January 2013 Issue

Forward-Looking Trends to Help You Prosper

What’s not to like about January? You survived the holiday rush once again, and hopefully prospered, but now your 2012 books are closed and you get a clean slate to start anew.

You’ve packed up all the holiday merchandise and festive decorations with your eye firmly focused on the year to come. To help you see this year, and even the next, more clearly, the staff of Gourmet Business researched and compiled a “2013 Trends Report” on what’s new in flavors, textures, textiles, colors and housewares.

Joanne Friedrick has tackled food and flavor trends in “Sweet, Sour, Salty, Surprising: 2013’s Food Trends Cover It All,” on page 11. When it comes to snacking, America continues its trend toward all-day grazing, with traditional mealtimes falling a bit by the wayside – a great trend for specialty retailers that offer myriad sweet and savory snacks. And it looks like popcorn continues as king of snacks, with more unusual and unique flavors and varieties coming down the pike. If the popcorn craze interests you, be sure to read Joanne’s “Haute Popcorn is All About Creative Flavors” such as Ranch, BBQ Spice, Sage and Browned Butter, Old Bay Butter, and even bacon-infused flavors. And, of course, let’s not forget sweet toppings such as caramels and nuts, and chocolate of all shades; and the savory, including truffle oil and cheese toppings.

Joanne also takes us on a sweet and savory trip demonstrating how the once-unlikely flavor duo now are pairing more frequently in unusual and creative combinations (page 18). How about Coconut Curry Cashews, Skillet Bacon Jam and Skillet Pumpkin Sauce, a Potato Chip Chocolate Bar, Celtic Sea Salt or Chipotle Caramels, and even Pickled Cherries and Vanilla & Cayenne Cherries? Don’t miss her product roundup of some of the newest flavor combinations hitting store shelves.

Our tabletop and housewares expert, Jennifer White Karp, explores some of the opportunities and challenges ahead in the tabletop segment as the fashion world continues to influence design, but the soft economy threatens to dampen truly new and innovative tabletop work. Because the consumer is more reticent about spending on new and lavish tabletop décor, the industry is more risk-averse. “The economy has complicated the timing between tabletop and home,” Jennifer wrote in her article titled “Tabletop and Fashion Slow Dance,” page 14. “All those interviewed for this article commented on how the tabletop consumer now seeks ‘longevity’ when considering tabletop purchases, even if the same consumer doesn’t hesitate to spend money to redo her wardrobe.”

The frugal consumer, however, seems to be a little more fiscally liberal with housewares these days as younger consumers seek not only utilitarian items, but also those that are stylish, fun and double as décor. It all stems from Gen X and Gen Y views of the kitchen as a social place and food prep as a social experience. Don’t miss why you should be paying special attention to this younger consumer who may not be a big spender on housewares today, but is projected to become a major category player in the future.

In addition to design bling and utilitarianism, there are also color, size and sophistication to consider in both housewares and tabletop. In terms of color, purple and all its hues are still in, and “green is the new black.” And the individual reigns supreme this year as single-serve everything is trending, whether it is single-serve brewing systems or cookware and bakeware that harken the restaurant-style experience.

So many valuable morsels of information, this report is a keeper – one you will refer to frequently during the year.

From all of us here at Gourmet Business, we hope this information arms you for a truly healthy and prosperous New Year.

Maureen Azzato

Managing Editor

Gourmet Business

 mazzato@gourmetbusiness.com