FDA to Meet Over Fiery Cultured Meat Labeling Debate

FDA to Meet Over Fiery Cultured Meat Labeling Debate

The U.S. Food and Drug Administration will host a public meeting July 12th to discuss cultured meat as the debate over labeling the new technology intensifies.

According to New Food Magazine, back in February the U.S Cattlemen’s Association submitted a petition to the U.S. Department of Agriculture requesting they ban labeling cultured meat as “meat.” The USCA’s petition argues that the USDA must establish labeling requirements to differentiate beef products derived from cattle from those created in a laboratory.


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Menu Innovation is Expected from Chipotle as Former Taco Bell CEO Takes Over

Menu Innovation is Expected from Chipotle as Former Taco Bell CEO Takes Over

It looks like nachos, quesadillas, salads and new grain options may possibly be new Chipotle menu items, according to Founder and Executive Chairman Steve Ells.

“These are things customers are asking for,” said Ells on the company’s latest earnings call, as reported by Bloomberg.

Just last week, the company began to test a new non-dessert offering, spokesman Chris Arnold told Bloomberg via email. This happened a few days after news broke Brian Niccol, the former chief executive officer of Yum! Brands’ Taco Bell Division, is set to lead Chipotle starting March 5.

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Chipotle steals the Taco Bell CEO To Rescue Fast Casual Brand

Chipotle steals the Taco Bell CEO To Rescue Fast Casual Brand

The search is over and faith in Chipotle’s future seems to be on its way to being restored.

On Wednesday morning, Chipotle shares experienced a 14 percent hike, according to “Bloomberg.”

This is thanks to Chipotle’s Tuesday announcement that founder Steve Ells will be officially stepping down by March 5 of this year as the chief executive officer to pass along the post to Brian Niccol, former CEO to Yum! Brands’ Taco Bell Division.

Steve Ells will transition from a Chipotle Chairman role to an Executive Chairman for the brand, as he welcomes Brian Niccol as a new member of Chipotle’s Board of Directors.

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Tyson Foods Has a Positive Outlook For the Future

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Tyson Foods’ CEO Tom Hayes sees a bright future for the company, especially after it exceeded expectations for 2017.

"We delivered well over our goals of at least four percent operating income growth, EPS growth in the high single digits and three percent volume growth in value-added products, and expect to meet or exceed these goals again in fiscal 2018," said Hayes.

In a recent CNBC interview, Hayes talked about how he believes big companies need to set the example for smaller companies when it comes to being part of the solution to “feed nine and a half billion people by 2050.”

Well, Tyson Foods is setting an example, alright!

The company has proved to be in tune with consumer trends. For example, Tyson has seen record sales for their Open Prairie Natural brand of fresh meals as they see customer demand growing double digits for No Antibiotics Ever (NAE) and no-added hormones natural fresh meats.

“Gatekeepers within the customer are asking continuously to be NAE. We're fully NAE now, and we're actually buying meat on the outside that's NAE. The cost [is] a little bit more on the upfront and we've been able to swallow that cost and then remove that cost," Hayes told analyst Farha Aslam at Stephens who asked about the reason behind the launch of NAE products.

Another trend that Tyson has invested in is alternative protein. The company bought into Beyond Meat with a five percent stake in the vegan business, surprising many as the big food company tests the waters of this fast-growing segment of the protein market.

Speaking of meat, even though Tyson’s 39 percent sales come from beef as the leading protein, the majority of the company’s sales come from leaner meat with chicken accounting for 30 percent of sales and pork accounting for 14 percent. This is a good sign for the company since there is a trend of consumers moving away from red meat.

A fourth area that is expected to grow in volumes is the prepared foods market. In the financial year 2018 the segment is expected to grow around 10 percent, boosted by the AdvancedPierre Foods deal, struck earlier this year by over four billion dollars.

Analysts covering Tyson at Morgan Stanley believe the company looks well set for a solid 12 months, writing in a note to clients on Monday: "Tyson appears well positioned to achieve another record year."

This Food Supply Blockchain Between IBM, Nestlé and Walmart Aims To Improve Food Safety

This Food Supply Blockchain Between IBM, Nestlé and Walmart Aims To Improve Food Safety

Global food safety is a major concern in the world.

Retailers and food companies, like Nestlé and Walmart, have announced a blockchain collaboration with International Business Machines Corp. (IBM), one of the largest information technology companies in the world, to help address concerns and help “strengthen consumer confidence” in the foods purchased.

IBM is tasked with identifying the “most urgent areas” across the global supply chain that would benefit from the blockchain, as reported by “Forbes.” “Many of the critical issues impacting food safety such as contamination, food-borne illness, waste and the economic burden of recalls rest though on a lack of access to information and traceability.”

The blockchain will fill in the gap that currently exists since the supply chain is currently not being overseen and it is hard to trace problems to the actual source.

Data will help identify the source through this proposed blockchain.

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Special Interests Matter: The Real Deal on Specialty Diets

Special Interests Matter: The Real Deal on Specialty Diets

Special diets are essential to every good restaurant. Many diners want healthy menu options or have dietary restrictions that need to be considered. If you don't make special exceptions on the menu, your restaurant could lose out big time. 

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Which Foodservice Trends Will We See in 2017? What Foodable Industry Experts Predict

The new year is upon us and Foodable is beyond excited to see which trends will reign in 2017!

Luckily for you, a few of Foodable’s foodservice industry experts have come to aid you in this arduous task of identifying key trends and making solid predictions. Our experts, who work as restaurant consultants themselves, are in tune with the pulse of the industry and the changing consumers attitudes in foodservice.

Lets see what our experts have to say!

With 34 years of experience in different areas of the foodservice industry, Donald Burns, The Restaurant Coach™, has identified his big three trends for the year.

African Flavors

“You’re going to see a lot of things like Shawarma and Harissa, and you’re going to come in and see a lot of the chefs...take a lot of those spices and those kinds of flavor profiles and implementing them… You’re going to see that kind of stuff in tacos, barbecue, etc.”

Cooking Classes and Kits

“Restaurants could really take advantage of this and have some options here to have some real cooking classes...or maybe you could do a kit, maybe your own home meal kit, and you can basically send it to people or they can pick it at your restaurant with instructions. Maybe you already have your signature sauces blended for them, so it takes some of the guess work out of them…it’s a huge opportunity for people who want to take advantage of this hot trend.”

Food Halls

"Today, people, they want to mix it up… they want to try out new things. Nothing is better than going to a food hall with your friends and having lots and lots of different options available... There are [great] ones out there in the market. There’s one in Houston, Tex., called Conservatory… There’s another one: Avante in Denver… also the Revival Food Hall in Chicago. Another great concept!”

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Jaclyn Morgan is the owner in principal of JM Foodservice Consulting, LLC with 20 years of experience in equipment product management and category management for grocery retail. She’s also an MAS consultant belonging to the FCSI organization. Below are a couple of trends Morgan sees spilling over into 2017 from 2016, along with the emergence of a trend that is gaining major traction thanks to the fast-advancing-technology environment that we live in nowadays.

Hyper-Local Food

“Customers want to connect personally with their food. This is why hyper-local sourcing is so important. Another interesting side to that is people want global flavor. So it’s very interesting that we want to know where our food comes from and how to be part of our community, but customers want to travel the world at the same time.”

Food Waste Reduction (Sustainability)

“We heard of sustainability in many different ways over the years. We’ve seen it decades ago as back-to-nature, we’ve all heard about going green. So, again, we’re continuing to talk about sustainability and how are we — either as restaurant owners or as customers — ...helping the environment and the community around us. 

This boils down to food waste reduction… Within interior design, right now, sustainability still involves:reclaimed woods and a sense of 'green.' Again, it’s that connection we all want to have back with nature and within our community.”

Digital Collection of Consumer Data (Technology)

“We need to gather feedback from our customers, from social media, from the internet, as quickly and efficiently as possible and work that into an excellent recipe for customer service, to be able to communicate immediately and make an impact.”

As a 15-year veteran in the hospitality world, restaurant consultant and founder of Savory Hospitality, Salar Sheik, builds, grows, manages, expands, and brings clients' food and beverage visions to life. Sheik’s top picks are as follows:

Pasta

"In 2017, we are definitely seeing a big push in crafted pastas, definitely pastas that are housemade from scratch, as well as gluten-free…. We’ve also seen: kelp noodles, rice-based noodles, a lot of great quinoa noodles.… Be on the look out because this definitely fulfills the comfort food section as well as just flavors.”

Korean Food

“It definitely has a great spice profile, a lot of flavors. You’ve seen, I believe, mass chains picking up on the flavor profiles and ingredients from gochujang pepper paste to kimchee, bulgogi burgers. We are already seeing it a bit on the food trucks, but I think it will definitely be a big hit out in the restaurant industry.”

Naturally Fermented Food

“What are naturally fermented foods? More than just pickles. We’ve seen fermented bread, radishes, yogurts, kombucha juice. Naturally fermented foods have been in great popularity in terms of health, flavor profile. Chefs are definitely exploring its ability to enhance dishes. We saw a festival of 5,000 people at Boston Fermented Food Festival. People showed up really enthusiastic… A lot of food critics are saying this is the future of eating. I think in 2017 we will see a whole lot of that!”

Finally, Doug Radkey, an expert in restaurant and bar startup development and founder of Key Restaurant Group in Canada, shared his top three trends for 2017.

Tech-Driven Delivery

“I believe this is continuously going be a disruptor from within the industry and more so with independents in this upcoming year, as it’s more convenient for them to get online ordering, online payments, digital loyalty reward programs. These are all becoming more accessible for them and also affordable.

At the same time, we are also going to see more full-service restaurants get into the take-out and delivery spectrum, delivering food to homes, offices and even hotels…. Also voice-recognition is going to become a bigger thing... [with items such as Amazon‘s Echo] where customers can place an order from their home by simply using their voice."

Garden to Glass with Hyper-Local Products

“Chefs getting into it with their own gardens, more storytelling behind the product, where it’s coming from, and also instead of farm to table, we are going to start seeing more garden to glass for example, on the bar side of things…”

Struggles for Start-Ups in 2017 and Advice

“In terms of cost, [it] is no secret that utilities are continuously rising, food costs are going up, wages continue to go up, which is also creating labor shortages, in terms of having qualified cooks [who] can deliver on high quality, hyper local product, and of course, market saturation, as well. There are plenty of copy-cat type concepts that are out there, making it very difficult for independent aspiring restaurateurs to get into the game. The ideal situation to combat this issue within the industry is to develop a very detailed feasibility study followed by a very thorough concept plan that is profitable, sustainable while executing on a very solid business plan.”