Ceviche - The Next Seafood Trend

In a most basic version, ceviche is simply sliced, fresh white fish marinated in freshly squeezed citrus juice, most commonly lemon or lime. Add some sliced onions and salt and you are done. No cooking necessary.

Ceviche is common in Latin America, although there are many variations of the dish. For example, in Panama, ceviche is served with small pastry shells. In the Philippines, ceviche is called “kinilaw” or “kilawin”. Its preparation is similar to the Latin American method - with the marinade made from lime juice, white vinegar, onions, bell peppers, and chilies. Hawaiians have been eating ceviche for hundreds of years, but they call it “poke”. In Peru it is often served as an appetizer or for lunch on a hot day.

Ceviche first came to the United States in the late 1980’s when many of the Latin American dishes were introduced, but it hasn’t gotten a whole lot of attention until just recently. In 2006, the dish started to become more well known, and this year, has become a pretty noticeable & desirable food trends. As we well know, this tends to happen once top chefs in Las Vegas and New York begin adding it to their menus.

With the acceptance of ceviche, chefs are beginning to experiment with the concept of no-cook dishes with other types of seafood such as mackerel and mahi-mahi or tuna in addition to more exotic, seafood such as octopus, squid, and shark. Marinade variations are changing with ingredients such as coconut milk, mangoes, and avocado. We are sure to see more and more variations of ceviche as the country “discovers” what the Latin American people have been enjoying for centuries.
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School Food Crisis

When considering the topic of stealth health, I couldn't help but think about all of the students in lunch rooms across America, and that in large part, the idea of stealth health would have to be aimed at them. But I have a hard time seeing this being implemented with school food programs being in such a crisis to begin with.

School lunch programs are under attack across America due to shortened lunch periods and the lack of nutritious options available to students. School officials say this is due to constrained lunch budgets.

Fresh foods and grains tend to be more pricey than other items found on school menus, like pizza and cheeseburgers. Unfortunately, the most expensive items on the list are often the first items to be cut, leaving students without any fruit, vegetable or whole grain options.

Needless to say, this doesn't leave much choice for students who prefer vegetarian options. Too often the only options for students maintaining a vegetarian diet are limited to PB&J sandwiches on white bread or cheese pizza. Sure, these foods meet the basic vegetarian requirements, but are they really the best choices? Should they be the only choices?

Moving on to shortened lunch periods. Schools today are trying to feed between 500 & 1,500 students in a one and a half hour window. Lunch rooms are often too small or ill equipped to serve this many students all at once. The solution adopted in many districts has been to shorten the length of many lunch periods in order to squeeze more periods and more students into the same one and a half hour window.

There is much debate about whether the shortened lunch period, fast food scarfing atmosphere is financially motivated or whether it is the result of overcrowded schools. If monies could be redirected or funding for health lunches could be increased, then fruits and vegetables could be added to lunch menus. Lunch rooms could be expanded to appropriately accommodate students.

On the other hand, if we could solve the issue of school overcrowding, there there would be less students to feed at any given time. However, this means building more schools, and that becomes yet another financial issue. In the end, this argument could go round and round. Budgets will always exist. There is no way to get around them. Perhaps we need to begin looking for solutions to our school food problems that are both cost effective and nutritious. Any ideas?
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The Rise of Private Label Brands

A decade ago, private label brands were considered by the public to be inferior copies of name brand products. Consumers purchased private label food in a pinch, but there was a certain sense of buying second-rate goods attached to those brands. And, often enough, the product did meet a lower standard than the brand name product standing next to it on the shelf.

In recent years, that has changed. Private label goods have been able to shake the mediocre stereotype and take their place on the shelves of the main stream market. In fact, private label goods have become so popular in recent years that they are not only accepted, but fashionable. This change in public perception has prompted grocery store chains to grow their private label product lines.

The private label trend is benefitting both the consumer and the private label retailer. Because private label products do not have advertising expenses, they come with a lower price tag for both the consumer and for the retailer. The consumer feels this immediately because dollars stretch further. Retailers benefit because they spend less up front for private label products.

However, and not surprisingly, not everyone is happy about the growing popularity of private label brands. Companies who have traditionally manufactured name brand products are being hit hard. The current economic climate is an invitation for consumers to watch each and every penny they spend. If they can save a few cents by buying a can of private label green beans, they will. And when they take that can of green beans home and open it up, they are pleased to discover that the quality of the product rivals the quality of name brand. Private labels are competing against brand names in both quality and in price, and winning time and time again.

This trend toward private label brands is an interesting phenomenon to watch. One thing is certain, the face of the Food Retailers market is definitely changing.

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Sarku Japan: A Quick-Service Restaurant on the Rise

Sarku Japan is growing despite the down turn in revenue for restaurant concepts across the board. If you’re not familiar, the Sarku Japan concept opened its first unit in Boston back in 1987. Today the chain has over 200 locations in 36 states. The concept is mostly found in shopping mall food courts, but the company is hoping to change that; in 2008, Sarku Japan opened its first store front version of the restaurant along with an aggressive goal to expand the number of locations to nearly 1000 over the next few years.

Consumers are becoming weary of the same old fast-food options for lunch, and are looking for healthier options at the same quick-service price. Priding themselves on their use of the freshest beef, chicken, seafood, and vegetables, and with made to order sushi and sashimi dishes, Sarku Japan has positioned themselves to be a real competitor in the quick-service industry. With healthier fare being all the rage, a quick-service with healthy, delicious, trans-free, no MSG, prepared before your eyes, inexpensive food, is not one to be overlooked.

Oh, and they're looking for franchise partners too.

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Starbucks Via - The New Instant Coffee

Starbucks new instant coffee concept Via, released last month nationwide, seems to be creating a lot of buzz, but not necessarily over the product. Rather the criticism is aimed mostly toward the Starbucks brand image and what essentially amounts to critics citing further evidence that Starbucks has sold out to mainstream America. Do you agree with the following complaints?

1. Starbucks has made a name for themselves as being an environmentally sensitive company. The introduction of Via (which comes in single serve plastic packets which are not bio-degradable) seems to reject Starbucks’ green reputation.

2. Starbucks has always been about kicking back in a clique coffee shop atmosphere sipping on your favorite cup of java. Endearing fans lament that Starbucks coffee is more than just coffee. It’s about taking time out of your day to relax, decompress and enjoy your beverage. Conversely, Via is an instant coffee that can be brewed anywhere people can find a cup of hot water. Huh?

3. A single serving of Starbucks Via costs just under $1. In a time when so many people are cutting back on extras, who is going to pay a buck for a single cup of instant coffee? Does the quality of Starbucks Via product justify the expense without the experience?

I find it somewhat daring for Starbucks to be releasing this product especially while the upheaval caused by attempting to rebrand their stores to be “local” is still smoldering. Is Starbucks pushing their luck on this? Will Via be the big comeback Starbucks is counting on, or will it flop the same way New Coke did in 1985? It’s obviously still early in the game. So far, critics are having a heyday with Via, but as we all know it’s the consumer who always has the last word.
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