Industry News | July 23, 2013
Starbucks, Dannon Partner to Launch New Yogurt Products
Starbucks Coffee Company, the world’s leading coffee retailer and roaster of specialty coffees, and Danone, global producer of fresh dairy products, announced a strategic agreement to offer a jointly created and developed selection of new, healthy specialty yogurt products in participating Starbucks stores and in grocery channels. This will advance Danone’s ambition to expand yogurt consumption in the U.S., while growing Starbucks’ health and wellness offerings for its customers under the company’s Evolution Fresh brand.
A new portfolio of “Evolution Fresh, Inspired by Dannon”–branded, ready-to-eat Parfait Greek yogurt products will be co-created by Starbucks and Danone for exclusive distribution in the U.S. Starbucks will offer the products through its stores in spring 2014, and Danone in grocery channels in 2015. Distribution is planned to extend to include targeted markets around the world in a second phase that builds upon the success of the U.S. initiative.
“Starbucks is committed to evolving and enhancing our customer experience with innovative and wholesome food offerings. Today’s announcement underscores this commitment through the transformation of our existing yogurt offerings and our multi-year agreement with Danone,” says Howard Schultz, Starbucks chairman, president, and chief executive officer. “We are energized by the strong customer response to Evolution Fresh offerings, and believe a strategic agreement with Danone, the world leader in fresh dairy products, affords us the perfect opportunity to grow—and elevate—the Evolution Fresh brand both in our stores and in CPG channels.”
“With a fast-growing but still low penetration of the yogurt category, the U.S. remains a key growth opportunity for Danone,” says Danone CEO Franck Riboud. “The recent success of the Greek segment and our Oikos brand have confirmed the growing appeal of tasty and nutritious yogurts for U.S. consumers and established Dannon’s leadership in the market. We believe this attraction will be further enhanced by our new access to millions of consumers through distribution in Starbucks stores, as well as through the addition of an exciting new brand, Evolution Fresh, Inspired by Dannon.”
Beyond this initiative, Starbucks and Danone will seek additional ways to leverage joint opportunities across other products and markets in the months to come.
Food & Beverage
Our Secret is Out
We never meant to keep it a secret. Truth be told, we’ve communicated it in not-so-subtle ways for many years. Perhaps we should have tooted our horn more or made a ruckus. But we had faith and knew you would see it too. The situation spoke for itself.
And now we’ve been proven correct.
It began with this year’s edition of the National Restaurant Association’s annual “What’s Hot” survey. Once again the results showed that American Culinary Federation chefs feel ethnic-influenced breakfast are “Hot.” That meant that eggs and their traditional home turf continue to be recognized as something alive and vibrant. Yes!
Then the brand and product consultancy Sterling-Rice Group (SRG) issued its annual “Cutting Edge Dining Trends” for 2014, naming one of its ten trends “The Year of the Yolk.” Although whole eggs remain in growth mode, in SRG’s view the yolk itself will be making news this year. The group’s belief is that the “creamy, decadent, golden globe will reign in 2014,” providing a richness to foods that might have been thought to be the sole jurisdiction of cheeses and creams.
Examples of operators chosen by SRG to show those currently using yolks in creative ways are fine dining operations, which are traditionally where trends incubate before moving on to other segments’ menus. Included among them are Blackbird (Chicago) and its Heirloom Tomato Salad with Cured Egg Yolk, and Blue Hill (NYC) with an Egg Yolk Carbonara in celery root and bacon.
To be sure, cured egg yolks are showing up on more and more menus, and the growing interest in Korean cuisine in which yolks are an integral part will also increase their visibility. We’re looking forward to seeing what else creative chefs do to prove the Sterling-Rice group right.
Then, in January, came this pronouncement from Restaurant.com: The #1 trend in 2014 for American eateries would be eggs. And not just in the morning.
“Overall, 2014 really will be the year of the egg,” stated Christopher Krohn, president and CEO of Restaurant.com, the largest restaurant dining deals website.
The organization reviewed thousands of menu items from more than 15,000 operations to prepare its 2014 trend predictions. The item that kept rising to the top? Eggs.
Krohn expects to see “an explosion of egg dishes in 2014.” Although breakfast is a given, he anticipates significantly more eggs on lunch and dinner menus as well. And the dishes won’t be only traditional egg salads or quiche, but also egg-topped salads, burgers, pizza and pastas.
The breakfast-for-dinner trend is expected to continue to grow, as will availability of ethnic egg specialties such as Huevos Rancheros. Eggs have a lot going for them. They appeal as a comfort food, are also extremely versatile and fit into a wide variety of cuisines.
So our secret is now out. Or had you already figured it out?
Yeah, I thought so.
For more, visit www.AEB.org.
Go to bit.ly/LidG5V to read our first three 2014 Incredible Breakfast Trends on Asian influenced breakfasts, the evolution of Latin-inspired breakfast cuisine, and the success of breakfast-focused food trucks.