And the hits keep coming for the beverage industry. The NYC Health Department in its campaign to fight obesity has released a new video that portrays what amounts to a man drinking a cup of fat to convey the harsh message that drinking soda with its current drink ingredients is nothing more than drinking fat. This video does not come as a surprise from the state of New York which has always been a leading state in addressing consumer nutritional concerns. If you remember, NYC was the first municipality to ban trans fat in food items served through food service outlets and one of the first cities to mandate that restaurants with over 20 locations post nutritional labels right on the menu.
Response from the beverage industry is quite obviously less than positive. The consensus being that this video portrays drinking soda as the root of the problem when the real obesity issue amounts to consumers understanding and abiding by the simple natural law of calories consumed to calories burned to manage weight issues. Both sides are right in my opinion. But check out this video:
It is pretty gnarly indeed. I think NYC is aiming to get your attention with this one...and they definitely got mine.
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Sunday, December 27, 2009
Tuesday, December 22, 2009
2010 Trends: McDonald's is Adding WiFi
Speaking of food trends for 2010, McDonald's is planning to offer WiFi to its customers in 2010.This in addition to adding smoothies and frapuccinos to the McCafe line with the hope that McDonald's will become a hangout spot for customers who may otherwise choose to go to Starbucks or some other cozy environment to "chill". They are hopping on the "destination" bandwagon and hoping that by offering additional perks, they may be able to convince customers to stick around and make purchases during snack and off peak meal time hours.
I think McDonald's has the right idea, but I am having a hard time picturing what McDonald's is going to do to its atmosphere aside from adding WiFi. Starbucks and other coffee houses are known for their comfortable, home away from home type of atmosphere. Most have plush chairs and comfy couches where you can literally sit for hours and never grow uncomfortable. I'm not so sure that McDonald's current set up provides the sense of familial warmth most coffee shoppers are looking for. I never think of plush chairs and comfy couches when I think of McDonald's.
Perhaps they will add additional elements to have a separate McCafe area that can house the type of ambience they will need to succeed as a restaurant and a cafe. This could get complicated though, especially if you've got someone scarfing down a Big Mac, sitting right next to someone breezing through a magazine and sipping a latte. How will McDonald's keep their cafe furniture ketchup and grease free? Can McDonald's be both?
Check out our website!
I think McDonald's has the right idea, but I am having a hard time picturing what McDonald's is going to do to its atmosphere aside from adding WiFi. Starbucks and other coffee houses are known for their comfortable, home away from home type of atmosphere. Most have plush chairs and comfy couches where you can literally sit for hours and never grow uncomfortable. I'm not so sure that McDonald's current set up provides the sense of familial warmth most coffee shoppers are looking for. I never think of plush chairs and comfy couches when I think of McDonald's.
Perhaps they will add additional elements to have a separate McCafe area that can house the type of ambience they will need to succeed as a restaurant and a cafe. This could get complicated though, especially if you've got someone scarfing down a Big Mac, sitting right next to someone breezing through a magazine and sipping a latte. How will McDonald's keep their cafe furniture ketchup and grease free? Can McDonald's be both?
Check out our website!
The Evolution of the Marshmallow
Just when you thought marshmallows had seen their better days...marshmallow sales are up $5 M in 2008. Still dwarfed by the billion dollar chocolate industry, but a growing market segment none the less and the candy industry is taking notice. This growth may be due a new trend that involves dressing marshmallows up to take back their rightful place among other sweet treats.
Some of the newest innovations are sold under the GudFud label and include marshmallows with chocolate drizzle atop known as Zebras and marshmallows stuffed with chocolate, grape, orange or other fruity jelly fillings. Products are said to be inspired by the Japanese mochi which is a rice cake stuffed with a sweet filling and are sold in brightly colored packaging rather than your traditional clear bag signifying an immediate difference in consumer use. They’re not just for baking anymore!
Then there’s Sweet & Sara that specializes in producing vegan marshmallows (made without gelatin). Who knew? Flavors include Simply Strawberry, Cinnamon Pecan, Toasted Coconut, and Vanilla. And of course there’s the Artisan gourmet marshmallow which you can find at retailers such as Dulce Del Rocio and Recchuiti Confections which sells a gourmet S’mores kit. S’mores without the campfire…now that’s what we’ve all been waiting for!
The history of the marshmallow is fascinating and dates back to Ancient Egypt when it was known as the candy of the Pharoahs. The rebirth of the marshmallow reflects a larger consumer trend to return to comfort foods. Considering the life of the marshmallow thus far, I would say this trend has been a long time coming.
Some of the newest innovations are sold under the GudFud label and include marshmallows with chocolate drizzle atop known as Zebras and marshmallows stuffed with chocolate, grape, orange or other fruity jelly fillings. Products are said to be inspired by the Japanese mochi which is a rice cake stuffed with a sweet filling and are sold in brightly colored packaging rather than your traditional clear bag signifying an immediate difference in consumer use. They’re not just for baking anymore!
Then there’s Sweet & Sara that specializes in producing vegan marshmallows (made without gelatin). Who knew? Flavors include Simply Strawberry, Cinnamon Pecan, Toasted Coconut, and Vanilla. And of course there’s the Artisan gourmet marshmallow which you can find at retailers such as Dulce Del Rocio and Recchuiti Confections which sells a gourmet S’mores kit. S’mores without the campfire…now that’s what we’ve all been waiting for!
The history of the marshmallow is fascinating and dates back to Ancient Egypt when it was known as the candy of the Pharoahs. The rebirth of the marshmallow reflects a larger consumer trend to return to comfort foods. Considering the life of the marshmallow thus far, I would say this trend has been a long time coming.
Thursday, December 17, 2009
Hothead Burritos Chain Making Its Mark
Back in October, Blair pointed out the seemingly scarce existence of multi-concept franchisors. "Like a good man", she said, "they are not easy to find". I recently came across an article that brought this topic back to the forefront of my mind.
Ray Wiley is a veteran Subway franchisee that has struck out on his own. Ray and his wife Cynthia opened their first Hothead Burritos fast-casual in 2007. Today they have seven locations in the Dayton, OH area and have just signed their first franchisee, set to open mid-December. According to aol.com this could be the start of something big...as in naming Hothead Burritos one of the next big restaurant chains. Wiley's goal is to open 30 franchise operations by the end of 2010 with the ultimate goal of competing with Chipotle Mexican Grill and other fast casuals within a few years.
Wiley says there are no hard and fast rules to becoming a franchisee. This may be in part because he admits that he himself did not fit the bill of a Subway franchisee starting out. However, he clearly had the tenacity and forthrightness to be successful. The Hothead concept may be especially appealing to hopeful franchisees because the startup and royalty fees are lower than most at $23,000 and 5.5% royalty + 3% marketing respectfully. Wiley says it's not all about the money for him. He wants to help others achieve their dreams.
So returning to the original question: where are these multi-concept franchisors and do they exist? Yes, Virginia, they do exist. And Ray and Cynthia Wiley paint a perfect picture of what they look like.
Check out our website!
Ray Wiley is a veteran Subway franchisee that has struck out on his own. Ray and his wife Cynthia opened their first Hothead Burritos fast-casual in 2007. Today they have seven locations in the Dayton, OH area and have just signed their first franchisee, set to open mid-December. According to aol.com this could be the start of something big...as in naming Hothead Burritos one of the next big restaurant chains. Wiley's goal is to open 30 franchise operations by the end of 2010 with the ultimate goal of competing with Chipotle Mexican Grill and other fast casuals within a few years.
Wiley says there are no hard and fast rules to becoming a franchisee. This may be in part because he admits that he himself did not fit the bill of a Subway franchisee starting out. However, he clearly had the tenacity and forthrightness to be successful. The Hothead concept may be especially appealing to hopeful franchisees because the startup and royalty fees are lower than most at $23,000 and 5.5% royalty + 3% marketing respectfully. Wiley says it's not all about the money for him. He wants to help others achieve their dreams.
So returning to the original question: where are these multi-concept franchisors and do they exist? Yes, Virginia, they do exist. And Ray and Cynthia Wiley paint a perfect picture of what they look like.
Check out our website!
Monday, December 14, 2009
McDonald's Brings Families Together
McDonald's has the budget to make this marketing partnership a success, no doubt. McDonald's is not only connecting with its customers through this campaign, it's giving back to them as well. How cool is it to actually engage in the reality that is Avatar?
Is McDonald's leaving out a large part of its customer base being that this type campaign is quite obviously geared toward the younger generation? Probably, yes. However, this campaign and all the elements of it taking place in McDonald's locations everywhere could make McDonald's more of a 'family' destination than it already is. Sure, Grandma may have no idea who, what, when, where or how an Avatar is, but then again, who really cares? I think Grandmas across America will seize this opportunity to engage in an activity with their grandchildren that is part of their world. Not an easy feat for a grandparent in the day and age of texting and Tweeting.
Check out our website!
Is McDonald's leaving out a large part of its customer base being that this type campaign is quite obviously geared toward the younger generation? Probably, yes. However, this campaign and all the elements of it taking place in McDonald's locations everywhere could make McDonald's more of a 'family' destination than it already is. Sure, Grandma may have no idea who, what, when, where or how an Avatar is, but then again, who really cares? I think Grandmas across America will seize this opportunity to engage in an activity with their grandchildren that is part of their world. Not an easy feat for a grandparent in the day and age of texting and Tweeting.
Check out our website!
Sunday, December 13, 2009
McDonald's Goes 'Green' in Europe
I am sure you've heard by now, but if not...sit down. Are you ready for some ideas to go? McDonald's is swapping out its iconic red background behind the Golden Arches for a lovely new shade of hunter green in Europe. This change is supposed to address some image issues McD's is facing in Europe as being considered a not environmentally friendly company.
While I don't doubt that McD's has made some changes to its protocol based on the global movement toward a greener planet, I am not so sure they should qualify as to label themselves "green" restaurants.
Another factor to consider here is that this color swap is only taking place in Europe. Why not in America? Oh, that's right, because there is no way Americans would mistake a change of the color wheel with a change of business as usual. In other words, American consumers just wouldn't buy it.
Which leads me to wonder--what is it about the European market that seems to invoke such a definitive decision among McD's execs as to do something this drastic? Does McD's think that Europeans are an easier sell? Does it have something to do wtih the language barrier? I think McD's is selling the European consumer a little short here. Quite frankly, I may even go so far as to say offending some consumers.
Most would agree that if McD's is truly going green, that is a good thing. But please, we all know actions speak louder than words (or colors). Don't tell us that you are green, be green.
Check out our website!
While I don't doubt that McD's has made some changes to its protocol based on the global movement toward a greener planet, I am not so sure they should qualify as to label themselves "green" restaurants.
Another factor to consider here is that this color swap is only taking place in Europe. Why not in America? Oh, that's right, because there is no way Americans would mistake a change of the color wheel with a change of business as usual. In other words, American consumers just wouldn't buy it.
Which leads me to wonder--what is it about the European market that seems to invoke such a definitive decision among McD's execs as to do something this drastic? Does McD's think that Europeans are an easier sell? Does it have something to do wtih the language barrier? I think McD's is selling the European consumer a little short here. Quite frankly, I may even go so far as to say offending some consumers.
Most would agree that if McD's is truly going green, that is a good thing. But please, we all know actions speak louder than words (or colors). Don't tell us that you are green, be green.
Check out our website!
Monday, December 7, 2009
Fructose…The Ongoing Debate
Fructose is a simple sugar that is found naturally in most fruits and vegetables. The amount of naturally occurring fructose found in whole foods is small, and because there is evidence showing that small amounts of fructose do not raise blood sugar levels significantly, fructose has long been considered a good sugar and a healthy substitute for refined sugar. Enter high fructose corn syrup. Since it’s introduction, the amount of fructose consumed on a daily basis has skyrocketed, and with that, so has the fructose debate.
Ultimately, the fructose debate boils down to a single simple question: Is fructose good for you? Because the main source of fructose in the modern diet now comes from high fructose corn syrup, this product tends to be at the center of most debates.
High fructose corn syrup is a highly processed sugar that consists of both glucose and fructose. However, the amount of fructose in a single gram of high fructose corn syrup exceeds the amount of fructose found naturally in fresh fruits and vegetables.
For some, the issue is centered around process foods. The argument is that because high fructose corn syrup does not exist in nature, it cannot be called a natural product, and therefore is not to be considered healthy with the nutrition panel. To support this argument, studies reveal that the process by which corn is turned into high fructose corn syrup requires mercury. This process has led to trace amounts of mercury being found in H.F.C.S., substantiating the claim that it is not a healthy sweetener. In addition, it is argued that high fructose consumption leads to high density belly fat which has been linked to many health and medical issues.
Advocates of high fructose corn syrup claim that fructose causes no more unhealthy belly fat or obesity than other sweeteners, and that it contains no artificial ingredients. In fact, some studies show that the body breaks down glucose the same way it does fructose, and the two are equally safe. Instead of targeting fructose as the evil sweetener, some say, consumers should instead focus on reducing the amount of sugar in any form because it really isn’t healthy for you no matter what form it comes in.
I expect this debate will continue until public attention is turned to the next health debate, but in the meantime – what’s your stance? Check out our website!
Ultimately, the fructose debate boils down to a single simple question: Is fructose good for you? Because the main source of fructose in the modern diet now comes from high fructose corn syrup, this product tends to be at the center of most debates.
High fructose corn syrup is a highly processed sugar that consists of both glucose and fructose. However, the amount of fructose in a single gram of high fructose corn syrup exceeds the amount of fructose found naturally in fresh fruits and vegetables.
For some, the issue is centered around process foods. The argument is that because high fructose corn syrup does not exist in nature, it cannot be called a natural product, and therefore is not to be considered healthy with the nutrition panel. To support this argument, studies reveal that the process by which corn is turned into high fructose corn syrup requires mercury. This process has led to trace amounts of mercury being found in H.F.C.S., substantiating the claim that it is not a healthy sweetener. In addition, it is argued that high fructose consumption leads to high density belly fat which has been linked to many health and medical issues.
Advocates of high fructose corn syrup claim that fructose causes no more unhealthy belly fat or obesity than other sweeteners, and that it contains no artificial ingredients. In fact, some studies show that the body breaks down glucose the same way it does fructose, and the two are equally safe. Instead of targeting fructose as the evil sweetener, some say, consumers should instead focus on reducing the amount of sugar in any form because it really isn’t healthy for you no matter what form it comes in.
I expect this debate will continue until public attention is turned to the next health debate, but in the meantime – what’s your stance? Check out our website!
Tuesday, December 1, 2009
Taste Test: Jell-o Mousse Temptations: Consumers Give New Product Thumbs Up
LENEXA, KAN. - Nov. 18, 2009 - A recent independent taste panel of consumers finds the new Jell-o Mousse Temptations Chocolate Indulgence product to be worthy of purchase. Panelists were recruited at random to participate in this blind taste test.
PROS: This product definitely hits the sweet spot without overdoing it. The mousse has "just enough chocolate taste" without being overly rich or bitter. Panelists gave the product excellent marks for both taste and color attributes. Most could not believe the product was sugar free.
CONS: The most common complaint with this product was its texture. Testers generally found the product to be "light" and "airy" but would have liked the product to be "creamier" in texture. Another side note, the flavor was mistaken by some as dark chocolate.
While the product is marketed as an individual snack cup, many testers were already thinking outside the cup. Adding cheesecake as a topper, infusing the product with coffee flavored bits or chocolate bits, or possibly adding a layer of cherry or raspberry sauce in the middle were just a few of the ideas that came up.
Overall 92% of testers gave this product either a Good or Excellent rating. Not too bad for a 2.3 grams and under 60 calories of sin free (sugar free) chocolate bliss in a cup.
Other flavors include Dark Chocolate Decadence and Caramel Crème. These products can be found in the refrigerated section of your grocer.
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