Reported by People magazine:
Jennifer Aniston was reportedly the latest celeb to try “The Baby Food Cleanse,” created by trainer Tracy Anderson, which entails eating 14 servings of pureed food each day followed by a healthy dinner. “Sorry, but the last time I had baby food, I believe I was 1,” says the actress, 41, who has not worked directly with Anderson. “I’ve been on solids for about 40 years now.”
Chef Rick Bayless quoted in the New York Times:
“French chefs come to the kitchen and are amazed at how complex Mexican food is, the layering of flavors. “The food speaks for itself. It’s not being whipped into submission like a French chef would do.”
QSR magazine recently published its list of the Ten Most Innovative People in the fast food/fast casual industry:
Blessed with the spirit of an entrepreneur, the passion of an artist, and the attention to detail that can only come from a place of real confidence, Chipotle Mexican Grill’s founder, CEO, and chairman, Steve Els, can innovate with the best of them. Since launching the fast-casual concept in 1983, Ells has gone from one 850-square-foot Denver unit to changing the way America eats, one burrito at a time.
Chipotle Mexican Grill recently opened its first London restaurant. “The food culture in Europe is based on local, sustainable, and artisanal foods, which are all core values of Chipotle, and we have been instrumental in bringing this kind of thinking to fast food in the U.S.,” said Steve Ells
Reported by nutraceuticalsworld.com:
Seth Goldman, founder of Honest Tea, said his company’s foray into kombucha was both an opportunity and a challenge.“Honest Tea saw a category that was largely underrepresented and misrepresented, particularly in reference to health claims. With only one brand owning 90% of the market, we saw a chance to offer a different take on kombucha,” he said. “Honest kombucha is very unique and has a completely different taste than our other offerings…because it is a fermented tea, it is naturally effervescent. It is live, organic and raw and contains active probiotic cultures that are believed to aid in digestion and support a healthy G.I. tract. The resulting organic acids and polyphenols are believed to detoxify, energize and support overall immunity and well-being.”
Reported by Deloitte:
Consumers are increasingly using online and mobile tools to obtain food product information and get pricing deals. In 2010:
36% of consumers visited a food company’s website to get recipes, compared to 35% in 2008.
33% of consumers received email/recipes/coupons from a food manufacturer/company, compared to 27% in 2008.
In addition, 7% of consumers currently use their mobile phones while in the store to perform the following food-shopping activities:
53% compare prices.
44% get/redeem coupons/discounts.
28% get nutritional information.
22% read product reviews.
22% visit the food company’s website for information
Reported by the New York Post:
For the ADD generation, restaurant hopping offers the ultimate in noncommittal noshing for New Yorkers in their 20s and 30s. After all, who wants, as Ziff puts it, to get “caught up in a whole sit-down dinner”? And while “grub crawling” is not exactly cheap, the activity does offer New Yorkers who want to try it all — without spending all their dough on a traditional three-course meal — more bang for their buck.
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Kombucha Report: http://www.teareport.com/
Some kind words about this blog (which reached 1,024 page views in April) from the Denver Post:
“Lehndorff’s food for thought: Former Rocky Mountain News food writer John Lehndorff is keeping close track of local and national trends on his blog, Nibbles (johnlehndorff.wordpress.com). He scours the trades and trend reports so you don’t have to. Find out what we’re eating, and what the rest of the country is eating, all through Lehndorff’s winning perspective.”