That may just be the key to all the current market trends. “We try to find the right balance between cravings and quality.” “That’s what we’re good at,” says Delli Colli. “Bolder flavors have become more popular, whether it’s regular BBQ, ghost peppers or Japanese spices.”Īs the convenience store market merges into retail, demand will continue for healthy, better-for-you products – even with snacks. “Our product is still the same though: better for you, 100% chicken breast,” says Delli Colli. “Our chicken skewers are a traditional but contemporary product, because they are handheld and portable,” says Delli Colli.Įxpresco Foods’ chicken skewers have been sold for 30 years, but in the past five to six years have entered Costco and then convenience stores. High-protein products are trending, and the snack category is growing – whether it’s meat snacks like beef jerky or snack packs with chicken, prosciutto or nuts with cheese and apples. “We take a two-tiered approach with our products: bolder, hot spicy flavors that consumers are looking for and high quality, 100% breast meat,” says Michael Delli Colli, marketing manager, retail development, Expresco Foods, based in Montreal. It appears that spicy flavors + quality meat are no longer trends, but an expectation – even with snacks. “The younger generation is demanding more bold and international inspired flavors,” says Cairns. The John Soules Foods team has about seven new retail products in the works, which are tending toward bolder flavors. “But we also look to create a more lasting product, because trends that are hot today may not be popular tomorrow.” “We follow consumer data and trends on what’s in and out of style,” says Cairns. ProSticks by Expresco Foods shows that chicken fits into the meat snack category as well. The John Soules Foods team is always being updated by restaurants, vendors and spice suppliers on current trends, and usually has 50+ foodservice items in development. “And the younger market, in particular, likes sweet and spicy combinations.”Ĭreating new products is definitely a team effort. “Consumers tend to push trends at restaurants before they reach retail,” notes Tim Cairns, senior director of marketing, John Soules Foods, based in Tyler, Texas. John Soules Foods, for one, specializes in fajita meat, and the company been increasing its chicken production until it’s more than half of what they do. “Chicken corn dogs may become chicken cauliflower dogs.”īold, spicy flavors show no signs of cooling down at restaurants or retail, either. “As this type of approach proves successful, it is anticipated that both other vegetable flours and plant-based coatings will be promoted in combination with chicken,” says Super. The trend extends well beyond bone-in/skin-on chicken to nuggets, tenders and patties.
“One interesting example is fried chicken with a cauliflower powder mixture coating, rather than the traditional breading,” says Super. More offerings of chicken that have vegetable ingredients substituting for more traditional ingredients, such as wheat and corn breadings, are appearing in the market. “These products reach beyond stir fry and bowls and are positioned as good-to-go center of the plate meals,” says Super. Increased offerings of chicken chunks mixed with popular vegetables are being rolled-out by a handful of companies with more to follow. “This development is already clearly established with dinner and gourmet chicken sausages where a variety of vegetables are blended with whole muscle meat,” says Super. One trend that will likely evolve into a more permanent place in the marketing of chicken is the addition of vegetables and vegetable ingredients in combination with chicken, notes Super. John Soules Foods has been developing products with bold flavors.
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