Reprinted from a short piece in The Morning Cup

Liquid Smoke

You see them outside offices, restaurants, bars, theaters – no matter the weather there they are, sometimes alone, sometimes in small groups, always cigarette in hand.

Over 40 million Americans smoke – but not at work, when traveling, in bars or restaurants. Now that’s what I call pent up demand, and of course chewing gum, nicotine patches, coffee have all targeted the gap but none as clearly or as  single mindedly as this launch seen at last week’s London International Food Fair.

Liquid Smoking doesn’t claim to help you stop, doesn’t include nicotine or tar or the other addictive ingredients of cigarettes but it does promise “similar properties as the nicotine feeling of smoking…..alertness …followed by calming and relaxation”.

 A high value market, legally restricted, intense consumer desire – a compelling claim, a descriptive name, a pack design that says it all, but will smokers feel it’s  an appropriate badge? Is the strategy just a little too obvious in such a sophisticated market?

 It’s a great example of logical analysis and lateral thinking. I wish it well!

 

Part 4

Economic Drivers

Value is the new sustainable.

Grow Your Own is more than money saving.

Staying In is the new eating out—and might just be the driver that finally cracks the US chill fresh market.

Eating Out it may be comfort or perceived value but  either way there’s a strong forecast  of continued growth in “family style” serving of 2 portion  entrees.

Slow Cooking of cheaper cuts of meat gets lots of support both sides of the Atlantic and would seem to play well to cocooning and value.

Breakfast still the most important meal of the day and now more and more its all day—even in a very British way as a new crisp flavour “Builders Breakfast” (that’s “chips” to American readers

Cuisines and Flavors

 Peru is the new Thai Peru as the next cuisine with its influences from Spain, Africa, China and Japan. Its not all sevice and Pisco Sours  and it looks very in.

Noodles may be in as we cut back from the expense of  fresh Sushi

Korea and Vietnam look set to flourish as more specific cuisines rather than Foodcourt Asian.

Ginger is the new mint at least according to some drinks industry pundits. It’s a strange flavour—rarely  identified in blind tests that I’ve worked on.

Hibiscus and a chance to end on an exotic note. It’s  tipped for its anti-oxidant properties.

 Anyone for a Blueberry       Hibiscus muffin?

 

Cuisines and Flavors

 

Peru is the new Thai Peru as the next cuisine with its influences from Spain, Africa, China and Japan. Its not all sevice and Pisco Sours  and it looks very in.

Noodles may be in as we cut back from the expense of  fresh Sushi

Korea and Vietnam look set to flourish as more specific cuisines rather than Foodcourt Asian.

Ginger is the new mint at least according to some drinks industry pundits. It’s a strange flavour—rarely  identified in blind tests that I’ve worked on.

Hibiscus and a chance to end on an exotic note. It’s  tipped for its anti-oxidant properties.

Anyone for a Blueberry  Hibiscus muffin?