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Trends from the National Beef Cook-Off®
The National Beef Cook-Off® is an amateur consumer cooking contest held every other year, where 20 finalists are picked out of 2,500 to 3,000 entries to compete for a $50,000 grand prize. The Cook-Off® was last held September 11-13, 2007 in Chicago, where Christine Riccitelli of Incline Village, NV came in first place for her Nuevo Chipotle Beef in Butternut Squash Boats recipe. Riccitelli’s dish featured a blend of Latin flavors, including chipotle peppers, avocado and butternut squash and was an excellent source of nutrients.
Click here to see the winning recipe.
The Cook-Off® inspires consumers to experiment with beef and enjoy the best it has to offer. Over the years, there have been a noticeable number of trends with flavor and ingredients used in the contest. In 2001, balsamic vinegar was a commonly used ingredient, while in 2003, curry powder and chipotle peppers made a number of appearances in the contending recipes. In 2005, a higher than usual number of ethnic recipes were seen. In the most recent event, fruit was commonly used in the recipes, including everything from avocados to pomegranate. Food trends in general tend to be driven by Chefs, first making an appearance in foodservice where they eventually trickle down to consumers.
Outside of the National Beef Cook-Off, fruit has become a recent trend in many entrees. Pittsburgh-based Heinz, for one, recently launched a new line of Weight Watchers Smart Ones frozen meals that combine proteins with fruits and vegetables. A Pineapple Beef Teriyaki entrée is one of many meals in the new line, consisting of strips of beef, diced pineapple, mixed vegetables, rice and teriyaki sauce.
In addition to past and current trends, several sources have predicted new trends for 2008. A few of them are outlined below.
According to Mintel Global New Products Database, the top three Global New Product trends to keep an eye out for in 2008 include:
1) Junk free foods, clean labels and transparency
2) Bottled water backlash
3) Ethical and environmental
The top three issues that retailers will face in 2008, according to Supermarketguru.com, include:
1) Sustainability
2) Product Origin
3) Food Prices
The top three items listed on the ‘What’s Not Hot Chef Survey,’ according to the National Restaurant Association include:
1) Soda/carbonated drinks
2) Vermouth
3) Grapes
It is important to look at trends in the food industry in order get a better understanding of what consumers want. Looking at past and present trends not only provides more insight on consumers’ likes and dislikes, but also aids in predicting future trends.
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