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RHUBARB by the Numbers 20 FLAVOR INSIGHT 16 REPORT RHUBARB By the Numbers Part of the buckwheat family, rhubarb has thick, celery- like stalks and large leaves. The stalks are the only edible portion of the plant. Rhubarb is botanically a vegetable, but more commonly eaten as a fruit because of its extreme tart flavor. It is most commonly used in pies, tarts and sauces. Let’s take a look at the various forms of rhubarb on the menu, in social media, and in new products. 1900 Averill Road, Geneva, IL 60134 630.578.8600 | www.fona.com Rhubarb Spotlight There are several mentions of bourbon in social media. Here are some of the highlights. • While perusing Pinterest, rhubarb pins were spotted in a variety of food and beverage recipes, especially desserts. Pins include rhubarb dream bars, roasted rhubarb BBQ sauce, raspberry rhubarb slab pie and an “ultimate guide” to grow, harvest, cook and preserve fresh rhubarb. • A quick Twitter search provides tweets mentioning rhubarb including Sainsbury Magazine with Ricotta pancakes with rhubarb and passionfruit, @pearfectpantry with a vegan rhubarb custard, @apinchofhealth with a low carb rhubarb muffin with vanilla cream. • On Food.com 1,352 recipes appear if you search for rhubarb. Recipes include rhubarb crisps, strawberry rhubarb pie, rhubarb jam and rhubarb iced tea. We are also spotting rhubarb in print publications. Here are some of the highlights. Sainsbury • In the March 2016 issue of Saveur, they provide a recipe for Rhubarb and Angelica Jam. They suggest mixing angelica, a licorice-like herb, with tart rhubarb because it cuts the sweetness of the sugar and lends a more complex flavor. • In the April 2016 issue of Martha Stewart Living, they highlight additional uses for yogurt beyond being a delicious vehicle for your morning granola. They suggest baking a cake with yogurt and more specifically a pistachio rhubarb yogurt cake where the yogurt replaces milk. Saveur Nothing Says Spring Like Fresh Berries & Rhubarb Rhubarb on the Menu After a long, dreary winter, nothing says spring like the arrival of fresh berries and rhubarb. Q3 2009-Q3 2015 Chefs across the country are planning to celebrate spring with desserts made with these and • Rhubarb Punch with a rhubarb consommé, Hot Chocolate other first-of-the-season ingredients. Lisa Bonjour, pastry chef of MK in Chicago, is planning a panna cotta with spring produce. She plans to cook up a vanilla-lavender panna cotta • Rhubarb Ginger Fool with a rhubarb sorbetto, Rialto Restaurant with strawberry-rhubarb compote, toasted pine nuts, brown sugar crumble and strawberry sorbet. She describes the dessert as a take on a simple strawberries and cream, but with • Sopa de Frutas—a soup dessert with Seedling Farm Poached added textures. Rhubarb, Frontera Grill Source: Mintel & Nation’s Restaurant News • Seared Spanish Octopus with a rhubarb mostarda, Spago Las Vegas • The Sicilian with rhubarb bitters, Maggiano’s Little Italy Rhubarb on the Menu: Top Menu Sections Soups 163 Salad MENTIONS Cheese Appetizer Entree FINE Beverage DINING Dessert TOP RESTAURANT SEGMENT 0 20 40 60 80 100 Source: Mintel Menu Insights Rhubarb Global New Product Introductions Products of Note 852 NEW PRODUCTS Rachel’s Luscious Fruits Rhubarb & Muscat Wine Cawston Press Apple & Nakd. Rhubarb & Custard Raw Retro Corn Rhubarb & Custard Organic and Creamy Rhubarb & Cheese & Fruit Delice: Rhubarb Juice: Belgium Fruit & Nut Wholefood Bars: Popcorn Coated with Crushed Raspberry Yogurts: Ireland Mexico Singapore Sweets: UK Rhubarb New Product Introductions, Global Rhubarb New Product Introductions, Global 2009-2015 2009-2015 by Top Sub-Category 200 2.46% 2.46% 180 160 3.52% Spoonable Yogurt 17.84% Confiture & Fruit Spreads 140 Latin America 3.52% Cakes, Pastries & Sweet Goods 120 Middle East & Africa Carbonated Soft Drinks 100 4.93% Asia Pacific Tea 80 Chilled Desserts North America 5.05% 60 7.96% Boiled Sweets Europe Juice 40 13.50% Beverage Concentrates 6.92% 20 Nectars 0 7.51% 2009 2010 2011 2012 2013 2014 2015 Source: Mintel GNPD Rhubarb North America New Product Introductions Products of Note 74 NEW PRODUCTS Williams-Sonoma My Favorite...Pancake Mix DAVIDsTEA White Chalifoux Riviera Petit Pot Raspberry Rhubarb Skinny Strawberry & Rhubarb Chocolate with Strawberry Organic Rhubarb Fruit On The Cocktail Handcrafted Mix Flavored Pancake & Rhubarb Parfait Bottom Probiotic Yogurt Waffle Mix Rhubarb New Product Introductions, North America Rhubarb New Product Introductions, North America 2009-2015 2009-2015 by Top Sub-Category 2.70% 16 2.70% 2.70% 14 Confiture & Fruit Spreads 12 4.05% Cakes, Pastries & Sweet Goods 4.05% 10 29.73% Spoonable Yogurt 4.05% Baking Ingredients & Mixes 8 Beverage Concentrates 6.76% 6 Cider Chocolate Tablets 4 8.11% Dairy-Based Frozen Products 2 Fruit Snacks Water-Based Frozen Desserts 0 28.38% 2009 2010 2011 2012 2013 2014 2015 Source: Mintel GNPD FONA CAN HELP! Let FONA’s market insight and research experts translate these trends into product category ideas for your brand. They can help you with concept and flavor pipeline development, ideation, consumer studies and white space analysis to pinpoint opportunities in the market. Our flavor and product development experts are also at your service to help meet the labeling and flavor profile needs for your products to capitalize on this consumer trend. We understand how to mesh the complexities of flavor with your brand development, technical requirements and regulatory needs to deliver a complete taste solution. From concept to manufacturing, we’re here every step of the way. Contact our Sales Service Department at 630.578.8600 to request a flavor sample or visit www.fona.com. SOURCES: Mintel GNPD Mintel Menu Insights The New York Times Detroit Free Press Pinterest Twitter Food.com Saveur Martha Stewart Living.
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