By Lorrie Baumann
Saffron Road is launching frozen and shelf-stable meal entrees designed to appeal to consumers who read the backs of packages before the items go into their baskets. The new frozen products include Shawarma Chicken with Lentil Rice; Thai Red Curry Chicken with Jasmine Rice; and Thai Basil Noodles with Grass-fed Beef. The two shelf-stable vegetarian options are Chickpea Masala and Delhi Potatoes, known in India as Aloo Mattar.
In addition, Saffron Road has three new varieties of its Crunchy Organic Chickpeas: Toasted Coconut, Sea Salt & Cracked Pepper and Buffalo. They’ll all be reaching grocers’ shelves and freezer cases in May or June of this year.
The introductions come as more consumers are looking for plant-based meal options, driving growth of the category by 31 percent over the past two years, so that the retail market for plant-based foods is now worth almost $4.5 billion, according to research by the Good Food Institute and the Plant-Based Foods Association. Some of that growth reflects enthusiasm for the plant-based meat alternatives that have come onto the market over the past year or two, and according to Deloitte, a large number of companies are now investing heavily in acquiring and creating new products and brands that will appeal to the surging consumer demand for plant-based products.
Saffron Road Chief Executive Officer Adnan Durrani says that you can count him and Saffron Road out of the rush to create plant-based products designed to mimic meat and dairy. He points out that although the market for vegan and plant-based products is growing at a fast clip, those products still represent less than 1 percent of the frozen meals segment in the American market overall. Although the plant-based meals category grew by 6 percent last year – “a good number,” Durrani admits, that still represents only $387 million in sales, compared to the $40 billion frozen meat entree market. “So it still is a drop in the bucket, and even if it grows 500 percent, it’s still a drop in the bucket,” he said.
He suspects that the current market enthusiasm for the plant-based meat alternatives that he calls “fake” may run into a ditch once consumers start asking more questions about them. Durrani points out that the vegetable-based meat substitutes are actually made from protein components isolated from the vegetables in which they originated, and he suspects that human beings will find that their nutrition is better served by eating whole vegetables rather than protein isolates that have been processed with preservatives, additives and fillers into something that suggests meat-like texture and flavor.
“Consumers should not be told that fake foods are any better for you than real whole plant-based foods or the meat products they’re replacing,” he said. “Our feeling at Saffron Road is that clean foods, plant-based or not – and certainly plant-based – should not contain highly-processed ingredients with complex, alien names.”
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While those ingredients are certified by the U.S. Food and Drug Administration as safe to consume, “safe” doesn’t mean “healthy,” Durrani insists. “The promotion of them being healthy or natural is not yet factually proven…. Everybody’s spidey-sense around transparency should be on alert.”
Instead, Saffron Road is reaching into the culinary traditions of vegetarian cuisine and into frozen entrees that include meat but are made with transparently sourced, clean ingredients and traditional recipes. “Our vegetarian products at Saffron Road have found a sweet spot for discerning consumers that are looking for a healthier vegetarian diet,” Durrani said. “Our brand promise at Saffron Road is always to go that extra mile in terms of culinary excellence and clean-label foods.”
The new Chickpea Masala is packed in a pouch and sold from the grocer’s shelf. The meal serves two and is prepared by heating it for 60 seconds. “We use very high quality, premium-quality, authentically sourced ingredients like non-GMO chickpeas,” Durrani said. “Everything we do is made in small batches, not highly processed.” The Chickpea Masala is so delicious that it has become the Saffron Road staff’s top choice for their own consumption, he said.
The Delhi Potatoes are a traditional Indian vegetarian dish known as Aloo Mattar in India. Like the Chickpea Masala, it’s ready in just 60 seconds and non-GMO verified. “It’s like a comfort food. It’s wonderful either for lunch or for dinner,” Durrani said. “These are clean-label plant-based protein foods that have been sourced from clean whole plant-based protein – and are made using the most traditional, authentic recipes.”
Saffron Road’s new frozen entrees include its recently launched Madras Curry with Meatballs in addition to the Thai Red Curry Chicken with Jasmine Rice; and Thai Basil Noodles with Grass-fed Beef. The company will also soon be introducing a Coconut Curry. “I think that’s is going to do extremely well,” Durrani said. Those new products will begin shipping to retailers in May.
With the new Shawarma Chicken with Lentil Rice, Saffron Road is venturing into Middle Eastern cuisine, a decision that Durrani said was based on consumer interest in that cuisine. “It’s a shawarma-style chicken with lentil rice. It’s really amazing,” he said. “That’s going to be our debut into the Middle Eastern sector in terms of frozen entrees, so we’re pretty excited about that.”
Austin, Texas-based Cece’s® Veggie Co. is launching Dinos & Cheese, a new product line made from white Hannah Sweet Potatoes and cheese sauce – perfect for a dino-loving kid (or kid at heart). Cece’s Veggie Co. And buy levitra canada only then women can enjoy their healthy sex lives. The second change is that he start to work viagra uk as soon as it is ingested and absorbed by the body very fast. Acrp30 is known to positively regulate prescription for ordering viagra lipid and glucose metabolism. Indulging into other activities One must see to viagra on line order it that they exercise at least once in a week is another best way to reduce stress. Dinos & Cheese are now available, in the produce section, of Whole Foods Markets nationwide.
A remake of the classic mac and cheese made with pasta, Cece’s Dinos & Cheese is gluten free and offers fresh, 100 percent organic white sweet potatoes cut into fun dinosaur shapes, the perfect accompaniment to the creamy cheese sauce included in this product. Dinos & Cheese is fully prepped and ready to heat-and-eat, with no additional ingredients required, in under five-minutes. The suggested retail price is $4.99 for a 9.6-ounce bowl.
By Lorrie Baumann
Market strength created by consumers who are seeking plant-based foods because they think they’re better for their health, for animal welfare and for the health of the planet is motivating grocers to make room on their shelves and in their cases for a rapidly expanding range of these products. Catering to these products’ popularity, though, comes at a price.
According to market research firm SPINS’ data, dollar sales of plant-based foods grew 11 percent in the past year and 31 percent over the past two years, and the retail market for plant-based foods is now worth almost $4.5 billion, said Julie Emmit, Director of Retail Partnerships for the Plant-Based Foods Association. The trade association, founded in 2016 and now comprising 166 member companies, defines “plant-based foods” as those that are substitutes for animal-based meat and dairy products rather than as any foods made from plants, she said.
The growing market strength of plant-based foods isn’t taking sales away from grocers’ meat cases, according to Erin Ransom, Vice President of Marketing for Tofurky. Bill Puza, Category Manager for Meat at Hannaford markets, an Ahold Delhaize banner based in the northeastern U.S., agrees. Hannaford caters to a demographic whose median age is older than the average American, but the chain is responding to its shoppers’ demands for plant-based alternatives with plant-based sets throughout its stores, he said. Beyond Meat’s market success last year has helped drive the market for plant-based burger products, so the chain is expanding that set and has placed the plant-based product next to the ground beef, which is a staple for the chain’s shoppers, he said.
But although the chain is experiencing success selling plant-based products, particularly in areas of the store that receive the highest foot traffic, the effort to meet shoppers where they are with plant-based products has some drawbacks too, according to Puza. “Our biggest concern right now is shrink,” he said. “This is the grace period, where everybody wants to try everything, but the grace period has an ending.” After a careful analysis of which products are moving and which aren’t, Hannaford will soon respond with an adjustment of its product assortment after taking into account the importance of its relationships with its various vendors, Puza said.
It is advisable not to take Pharma kamagra with food which has high fat cheapest viagra from india content because fats can reduce its efficacy. This capsule will be the appropriate choice for those who already purchase 176-191 peptide, all of this will seem redundant. ordering viagra online Kamagra as a Remedy for Healing Male Disorder Fortunately, you can manage ED by controlling the physical and order cialis online emotional causes. The maximum recommended dosing frequency is once per day. discover this page now viagra brand 100mg Although putting plant-based products next to the conventional protein products to which they’re an alternative may help shoppers find their way to them, sampling isn’t a strategy that’s likely to be particularly helpful, according to Ransom. Tofurky has found that sampling of its products is most effective when the sample is presented as part of a dish that’s familiar to the shopper and that demonstrates, not just the flavor of the product itself, but how it might fit into a meal component that the shopper would be pleased to serve at home.
The most effective sampling is likely to take place by incorporating the item into the prepared food menu, since the product is most likely to shine when it’s prepared by a trained chef, noted Adrienne duBois, Vice President of Global Sales for Follow Your Heart. Customers who are curious about plant-based foods may be encouraged to try them when they see them on the menu of a restaurant, and then they may be more likely to look for those products in their grocery markets, she added.
In their grocery store, consumers may find that the prices of plant-based meat alternatives are a deterrent to purchase. Some of those price disparities occur because many plant-based foods are being made by companies that earned their start in the natural foods channel, which means that the products had to be made according to an ethic that met the standards of the natural foods shopper, according to duBois. Meeting the expectations of those shoppers adds constraints that often involve higher costs, she said. She noted that the expanding market for plant-based foods is attracting interest from other companies with a history of operating in conventional channels, where consumers have different expectations that could be met with a lower cost structure.
The resulting entry into the market of cheaper plant-based alternatives will drive both the affordability of the products and the diversity of the product range, according to Ransom. That will, in turn, increase sales, and that could lead to supply chain issues and spot shortages that create a start-stop pattern of product availability, she said. Tofurky, in particular, is already taking a hard look at its supply chain to make sure that it has the capacity to supply enough product to meet rapidly growing demand, according to Ransom.
“Plant-based foods are becoming more mainstream with respect to price and selection,” said duBois. “If we’re trying to mainstream, it’s about improving performance of the product for various use occasions. It’s getting better over time.”