crafting innovative packaging, clever labels and more
6. Ghee whiz: Cooks have long appreciated ghee, a type of clarified butter, for its health
benefits and ability to stand up to high heat. Fourth & Heart’s line has an added
advantage: It come infused with sweet and savory flavors, including white truffle salt,
Himalayan pink salt, California garlic and Madagascar vanilla bean.
7. hops beyond beer: Hops, plant buds that make beer pleasantly bitter, have leapt from
glass to plate. Chefs now use hops to lend piney citrus notes and astringency to mustard,
sausages and beef/beer stew.
8. Finger limes: Finger limes’ interior pulp can best be described as citrus pearls that can
be squeezed out and used wherever lemon or lime is applied, such as on seafood and
desserts. The flavor is a lemon/lime/grapefruit combo, and juice bursts from the citrus
pearls when bitten into.
9. scrumpt box: This lunch-kit delivery system arrives weekly. Choose lunches, receive
weekend delivery and assemble. Kits include 3-5 individually packed lunch kits with
everything but the refrigerated staples.
10. doughnuts for dinner: This breakfast treat now comes
with a savory twist. Restaurants across the country
are featuring sweet and savory doughnut combos
on their menus.