GOING GOURMET - The Trend Toward Tastier

October, 2003

Do you remember the days of the Salisbury steak TV dinner" Although you can buy virtually that same meal - usually minus the aluminum container - today, you can also choose from gourmet selections like grilled chicken with penne in a basil cream or braised short ribs in Polynesian sauce. Are we trying to recreate the restaurant experience at home or are there other reasons for the shift toward gourmet and specialty foods"

We asked three people who are in the business of supplying specialty foods what they thought - as food industry experts and as Sunset shoppers. All agree that gourment food products, generally produced by smaller, niche companies, are on the rise. Buy why"

One reason may be the ability of smaller companies to focus on a niche market. Rob and Sally Kleiman, owners of Highland Park-based Sweet Sally’s Granola, believe that giving customers what they ask for has been key to their success. "You can’t call up Post and request a product," says Rob. But that’s how many of Sally’s granola recipes were created. "For instance, a Sunset customer asked us to develop a what-free version and that’s selling like crazy." He adds, "We have the luxury of being small enough to listen to people."

John Nizzi, 27 year specialty food veteran of Jonz Foods, notices that the consumers of today, and espcially Sunset customers, are more educated on the relationship between food and health. "Consumers are looking to bring products to the table that are more organic in nature," he says. "And, Sunset has always been responsive to carryng healthier, higher quality foods in all departments. For instance, they use organic tomatoes in their sauces and award winning cheeses in their deli dishes. And, items at the salad bar, such as the guacamole, salsa, garbanzo beans and marinated mushrooms, do not contain any preservatives, sulfites or nitrates."

Highland Park Sunset shopper and sales representative for Cheese and Deli Specialties, Robin Kaplan, agrees. "The biggest food trend I see is people getting into organic and all natural foods - foods that don’t contain growth hormones or antibiotics. We are eating foods that are less processed and taste better."

John adds that "Sunset has always been conscious of the fat and carbohydrate content of its products and they are also very responsive to customers with restrictive diets. The growing awareness of conditions like food allergies and diabetes has led to gluten-free products and foods that are sweetened without sugar."

Robin supplies Sunset with about 30 different cheese lines, so she offers some cheese-specific reasons for the gourmet trend. "First, it’s an affordable luxury. Second, travel has resulted in people’s tastebuds maturing. Now, people are looking for more aged, stronger-flavored cheeses to complement everyday meals. Lastly, specialty foods tend to be impulse buys, so if consumers are educated and can afford it, they will often purchase them."

Rob thinks the economy plays a part. "People want to buy a treat for themselves and nowadays they can afford to splurge on a nice food in lieu of a buying a new car or expensive sweater."

Whatever moved us from steak and potato TV dinners to vegetarian frozen entrees, one thing is certain. Organic food sales have increased about 20% per years since 1990, so the momentum is growing - and so is Susnet’s selection of specialty foods!

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