Archive for local SmartBlogs

What does the term “healthy” mean to today’s consumer? Datassential has been tracking the evolving perceptions and drivers of the term for years. Initially (“Healthy 1.0”), healthy products and menu items were driven by nutrition – low calorie, low fat, high fiber. The “bad things” were taken out and “good things” were pumped in. Then the discussion shifted to “feel good” terms like natural, organic, sustainable, local, and fresh.[…] Continue Reading »

Descriptions including “craft”, “small batch,” “custom,” “limited edition” and “artisan/artisanal” are more likely to influence the purchasing decisions of millennials than they are to sway older consumers, according to a recent Harris Poll. Chefs and restaurateurs are finding ways to feed the trend — the Culinary Institute of America will hold a Crafting Beer and Food Summit in October, bringing together master brewers and chefs to create menus that complement craft beers.[…] Continue Reading »

When the Agriculture Department put long-awaited federal organic certification standards and a third-party inspection system into place in 2002, many who had been farming organically for years looked forward to being able to market their wares with a federal seal of approval.

At the same time, a group of small organic farmers in the mid-Hudson Valley area of New York who were mostly selling their produce at local farmer’s markets and to area chefs wanted to take a different approach, said Alice Varon, executive director of Certified Naturally Grown.[…] Continue Reading »

As restaurants attempt to innovate through dishing out new bold flavors and creating categories like upscale comfort food, so too turn the wheels behind the bar with moves that take popular liquors to make interesting new cocktails and, a little more outside the box, create the beginnings of a beer cocktail trend.

“Chelada, the Mexican thirst-quenching combo of lime juice and a light lager, the Black and Tan — Guinness and Harp — have been around for quite some time,” says Melissa Abbott, director of culinary insights at the Hartman Group.[…] Continue Reading »

People often speak of Alice Waters as a leading light in the trend toward fresh, less processed food. Utilizing her now-famous restaurant Chez Panisse as a springboard, Waters pioneered — and politicized — a new way of thinking about food that chose as its motif the romance of an imagined, premodern past. “So successful was her recipe for authentic food that the values she braided together into Chez Panisse’s winning formula — fresh, local, seasonal, sustainable, traditional and simple — now seem inseparable,” Emma Marris observes in Slate.[…] Continue Reading »