Frito Lay's SunChips line is getting smarter. Yesterday on my way home from work, I sat at a stoplight adjacent from a SunChips delivery truck. Spacing out, waiting for the light to turn, I noticed this statement on the side of the truck: "This truck uses less gasoline to reduce harmful impact to the environment." Good to know, I thought to myself--I like SunChips.
That evening, I came across a brief article in Food Business News. Frito Lay is rolling out fully compostable packaging for its earth friendly SunChips. New bags will be made from plant-based renewable materials and will only take 14 weeks to fully decompose in a compost pile or bin. Socially responsible, environmentally friendly and letting everyone know!
Is it any coincidence that I had two very positive experiences with the SunChips brand in one day? I think they're on to something here. So far, I have yet to hear of any other snack foods that can deliver these types of priceless benefits to consumers on such large scale. Consumers know they should be recycling, but most are not. This is a clever way to allow consumers to do something good for the environment while also driving sales. Now when I'm buying a bag of SunChips, I will feel no guilt. Who has time to feel guilty about buying a bag of chips when so much good will come from it? It will be interesting to see if this trend catches with other snack food companies--Hippie Chips are you listening? This gig is definitely for you.
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Wednesday, June 24, 2009
Wednesday, June 17, 2009
Goodbye Roach Coach. Hello Hip Street Vendor.
Perhaps it is because of our current economy, or maybe it’s just that some of us don’t have the time to sit down to a full-service meal as much as we might like to. Whatever the reason, street vendors are really having their day, reaping the benefits of consumers looking for food’s latest food trends, curbside prepared food.
Our options used to be limited to the taco truck and the hot dog cart, but no more. While those of us whose home base is in the mid-section of the US may not being seeing this trend much yet, it will certainly making its way to the middle, so be on the look out. On the west coast, specifically in San Francisco’s Mission District, street food vendors have become the latest and hippest presence in the food industry. With options like the Sexy Soup Lady, the Magic Curry Cart, Moo Moo Cakes, along with options like Crème Brulèe, Indian food & bacon wrapped hot dogs, there are no shortage of options to choose from. Spencer on the Go, owned and operated by Chef Laurent Katgely, features fine French cuisine from the back of his taco truck. Some of his menu items include Ratatouille Cup Almond Crust, Grilled Sweetbread with Sherry, Frog Legs & Curry, and Esgarot Puffs, all under $10. With options like these the “roach coach” may just become a thing of the past.
Like what you read? check out our new and improved website!
Our options used to be limited to the taco truck and the hot dog cart, but no more. While those of us whose home base is in the mid-section of the US may not being seeing this trend much yet, it will certainly making its way to the middle, so be on the look out. On the west coast, specifically in San Francisco’s Mission District, street food vendors have become the latest and hippest presence in the food industry. With options like the Sexy Soup Lady, the Magic Curry Cart, Moo Moo Cakes, along with options like Crème Brulèe, Indian food & bacon wrapped hot dogs, there are no shortage of options to choose from. Spencer on the Go, owned and operated by Chef Laurent Katgely, features fine French cuisine from the back of his taco truck. Some of his menu items include Ratatouille Cup Almond Crust, Grilled Sweetbread with Sherry, Frog Legs & Curry, and Esgarot Puffs, all under $10. With options like these the “roach coach” may just become a thing of the past.
Like what you read? check out our new and improved website!
Friday, June 5, 2009
Scent Infusion: Food for Thought
I am imagining the future of the food industry, and I’m trying to decide where I think this jingle will fit in: “The best part of waking up is Folgers coffee infused flavoring in your cup...of water” What do you think? Can you see it? Or rather, can you smell it?
“Infusion Technology”, one of the new and upcoming food trends that we’re really starting to hear about, is the idea that we can infuse products with scent in order to improve, enhance, or even just make seem more fresh, the flavors that we’re tasting. We’ve moved on from adding natural and artificial flavors to our food and beverage management; now we’re adding the scent of flavors, in order to enhance taste.
With food research Studies showing that the human tongue only detects 4 basic taste sensations: Sweet, Sour, Bitter & Salty , and that everything else that we’re tasting comes from our sense of smell, it makes sense that we would want to enhance flavors, in order to be more fulfilled as consumers. Right?
Companies like ScentSational Technologies, who are at the forefront of the infusion technology trend, are working with companies like AriZona Tea to develop aroma enhanced packaging along with their drink ingredients. They do this by adding specially engineered FDA approved food grade flavors within the structure of plastic packaging components at the time of manufacturing. The result is packaging that enhances the aroma profile of a product that improves the taste experience and builds a better connection between the consumer and the brand.
Another plus, ScentSational Technologies is working with companies to improve the nutritional value of products by adding aromas to replace the sugar, salt and oil content in many products. And I’m sure NASA is thanking their lucky stars that they’ve teamed up with ScentSational Technologies to enhance space food products’ flavor, aroma, and taste, there just aren’t a lot of fresh food options in Space.
There are some obvious pros to “smell technology”, but, let’s bring it back down to earth. At what point do we as consumers call it quits on the constant progression of processed foods? For now, I’ll take my Folgers ground from coffee beans.
Check out our website!
“Infusion Technology”, one of the new and upcoming food trends that we’re really starting to hear about, is the idea that we can infuse products with scent in order to improve, enhance, or even just make seem more fresh, the flavors that we’re tasting. We’ve moved on from adding natural and artificial flavors to our food and beverage management; now we’re adding the scent of flavors, in order to enhance taste.
With food research Studies showing that the human tongue only detects 4 basic taste sensations: Sweet, Sour, Bitter & Salty , and that everything else that we’re tasting comes from our sense of smell, it makes sense that we would want to enhance flavors, in order to be more fulfilled as consumers. Right?
Companies like ScentSational Technologies, who are at the forefront of the infusion technology trend, are working with companies like AriZona Tea to develop aroma enhanced packaging along with their drink ingredients. They do this by adding specially engineered FDA approved food grade flavors within the structure of plastic packaging components at the time of manufacturing. The result is packaging that enhances the aroma profile of a product that improves the taste experience and builds a better connection between the consumer and the brand.
Another plus, ScentSational Technologies is working with companies to improve the nutritional value of products by adding aromas to replace the sugar, salt and oil content in many products. And I’m sure NASA is thanking their lucky stars that they’ve teamed up with ScentSational Technologies to enhance space food products’ flavor, aroma, and taste, there just aren’t a lot of fresh food options in Space.
There are some obvious pros to “smell technology”, but, let’s bring it back down to earth. At what point do we as consumers call it quits on the constant progression of processed foods? For now, I’ll take my Folgers ground from coffee beans.
Check out our website!
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