Last week the annual Consumer Electronics Show hit Las Vegas and among the gadgets being touted were hyped up electronics for the kitchen. Eater wrote about several. Some were worth drooling over–like LG’s Harvester, a fridge-adjacent cabinet that controls light, water, and temperatures and even allows you to grow herbs indoors. Some were curious, like the $229 “Smartypans,” a “smart” frying pan that tracks the nutritional value of the food you’re cooking in the pan. Huh. And then there were the “what were they thinking” gadgets such as a smart trash can that seals and replaces your full plastic bag automatically but needs weekly charging and pricey trash bags, and a smart voice-activated faucet. ¯\_(ツ)_/¯

All this is to say that as kitchens–and homes, of course–are growing increasingly automated, there’s a lot that personal chefs need to keep on top of when working at client homes.

If you conduct–as you should–an assessment when meeting with a new client, this category is something you need to add as a review item.

Consider just some of the things in your own home that may be controlled by apps or devices:

  • Indoor lights
  • Outdoor lights
  • Smoke detectors
  • Fans
  • Thermostats
  • Refrigerators
  • Slow cookers
  • Blenders
  • Microwave ovens
  • Doorbells
  • Door locks
  • Light bulbs

And these may be controlled by a hub, like Apple HomePod, Google Nest, or Amazon Echo (aka Alexa).

If you aren’t informed about your client’s automated appliances and home devices you could find yourself unable to see your way out the door (literally if the lights are off and you can’t just flip a switch to turn them on or figuratively if you can’t unlock the door). What if something you’re cooking begins to smoke? A Nest smoke detector, for instance, can give you a heads up that it senses smoke and will release an alarm. If you have the app you can dismiss it. If you don’t, you’re in for a lot of noise.

You may not be able to turn on a house or stove top fan if you need it, adjust the home’s temperature, or use the client’s kitchen scale. What do you do when a light goes out?

I’m sure you can come up with more examples based on how you work in a kitchen and within a given client’s home. What makes the most sense is to discuss with them what e-connected appliances and devices are in the house, figure out how it impacts you while you’re there, and how to control them–especially if your client isn’t home while you’re there. Do you need to download the relevant apps and log into their account? Can they be temporarily disconnected from the apps and used manually?

And don’t forget to have them apprise you of when they add a new e-controlled device to the home or change something.

You don’t want to be left in the dark.

Have you experienced any e-controlled device issues at client’s homes? How do you manage working in an automated home?

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Yep, we’ve got another batch of anticipated food trends for 2020 to hit you with. This one’s from Innova Market Insights, which describes itself as a “global knowledge leader in the food and beverage industry.”

According to Innova, storytelling is the key trend. Increased consumer interest in the stories behind their food and beverage products and their notable influence on purchasing decisions has resulted in companies increasingly paying attention to storytelling in branding strategies.

1. Storytelling: Winning with Words

Although ingredient provenance has always been important, consumer interest in discovering the story behind their foods has risen further and increasingly influencing purchasing decisions. Consumers’ attention is piqued by opportunities to learn more about how products are produced, which promotes an understanding of product benefits and helps build all-important trust in the brand.

As a result, manufacturers are increasingly focusing on ingredient provenance platforms in order to highlight the taste and quality of their products, as well as their uniqueness and sustainability efforts. Provenance platforms can communicate a whole range of messages to the consumer, including flavor/taste, processing methods, cultural and traditional backgrounds, as well as the more obvious geographical origin.

2. The Plant-Based Revolution

Plant-based innovation in food and beverages continues to flourish as a result of consumer interest in health, sustainability and ethics, which ties into the broader consumer lifestyle trend towards cleaner living. As the use of the term “plant-based” moves more into the mainstream, the industry and start-up companies in particular, are taking up the challenge to deliver more clean label meat and dairy alternatives with improved nutritional profiles.

3. The Sustain Domain

Consumers increasingly expect companies to invest in sustainability, with Innova Market Insights research indicating that 85% of, on average, US and UK consumers expected companies to invest in sustainability in 2019, up from 64% in 2018. In the area of food waste, upcycling is the new recycling, as companies strive to follow a zero-waste approach by creating value from by-products. Meanwhile, in packaging, the focus is on using less of it, as well as developing sustainable alternatives.

4. The Right Bite

Stress and anxiety are key concerns in modern life as consumers manage careers, families and social lives while striving to maintain healthy lifestyles, both physically and mentally. Responses to this vary, although the majority of consumers aim to balance the benefits and costs of busy lifestyles. This, in turn, raises the demand for nutritious foods that are easy to prepare, convenient and portable. Indulgent treats play a role in relaxation and enjoyment.

5. Tapping into Texture

Last year’s leading trend “Discovery: the adventurous consumer” is still prominent, with consumer demand for something new and different being reflected in more product launches with textural claims. Consumers increasingly recognize the influence of texture on food and beverages, allowing a heightened sensory experience and often a greater feeling of indulgence. According to Innova Market Insights research, 45% of, on average, US and UK consumers are influenced by texture when buying food and drinks, while 68% share the opinion that textures contribute to a more interesting food and beverage experience.

The other top trends for 2020 identified by Innova Market Insights are:

6. Macronutrient Makeover

7. Hello Hybrids

8. A Star is Born

9. Eat Pretty

10. Brand Unlimited

According to Innova’s director of Insight and Innovation, Lu Ann Williams, customers want honesty, transparency, and authenticity. In the context she was speaking of, it’s directed toward brands and their customers. But as chefs can see, it amounts to the same thing. These trends may be identified to help food manufacturers develop and market products, but as a chef, you need to be always updating your menus and offerings. Understanding what clients are looking for and how they’re influenced can help you develop and fine tune an approach to your business and the kind of clients you’re seeking, as well as the services you want to provide.

Do these trends align with your experiences as a chef with clients? If not, how do they differ and what are you seeing?

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Whole Foods’ 2020 Top 10 Food Trend Predictions

Filed under: Trends , Tags: , — Author: Caron Golden , October 28, 2019

At the end of every year, we try to publish food trends experts predictions for the coming year. This year we start with Whole Foods Market. Its global buyers and experts put together its fifth annual trends predictions that includes regenerative agriculture, West African foods, meat-plant blends and new varieties of flour.

The team that compiles the report is made up of more than 50 Whole Foods Market team members who include local foragers, regional and global buyers and culinary experts based on decades of experience and expertise in product sourcing, studying consumer preferences and participating in food and wellness industry exhibitions worldwide.

Whole Foods Market’s top 10 food trend predictions for 2020:

Regenerative Agriculture

Farmers, producers, academics, government agencies, retailers and more are taking a closer look at how to use land and animal management practices to improve soil health and sequester carbon. While the term “regenerative agriculture” can have many definitions, in general it describes farming and grazing practices that restore degraded soil, improve biodiversity and increase carbon capture to create long-lasting environmental benefits, such as positively impacting climate change. You can help by seeking out brands that support regenerative practices.

Flour Power

As seasoned and amateur bakers alike look to scratch a creative itch in the kitchen, an array of interesting flours are entering the market making baking more inclusive and adventurous. Consumers on the baking bandwagon are seeking out ingredients used in traditional dishes, like teff flour used for Ethiopian injera. 2020 will bring more interesting fruit and vegetable flours (like banana!) into home pantries, with products like cauliflower flour in bulk and baking aisles, rather than already baked into crusts and snack products. Consumer packaged goods are getting in on the trend by replacing traditional alternative flours with tigernut flour in chips and snack foods, and tasty pastries made with seed flour blends. As consumers look for more ways to boost their bake, “super” flours delivering protein and fiber join the trend. Let the adventures in baking begin!

Foods from West Africa

From indigenous superfoods to rich, earthy dishes, traditional West African flavors are popping up everywhere in food and in beverage. The trio of tomatoes, onions and chili peppers form a base for many West African dishes, and peanuts, ginger and lemongrass are all common additions. The 16 nations within West Africa share similar foods, but each have their own specialties based on subtle influences from the Middle East and Western Europe. Brands are looking to West Africa for its superfoods too like moringa and tamarind, and lesser known cereal grains sorghum, fonio, teff and millet. Chefs like Pierre Thiam are embracing the region too. His new Harlem restaurant, Teranga, is an ode to African culture through food.

Out-of-the-Box, Into-the-Fridge Snacking

Life isn’t slowing down, but snack options are more than keeping up. The keyword is “fresh” in this new generation of grabbing and going—gone are the days when the only options were granola bars and mini pretzel bags. The refrigerated section is filling up with the kind of wholesome, fresh snacks typically prepared and portioned in advance at home: hard-boiled eggs with savory toppings, pickled vegetables, drinkable soups and mini dips and dippers of all kinds, all perfectly portioned and in convenient single-serve packaging. Even nutrition bars have made their way from the shelves to the chiller, thanks to the addition of fresh fruits and vegetables. These snacking innovations mean ingredients lists are shrinking and there’s a lot less guesswork in picking up a quick snack you can feel better about.

 

 

Plant-Based, Beyond Soy

Tofu scrambles may always have a place at the vegan breakfast table, but in 2020 the trendiest brands are slowing down on soy, which has traditionally dominated the plant-based protein space. Some of the products touting “no soy” in the next year will be replacing it instead with innovative blends (like grains and mung beans) to mimic the creamy textures of yogurts and other dairy products. In the supplement aisle, brands are swapping soy for mung bean, hempseed, pumpkin, avocado, watermelon seed and golden chlorella, maintaining the smooth textures in vegan protein powders and bringing a spectrum of plant-based amino acids to the table. As the plant-based movement gains traction with flexitarian eaters, brands are looking to avoid as many of the top allergens as possible, so look for plant-based prepared foods (especially meat alternatives) and traditionally soy-based condiments going soy-less!

Everything Butters and Spreads

Has (insert nut, seed, snack) been made into a butter yet? It’s likely to happen in 2020. Think seed butters beyond tahini – like watermelon seed butter – and seasonal products like pumpkin butter year-round. Nut butters beyond cashew, almond, and peanut (hello, macadamia) and even chickpea butters (no, it’s not a new name for hummus). Look for creamy vegan spreads perfect for toast, crackers, bagels, and celery sticks that get their full flavors from trending superfoods like pili. It helps the trend that spreads and butters are touting paleo- and keto-friendly attributes, but transparency is also a key player in this trend. Many brands are looking to either eliminate the use of palm oil or promote a Responsibly Sourced Palm Oil certification and use nuts that are grown in ways with less likelihood for environmental impact.

Rethinking the Kids’ Menu

Are the days of picky eaters numbered? Judging from the number of kids’ cooking and baking competitions on TV, kids are kitchen-savvier than ever. By 2026, 80% of millennials will have children, and many parents are introducing their kids to more adventurous foods — with great results. (Seeing kids chowing down alongside parents at the Whole Foods Market sushi bar is a common sight.) Food brands are taking notice for the next generation – possibly our first true “foodies” – expanding the menu beyond nostalgic foods with better-for-you ingredients and organic chicken nuggets. They’re bridging the gap from old-school basic kids’ menus and taking more sophisticated younger palates into consideration. Think non-breaded salmon fish sticks. Foods that are fermented, spiced or rich in umami flavors. Colorful pastas in fun shapes made from alternative flours. Maybe it’s time adults start taking some cues from the kids’ menu.

Not-So-Simple Sugars

Sure, there’s sugar. But for those seeking sweetness outside of the usual suspects like sugar, stevia, honey and maple syrup, there’s lots more to choose from for your cooking, baking and tea- or coffee-stirring needs. Syrupy reductions from fruit sources like monk fruit, pomegranates, coconut and dates are one way to add concentrated, unique flavors into recipes for desserts, meat glazes and marinades. Sweet syrups made from starches like sorghum and sweet potato can be compared to the deep flavors of molasses or honey, and can be used for baking and sweetening beverages. Swerve, a cup-for-cup zero-calorie non-glycemic replacement for sugar, combines erythritol with ingredients from fruit and starchy root vegetables to produce a sweetener that’s available in granular, confectioners’ and brown versions.

Meat-Plant Blends

Butchers and meat brands won’t be left out of the “plant-based” craze in 2020, but they’re not going vegetarian. Chefs across the country have been on board with the trend for years through James Beard Foundation’s The Blended Burger Project, a movement that strives to make the iconic burger “better for customers and for the planet” by blending in at least 25% fresh mushrooms. For the health-conscious at-home chef, adding plant-based ingredients to meatballs and burgers has an added bonus – it’s budget-friendly! Major brands like Applegate are seeing if meat-eating consumers will swap a traditional beef burger for one with 30% plant-based ingredients, touting benefits of less fat and cholesterol when compared to USDA data for regular ground beef (check out Applegate’s website for nutritional comparison information). And other brands are taking note, too, with products like the Lika Plus Burger made using 75% ground beef blended with 25% Lika Plus (wheat, mushroom, barley yeast and water), showing up at meat counters in Whole Foods Market’s Southwest region. Flexitarians looking to strike a tasty balance between meats and plants can expect more blended products in their future.

Zero-Proof Drinks

With so many consumers seeking out alternatives to alcohol, unique non-alcoholic options are popping up everywhere, from menus at the world’s most acclaimed bars to specialty stores. Many of these beverages seek to re-create classic cocktail flavors using distilling methods typically reserved for alcohol, creating an alternative to liquor meant to be used with a mixer rather than a drink on its own. Think alt-gin for gin and tonics and botanical-infused faux spirits for a faux martini. Add to that options enjoyed straight from the bottle or can, like hops-infused sparkling waters and zero-proof apertifs, and you can be sure guests avoiding the bar cart will never get bored.

What trends above are you most intrigued by? What trends are you anticipating for 2020?

Not an APPCA member? Now’s the perfect time to join! Go to personalchef.com to learn about all the benefits that come with membership.

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