Chef’s Table
By: Michael Formichella
What’s in store for 2011?
Among the new trends we are likely to see in 2011 are new media, local food sourcing, and small plates. But that won’t be all.
According to many credible sources, the way we receive our foodie information through new media will not just be a flash in the pan. They cite examples such as the Apple i-Pad, which many restaurants are integrating into their dining experience. And with the advent of phone apps for handheld devices, many manufacturers are embracing this technology to tap into tech-savvy consumers and make it easier for them to entice and showcase selected products.
There still will be a push for local food sourcing, while the argument over whether it is truly more sustainable or not will continue amongst its advocates and naysayers. Some consumers will be more cognizant of caloric intake and sodium levels on products and meals they consume while others will overlook these details.
Small plates will remain viable as an option at many restaurants. They can offer an attractive, competitive price point based on a reduced portion size and possibly an added value for increased margins for the operators.
Meanwhile, regional foods from around the world, with a focus on Latin and Asian influences, continue to increase. Fusion foods that offer the added benefits of supplements will make more of an impact, be it with Omega-3 or vitamins. I believe you will continue to see this market expand.
And lastly comfort foods will still be a staple. Why? Hey, we are not out of the woods yet and people always gravitate back to the familiar. Some analysts say we are seeing a shift toward improvement of our economy. My hope for us all is that we see it and see it soon at all levels. My new year always starts with one of my favorite comforting meals: collards, corn bread, pulled pork and “lucky” Hoppin’ John!
This year is off to a good start, and I hope it continues to be good for all of you.
News From Meatingplace.com
Sara Lee plans to break up company after rejecting JBS bid: WSJ
By Rita Jane Gabbett on 1/7/2011
Sara Lee Corp. is proceeding with plans to separate its meats and coffee businesses, after it rejected JBS S.A.’s offer and no other bidders have emerged, the Wall Street Journal quoted people familiar with the matter as saying.
JBS could still come back with a higher offer for the entire company, but Wall Street analysts have suggested JBS might be in a better position to bid just for the meat business, given that Sara Lee’s market capitalization, at $11 billion, exceeds JBS’s $10 billion.
In a note to investors earlier this week, BMO Capital Markets analyst Kenneth Zaslow said the likelihood that JBS will acquire the entire company appears low because of Sara Lee’s relative size, the limitations of JBS’s capacity for debt and the question of whether JBS would be able or willing to pay Sara Lee’s intrinsic value, given that less than 40 percent of the company’s value lies in its meat business.
JBS is a logical contender, however, to acquire Sara Lee’s meat business, said Zaslow, noting that JBS USA recently realigned its management team and named Don Jackson as CEO.
Sara Lee’s meat business has annual income of about $346 million from continuing operations on $2.82 billion in sales, according to the WSJ.
FSIS notice warns of RTE ingredient hazards
By Lisa M. Keefe on 1/7/2011
USDA’s Food Safety and Inspection Service has issued instructions to its inspectors to make sure that establishments producing RTE meat and poultry products have considered all the hazards, including those related to ingredients added after the lethality step.
“FSIS is concerned that some meat and poultry establishments may not have considered all potential food safety hazards in their food safety system,” the notice sttates.
The announcement notes that several meat and poultry recalls associated with ingredients, spices or sauce added after the lethality step have made FSIS aware that establishments may have assumed that certain ingredients and spices are themselves ready-to-eat. In addition, FDA research has shown an increase in the prevalence of microbial contamination in spices, the notice said.
The announcement is an awareness notice to inspectors to make sure they include ingredients added after lethality in their audits, “and take steps to ensure that spices or other ingredients used are wholesome, are free of pathogens, and do not cross contaminate other food products in the processing environment.”
USDA personnel will analyze non-compliance records each quarter to see if there are trends related to post-lethality exposed RTE products at the national, district or plant level.
meatingplace.com
