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GOURMET NEWS OCTOBER 2015 www.gourmetnews.com Supplier Business SUPPLIER BUSINESS 1 6 BRIEFS Meat Substitutes Market Grows The value of the worldwide meat substitutes market is expected to reach $5.17 billion by 2020 at a compound annual growth rate of 6.4 percent from 2015 to 2020, according to MarketsandMarkets. Leading players in the Meat Substitutes Market include Amy's Kitchen (U.S.), Beyond Meat (U.S.), Sonic Biochem Extractions Limited (India), MGP Ingredients (U.S.), and Garden Protein International Inc. (Canada). Promised Land Goes on Tour Promised Land ® , a premium line of all natural dairy products, made its inaugural Heavenly Taste Tour through the brand's home state of Texas September 5 – September 27. During the mobile tour, a handpicked team of Promised Land brand ambassadors traveled in- style in a one-of-a-kind restored vintage milk truck. The truck made stops in Dallas, Houston and Austin to share samples of Promised Land's decadent milk flavors such as Midnight Chocolate, Very Berry Strawberry and Mint Chocolate Chip. Organic Pastures Dairy Company Becomes Certified Humane International nonprofit certification program announced that Organic Pastures Dairy Company in Fresno, California, is the newest farm to qualify for the Certified Humane Raised and Handled ® program. As fifth-generation farmers, the McAfee family is well-known in Fresno for their humane approaches to raising dairy cows. Their 1,200 cows remain on pasture all day, every day, "strolling into the barn at milking time and then making their way back out onto pasture as soon as they're done," said Aaron McAfee, COO of Organic Pastures Dairy Company. Kooky Sues Makes Great-Tasting Gluten Free Easy Kooky Sues has introduced the first cup-for-cup gluten-free replacement flour using a proprietary non-fat powdered milk blend for superior taste and consistent baking performance for gluten- free cookies, brownies, cakes and pie crusts. Kooky Sues Gluten-Free All Purpose Flour improves gluten-free baking in several key performance areas. It increases aeration of batters to improve the elasticity of the protein network and more leavening gases for superior lift. Controlled water binding enhances dough handling, increases the rate of dough development and improves mixing tolerance. And, its unique blend of rice flours, powdered milk and starches improves browning and provides an aftertaste- free, rich dairy flavor and aroma. International Slow Food Fest to Kick off in South Korea in October Under the theme "Good Food, Good Life," the Namyangju Slow Life International Festival will be held for 10 days starting October 8 in the eponymous city located about 30 kilometers east of Seoul. Coffee Brewers to Appeal to Specialty Coffee Loving Millennials year and who previously served as Director of Insights for Sara Lee. "Cappuccinos are much more creamy to begin with and much more about the milk than it is about the espresso. So it's a little bit easier path for them to build that coffee habit around, versus just drinking regular coffee even if you did put cream and sugar in it – it's still less exciting, if you will, than say a caramel macchiato. It's really about flavor and sweetness." The NCDT data also finds that espresso- based beverages are significantly more popu- lar among those 18-39. There appears to be sustained, if not growing, strength among all under 40, particularly those 18-24. Con- versely, an overall decline in non-gourmet coffee consumption is more pronounced among those 18-24. Companies coming out with home coffee machines certainly hope that they can cap- ture consumer interest by appealing to them with appliances that meet their love of spe- cialty coffee and convenience. Capresso's On- on-Go Personal Coffee Maker is a compact brewer that brews from ground coffee or soft pods into a 16-ounce stainless steel travel mug and retails for $49.99. "We found that Millennials were especially drawn to the On-on-Go Personal Coffee Maker during our product testing and devel- opment. They liked the small, compact size and the fact that it brews directly into a travel mug. This eliminates the hassle and waste of brewing a pot of coffee and then pouring it into your travel mug, plus there are fewer dishes to wash," says April Strogen, Capresso Director of Marketing. "Millennials drink more coffee and are more sophisticated in their coffee tastes, so they appreciate a quality product at an affordable price. A key benefit of the On-the-Go is that, unlike many other smaller units, it brews at the ideal tempera- ture of 200 degrees Fahrenheit. Millennials also tend to be more concerned about the en- vironmental impact of their coffee brewing choices. They know that pod and capsule sys- tems involve unnecessary packaging and waste. The On-the-Go comes with a reusable permanent filter for brewing ground coffee, and it can also accommodate soft pods, which are more environmentally friendly." From the new OXO On™ line of small electrics, the Barista Brain 9-Cup Coffee Brewing System retails for $199.99 and aims to give users more precise control through an intelligent microprocessor that offers preci- sion temperature control, a timed water pump, and the option of brewing a single serving rather than an entire pot. All these controls seek to provide the same hand- crafted coffee in-home that Millennials are so crazy about getting at coffee shops. "When it comes to coffee, it's all about brew time and brew temperature," says Claire Ashley, OXO Kitchen Electrics Senior Prod- uct Manager. "Our 9-Cup Coffee Maker has a thoroughly thought brew cycle to ensure optimal extraction and excellent coffee. We wanted to offer the same quality of coffee for a single serve (one mug or 2-cups). At OXO, we care about convenience; we cannot ignore those mornings when we are rushed but need just one mug before running out of the house. We developed a specific single serve brew cycle that takes into account the smaller amount of coffee in the brew basket for opti- mal extraction. You will see the water going over the grounds and pausing. This is inten- tional. We are controlling brew time and tem- perature for you." Indeed, brewing time and water tempera- ture are important components for properly preparing a cup of specialty coffee to its full potential, as well as important factors for the espresso-based beverages that Millennials gravitate towards. Machines like BUNN's tri- fecta MB may have a high price point, $599.99 in this case, but offers consumers who are truly passionate about coffee an op- tion to make their coffee at home just they way they like it. BUNN applies its experience in the commercial realm to the trifecta MB so that users can control the turbulence cycle and infusion time, essential factors in extract- ing the flavor notes of the coffee bean rather than the flavor derived from the roasting process. The machine is particularly suited to single-origin coffees. "The person that's buying this machine is very engaged in where they're getting their coffee beans, is very particular about where they're going to be sourced and how they're roasted, and being able to craft their person- alized cup," says Nathan Leitner, Product Manager of Home Products for BUNN. "With the control knobs for the infusion cycle and turbulence time, you can really dial in your specific tastes, so it's that person that really wants to be able to experiment with coffee … . There's so many ways to mess up a cup of coffee, so we really want to ensure that if you use our equipment that we can guarantee you're going to have the best result in the cup." "It will be interesting to watch going for- ward as Millennials transition into the older generations. Right now most of them are working age adults and that's when we start to see, or we think we'll see, change in their consumption habits," says DiDomenico. "That's when a lot of them move away from those sugary cappuccinos, espresso-based beverages, and pick up a regular coffee habit, so we'll see if that actually happens or if they keep that habit of getting the espresso-based beverages. I think we're in a bit of a transition so we can maybe in the coming years see where that trend goes." GN BY AMBER GALLEGOS When it comes to Millennials and coffee, there is a definite trend towards specialty cof- fee. As a generation coming of age in the era of Starbucks, the group leans more towards espresso-based beverages than the grocery store coffees preferred by older generations. They are also more likely to drink coffee away from the home than other generations. What this means for the coffee industry is yet to be seen, experts say, but in the meantime, man- ufacturers of coffee brewers are taking varied approaches to potentially serve the large pop- ulation of Millennials. The Pew Research Center defines Millen- nials as adults that are ages 18 to 34 in 2015. The 2015 National Coffee Drinking Trends Report (NCDT) from the National Coffee As- sociation, finds that at-home coffee consump- tion is directly related to age. Younger consumer are more likely to consume coffee out-of-home than older consumers, 45 to 46 percent among those aged 18 to 39, versus 18-35 percent of those aged over 40. "Millennials are a unique consumer demo- graphic for our industry as they tend to come to specialty coffee much earlier than their older counterparts," says Heather Ward, Re- search Analyst for the Specialty Coffee Asso- ciation of America. "In part, because they grew up in a world where a specialty coffee shop was available to them on every street corner. Historically coffee consumption skewed older, but that was likely due to the fact that coffee consumption meant a brewed cup of commercial coffee made in the home, while Millennials typically first experience specialty coffee in the retail environment where there are more specialty options avail- able to them. It will be important that coffee companies understand the new entry point for these consumers, and how to engage them through their specialty coffee journey." The NCDT report surveyed 2,800 adult re- spondents online and found that daily con- sumption of specialty coffee was 35 percent among ages 18 to 24 and 36 percent among ages 25 to 39. Among ages 40 to 59 the per- cent was 30, and dropped down to 23 percent for those over the age of 60. The survey al- lowed respondents to identify whether they considered the coffee they consumed as spe- cialty or not. Overall coffee consumption among ages 25 to 39 increased to 62 percent in 2014, up from 42 percent in 2000, accord- ing to the NCA. "For the younger generation the espresso- based beverage are oftentimes their kind of gateway into coffee. A lot of the reason be- hind that is because that's where you'll find it's less about the coffee and more about the milk and the sugar," says Mark DiDomenico, Director of Client Solutions at Datassential, who helped present the NCDT findings this

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