February 13th, 2017

Good Eggs: More Than A Name

Posted in Consumer Trends, food tours, Food Trends, Grocery, Locally Grown, Organic, Recipes, Retail, Trends

Research Chefs

Good Eggs: More Than A Name

Founded in the summer of 2011, Good Eggs is an online market that delivers local, organic, sustainable foods and groceries to the San Francisco Bay area. With same day and next day delivery options, Good Eggs aims to connect people who love food directly with the people who make it.

One mission of Good Eggs, as my guide Angelica described during my site tour, is “to grow and sustain local food systems worldwide in order to change the supply chain from the ground up, making it better for everyone.” This noble and ambitious mission shines throughout the operation.

Chef Consultants

Unlike its online competitors (think Instacart, Amazon Fresh), Good Eggs receives their products straight from farmers and suppliers, rather than tapping into an existing market chain. They have established direct relationships with their producers and in turn have created a very efficient, mutually beneficial system of operation.

This direct relationship between producers and customers also puts Good Eggs in a unique position to see culinary trends develop in real-time. Angelica noted the popularity of local foods, especially produce, Korean ribs, ramen, the return of pasta, and bone broths in 2016 and sees no slowing down going into 2017.

Additionally, they’ve seen a push for easy weeknight meal solutions for busy families, especially those with young children. Dinners that can be prepared relatively quickly and without much fuss that still maintain healthful, natural, and craveable qualities are ideal. You can even get inspiration from unique, easy to follow chef developed recipes that are found on their website.

Restaurant Consultants

Good Eggs is working hard to drive away the misconception that natural markets are only within reach of those of a higher socioeconomic class by offering competitively priced groceries and a spectrum of comparable products. They’re also aiming to ensure that EBT and WIC benefits will eventually be allowed for use in their market.

In asking what one thing Angelica wished shoppers recognized about Good Eggs, she replied “We want customers to understand that Good Eggs is the simplest way to get groceries every week. That we’re priced the same as major markets, but we source directly so it’s as fresh as if you were getting them from a farmer’s market.”

Seem too good to be true? You be the judge.

Corporate chefs

If you’re in the San Francisco area give Good Eggs a try to see for yourself if they stack up. I can tell you first hand that after visiting their facility, I’m impressed not only with their food, but with their people. They truly believe in what they do and are determined to change the world.

Plus, where else are you going to find a whole pig’s head?

I can’t wait to see what they do next…

Culinary Consultants

 

Cheers!

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September 6th, 2016

Food Trends: Black Food

Posted in Food Trends, New Foods and Flavors, Restaurants, Retail, Trends

The modern food market is an ever-expanding canvas of unique ideas, multi-cultural flavors, and palate bending textures. For these reasons I am so very happy to be a professional culinarian in this generation.

In our Food Trends series, we here at Dish Bliss will scope out some of the current and future food trends we come across in our personal and professional wanderings. This week we’ll venture into the Goth-esque realm of black foods.

Raw black spaghetti with squid ink

Image courtesy of www.goodthingsmagazine

With common culinary wisdom telling us that the best plates are bright, vibrant, and inviting, black foods run distinctly counter-culture. They are deep and introspective, rather than bubbly and alluring.

While this craze has been gaining steam since late 2015 in the U.S., it’s been running strong in places like Australia and the U.K. for some time now. The State’s are now finally hitting a mainstream current with foodies and millennials.

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Image courtesy of http://nowimacook.com

We’re seeing black food rear it’s darkened head by way of ice creams, buns and breads, lemonades, pastas, frostings, seeds and grains, and pastries.

Black foods offer excellent visual contrasts to bright garnishes like sprinkles, powdered sugar, sesame seeds, and pickled vegetables.

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Image courtesy of http://www.letseatcake.com

But we’re not talking about dyes and food coloring here. Various fruit ashes, vegetable carbon, and good old fashioned fire can hit the mark.

Making a pasta? Try adding a bit of squid ink to achieve jet black perfection. Looking for a frosting that Glen Danzig himself would praise? Go for activated charcoal to make any cake a midnight special. That bread loaf a little too plain for you? Hit it with some toasted nigella seeds for a killer contrast.

 

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Image courtesy of http://wellspired.com

Personally, I can’t wait to see how many new styles of black food pop up going into 2017. I doubt we’ve seen the last of it.

Have you eaten or seen any other black foods that wowed you? Drop a comment and tell us about it. We love to talk food.

Cheers!

March 8th, 2016

How High Speed Home Delivery Will Change How We Eat in 2016

Posted in Consumer Trends, Food Trends, Marketing, Product Innovation, Promotions, Restaurants, Retail, Trends

If you are craving a burger, but don’t feel like leaving the house, you’re not alone. According to Technomic’s 2016 food trends, the shift to eating in is driving significant growth in the easy order app sector, allowing consumers to order from the comfort of their couch. This trend toward cozy dinners in front of the TV, while watching Netflix in your pajamas, is just beginning to pick up traction. And it’s not limited to fast food either: Safeway and Meijer will deliver your groceries. It’s estimated up to 17 percent of grocery shopping to be done online by the year 2023.

Let’s look at some of the major players in the food delivery sector:

Uber: this rideshare giant has cornered the market in transporting people. They even have some novel offerings, such their ‘puppy delivery service’. Essentially bringing adoptable puppies to you for a play date. This summer they delivered free ice cream if you ordered through the app. A partnership with InterContinental Hotels Group allows riders to earn points towards their stay at participating hotels. And yes, Uber is getting into the food delivery business with Uber Eats, their food delivery platform. Serving 12 cities, including Paris and Toronto, they guarantee a 10 minute delivery within a very limited delivery range. Once you order the food, you just pick it up curbside. How simple is that?

Amazon: they have the drones, they have Amazon Prime, and now they have Amazon Prime Now, which can deliver anything from groceries to cleaning supplies in under 2 hours. That time is cut in half with an order of food arriving within 1 hour. The current delivery area is limited, serving only seven cities as of March 2016. They do have an advantage over the Uber model in that they seem to cover a larger area, you just have to wait a little longer. They even offered free cookies during the holiday season as a promotion.

Postmates: also an up and coming delivery service that features a plethora of items for delivery. Get your groceries and lunch with a delivery fee starting at an affordable $4.99. They also offered for the holidays a “12 days of Christmas” promotion where you could choose from an array of gifts to be delivered each day of the promotion. They have signed agreements with Chipotle, McDonald’s and Starbucks.

Doordash: established in 2013, they are a relative fledgling in the delivery service industry. Regardless, DoorDash has already managed to secure contracts with Taco Bell, KFC and Dunkin’ Donuts. They are also in a pending litigation with In-N-Out regarding delivery of their food without permission. The lawsuit calls into question the issues of food safety and trademark infringement. Brand identity and food safety are pretty critical to any chain establishment, so the outcome of this lawsuit could set the tone for the future of delivery service companies.

EatOutIn: This model employs an interface where the order is sent to the restaurant and an independent driver in the local area are notified when a delivery is ready. One of the first entrants into this market, the company has been serving the Austin, TX area since 1986 with recent expansions to San Antonio and Houston.

Grubhub: one of the pioneers of the food delivery industry and the one you are probably most familiar with, Grubhub has the largest delivery base, including over 1000 cities and more than 40,000 restaurants. Their “Track Your Grub” feature gives real time updates on the status of your order. The recently merged with Seamless and formed GrubHub, Inc. in August 2013. Dedicated to bringing the best delivery dining experience, the company offers 24/7 order support to its customers.

 

February 24th, 2015

The Rise of Savory

Posted in Grocery, Healthy, New Foods and Flavors, Retail, Trends

One of the most interesting recent trends in the food industry is the use of savory ingredients in products that we traditionally consider to be sweet.  The reality is that consumers are craving traditional flavors delivered in new and interesting ways. For foodservice establishments, this new direction could drive business to the portion of the population that prefers savory and salty food items over sweet ones. Here are some trending products to fuel your imagination:

Greek Yogurt

One of the breakout stars of recent years, Greek yogurt now dominates the grocery store shelves. With its healthy reputation and convenience, it is easy to see why it is so popular. So let’s check out a few concepts/products that are capitalizing on this trend:

  1. Blue Hill Farms – specializing in a line of high quality savory yogurts for retail made with 100% grass-fed milk and local produce, with the motto “Know Thy Farmer”, they have managed to carve out a special niche on the grocery store shelves (but don’t expect that to last very long). Flavors include parsnip, carrot, sweet potato, and beet, and are sold at Whole Foods and other select gourmet retailers.
  2. Go Greek Yogurt – featuring Greek yogurt that is actually flown in from Greece, this Los Angeles based yogurt features a variety of savory yogurt toppings that are traditional in Greece, but appear novel to the American consumer. Among the more interesting flavors are the Greek Salad Yogurt (with cucumber, tomato, Kalamata olives, olive oil, oregano, sea salt, and crushed black pepper), Diokles (fresh tomatoes, basil, olive oil, sea salt, crushed black pepper), and the Kosmas (Kalamata olives, basil, olive oil, sea salt, crushed black pepper). All are served with pita for dipping. In addition, their yogurt to-go is packaged in biodegradable clay pot (yes, you heard that right) also sourced from Greece. They state you can throw it in the compost if you like and it will completely breakdown.
  3. Stonyfield – while this product isn’t yogurt technically, it sits on the shelf next to all of the Greek iterations. Made with milk and cheese cultures instead of the traditional yogurt cultures, the product is a completely new product category. Released during Fashion week in 2014 with the hashtag #CheatOnGreek, the flavor is more similar to fromage blanc. It’s less chalky, creamier, and has a mild and fresh flavor, and is attempting to go after yogurt lovers who do not like the chalky taste of Greek yogurt.

Savory Beverages

Another category to get a recent makeover is the beverage category. Consumers are asking for savory and healthy options, and several companies are catering to that demand:

  1. Numi Organics – their line of savory teas includes broccoli-cilantro, carrot-curry, and beet-cabbage. They just released a new line of superfood savory teas containing turmeric as the primary ingredient. Golden tonic features added lemon verbena and dried lime, while Three Roots features added ginger and sweet licorice. Look for more interesting flavors from Numi in the coming year….I am sure they won’t disappoint.
  2. Rus’mmm – this company’s products are based on a secret family recipe. The South Indian beverage features toor dal (yellow pigeon peas), tapioca, coriander, cumin, and turmeric among its ingredients. In original and tomato, it’s an interesting thickened beverage that is sure to satisfy when soup isn’t handy.
  3. Tio – a newcomer to retail the brand focuses on all natural, preservative-free cold gazpachos. Currently in a limited market in Miami, the 3 flavors (Gazpacho Clasico, Gazpacho Verde, and Gazpacho del Sol) are flying off the shelves. The use of HPP technology is used to extend the products shelf life while maintaining the fresh flavor.
  4. Nuwi – the first of its kind quinoa product, Nuwi quinoa drinkable snack features carrot-ginger, split pea, and tomato flavors under its savory umbrella.

Savory Snack Bars

For those consumers looking for convenient fueling options, snack bars are a no-brainer. With the multitude of sweet versions lost to the masses, it was only a matter of time before savory varieties hit the grocery shelves.

  1. Strong and Kind Bars – a recently launched savory line of nutrition bars, and boasting 10g of protein, these bars are a sweet and savory mash-up of flavors. With hickory smoked, honey smoked BBQ, Thai sweet chili, roasted jalapeno, and honey mustard among the offered flavors, there is one for everyone.
  2. Journey Bar – with flavors like coconut curry, sesame ginger, pizza marinara, and rosemary, these bars appear to be taking the global flavor route, all in a vegan-friendly format with 15 grams of whole grains.
  3. Epic – appealing to the paleo diet crowd, these bars made with 100% grass fed buffalo, uncured bacon, and tart cranberries, they contain 11g of protein.
  4. Slow – featuring Moroccan (Pistachio, Currants, Carrots, Ginger), California (Almond, Kale, Pomegranate, Quinoa), Thai (Peanut, Chili, Brown Rice, Bell Pepper), and Indian (Cashew, Cumin, Cauliflower, Coconut) flavors, these bars not only have interesting flavors, but a kale or cauliflower based bar seems intriguing and sure to appeal to the holistic food consumer.
  5. Tanka – featuring prairie raised buffalo, and based on a traditional Lakota Indian recipe for wasna, they are a powerhouse of nutrition, with 14g of protein per 140g bar.

 

Keep a lookout for these and other niche products on the grocery store shelves and let them inspire your culinary development.