Рецепт Friday Food and Nutrition News
FIVE TRENDS IN THE FUNCTIONAL BEVERAGE AISLE
Via Food Navigator
Functional beverages are now less about fortification, and more about honing in on the natural health benefits of their ingredients, according to Innova Market Insights. Five trends: 1) cold-pressed juices, 2) color cues for health, 3) drink to detox, 4) calling all veg (unusual vegetables not often in juice sector, such as pumpkin and chickpeas, Chuice’s “The River of Life” includes herbs, nuts and seeds), and 5) healthy hybrids (coconut water with fruit juice, or aloe vera with mango juice).
VOLUNTARY LABEL FOR GMO-FREE FOODS CREATED BY USDA
Via ABC News/The Associated Press
A voluntary government label certifying foods without biotechnology-derived ingredients has been developed by the U.S. Department of Agriculture. Foods that are certified will bear a “USDA Process Verified” label and a claim that the product does not contain GMOs. The certification was requested by a “leading global company,” Agriculture Secretary Tom Vilsack said.
BREAKFAST BECOMES A FOCAL POINT FOR MORE CHAINS
Via Adweek
Taco Bell challenged McDonald’s morning supremacy with the launch of its breakfast menu in March of last year, spurring both chains to up their game and launch giveaways aimed at luring loyal customers during the fastest-growing daypart. Other chains including Dunkin’ Donuts, Starbucks and Carl’s Jr. are also working to expand their breakfast business with new products and promotions.
DOUGHNUT SHOP COMBINES SWEET TREAT WITH SAVORY SANDWICH
Via Forbes
Doughnut shop Kane’s Handcrafted in Saugus, Mass., is experimenting with the “dowich,” a doughnut made with brioche-based dough and filled with savory lunchtime items such as braised beef or lobster. “Brioche-based doughs make a wonderful vehicle for sandwiches,” said co-owner Paul Delios. “People use challah bread and other baked sweet breads in sandwiches, so why not a doughnut?”
CHILI’S MAKES ITS FOOD MORE PHOTOGENIC FOR SOCIAL MEDIA
Chili’s is targeting “new school” customers by working with the brand consulting firm Continuum to make its food look more aesthetically pleasing in customer-taken photos for social media. Changes include putting fries in stainless-steel containers and using more photogenic buns. “Food is the second-most-photographed thing, after yourself. Selfies of people eating food is the sweet spot,” said Wyman Roberts, CEO of Brinker International, parent company of Chili’s.
AD FOR UBER EATS KEEPS ITS FOCUS ON FOOD
Via Adweek
Car-service application Uber has expanded its UberEats food delivery service to New York and Chicago and has rolled out an accompanying ad called “From Tap to Table in Minutes.” The spot from Strike Anywhere is aimed at foodies and features stylized shots of a plate of brisket being prepared.