The New Face of Food Service – In Store Delis

The landscape of the dining experience is evolving faster than ever. In 2015, the lines between traditional segments continue to blur as restaurants adapt to the challenging environment and create new concepts that meld characteristics from multiple operator types: limited service operators borrowing from full service. Full service is adopting more casual serving styles.

deliThe overlapping of segments goes beyond restaurants, as convenience stores, supermarket delis, and even retail stores continue to establish and elevate their foodservice programs. Alternative dining out options are popping up all over. On site fresh spots in traditional grocery retailers, c-stores with customizable offerings, food trucks and department stores are capturing market share from the restaurant industry. What and where we eat is more plentiful than ever. The definition of in-store dining has forever been altered. Following the 2008 recession, there was a paradigm shift from food service visits to retail for meals on the go – hot or cold.

What ignited was the opportunity to bring the convenience of prepared foods to the consumer. Hot bars with soups, entrees, and sides started to emerge as did the expansion of rotisserie chicken and breaded fried chicken. Contemporary salad bars and ready to go sandwiches started gaining traction as did catering to a more health conscious consumer with prepared or made to order sushi. Designated eating areas also started to expand within those sections truly making the in store deli area a destination.

Supermarkets have been competing with restaurants for market share of lunch and dinner. Some now offer breakfast on-the-go options as well. According to NPD*, data indicates that retail prepared foods purchases experienced the strongest growth at lunch, up by 29%, and dinner up by 9% from 2008-2013. As a leader in food ingredients, Newly Weds Foods plays an important role in supporting the growth of in store delis through innovative and high quality products.

deli2At the June 2015 IDDBA Show, Newly Weds Foods showcased what we are known for in the industry by offering creative solutions and systems consistent in bringing success to your operation and meeting your customer’s expectations.

We offer everything from shake on seasonings for rotisserie chicken, to Pizza Panko™ that acts as a texture modifier in pizza dough delivering crispiness to every bite, to breading systems & training programs for making the best fried chicken. That is just a small example of how Newly Weds Foods can assist in your success. Give us a call to see how we continue to make your instore delis a true destination.

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Moqueca Camarao (Brazilian Shrimp Stew)

Nothing screams Brazilian cuisine like a fish stew. Due to it’s proximity to the Atlantic Ocean, fish stews made with coconut milk and hot chilies are common in this area.

Our chefs worked up this shrimp stew to highlight Brazilian cuisine. We wanted to tie into this growing market category and show off our mastery of the cuisine. According to our research in Mintel, 64% of people are “looking for something different” when eating ethnic foods, and 9% of consumers are looking for Brazilian flavors when dining out. We felt it was time to show off more of these fringe, cutting edge flavors.

Ingredients

Oil- 45g
Onion, finely chopped- 180g
Garlic, finely chopped- 5g
Chili pepper, deseeded, finely chopped- 20g
Paprika- 5g
Canned tomatoes- 822g (2 cans)
Coconut milk- 400g (1 can)
White fish fillet, cut in large chunks- 250g
Shrimp, peeled- 250g
Lime juice, fresh squeezed- 50g
Scallion- 30g
Cilantro, chopped- 30g

Method

Heat the oil in a large pan and gently cook the onion until soft but not brown

Add the garlic, green chili peppers and paprika and cook for 2 minutes

Add the tomatoes and coconut milk, bring to a boil then season with salt and pepper and simmer for 15 minutes, stirring from time to time

Add the fish and the shrimp; simmer very gently for 10 minutes

Add the lime juice

Serve with the scallions and chopped coriander scattered over

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Making Lemonade Out of Lemons

On a steamy August day nothing quite hits the spot like a cool refreshing glass of lemonade.
Am I right? That begs the question. Is it the cool freshness, the tart sweetness or the lively
flavor that lends such brightness to citrus spiked foods and beverages?

citrusCreative chefs are squeezing citrus flavors such as Meyer lemon, lime, blood orange and grapefruit to add a pop of excitement or zing to traditional appetizers, entrees, desserts and beverages – cocktail or otherwise. Citrus flavors are remarkably versatile – adding freshness and taste to dishes in a healthful manner. Often, citrus goes unmentioned as an ingredient.
Until now. According to the Datassential MenuTrends Database, menu items with the term
“citrus” used in the description have increased in menu penetration 26.2% since 2010. Varietal
citrus fruits are catching even more of a buzz:

  • Blood Orange: +237.5%
  • Meyer Lemon: +71.4%
  • Kaffir Lime: +27.3%

Consumers of all ages and walks of life are expressing interest in fresher, cleaner options for
meal and snacktime. Adding a touch of citrus can deliver extraordinary zest and depth to
traditional recipes – livening them up in the process. Do you want to add some citrus tang to
your recipe catalog? Check out our chef’s citrus inspired recipes.

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Camarones Enchilados (Cuban Shrimp and Rice)

Ethnic foods like Asian, and Latin, have been the key driver of the retail food and foodservice industries for more than a decade.

Sales of the ethnic food segments measured in this report grew 15% from 2008-13 (6% when adjusted for inflation). So when you are thinking of your next project, make sure ethnic cuisines are on your list.

Our chefs work with all manner of customer requests. They took the Cuban flavor profile and distilled it down to its simplest form to create this delicious sauce that goes great with shrimp to get that authentic Cuban taste. Serve over rice and you have a real treat on your hands!

Ingredients

Shrimp (peeled and deveined) – 454g
Olive oil- 40g
Onion (diced) – 175g
Green pepper (diced) – 85g
Garlic (chopped) – 15g
Smoked paprika- 4g
Crushed red pepper- 1g
Jalapeno (diced) – 20g
Worcestershire sauce- 10g
Chicken stock- 345g
Sugar- 12g
Bay leaves- 2
Dried oregano- .7g
Dry white wine- 115g
Tomato paste- 170g
Sazon- 4.75g

Method:

Heat oil in a medium size pot
Add onions, green pepper and jalapeno
Sauté for 4-5 minutes or until onions are transparent
Add garlic and sauté for another minute
Add wine and stir
Add tomato paste, Worcestershire, paprika, red pepper, sugar, oregano, Sazon
Stir until all ingredients are well combined
Add stock and bay leaves
Stir well and let simmer for 5-7 minutes
Season shrimp with salt and pepper and add to sauce
Cook until the shrimp are done- about 8-10 minutes
Adjust salt and pepper if necessary
Serve over white rice

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Pour On The Heat!

Condiments are prevalent throughout all global cuisines…adding a little more flavor to each dish via sweetness, sour or what we will be focusing on in this article, HEAT in the form of hot sauce. The majority of hot sauces come from warmer climates, due to the availability of capsicum in the region. Another point is that consuming hot sauce or even spicy foods in warmer climates actually helps make one’s body temperature rise so the body can sweat and cool off in the hot and humid weather environments… nature’s natural cooling system.

hotsauceThere are additional health benefits attributed to consuming hot sauces. Capsicum peppers contain large amounts of Vitamin C and are known to be a great antioxidant and for increasing metabolism, strengthening the immune system and reducing inflammation. For well-being, spicy foods react with the pain receptors in one’s mouth sending a signal to the brain to release pain killing endorphins (similar to a runner’s high) which can make one feel happy. With this knowledge, it gives us a better understanding of why some chili fanatics continue to seek out peppers that are higher and higher on the Scoville heat index.

Hot sauces are prepared in several different ways. A traditional hot sauce from Louisiana stems from a specific varietal of capsicum pepper mash combined with salt and aged up to three years in oak barrels, then bottled with vinegar and fermented several weeks. Other recipes from around the world might incorporate vinegar, garlic, soybeans, rice or other ingredients to complement the capsicums from that region and create a unique flavor profile such as sriracha. Sriracha is fermented mashed red chilies with vinegar and garlic that give a fresh bright heat that one experiences the moment they taste it. A relative newcomer to the U.S. market from Korean cuisine is gochujang – mashed red chilies with soybeans, glutinous rice, salt and sometimes sweetened with honey or sugar then fermented to deliver a savory, pungent, grounded heat delivering a slower burn once eaten. Chipotle and cayenne capsicum varietal hot sauce bases have been in the U.S. market for over several decades. As more consumers seek out interesting global cuisine from warmer regions one can be assured that hot sauces overall are here to stay. Expect to see new ones gaining more popularity in the coming years from other parts of the globe like the North African version peri peri. The phrase “some like it hot” seems to be an understatement. On the contrary, a lot of consumers like it hot…with hot sauces that is.

Newly Weds Food loves to be ahead of the curve on all hot trends, not just hot sauce. Let us help you deliver these and other unique flavors, to keep your product initiatives right on trend.

For further reading on what’s going on at Newly Weds Foods, check out Tasteology, our newsletter.

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The Sweet Side of Snacking

Did you know that the word “snack” is derived from the Middle Dutch word “snacken” (sometimes snappen) meaning to bite? A snack by definition is a food portion that is often smaller than a regular meal, generally eaten between meals but sometimes used as a meal replacement.

pokeySnacks come in all shapes, sizes, varieties and forms including packaged snack foods and other processed foods as well as items made from fresh ingredients at home. A snack can be taken at any time of the day and, really, can consist of any type of food. A giant ice cream sundae at midnight may be a snack to some while a smoothie mid-morning is a snack to others. With consumers progressively on the go manufacturers and retailers are developing products that can be mobile with them and fit any occasion. In fact, the snack space is where it’s at. According to IRI:

  • Sales are projected to reach $200 billion by 2020.
  • The average U.S. consumer eats 2.6 snacks daily.
  • 41% of consumers snack 3 times per day.
  • Snacking happens more frequently in the afternoon and evening hours.
  • More than a quarter (27%) of the total designated snack food sales are of the sweet variety.

Today’s busy consumers have various snacking styles – healthy, for fuel, to satisfy a craving or to replace a meal. But indulgence seems to be a key driver among snackers. In fact, 59% of Americans indicate they indulge when snacking, opting for sweets throughout the day.

icecreamCookies, ice cream and cupcakes (oh, my) are no longer the sole drivers of this sweet snack segment. Yogurt – traditional, frozen, Greek, as an ingredient or yogurt dipped snacks – appears to be the rock star of the sweet snack aisle today. Snack bars, almonds and trail mixes are turning to confectionery ingredients like chocolate and peanut butter candies as well as dessert inspired flavor profiles. Even protein drinks feature dessert inspired flavors like chocolate, strawberry and vanilla. And category lines are blurring: traditional savory formats like potato chips are getting the sweet touch – chips dipped in chocolate or featuring sweet and savory flavor profiles are flooding the marketplace.

Manufacturers are leveraging indulgent trends with healthy products and health trends with indulgent products hoping to capture both occasions and consumer type. Will this distract consumers from healthier focus or attract non-healthy snackers to the category? Time will tell and in the meantime we have a lot of delicious snacking options to choose from. In any case,
delicious things are happening in the snack food segment.

For further reading on what’s going on at Newly Weds Foods, check out Tasteology, our newsletter.

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Pao de Queijo (Brazilian Cheese Bread )

When asked “Which of the following types of ethnic foods and flavors do you order at restaurants or other foodservice locations at least once every 90 days, Brazilian flavors were responded by at a resounding 9%.

If I could use one word to describe Pão de Queijo it would be “addictive.” Plain and simple, I cannot stop eating these delicious little puffed cheese balls. Typically served along Brazilian BBQ’d meats they made a great side to any meal. As an added bonus they use tapioca flour which is gluten free.

Our chefs came up with an easy to bake recipe to try out at home. Give it a whirl. You might want to prep two batches, because the first one will be gone seconds after coming out of the oven.

Ingredients

Whole milk- 250g
Vegetable oil- 95g
Salt- 5.5g
Tapioca starch/flour- 190g
Parmesan cheese- 120g
Eggs- 2

Method

Set oven to 450F
Combine milk, oil, salt in a saucepan
Bring to a boil while whisking occasionally
Add all of the tapioca starch and stir until all of the starch is absorbed
Transfer dough to a mixing bowl fitted on mixer with paddle attachment
Beat the dough for a few minutes until it cools
Whisk eggs together
Add eggs to dough in 2 batches; don’t add second batch until the first if fully absorbed
Add cheese and beat until it is fully incorporated

Using an ice cream scoop, scoop rounded portions of dough onto a parchment lined baking sheet; spacing 1-2 inches apart

Place baking sheet in the oven and immediately turn down to 350F

Bake for 25-30 minutes until the puffs have outsides are dry and just starting to brown

Enjoy warm

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Cod Poppers with Buttermilk & Cucumber Salad

Buttermilk, a term usually reserved for pancakes has recently seen a surge in other areas, like battered foods, sauces and dressings. Over the past four years the penetration of buttermilk offerings on menus has increased 14.9%, a clear indication that this trend is taking off.Poppers

When we asked our UK offices what was going on “across the pond” with buttermilk they responded with this recipe. It’s an interesting combination, one my American brain probably would not have put together. The cool creamy crisp of the salad pairs well with the warm crunch of the cod popper.

Try our our take on this English inspired dish, and if you are interested in seeing other on trend offerings, contact your sales person for a live demonstration via our online KitchenCounters program.

Ingredients:

Cod Poppers
150g all-purpose flour
2 tsp baking powder
125ml milk
200g cod fillet, boneless (cut into small chunks)
2 x shallots (finely chopped)
2 x spring onions (finely sliced)
salt & pepper
1 liter oil for deep frying.

Buttermilk and Cucumber Salad
4 large potatoes
2 tbsp buttermilk
1 cucumber (peeled and cut into ribbons)
2 tbsp mayonnaise
1 bunch chives
Salt

Method

First, prepare the batter for the cod. Place the flour and the baking powder into a bowl, whisk in the milk to form a thick pancake like batter. If too thick, add a little more milk to loosen the mixture. Fold in the diced cod, shallots, spring onions and salt & pepper to taste. Set aside.

Next, prepare the salad. Rinse and scrub the potatoes and punch out cylinders using an apple corer. Bring a large pan of salted water to the boil, then cook the potato cylinders until almost cooked, about 15 minutes.

Use a slotted spoon to remove from the heat and set aside in a bowl to cool.
Heat a deep fat fryer to 150C. Using a teaspoon drop the fish batter into the hot oil, cook for 3 to 4 minutes until golden brown. Remove from the oil with a slotted spoon and drain on kitchen towel.

Meanwhile, combine the cucumber ribbons and potatoes in a bowl. In a separate bowl mix together the buttermilk, mayonnaise and chives and salt to taste. Carefully toss with the potatoes and cucumber.
Serve the salad topped with the cod poppers.

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Global BBQ

Spring is finally here and after a long and chilly winter season our minds turn to outdoor activities like grilling out or barbecuing. But in reality true BBQ is an all-year affair and not just an American celebration.

bbqBBQ is a cuisine family with a unique and storied history that exists in various forms from dozens of cultures around the world. While many of the components are similar from country to country, the true (delicious) magic comes from the smaller local details. Variations in preparation, proteins and protein cuts, cooking methods and equipment, sauces, seasonings, rubs and ingredients can all deliver distinct attributes and characteristics that make a regional BBQ style exceptional. Plus, it’s incredibly delicious!

From yakatori to bulgogi to barbacoa, we’ve got all the details and even some recipes on regional barbecues from around the world all in one place. Do you want to learn all about BBQ – from history to recipes – by continent and country? Contact your Newly Weds Foods sales representative for details and to participate in Newly Weds Food’s Global BBQ presentation and discussion. It covers all of the key ingredients, cooking methods and history of BBQ from each of the regional U.S styles as well as from 19 other countries. And you can get ready to get your ‘que on!

For further reading on what’s going on at Newly Weds Foods, check out Tasteology, our newsletter.

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Our Trend Trackers Are Everywhere…

Newly Weds Foods Team members are excited by food with an insatiable appetite for evaluating new food trends to keep our customers on top of the latest news impacting new product development initiatives. Participating in industry trade shows is one way we continue to inspire new tastes. Here are some of the shows we’ve attended during the first quarter of 2015.

Winter Fancy Food Show – January 2015

Each year in San Francisco the 17,000+ Winter Fancy Food Show attendees discover more than 80,000 products featuring the world’s finest foods and beverages from 35+ countries. This show caters to the specialty foods industry but is also a great food trend indicator for food service, consumer brands, and club stores. A team from our R&D, Culinary, Sales and Marketing departments embarked on a scavenger hunt to find interesting new products, flavors and forms. We identified more than 180 concepts to stimulate thinking in a variety of categories. Contact your sales representative to learn more about our findings.

International Pizza Expo – March 2015

New Weds Foods was one of 470 exhibiting companies at this year’s International Pizza Expo, attracting 7,500 attendees, including pizza operators, distributors, buyers and manufacturers, all looking for new ideas. This was our second year showcasing the benefits of Pizza Panko™. In side-by-side product comparisons we demonstrated how this special crumb can add crispness to a pizza crust, as well as how sprinkling Pizza Panko™ on top of the cheese before adding veggies and meat toppings can keep moisture & oils from pooling on the pizza surface or from migrating to the crust or pizza box.

Research Chefs Conference – March 2015

Newly Foods has exhibited in the Culinology Expo at the Research Chefs Annual Conference from its beginning. Our unique tabletop presentation of different styles and textures of breadcrumb offerings as well colorful and interesting seasoning blends grabs a great deal of attention from expo participants, creating a great opportunity to talk about all the things Newly Weds Foods has in our portfolio from products to support services. Our booth also featured a video presentation talking about New Weds Foods’ Kitchencounters program that allows us to connect (in real time) our chefs and culinary centers around the world with customers to provide global inspiration to their product development efforts.

For further reading on what’s going on at Newly Weds Foods, check out Tasteology, our newsletter.

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