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“Thaw & Eat” Foods Have Arrived…

From frozen sandwiches that don’t need to be nuked to pies and waffles that go from freezer to plate, food manufacturers are racing to introduce “thaw and eat” products.

Why it matters: Consumers have gotten used to eating more meals at home, thanks to the pandemic. Now that offices have beckoned them back, they’re seeking easier-than-ever options.

Details: Frozen “thaw and eat” or “thaw and serve” products can be ready to eat in two hours or less — no microwave required.

  • The latest US offerings are aimed at adults who grew up with Uncrustables, Eggo, and other one-handed cultural touchstones.
  • Nestlé is trying to propagate the term “smeals” to refer to small meals (or sizable snacks) catering to modern consumption habits.

Driving the news: J.M. Smucker Co. just introduced a new line of Uncrustables frozen sandwiches filled with meat and cheese instead of PB&J — on the heels of Nestlé rolling out Deliwich, a line of soft-crust Hot Pockets that don’t require heating.

  • The two familiar brands are going head-to-head, both touting the grabbable, convenient, no-mess aspect of their lunchbox-friendly sandwiches.
  • Uncrustables Meat and Cheese Bites come in ham & cheddar and turkey & Colby…and so do Deliwiches.
  • Smuckers is doubling down on Uncrustables, building a $1.1 billion manufacturing plant in Alabama to crank them out. 
  • Nestlé says Deliwiches — which some are calling “cold pockets” — are “somewhat unexpectedly” proving more popular with adults than kids.

Of note: Kraft Heinz debuted its take on this product — Box sandwiches — in 2019.

  • Eggo unveiled its entry — Eggo Grab & Go Liege-Style Waffles, billed as “the first-ever Eggo waffle that doesn’t require a toaster” — in April. 

Thaw-and-serve frozen pies are also available. 

  • Euro pastry makes thaw-and-serve sourdough bread and doughnuts. 
  • And the Willamette Valley Pie Company just introduced a line of almond butter with fruit sandwiches called Berryfield’s.

What they’re saying: Thaw-and-eat is “a territory that, while it’s existed, it may not have had as many offerings that were targeted towards the consumer,” states Nestlé USA Chief Strategy Officer Melissa Cash. 

  • Cash refers to the “handheld space” and “smeals” as “an opportunity to meet the consumer where they’re at in terms of behaviour.”
  • With Deliwich (and its competitors), “you pop up and you grab something” — then you can get right back to work.

The big picture: Frozen foods underwent a renaissance during the pandemic as consumers hunkered down — and the sales bump seems to be continuing.

  • “The rediscovery of the frozen foods aisle has resulted in increased innovation across the industry,” reports Winsight Grocery Business, a trade publication.
  • Eating more meals at home is a “sticky behaviour” that’s outlasting the height of the pandemic — but these days people want more speed and convenience, per David Portalatin, food industry advisor at the NPD Group.

The bottom line: While Uncrustables specifically recommends against putting its sandwiches in the microwave (or toaster or air fryer), some thaw-and-eat products could probably benefit from a dose of heat. 

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The Rise of “Skyvertising”

Look, up in the sky! It’s a bird, it’s a plane, it’s… an ad? 

  • The constant battle for our attention — and money — is going airborne
  • Why it matters: Advertisements are showing up everywhere as brands get increasingly desperate for sales amid a rocky economic stretch.
  • The sky above our heads is no exception.

Driving the news: Increasingly sophisticated drone show technology — which enables massive swarms of tiny lit-up drones to fly in sync with one another, displaying well-known logos, characters and so on — is pushing “skyvertising” to new heights.

  • The company behind popular mobile game Candy Crush recently launched 500 drones from New Jersey, just across the Hudson River from downtown Manhattan, to celebrate the game’s 10th anniversary.
  • The drones took the shape of hearts, candy, and other game and brand imagery.
  • The NBA also deployed drone advertising over the Hudson to promote its 2022 Draft this past summer.

Companies that run such shows promote them as the future of aerial advertising — the 21st century equivalent of having a banner ad towed slowly across the sky.

  • While some people enjoy the displays, others are dismayed to have yet another annoying ad thrust upon them.

Background: Using aircraft to get consumers’ attention is a time-honoured tradition — the USA’s oldest banner plane outfit, Paramount Air Service based in southern New Jersey, has been operating since 1945.

The big picture: Drone displays are just one emerging technology messing with our night-time views.

  • Astronomers and amateur stargazers alike bemoan SpaceX’s Starlink internet satellites, which can pollute otherwise pristine night skies.
  • The counterargument: Starlink and similar tech help provide internet access in far-flung places that are hard to connect by other means.

Go deeper: Some communities are embracing drone shows as a climate-friendly fireworks alternative.

  • Miami Beach hosted a holiday drone display last year.

What’s next: Forget the sky just over your head — researchers are hard at workfiguring out how to develop satellite-based “space billboards.”

  • Similar past plans, including a “Moonvertising scheme” have largely fizzled due to cost, complexity and similar hurdles. 
  • But as humanity looks to connolise the Moon and beyond, you better believe we’ll take our billboards along with us — eventually, anyway.
Starbucks

Starbucks: Frappuccino & NFT’s

Starbucks Odyssey is now available for select Starbucks Rewards members and employees.

Starbucks entered the world of NFTs with the beta launch of the web3-enabled extension of its loyalty program.

Driving the news: Despite the ongoing crypto winter, the coffee giant announced it rolled out Starbucks Odyssey to a “small group” of rewards members and employees who joined the waitlist.

  • Select members were scheduled to receive emails with information on how to sign up.

How it works: Select Starbucks Rewards members, who joined the waitlist that opened in September, got the first invites to sign up for the program.

  • They must follow the steps to join the program within three days.
  • Participants will be rewarded for completing Journeys, which Starbucks described as “a series of entertaining, interactive activities to earn collectible ‘Journey Stamps’ (NFTs).”
  • They will also earn “Odyssey Points that will unlock access to exciting new benefits and experiences.”

What’s next: Limited-edition stamps will soon be available for purchase with a credit card for select participants through a marketplace within the Starbucks Odyssey web app experience.

Beginning in January, Starbucks will offer monthly invitations to a wider group of members on the waitlist.

Chaos Cooking

“Chaos Cooking”

Dishes that are an aggressive mash-up of global flavours — like sashimi tostadas and tandoori spaghetti — will hit US restaurant menus in 2023, a style that’s been dubbed “chaos cooking”. 

Those concoctions will live or die depending on how well they play on TikTok, the latest must-use channel for restaurateurs. 

Why it matters: With dining out almost back to pre-pandemic levels, people continue to crave novelty in their meals as well as video-friendly foods they can show off to their friends (butter boards anyone?).

  • At the same time, restaurants are struggling to manage soaring food prices and ongoing labour shortages amid high demand.
  • They’re pruning their menus, paring back portions and (sometimes) offering takeout-only during certain hours.

What they’re saying: “Dining is back — we’ve been seeing that,” Debby Soo, CEO of OpenTable.

  • “We remain bullish about dining even in potentially turbulent times.”

Driving the news: A review of year-end restaurant prediction reports reveals many common themes, such as the rise of ” Eatertainment”, new interest in Latin American cuisine, non-alcoholic drinks and the emergence of a jumbled culinary genre called chaos cooking.

  • Eater in the US describes chaos cooking as “a new, brash food style” that’s “part neo-fusion, part middle finger.” 
    • Examples include pork keema papadi nachos from Nashville’s Chauhan Ales & Masala House and pastrami tacos from Delirama in Berkeley, California.
    • Evidence this is going mainstream. TGI Fridays’ new curry-laden “Frijitas” with tandoori chicken.

What else we’ll see in 2023: Mondays are trending as a dining-out night in the US market, as they’re seen as “an extension of the weekend” in the hybrid work era, Soo says.

  • Expect more showy tableside experiences beyond the familiar guacamole-prep ritual. Hot spots such as Miller & Lux in San Francisco turn Caesar salad into an artfully choreographed cheese-and-lettuce-slicing event.
  • Colombian restaurants are having a moment, as is other Latin and South American fare, as well as Hawaiian cuisine.
  • Charcuterie boards, elevated bar snacks and loaded fries — with flavours like ghost pepper and hot honey — are going strong.

The intrigue: There’s an arms race to create video-friendly dishes for TikTok, which is rapidly supplanting Instagram and Facebook as the go-to social platform for people deciding where to eat.

  • “Cheese pulls, sauce drips, drink pours, tableside preparations are all key,” Mike Kostyo of Datassential tells FSR Magazine, a food service periodical.
  • While search engines remain the #1-way people discover new eateries, TikTok “is becoming the marketing channel that restaurants can’t ignore,” per BentoBox, a restaurant tech vendor. 

What’s next: Delish predicts that the biggest US trends of 2023 will include tinned fish (!), kelp, dates, plant-based pasta, and solo dining.

  • The National Restaurant Association name-checked flatbread sandwiches, CBD desserts and globally inspired salads.
  • Fine dining, steakhouses, and interactive forms of dining — like hibachi and Korean barbecue — are also on various “hot” lists.

The bottom line: “People are craving memorable experiences, and they’re willing to pay more for it,” says Soo of OpenTable.