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An industry divided. The food and beverage industry can be split into two categories based on have and have not marketing strategies. This has inspired us to coin the phrase: "No Bull**** and Noble S***". 

Consumer have more power than ever. Trust and transparency is at a paramount state. Food companies are addressing this consumer demand using a combination of tactics based on the buying agenda of their consumer. Strategies can be easily spotted on packaging, website, and social media — often boiling down to "No Bull**** and Noble ****". 

 Common examples   No Bull***AKA FREE-FROM MOVEMENT AKA HAVE NOT

Upfront packaging call-outs stating what the product does not contain. Free-From strategy is well-established because it began at the on-set of the clean label movement. The "No Bull****" approach peels back the proverbial curtain, removing ingredients with poor consumer perception — this demonstrates transparency with hopes of earning consumer trust.

No Bull**** approach has become commonplace and a bar-minimum expectation by the majority of consumers. The most popular phrase being: “No Artificial Colors and No Artificial Preservatives”.

Click here for more background info on the Free-From Movement.

 

Photo: Copyright French's®.

Note: This phrase is also used verbatim by a company that sold for $600M...the topic of every conversation, Rxbar® (see below package).

 

Photo: Copyright Rxbar®.

 


 

Noble ***AKA VALUE-ADD MOVEMENT AKA HAVe

The strategy of highlighting ingredients, sourcing call-out's, mission statements, and brand stories is not a new marketing approach by any means. However, the new clean label pressures, UN sustainability goals, and the growing power of purpose-driven brands brings this topic to the forefront. 

Clean label has evolved from a movement grounded in “no-no” ingredients (what ingredients are not present in the the product) to also being considered an ethical movement. Many consumers now look for a checklist of “no-no ingredients” and information that touch on shared values.

Consumers have begun to understand the voting power of capitalism. The public is aligning their heart with their pocketbook and food companies are listening.

     Take Away

It is prudent for companies to have a foot in both strategies (No Bull**** and Noble ****), since consumers have wants, needs, and drivers that will fall into both buckets. The No Bull**** approach is well-established within the food industry.

However, successfully executing the Noble **** approach has more nuance to it — and the future of the brand can hinge on it. The consumer audience seeking Noble **** information also tends to be a bit savvier. Our expert tip: consistency and authenticity is key.

Looking for inspiration?

Here are some IG accounts that Brisan Group has our eye (many were at ExpoWest 2018!). These companies do an excellent job of balancing authenticity, demonstrating "Noble ***" brand purpose and values, highlighting founder involvement and personality, and demonstrating product lifestyle inclusion.

IG accounts to follow:


@SlimTwinIceCream
@drinkoliPOP
@yumbutter
@seedlipdrinks
@alterecoSF
@rulebreakersnacks

 

 

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Big News

 

We’re excited to announce some of the biggest news of my career, a goal I have been working towards for over twenty years. Brisan has been doing a lot of growing since the acquisition of Product Dynamics 09/2017. Effective 3/5/2018, we will be fully-integrating Product Dynamics into our organization in conjunction with the release of an updated logo and name, “Brisan Group”.

  
New Brisan Group Logo Mark and Name - YouTube
  Why the new branding?

Over the past few years, we’ve changed quite a lot; we believe the new name and look better represent who we’ve expanded to be. The most compelling change being: we’ve enriched value and strengthened credibility with our trusted-advisor approach to technical ingredient sales, by formalizing our consulting business with the acquisition and integration of Product Dynamics (sensory research, consumer insights, and R&D lab). We are now a robust organization with diverse divisions, a “group” of many.

 What Does This Rebrand Mean For Customers and partners?

We will maintain consistency with all the offerings and services we’ve always provided, but invite new conversation we’ve never been able to handle before, with potential to handle new opportunities with added value.

Business as usual! Ingredient sample requests, sales account managers, and purchasing customer service will get handled by the exact same team of Brisan people, and with the same professionalism and enthusiasm as always!

 Contact Info
  • Our team and points-of-contact remain the same

  • Our headquarters address remains the same: 220 N Green St, Chicago, IL 60607

  • Phone numbers remain the same

  • Email addresses will change from @brisaningredients.com to firstinitiallastname@brisangroup.com


 

We hope you like this updated name and look as much as we do!

A special thanks to all of our stakeholders: partners and customers, for their continued business and support over the years. Without all of you, Brisan Group would not be where we’re at today. We look forward to continuing working together with all of you, in the same capacity with added-value. Please feel free to contact me with any questions, comments or feedback at bvogt@brisangroup.com .

 

Great things ahead! 

 

Brian Vogt, CEO of Brisan Group

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Brisan does culinary trend research to inform and inspire the food industry. This mini trend report covers fruit and vegetable culinary trends in 2017. Enjoy.  1. Calling out Definitive Harvest Season
  • "Summer" berries
  • "Winter citrus"
  • "Late autumn" celery root  |  Poole's Diner
  • "Late summer" tomato  |  Bouley, NYC 
  • "Summer" onion  |  Bouley, NYC
  • "Young" lettuce  |  Lincoln Ristorante, NYC
     2. Japanese Influence
  • Tokyo Turnip 
  • Yuzu
  • Satsuma
  • Buddha's Hand
  • Umeboshi 
     3. Unique Citrus 
  • Japanese Citrus
  • Grapefruit
  • Meyer Lemon
  • Blood Orange
  • Cara Cara
  • Bermagot
Click here to request a sample of our citrus flavors      4. Cooking Preparations 

Raw:

  • Aged Beet Tartare |  Alter, Miami
  • Crudite / Raw Vegetables / Chive Cream |  The NoMad, NYC

Confit:

  • Tomato Confit |  610 Magnolia, Louisville 
  click here for a sample of our clean label tomato powder     5. Spiced Fruits

Such as:

  • Roasted pears with cardamom, clove, allspice blend
  • Satsuma with Chinese five-spice
  • Apple-quince medley with Korintje cinnamon, dehydrated Tonka Bean, vanilla sugar
    6. Old-World Inspiration

Grapes:

  • Lobster / Cracker / Comte / Grape |  Aviary, Chicago
  • Chilled White Gazpacho / Green Grapes |  610 Magnolia, Louisville
  • Fluke / Cured with Grapes / Radish / Fines Herbs |  The NoMad, NYC

Dates:

  • Warm ’Nduja Dressing / Manchego / Medjool Dates / Black Figs / Nduja Cracker | Band of Bohemia, Chicago

 

  check out our full culinary trend report   Interested in our food insights or clean label ingredients? We'd love to chat!
Call us at (773) 492-1085 or click here to send us a message.
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1. Classic French Pastries

Ultra classic French pastries are on the rise. (No complaints here!)  Many are traditional culinary school staples, such as:

  • Seasonal Fruit Tarts 

  • Crème au Caramel

  • Gateau Breton Butter Cake

  • Choux Pastry

  • Chantilly

  • Millefeuille

  request a clean label butter concentrate    2. Use of Cultured Dairy

We've had our eye on this "cultured dairy" trend for a couple years now — it has gained serious momentum! Here's how some restaurants are executing this trend:

  • Use of Crème Fraîche
  • Sour Cream Cakes
  • Buttermilk Ice Cream

Click here to see our list of 8 Funky Ice Cream Flavors in 2017.

  3. Aerated Texture
  • Aerated Nut Butters
  • Pavolvas
  • "Fluffs" and "Clouds"
  • Mousses
  • Meringues
  • Whipped Creams
  Request the ideal gum stabilizer for your system  

Click here for 14 Menu Examples of Cloud-Like Texture

   4. Gettin' Daring with Savory

Pairing familiar sweet flavors + daring is a difficult balancing act. A successful example that hit the market last year was the Starbucks® "Smoked Butterscotch" latte. Here are some of the daring, unfamiliar savory components chefs are playing with:

  • Blue Cheese - Seen especially in cheesecakes.
  • Smoke

 

 

  • Shiitake Mushrooms  - Often paired with oh-so-approachable milk chocolate.
  • Foie Gras  - *Extremely popular, being paired with: peanut butter, white chocolate, berries, and cinnamon toast.
  • Black Charcoal Ice Creams [insert eye roll] - "Charcoal" is considered a savory component because char cues meat flavor experiences.
  Request a clean label MSG replaement  5. Chinese Teas

Chinese teas have an extraordinary range of nuances — from earthy and pronounced — to gentle, herbaceous and floral. Imaginative pastry chefs are taking full advantage of the dynamic aromatic and flavor contribution of teas, and especially teas of Chinese origin. 

  • Keemun Black Tea
  • Xiaguan Tuo Tea
  • Jasmine Tea
  • Smoked Tie Guan Yin Tea
  • Lapsang Souchong
  • Chinese Oolong Tea
  • Long Jing Tea
  • Silver Needle White Tea

 

A lovely menu example: Molasses / Lapsang Souchong / Earl Grey / Banana & Vanilla | GreenRiver, Chicago

   6. A Different Kind of Nutty

We were all there for the hazelnut craze several years ago, not to mention the retail push for healthy high-protein nut snacks. We're seeing an influx of chestnuts, sesame, coconut now. Here are a few especially creative menu examples:

 

  • Pineapple-Wasabi Sorbet / Fresh Avocado / Miso Sponge Cake / Sesame Tuille | Bouley, NYC, NY

  • Chestnut Financier / Smoked Cream / Clementine | Hanbun, Westmont, IL

  • Macerated Blackberries / Coconut-Lemongrass Pudding with Lavender | 610 Magnolia, Louisville, KY

  Request our favorite coconut flavor    7. Japanese Ingredient Influence

General Japanese influence is a massive overarching, holistic culinary trend right now. Some popular Japanese fruits: Yuzu, Lychee, Satsuma, Sudachi, Buddha’s Hand.

Here are some dessert menu examples that we believe are particularly excellent demonstrations of subtle use of Japanese influence: 

 

  • Matcha / Whipped Cheesecake / Grapefruit / Almonds / Rice Crisp / Yuzu Ice | Gramercy Tavern, NYC
  • Japanese Cheesecake / Caramelized White Chocolate / Malted Meringue / Grapefruit Mint Sorbet | Blackbird, Chicago
  • Wasabi Marshmallow | In Situ, California
 8. Fruits That Cue "Foraged"

Obviously from a food safety and GFSI perspective, industrial food supply chain will never be able to truly execute this "foraged" trend. Fine dining restaurants, such as French Laundry and Chez Panisse, have more flexibility when it comes to working with mushroom and wild fruit foragers.

There are certain fruits that cue "foraged" and a larger holistic trend that we refer to as "a virtual return to nature":

 

  • Wild berries
  • Huckleberries
  request our favorite lingonberry flavor    9. Floral

Many historical European pastries have used gentle floral flavors for hundreds of years — rose water tea cakes and lavender ice cream are some of our favs. Some modern floral ingredients: 

 

  • Orange blossom
  • Hibiscus
     Craving more culinary trend insights?  Request a copy of our complete Culinary Trend report   Interested in our food insights or clean label ingredients? We'd love to chat!
Call us at (773) 492-1085 or click here to send us a message.
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Light, aerated, cloud-like texture is a high frequency holistic culinary trend in 2017 — and expected to maintain momentum for the next few years.

Want to see how smart chefs are executing this trend? We thought you might! Our team curated a list of 14 creative menu examples from influential restaurants across the US. 

  14 "Cloud-Like Texture" Menu Examples  1. Chicory Cloud / Chicory Brew with Honey / Steam Almond Milk | Sqirl, LA

 

2. Vacherin d’ete / Salad of Raspberries / Lime Meringue / Vanilla Cream / Basil Cloud | Bouley, NYC

 

3. Husk Meringue / Corn Mousse | Cosme, NYC 

 4. Buttermilk & Oat Pancake / Oats / Rye / Hearts & Buttermilk Real Pan Pancakes / Cherry Bourbon Maple Syrup / Whipped Crème Fraîche | Band of Bohemia, Chicago 5. Chitarra / Pork Sugo / Tomato / Whipped Ricotta / Parmigiano Reggiano / Basil | Spiaggia, Chicago 6. Rose Geranium Mousse / Chocolate Butter Cookie Crumble / Candied Beets | State Bird Provisions, SF 7. Whipped Pinenut Butter / Fresh Scungilli Pasta Shells / Green Bean Pesto | Del Posto, NYC 

 8. Pineapple / Lime Meringue / Pink Peppercorn / Coconut Ice Cream | Gramercy Tavern, NYC 9. Prawn Fritters / Scallop Mousse / Tarragon | The NoMad, NYC 10. Carnaroli Risotto Biologico / Shaved Black Winter Truffles / Parmesan Mousseline | Per Se, NYC 11. Sturgeon Tart / Caviar Mousseline / Applewood Smoke | Gabriel Kreuther, NYC 12. Chocolate / Caramelized Bread Crumbs / Cherry Gel / Whipped Yogurt / Salted Toast Ice Cream / Cocoa Nib Meringue | Salero, Chicago 

 13. Toasted Chocolate Pavolva / Earl Grey Roasted Pear | The Loyalist, Chicago

 

14. Coconut Sorbet / Beet-Hibiscus Fluff / Meringue / Mochi | Elske, Chicago   Craving more tasty culinary trend insights?  Request a copy of our 2017 Culinary Trends report     Interested in our food insights or consulting services? We'd love to chat!
Call us at (773) 492-1085 or click here to send us a message.
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Trend Reality Check: Supply Chain  We've discussed the theoretical realities of executing a trend from a marketing perspective, but the physical reality of fulfilling a trend comes down to sourcing. It may be easy to source new, trendy food ingredients for small bench work, but getting to enormous, industrial quantities can be a different story. 

 

Before a company confirms the validity of a food or beverage concept fit for their brand, it’s also important to weigh the following ingredient supply chain factors:

 

Availability — Quality, quantity, volitiaity and agricultural seasonality.

Suppliers — How many companies supply this ingredient? Many respected companies have primary, secondary, and tertiary vendors.

Country of Origin — What countries produce this ingredient? Single origin vs. blend? Are there any political or economic instabilities?

Cost — Be mindful of your COG’s (Cost of Goods) and CIU (Cost-In-Use) to ensure a profitable product.

Functionality — If your company makes a dehydrated snack, and the marketing team wants to use a high-moisture ingredient — how will R&D actually execute this? Do you need to research if a spray-dried or freeze-dried version of ingredient “X” exists?

MOQ (Minimum Order Quantity) — Can your company hit the ingredient manufacturer's MOQ?

Technical Label Claims — Is it necessary for ingredient "X" to be Halal, Kosher, Vegan, Allergen-Free, etc.? If so, are the required label claims of  ingredient "X" feasible? i.e. An animal-derived raw-material will never be vegan.


 

Supply Chain Struggle Example: Tahitian Vanilla Bean  

Tahitian Vanilla Bean

 

The frequent use of  Tahitian vanilla — by influential, fine dining restaurants — has trickled down to the larger food service segment and is now creating a big stir in the retail food industry. Click here to learn how vanilla beans are turned into vanilla extract.

 

Why are chefs using Tahitian vanilla? 

It tastes different from Madagascar vanilla. (Madagascar vanilla has about 85% of vanilla market share.) 

  • Tahitian vanilla is characteristically higher in "powdery fruity" flavor [think: sweet strawberry]; 
  • Madagascar vanilla (although there are different types) is typically higher in dark brown aromatics and top-notes [think: warm, woody, balsamic]. Click here to learn how to properly screen a flavor.

 


Property of PROVA
Property of PROVA  

 

How did Tahitian vanilla become a "culinary trend"? 

Numerous influential chefs started using it. Some of the best restaurants began using Tahitian vanilla a few years ago with strong, consistent, domestic frequency. This caused trend houses to highlight Tahitian vanilla as a "hip, culinary trend"

U.S. obsession with "origin" and "ingredient storytelling". Consumer push for transparency — wanting to know where their food comes from. 

Millennial destination infatuation. Millennials are characterized with their obsession with travel. The beautiful island of Tahiti may fulfill a deep, underlying emotional psychiatry with "travel daydream" i.e. Sigh, I'd rather be on a beach in Tahiti than running grocery errands. 

  Why do Retail Food and Beverage Companies Use Tahitian Vanilla? 

It's exotic and novel. The above "culinary trend" information gets fed to food manufacturer marketing teams. Tahitian vanilla is rare, expensive, and associated with high-brow, quality, trend-setting restaurants and celebrity chefs. If you go to the grocery store, you can see Tahitian vanilla being used by some premium CPG brands, such as Talenti Gelato

  what's the problem? 

Only 2% of the world's vanilla production is Tahitensis. Yep, you guessed it, that teeny, tiny 2% will not satisfy international, industrial volume demand.

  

Info provided by PROVA

Info provided by PROVA

  Other Various Examples: Scaling-up Culinary Trends  Fish

Due to the increase in fish attention and sushi craze, consumer demand has sky rocketed over the past 50 years — from 19M tons in 1950 to 87M tons in 2005. Now, more than 85% of the world’s fish stocks are now reported as fully exploited, overexploited, depleted, or recovering from depletion.

“Chefs have real power to influence consumption patterns. About two-thirds of all the fish bought in the U.S., for example, goes to restaurants. If restaurants began to buy fish only from sustainable fisheries, the oceans would soon be very much improved. ”
— Thomas McNamee, from "Alice Waters and Chez Panisse"  

 

Specialty Meat

When Spanish, artisan meat producers — Eduardo Sousa's Natural Foie Gras from the Extremadura, Spain and the Cardeno brothers' Jamon Iberico de Bellota from the Dehesa, Spain — were asked if their premium products can be scaled-up to industrial food quantities, they each said that their product is impossible to mass produce, due to its inherent dependency on terrior and respectful, gentle animal husbandry. 

  Chicken 

To cover American love affair with chicken breasts, poultry production has had to triple volume from 11.3 B pounds to 37 B pounds over the past thirty years. But the U.S. doesn't consume all 37 B pounds because Americans don’t like offal or "seconds cuts". Chicken producers do their best to make use of the unwanted chicken cuts — used in mechanically processed foods, pet food, livestock feed, fish feed, and sold to other countries such as Mexico and China.

Sustainable chefs, like Dan Barber, combat this issue by applying the "nose to tail eating" approach. By not only focusing a menu around meat cuts and chicken breast, but around flavorful, whole animal dishes, there is little to no waste. Click here to learn about Chef Yuji Haraguchi's 100% waste-free ramen. 

  Grapefruit

Over the past couple years, grapefruit has come back to menus with a vengeance! Click here to learn why grapefruit became "trendy". 

Due to medical research from the late 1990’s explaining a dangerous interaction between grapefruit juice and pharmaceutical drugs and generational flavor dislike, the consumption of grapefruit has declined significantly, thus impacting the production of grapefruit. Scaling up food or beverage products using grapefruit may prove more difficult than historically.

Download "10 Creative Examples: How Chefs Are Using Grapefruit"    Sustainability is not a passing trend, it's necessary

Being extremely mindful of supply chain is crucial to product development and commercialization. Sustainability is not simply a "cool fad" used by food companies fishing for good PR, it is necessary for supply chain. Working closely with ingredient manufacturers is more important than ever. Stay tuned for our next article in this "Trend Reality Check" article series.

 

Sources: Dan Barber, The Third Plate; Thomas McNamee, Alice Waters and Chez Panisse: The Romantic, Impractical, Often Eccentric, Ultimately Brilliant Making of a Food Revolution

 

Want to read the previous article about in this series? Click the below button:

Previous Article: "Know Thy Brand"   Interested in our expert supply chain consulting service? We'd love to chat.
Call us at (773) 492-1085 or click here to send us a message.
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