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R e s t a u r a n t D a i l y N e w s 8 3 Tu e s d a y, M a y 1 9 , 2 0 1 5 MANUFACTURER HUSK FOODS TAKES ON DISTRIBUTOR ROLE TO MAKE LOCAL FOOD AN INDIANA REALITY As consumer demand for local food grows, many of the artisan producers that manu- facture such food find distribution procure- ment a tough truck to load. Shoppers want their products – and according to USDA research, are willing to pay a 10-20 percent premium for local foods – but the larger, volume-focused distributors often do not. In Indiana, a frozen vegetable producer has stepped in to help its peer manufacturers widen their distribution to the point that some of the larger distributors on the road are taking notice – and shipping product. As its core business, Husk Foods, based in Greenfield, Indiana, supplies more than 300 large and small Indiana and bordering state retailers with home- grown frozen sweet corn, green beans and butternut squash. President and co- founder Nick Carter started the company with the goal of supplying Indiana con- sumers with all-natural, Indiana-produced food, and after establishing a good rap- port with retailers – ranging from Kroger to independent natural food stores – as well as some large and also local distrib- utors, the company found itself in a posi- tion to help small and start-up manufac- turers gain entry into the marketplace. The Husk Farm League incubator currently works with six small, all-natu- ral food producers that source mostly local ingredients, and make products ranging from soups and baking mixes to granola, beef jerky and honey. Carter comes across new products and compa- nies every month. "Retailers want more local products than we can bring them," he says. "The demand for local food is starting to outpace organic." As a producer himself, he's aware of the challenges. "To get picked up by a larg- er distributor, you may need to have your product in 25 stores," Carter explains. "For an individual entrepreneur just starting out, that's a very challenging number. They're trying to manufacture the product, then go out and sell it to these stores, that could mean driving around in a 100-mile radius for that many stores … Then on top of that, they have to actually deliver, or distribute the product to the stores. It's very difficult to negotiate that bridge from start-up to established manufacturer." Husk Farm League partners with these small and start-up Indiana manu- facturers to create a distribution network that is essentially a co-op. If Brooke's Natural, which makes all-natural baking mixes from local ingredients at Husk Foods' authorized manufacturing facility, delivers to six stores in the eastern part of the state, and fresh refrigerated soup maker Urban Ladle sells to six stores at the western end of Indiana, Husk Farm League coordinates distribution so that a Brooke's Natural's truck will also carry cases of Urban Ladle soups – and vice versa – so that each company has now doubled its distribution capacity to 12 stores and a widened geographical area. In addition to coordinating the delivery network, Husk Farm League draws on the solid reputation of Husk Foods' frozen veg- etables to recommend its clients' products to more than 300 of its own retail customers. The goal of Husk Farm League is not to develop into a distributor that can compete with the large operators, but rather to help its partner manufacturers reach that 25-store minimum so they can get picked up by a national, state or regional distributor. While Carter has no designs on com- peting as a distributor, he does have big dreams for local food systems, and plans to share the Husk Farm League model with other states. The tide may be with Husk Farm League, as support for local food systems is growing across the coun- try. The number of local Food Hubs, which are private or government-funded organizations that perform, to different degrees, the functions managed by Husk Farm League, increased by almost 300 percent between 2007-12. "We've heard from economic devel- opment councils in the Midwest, like Wisconsin and Kentucky," explains Carter. "We have a repeatable model here, and helping other communities around the nation produce and distribute more of their own food locally, that's our vision." STERLING-RICE GROUP REVEALS TOP TEN FOOD TRENDS THAT WILL FLAVOR THE FOODSCAPE IN 2015 Sterling-Rice Group, a Colorado-based market research and brand development firm, has identified the top ten American culinary trends that will stand out on restaurant menus, expand onto grocery shelves and attract consumer attention in 2015. According to SRG, consumers food preferences in 2015 are destined to be driven by a continued interest in glob- al cuisines, balanced nutrition, communi- ty connections and a desire for adventur- ous eating experiences. The first trend SRG predicts for 2015 is that American consumers will branch out further into the world of Asian cuisine. Not one, but a host of more com- plex and true-to-region Asian foods will dominate the consumer food landscape this year. SRG anticipates "matcha madness" to take shape among tea-loving American consumers. The never-ending quest for wellness and energy will lead many to Japanese matcha, a nutrient powerhouse green tea now hitting the market in con- venient formats like lattes, sodas and ready-to-drink cans. The market for cannabis cuisine is continuing to expand, with edible mari- juana moving far beyond cliched pot brownies. In states where it is legal, look for new, sophisticated options from gluten-free baked goods and confections to bottled cold-brewed coffee and fla- vored syrups. Craft beer is not going anywhere, but drinkers are moving in the direction of hop-free suds. Channeling their medieval predecessors, craft brewers are making unhopped beers with herbs, spices, and bitter plants yielding unique and intrigu- ing flavors instead of hoppy bitterness. Charcoal as a cooking ingredient is on the rise as well. Look for more excite- ment around Asian styles of super-hot burning charcoal as well as charcoal col- oring and enhancing breads, crackers, and even cosmetics. SRG also anticipates that more and more consumers are going to be seeking out locally milled grain in the year ahead. Products made from freshly milled flour are making their way to consumers thanks to the growing network of farm- ers, bakers, and chefs committed to local grain production. Coconut sugar is booming. Boasting a lower glycemic index than white sugar makes coconut sugar popular among consumers looking for better-for-you foods – from natural food fans to sweets- loving paleos to Southeast Asian food lovers. More and more consumers are keep- ing kosher these days, and with kosher eating on the rise, kosher food businesses are being compelled to address the con- sumer demand to eat in more sustainable, socially-conscious and cultural ways. Regarding restaurant dining trends, SRG observes that dining concept incu- bators are creating lively experiences where curious diners test experimental eateries and vote with their forks in revolving pop-up settings or hip dining parks. Finally, SRG points to the growing movement in support of "ugly" fruits and vegetables as its tenth trend for 2015. Misshapen and funny-looking produce will no longer get picked over as food resourcefulness and efforts to combat hunger come into sharper focus. SRG's 2015 Cutting-Edge Culinary Trends were compiled by the company's culinary team led by Culinary Director Kara Nielsen. The final report features examples of trailblazing food and drink and the brands leading the way for each trend. For a complete look at SRG's 2015 Cutting-Edge Culinary Trends, visit www.srg.com. ACF CULINARY TEAM USA PLACES THIRD AT THE VILLEROY & BOCH CULINARY WORLD CUP American Culinary Federation Culinary Team USA gave an outstanding perform- ance at the 12th annual Villeroy & Boch Culinary World Cup 2014 in Luxembourg, held November 22-26. Garnering two gold medals and the high- est score in the cold-food competition, the team placed third overall in the world at one of the largest international culinary competitions. The Villeroy & Boch Culinary World Cup is held every four years dur- ing EXPOGAST, an international gas- tronomy trade show held at Luxexpo in Luxembourg. More than 1,000 chefs from 56 countries competed in individual competitions and national, regional and junior team competitions. ACF Culinary Team USA competed against national chef teams from 29 other countries for the opportunity to win the Villeroy & Boch Culinary World Cup. Singapore, defending its 2010 title, won overall, and Sweden placed second. "I am extremely proud of ACF Culinary Team USA's performance at the Culinary World Cup," said Joseph Leonardi, Team Manager. "This is the team's first international competition together, and to watch them grow as chefs and see their hard work and dedication rec- ognized by some of the best chefs in the world is inspiring. To win a gold medal in both competition categories is a great accomplishment and proves that American cuisine and products are among the best in the world. We look forward to bringing our best to the American Culinary Classic in 2015 and the 2016 Culinary Olympics in Erfurt, Germany and representing America's world-class cuisine to an even larger international audience." The chefs on ACF Culinary Team USA included Joseph Albertelli, Shawn Culp, Ben Grupe, Jason Hall, Matthew Seasock and Corey Siegel. The six chefs competed in the hot-food kitchen November 22 where they prepared a three-course dinner for 110 people in six hours. On November 25, the team com- peted in the cold-food portion of the competition, where they presented finger foods, a cold buffet platter, starters, a vegetarian three-course menu and a pas- try arts menu and showpiece. "American Culinary Federation mem- bers are extremely proud of ACF Culinary Team USA," said Thomas Macrina, American Culinary Federation National President. "The team represented the United States and its commitment to culi- nary excellence to the fullest and proved that our chefs are top contenders in inter- national culinary competitions. We look forward to watching the team continue to grow over the next two years and seeing the food that the team creates for future international culinary competitions." The American Culinary Federation Inc., established in 1929, is the standard of excellence for chefs in North America. With nearly 20,000 members spanning 200 chapters nationwide, ACF is the culi- nary leader in offering educational resources, training, apprenticeship and programmatic accreditation. In addition, ACF operates the most comprehensive certification program for chefs in the United States. ACF is home to ACF Culinary Team USA, the official repre- sentative for the United States in major international culinary competitions.