http://blog.vittleinformation.com/ en Copyright 2008 Tue, 18 Nov 2008 10:47:48 -0800 http://www.sixapart.com/movabletype/ http://blogs.law.harvard.edu/tech/rss As 401 K's are falling, shoppers are watching their grocery bills rise. Certain foods like fresh fruits, vegetables and meats have seen huge price increases over the past year, but there's more to it than that. Consumers may actually be spending more in the supermarket, because they're spending less time dining out. The big question is, how do they figure out what to buy? According to a national online survery conducted by Insight Express for Parade this quarter, 61% of respondents rely on sales and coupons to cut costs. 42% have switched to less-expensive brands, sometimes giving up on their favorites. Want to create some brand loyalty? Consider a savings plan.]]> http://blog.vittleinformation.com/2008/11/coupons_poised_for_a_comeback_1.php http://blog.vittleinformation.com/2008/11/coupons_poised_for_a_comeback_1.php consumer grocery trends coupons grocery bills survey Tue, 18 Nov 2008 10:47:48 -0800 Rachel Ray turned extra virgin olive oil into EVOO. Now, the Flat Belly Diet has made MUFA (pronounced MOO-FAH) out of monounsaturated fats. If you haven't halready heard, according to the Flat Belly Diet, you need to have one MUFA per meal to fit into those skinny jeans waiting in your closet. I know what you're thinking... "Where do I buy MUFA's and how do I prepare them?" Don't stress. MUFA's are in avocados, almonds, California Ripe Olives and other natural foods that are easily found in your local grocery store. Toss them into salads or eat them by the handful-- just make sure you get them into your diet ASAP.]]> http://blog.vittleinformation.com/2008/11/acronym_of_the_year.php http://blog.vittleinformation.com/2008/11/acronym_of_the_year.php MUFA nutrition Wed, 12 Nov 2008 09:58:06 -0800 So I've just developed one of my career best recipes this morning. No joke. I know it's good because I can't stop eating it and neither will you. The best part is it involves two ingredients, it's healthy, takes less than 1 minute to make and tastes...well obviously it tastes delicious or I'd be able to have a little more self control. The secret? A marriage of two hot products--creamy Greek-style yogurt and White Peach Puree by Perfect Puree--3/4 cup of yogurt topped with 2 Tablespoons of peach puree to be exact (1 Tablespoon was just not enough). This same product has been used by professional chefs for years in ice creams, pastries, cocktails and even marinades, but now it's available through amazon and in Whole Foods Markets around Northern California. By tossing it on top of yogurt or...later today...ice cream, any ol' gal can add restaurant quality flavor to their day without reservations. I'm spinning with possibilities--do I really have to wait 'til 5 to start happy hour? ]]> http://blog.vittleinformation.com/2008/10/perfect_way_to_start_the_day_1.php http://blog.vittleinformation.com/2008/10/perfect_way_to_start_the_day_1.php consumer products culinary trends new foods recipe development Thu, 16 Oct 2008 08:33:54 -0800 Artisan breads and handcrafted beers have reached mainstream at most markets since appearing in the 90's. What's next? My guess is small batch Salumi. Salumi is the Italian word for cured meats and it's hitting metropolitan menus everywhere. Now, in San Francisco's Ferry Building, consumers can purchase an array of "Salted Pig Parts" from Iron Chef contender Chris Consentino's meatery Boccolone. But this isn't just some random gluttonous craze. On thier website, Boccolone reminds us that use of the whole pig is the most respectful way of treating the animal. It's environmentally sound and fiscally responsible, because there is so little waste. Not to mention, it's so rich and delicious, that a little goes along way. Sounds to me like a trend that's right on time. ]]> http://blog.vittleinformation.com/2008/10/pig_parts_for_moderation.php http://blog.vittleinformation.com/2008/10/pig_parts_for_moderation.php Boccalone Chris Consentino Iron Chef salumi Tue, 14 Oct 2008 10:18:18 -0800 Over the weekend I hosted a mountain picnic for a group of 15 educated food savvy women. The buzz of the day: wheat berries. Why? Because instead of doling out another plain ol' pasta salad I tossed together a little veggie whole grain extravaganza. We're talking clean plate club across the board. (I'm not just saying this to pat myself on the back.) What I found really interesting was the fact that everyone seemed to think that since they were so tasty they must be hard to cook. The truth is, most whole grains including wheat berries, barley, quinoa and bulgur are actually just as easy to cook as pasta and even easier than white rice. In fact, cooking wheat berries, barley or quinoa is exactly like cooking pasta, only you don't need to have the water boiling prior to dumping in the ingredients. In the case of barley and wheat berries, it just takes longer for the ingredients to cook. Understanding how nutritious they are, this crew was astonished to learn how simple it is to prepare them. I could've sold cases of Bob's Red Mill on the spot had I the foresight and a good connection, but I'll leave that to the pros. My sense is however, if these guys want to vie for a spot on the center of the plate in this country, consumer education has got to be part of the plan. ]]> http://blog.vittleinformation.com/2008/09/whole_grains_perceived_as_a_wh.php http://blog.vittleinformation.com/2008/09/whole_grains_perceived_as_a_wh.php consumer education marketing Mon, 22 Sep 2008 12:49:54 -0800 Searching online the other day, I noticed that the Foodnetwork lists the Best Recipes of 2007 on their site. I'm not sure, but my guess is that this is a ranking of the most requested recipes from last year. And let me tell you, it reveals quite a lot about our current American eating habits. Leading with two different types of macaroni and cheese, you it's a challenge to find healthy recipes buried in the mix. I love to revel in a little cheesey goodness myself, but doesn't the marriage of good fresh flavors account for anything anymore? Judging from the list, fans of The Barefoot Contessa and Everyday Italian are the only ones who might agree. ]]> http://blog.vittleinformation.com/2008/07/does_good_food_always_have_to.php http://blog.vittleinformation.com/2008/07/does_good_food_always_have_to.php food trends Wed, 23 Jul 2008 12:32:50 -0800 Here's a culinary trend you may not know about. In Oakley, Utah, Hawaiian pizza is all the rage. Between broncho busting and barrel racing, nothing seems to satisfy a cowboy's appetite quite like pineapples and ham on a cheesey slice. No joke. At the Fourth of July rodeo, where mainstream items like hamburgers, hotdogs and plain cheese pizza was offered, nothing flew out of the consession stand quite so fast as a Hawaiian slice. How long 'til pesto makes its move? After witnessing this slice of Americana, my thought is stranger things have happened.]]> http://blog.vittleinformation.com/2008/07/cowboys_and_hawaiian_pizza.php http://blog.vittleinformation.com/2008/07/cowboys_and_hawaiian_pizza.php Americana culinary trend Hawaiian pizza Tue, 08 Jul 2008 11:00:42 -0800 As the 4th of July approaches, millions are scraping down their grills in preparation for the annual cook-out. According to the latest research by The NPD Group however, this year, it'll be a whole lot easier than it was in the past. Why? Because 38% of American families grill at least once every two weeks throughout the year. This is up from 17% just 20 years ago. In other words, those burgers, dogs, steaks and chicken breasts that fly off the shelves this weekend can have a lasting impact on sales to come. In fact, if you secure your place in a customer's grilling ritual, chances are you'll increase sales throughout the year. Quick, easy and satisfying--grilling really is all that!]]> http://blog.vittleinformation.com/2008/07/score_big_with_grilling.php http://blog.vittleinformation.com/2008/07/score_big_with_grilling.php grilling Wed, 02 Jul 2008 14:09:06 -0800 I'm developing recipes this week for the California Olive Industry. Do you have any idea what that means? Chances are, if you are like most people I've come in contact with over the years, your answer is no. And guess what, I'm not going to tell you. (A gal's entitled to a few secrets). What I will tell you though is what to look for when hiring a recipe developer for your next marketing campaign. A qualified recipe developer... 1. Works closely with the rest of the marketing team to make sure that recipes stay on strategy. 2. Knows the target audience and develops recipes that appeal directly to them. 3. Makes sure the client's product is prominently highlighted in each recipe, not just tossed in willy nilly without making any sense. 4. Tests and retests recipes. If consumers cannot prepare the dish according to instructions, they are not likely to come back for more. 5. Considers not only how the recipe will taste, but how it will look. Recipes are great tools for ads, direct mail, web-based marketing, etc, make sure they're eye catching. That said, I've got lots on my plate today...]]> http://blog.vittleinformation.com/2008/05/recipes_for_success_1.php http://blog.vittleinformation.com/2008/05/recipes_for_success_1.php marketing recipe development Tue, 20 May 2008 09:44:42 -0800 I just learned on Cooking with Amy that a new Pinkberry imposter is lurking around the corner from my house. If you have any interest in food and live on either coast, chances are you have friends marveling over Pinkberry, Red Mango or any of the new frozen yogurt joints springing up all over the place. My intro was made on my trip to NYC when a friend insisted that I splurge on a green tea topped with berries and a regular flavor (not to be confused with vanilla) topped with mochi and chocolate chips on my first night out. Let me assure you, these are not to be confused with old school fro-yo of the 80's like TCBY. No, no, no...that's like comparing Aunt Gert's chopped liver to Thomas Keller's fois gras tochon. The new fro-yo is all about maintaining the true tang of yogurt in a frozen form, not recreating soft serve ice cream. Oh, and it's totally cool too! Now, for those who need a reason to buy--that's it. It's not a health food or a weight loss program (you can go on thinking that if you want though.). It just tastes really, freakin' good. It also happes to have a unique texture that is more like gelato than soft serve, but not quite. All this stuff makes it seriously addictive, a what more does a good trend need? That also explains why I'm out the door to try me some Tuttimelon right now. ]]> http://blog.vittleinformation.com/2008/05/the_fro-yo_comeback.php http://blog.vittleinformation.com/2008/05/the_fro-yo_comeback.php trends Fri, 02 May 2008 10:04:57 -0800 I cringe every time I pass a Starbucks. Not because I'm one of those anti-chain coffee Californians like many of my peers, but quite the opposite. Seems that since I've gotten in the habit of ordering a chocolate milk for my kids every time I indulge in my morning mocha ( Don't look at me like that I'm not talking about every day here!), I've created a monster. The result is my 3 year old son's Pavlovion response to seeing that green and black sign--" Mommy stop it's the Chocolate Milk Store!" As it turns out, I'm not killing him with kindness afterall. A new article in the Journal of the ADA shows that kids that drink flavored milk are just as healthy as those who drink the regular old boring stuff. Because it tastes to good, they may even drink more of it. If I were ice cream I'd take that as a sign of good press to come!]]> http://blog.vittleinformation.com/2008/04/end_guilt_over_chocolate_milk.php http://blog.vittleinformation.com/2008/04/end_guilt_over_chocolate_milk.php nutrition Fri, 25 Apr 2008 09:33:17 -0800 Supermarket News today reveal that consumer interest in small, convenient food stores specializing in fresh, prepared foods is on the rise. 64% of shoppers surveyed by TNS retail, reported that they would definitely or probably shop at a small format store. These stores are usually located in neigborhoods with convenient parking options and easy access. If the success of Fresh & Easy in Vegas is any indication, odds are there will be more to choose from in the near future. In fact, companies like Safeway and Wal-Mart are talking about creating similar concepts. Imagine that, a country full of small neighborhood stores with fresh foods--they're so out they're in AGAIN!]]> http://blog.vittleinformation.com/2008/04/small_stores_attracting_big_attention.php http://blog.vittleinformation.com/2008/04/small_stores_attracting_big_attention.php Fresh & Easy neighborhood markets Small Format Market Fri, 18 Apr 2008 11:41:06 -0800 Shop Smart, here are three that top the list: betterworldshopper coopamerica corporatecritic The first provides a grading system (A-F) for ore than 1,000 of the largest companies in the world based on human rights and social justice. The cost of a report card is $10. The second is an online directory of green business, which pay to join, but must be approved by the site's committee based on the way they source, manufacture and market their products. The last ranks more than 50,000 companies for social responsibility on a 15 point scale, taking into account everything from employee treatment to eco-friendly practices. Looks like nice guys may get their chance after all. ]]> http://blog.vittleinformation.com/2008/03/sites_for_the_conscience_consu.php http://blog.vittleinformation.com/2008/03/sites_for_the_conscience_consu.php conscious consumers marketing Tue, 11 Mar 2008 11:56:19 -0800 The Next Sushi By Adam Leith Gollner Twenty years ago, a business lunch of raw fish and rice was unthinkable. Now you can stock up on maki at the 7-Eleven. Similarly, calamari went from scary, tentacled oddity to ubiquitous bar food, and balsamic vinegar—once considered an odiferous foreign sap—is a standard flavor in designer chocolates. So what's next? We'll tell you. Grab your bib. 1. Mongolian Hot Pot With Asia taking over the world, Mongolian hot pot—a bubbling spiced broth in which diners cook their own food—is set to explode here. 2. Dosas Connoisseurs no longer go out for Indian; they eat Madrasi, Malabari, or Gujurati. A byproduct of this regionalization has been the discovery of Southern India's dosas: large, thin, crêpe-like disks that are folded over and filled with curried vegetables. 3. Just Desserts Pinkberry is just the beginning. Get set for more restaurants catering to the sweet-toothed set. ]]> http://blog.vittleinformation.com/2008/03/whats_next.php http://blog.vittleinformation.com/2008/03/whats_next.php Mon, 10 Mar 2008 10:45:15 -0800 Retailwire reports of a new Canadian series will take viewers on adventures that will encourage experimental eating and cooking. I’m not sure if it’s as healthy as a good ol’ fashioned bike ride with a banana strawberry smoothie chaser. Then again Elmer Fudd as the Barber of Seville wasn’t my parent’s ideal either. ]]> http://blog.vittleinformation.com/2008/02/food_tv_for_kids.php http://blog.vittleinformation.com/2008/02/food_tv_for_kids.php food tv kid marketing Fri, 29 Feb 2008 13:48:58 -0800