The Future Of Our Markets

The grocery market has improved American cuisine for home chefs.It introduced such diverse foods as egg rolls and naan along with collard greens and bagels to our culinary landscape. Yet is its' time past? Are they passe in this day and age?

That's the question posed in an interesting article and interview written by Stephanie Strom in yesterday's New York Times Food section.She was with recently published author, Michael Ruhlman on a tour of a Nutley, New Jersey Shop Rite. Mr. Ruhlman has just published "Grocery:The Buying and Selling of Food in America" by Abram Publishers.This one is an indictment of our modern grocery store being responsible for this country's unhealthiness. His trip has him singling out Special K Caramel Coconut Chewy Bar which is more candy bar than health one with its' staggering seven grams of sugar. Of course that brings up a chapter in his book, "Breakfast- The Most Dangerous Meal of the Day" thanks to our stores selling sugar soaked cereals. He also hones in on, Duncan Hines Perfect Size For One, basically make your own cupcake in a microwave.It has thirty-five grams of sugar however its' convenience is perfect for millennials  - the grab and go eaters. Luckily, thanks to Nutley's sizable Asiacommunity. there are exotic and fresh fruits and vegetables along with fresh fish. This should help boost the nutrition levels of other town residents.

He also predicts that supermarkets will change considerably thanks to many home chefs buying the essentials on line. This means that such everyday items like dish detergent., frozen foods and anything canned or bagged will be out of the store, leaving room for not only fresh produce and baked goods but also for specialty foods.Mr. Ruhlman pointed out that Krogers just acquired Murray's Cheese, an artisanal cheese and specialty foods retailer , catering to trendy Greenwich Village millennials.It started out as a simple family owned eggs and dairy store and then just expanded into charcuterie and bakery. The problem is that this is fine for those who have money and unlimited budgets, but what about those who can't afford the fancy cold cuts and cheeses, along with artesenal pickles and butters? Even the everyday items like chicken breasts and tomatoes will go up in price. Also would a company like Peapod deliver to more urban or even rural areas?A more egalitarian idea is keeping the stores as they are. It's worked for over a century . Why ruin it?

Will the supermarket survive another century? Hopefully . We need it. It;'s where palates are expanded and budgets respected. It's an important part of our American and everyday landscape.

Small Brands Huge Successes

It wasn't that long ago that small , artisanal brands were eclipsed by, national and more widely known ones.This is changing, as more and more foodies discover smaller , more naturally made foods. These are becoming popular and to the owners; and inventors; delight, successful.

Stephanie Strom wrote about this in yesterday's New York Times Food section. Just as easy as it is to publish a book nowadays' due to platforms like Nook, it's relatively easy to produce a new item..Thanks to Facebook and Twitter small companies can get their product out to millions.Another reason is that sales are not tied to grocery stores anymore. Many companies, like the artisanal soda company,Zevia  received their success from sales on Amazon. Another boost comes from Whole Foods,it;s the store that sells  smaller, more naturally processed food stuffs,If a new food , whether a cookie or prepared meal gets a following there, they're golden, The company's decentralized structure allows for store and regional to incorporate small lots and batches into their store inventory. This is a boon for small companies that would usually start out selling or even handing out free samples at flea markets or street fairs.

For those who want to start up their businesses, there are some points to consider first. Concentrate on the product instead of the investors advises Will Rosenzweig, the founding chief executive of The Republic Of Tea and an investor as well.So many new companies should be improving their brand instead of trawling for angels.This is the reason he founded the Food Business school at the Culinary Institute of America, to help with the hard and sometimes financially demanding early days,Many smaller companies though  have passed this hurdle. There is the new condiment company, Sir Kensington , created by friends and former Brown University classmates, Scott Norton and Mark Ramadan. Their ketchup is a throw back to the original recipe of just tomatoes, tomato paste and natural sugar.Another new entrepreneur Lindsey Rosenberg has introduced a new kind of cake and bread mix, Cherryvale Farms. It's a big seller at Whole Foods and New Leaf Community Markets, a smaller all natural grocery store chain.

If you have a new food idea, go for it. Nowadays you can be a success with your gran's tomato sauce recipe or those peanut butter balls you love making. It's  a new era for food and drink entrepreneurs . Go for it and make a mint.

Our Changing Food Demographics.

Our food demographics are changing. It's evident in our supermarkets and shopping carts. Companies are taking how we eat as well as our passions into consideration. What is happening is  new food trends are emerging and it's heading towards more exotic fare becoming ordinary.

This was the subject of a very interesting article in today's New York Times Tuesday Business section, The piece, written by Stephanie Strom tracks what American consumers are buying for their meals and snacks. It turns out that sales of ethnic foods rose 4.5 percent and will increase in the upcoming years. We are moving away from traditional comfort foods and Yankee classics and buying more Mediterranean and Middle Eastern foods. This could be because of our longing for healthier diets. Both consist of more grains and produce than the usual diet of burgers and fried or sugary foods.

Other emerging trends are Asian and Latino influenced. The more traditional Campbell's Soup is adding such exotic ingredients like lemongrass and coconut to its' tomato soup while noodles in some of  their soups are being replaced with the hipper and healthier quinoa. Younger consumers are also shying away form classic soda brands like Coke and Pepsi and embracing the brightly colored Jarritos soda. This is a more natural brand that features more fruitier taste in traditional glass bottles. Other trends include combining snacks and dinner to create a tastier and more fun meal.

How we eat influences who and what we are. We also influence what companies make and sell too. That translates to a varied and tasty American palate.