2013舌尖上的新潮流
Mina Kimes, Beth Kowitt
2012-12-25
2013年，全球餐饮业将涌现新的潮流，席卷从精品快餐到创意料理的各级餐厅。中国流行的醋饮和酸味啤酒等产品也有望随着酸味食品的流行走向更广阔的市场。
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饱腹感成为卖点 通常我们想到健康食品总是考虑到它们的消极特性——低热量，低脂肪和低糖等等。但随着时代发展，食品行业开始更多关注健康食品的积极特性，例如加强饱腹感。食品研究公司敏特（Mintel）公司的创新和展望总监林•多恩布拉瑟说：“我们看到，越来越多的产品开始关注‘饥饿管理’，希望能提供更长久的饱腹感。”她具体举例了老K食品（Special K）的“满意谷物”（Satisfaction"cereal）和巴克斯特食品（Baxters'）的“抵饿汤”（Stay Full soups）。 |
Fullness as a selling point We usually think of healthy foods' negative qualities -- their lack of calories, fat, or sugar. Going forward, the industry will focus more on positive attributes like satiety, according to Lynn Dornblaser, director of innovation and insight at research firm Mintel. "What we're seeing is more products focused on hunger management, keeping you fuller longer," she says, pointing to Special K's Satisfaction"cereal and Baxters' Stay Full soups. |
