TrendsReinventing comfort foods with new flavors

Demand for retro foods is increasing as consumers seek comfort in flavors from the past—particularly those they remember from their childhoods. Consumers are turning nostalgic when it comes to food and dining. This nostalgia for comfortable, simple food has become a sanctuary from the ever-increasing pace of technology in their lives.

This nostalgia among consumers—even those NOT of a certain age—for a time when food was less complicated is manifesting itself in a number of ways—clean labels, local foods, slow cooking, slow food and dining at home with family and friends.

Whatever your age, what was old is new again. If you’re young, old stuff is cool, and if you’re older, retro is nostalgic.

• The ‘60s, ‘70s and ‘80s are in vogue again. People are seeking simplicity.
• Simplicity is part of the appeal of comfort foods – meatloaf, mac n’ cheese, pot roast, burgers and rice pudding.
• While retro foods may be chic, they’re not stodgy. Today’s comfort foods often come with a modern or novel twist—like four cheese macaroni with pancetta or teriyaki burgers with wasabi mayo.
• Consumers are now assemblers of meals, using pre-made sauces, spice and rub mixes, frozen meal kits and entrees, and bagged salads.

While consumers may be hankering for comfort foods—it’s the idea of comfort foods rather than the reality of 1960s cooking that they’re after. No one is willing to forsake their microwave. Comfort food today gives a nod to nostalgia, but assimilates today’s fondness for bold and ethnic flavors. Today’s grilled cheese just might be a spinach quesadilla with spicy mango salsa.

• High flavor cheeses, seasonings and sauces add to diversity, excitement and flavor, according to Bon Appétit magazine.
• Casual dining venues are ratcheting up classic comfort foods a notch with more sophisticated techniques and flavors.
• Simple sauce - naturally produced and chemical-free will be the way to go.

The desire for simpler food has turned into the ‘slow food’ movement, which began in Italy, but has gained a global following. The ‘slow food’ movement embraces meal togetherness and earthy ingredients. The ingredients are often locally grown and minimally processed.

• Clean labels are an out-growth of this trend. About a quarter of the new food products introduced last year made claims of being additive and preservative-free.
• Eating at home is gaining popularity again. While economic pressures may be part of the reason, it’s an effort to simplify things and make healthier meals.
• Slow cooking is a way to infuse more flavor in meals and it’s a good way to turn cheaper cuts of meat into delicious meals.

The latest sauce technology to find its way into the Sargento portfolio of complete sauce solutions comes in the form of Portionables^®.  These sauces use the freshest ingredients and most flavorful seasonings—like cream, butter, eggs, cheese and basil. Portionables^® represents a new level of quality, convenience, flexibility and control over sauce portions that allows food processors the ultimate in adaptability along with great-tasting, authentic flavor.

Contact your Sargento Food Ingredients representative to find out more about our full range of sauces that can be tailored to your application. Call 1-800-893-7411 or create your own at the Sargento Idea Center.