Specialty Food News Time

Here's the latest update from the food industry. I am particularly interested in the first article regarding the increase in sales of potato chips and other salty snacks.

Do you think it is in direct correlation to the economy? More people staying at home? Eating at home? Entertaining at home? What do you think? Have you changed your eating out or entertaining style in the past year or so?

And what about the second article? Are you cutting back on purchasing Halloween candy this year?

And boy do I wish I had a French Meadow Bakery near me.. going to have to explore their site and search out some recipes... Is anyone familiar with this bakery? Tried any of their nonflour items?

Tuesday, September 29, 2009 The potato chip market grew 22% during the economic downturn, according to a report from Mintel. In addition, other salty snacks experienced recession-fueled sales jumps. The tortilla chip market increased by 18% since 2007, while smaller segments like popcorn and cheese snacks saw similar gains (17% and 20%, respectively). Over the next five years, potato chip sales are expected to rise just above 3% annually, while tortilla chip sales should increase just above 4%. Full Story About 46.5% of consumers will buy less Halloween candy this year, according to the National Retail Federation's 2009 Halloween Consumer Intentions and Actions Survey conducted by BIGresearch. The average consumer plans to spend an average of $17.99 on candy. Altogether, consumers are expected to spend an average of $56.31 each on Halloween, down from $66.54 last year. Full Story Sunflower Farmers Market is growing produce on its own Longmont, CO-area farm. The 40-acre farm will supply, at most, about 5% of the produce Sunflower requires at its 27 stores. Chief executive Mike Gilliland sees the farm as a way to increase customer awareness of organic production and as a forum for special events and marketing campaigns, reported The Denver Post.Full Story For Immediate Release: News from the Specialty Food Trade French Meadow Bakery, Minneapolis, introduces a new line of five whole grain sprouted breads and bagels, 100 percent flourless and made with six all-natural grains and legumes. Full Release Maple syrup is increasingly being featured in food offerings, adding an extra dimension of flavor as well as a sense of wholesomeness, comfort and luxury, according to Nation's Restaurant News. Maple is found on 20% more menus this year than two years ago, noted research firm Datassential, which tracks close to 2,000 menus. For example, Santa Monica, CA-based Huckleberry offers maple bacon biscuits. Full Story (Free Registration Required) Restaurant chains are exploring opportunities in breakfast catering to help them recoup revenues lost as businesses cut back on lunch spending. For instance, Salsarita's Fresh Cantina made a breakfast-catering program available to its entire 80-unit system in August. Bruegger's Enterprises Inc. plans to test breakfast catering this fall in its Minnesota market. Camille's Sidewalk Cafe recently enhanced its 12-year-old breakfast-catering program by giving it a more healthful spin, reported Nation's Restaurant News. Full Story (Free Registration Required) Innovative Beverage Group Holdings, Inc. entered into an agreement with Folsom Distributing to distribute drank in the St. Louis metropolitan area and outlying areas. Full Story For Immediate Release: News from the Specialty Food Trade ANCO Fine Cheese, Fairfield, N.J., is now the exclusive U. S. importer of three widely-acclaimed British cheese brands: Wensleydale Creamery, Belton Farm and Quenby Hall. Full Release NXT Nutritionals Holdings, Inc. is shipping SUSTA Natural Sweetener to distributor Bozzuto's Inc. Full Story Minnesota-based O'Neil Creek Winery makes specialty fruit wines from rhubarb, dandelions, pumpkins and strawberries, according to TwinCities.com. Full Story (Free Registration Required) The Los Angeles Times profiles Lomo Arigato, a fusion of Peruvian and Japanese flavors sold out of a converted FedEx truck driven, staffed and cooked by Eric Nakata, who spent two years training as a sushi chef. The centerpiece of the menu is saltado, a staple of Peruvian cooking that includes a choice of beef, chicken or tofu stir-fried with onions, tomatoes, cilantro and French fries in a sauce made with soy and red wine. Spaghetti is also offered instead of French fries or fried rice, and every meal comes with a side of jalapeno hot sauce. Full Story (Free Registration Required)