Market Trends / Industry News

It was gluten-free everything at NRA Show 2014

2014 National Restaurant Show

Despite the prevalence of Middle Eastern and Mediterranean foods all over the National Restaurant Association’s 2014 NRA show at Chicago’s McCormick Place, May 17-20, gluten-free foods maintained a widespread presence, confirming their incredible growth in the bakery and snack food markets.

Today’s consumers are more interested than ever before in what they eat and where their food comes from, and that is reflected in our menu trends research. “True trends, as opposed to temporary fads, show the evolution of the wider shifts of our modern society over time, and focus on the provenance of various food and beverage items, unique aspects of how they are prepared and presented, as well as the dietary profiles of those meals,” says Hudson Riehle, senior vice president of the NRA’s research and knowledge group.

Some 75 booths at this year's show featured gluten-free products, and others showcased foods to meet other nutritional needs, including vegan cheesecake from Eli's Cheesecake Co. Case in point: Restaurants are taking gluten-free much more seriously to attract more diners. According Jennifer North of the National Foundation for Celiac Awareness, sales of gluten-free foods products are getting close to the $20 billion mark.

Another example, Kiki’s Gluten Free Foods L.L.C., Arlington Heights, Ill., developed frozen, individually packaged (preventing cross-contamination) gluten-free, deep-dish pizza for all types of restaurants. And Deya’s Gluten Free, out of Bronxville, N.Y., displayed a gluten-free flour blend that uses dried egg whites as a main ingredient. The flour can be used as a one-to-one replacement for traditional flour, without the characteristic differences in texture or after-taste, allowing operators to easily make gluten-free versions of flour-based recipes.

Sandwich wraps, both gluten-free and regular, continue to grow in both quick-service and grab-and-go channels. Now, they may be made using new 12-in Tumaro’s gluten-free flour tortillas from Blue Marble Brands, Providence, R.I. And the array of tortilla, potato, veggie and bean chips that are gluten-free was almost as large as the nongluten-free version.

Also sprinkled throughout the three exhibit halls were a number of exhibitors showcasing better-for-you solutions for school foodservice and other venues. And scattered all over the monumental space at the event were combination concepts, such as pizza crust/flatbreads from Long Island, N.Y.'s Ultra-Thin Pizza Shells & Flatbreads, which introduced a tasty pretzel pizza crust. Pretzel items are still popular for burger buns and dinner rolls, so why not pizza?

As for spicy, it’s moving to every kind of food served at restaurants. Sriracha, the trendy Southeast Asian chili sauce, is going into everything from potato chips and crackers to Bloody Mary mixes, seasoning powder and even the crispy Brakebush Brothers chicken batter for its new chicken tenders.

Image by Oscar Einzig

 

Sources: SF&WB editors, www.foodbusinessnews.net, www.show.restaurant.org, www.chicagotribune.com

Did you enjoy this article? Click here to subscribe to Snack Food & Wholesale Bakery Magazine 

You must login or register in order to post a comment.

Multimedia

Videos

Image Galleries

James Skinner Baking

An inside look at James Skinner Baking, a modern artisan bakery famous for its Danish.

12/4/14 2:00 pm EST

How a DSD Solution with Sales Forecasting can reduce your Stale Percentages up to 50%

Expert presenters will address how you can improve your order accuracy and account service times and how sales forecasting DSD solutions can reduce your stale percentages.

Snack Food & Wholesale Bakery Magazine

SFWB december 2014

2014 December

December's Snack Food & Wholesale Bakery publication features our cover report: "The J. Skinner Difference" Plus Much More!

Table Of Contents Subscribe

Holiday Baked Goods

What type of baked goods do you buy the most of during the holidays?
View Results Poll Archive

THE SNACK AND BAKERY STORE

organic-production-&-food-q.gif
Organic Production and Food Quality: A Down to Earth Analysis

Effects of Organic Production on Food Quality is the first comprehensive book on how organic production methods influence the safety and quality of foods, based on an unbiased assessment of the latest scientific findings.  The title is a 'must-have' for everyone working within the food industry.

More Products

Clear Seas Research

Clear Seas ResearchWith access to over one million professionals and more than 60 industry-specific publications,Clear Seas Research offers relevant insights from those who know your industry best. Let us customize a market research solution that exceeds your marketing goals.

STAY CONNECTED

Facebook IconTwitter IconYoutube IconLinkedIn Icon

The Weekly Mix

Operations Weekly Logo

Written by Snack Food & Wholesale Bakery editors, our Operations Weekly weekly enewsletter provides bakers and snack food manufacturers with up-to-the-minute news, ideas and industry trends.

Sign up today!