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© 2013 Cargill, Incorporated. All rights reserved.Gourmet Sandwiches-June 2014CONFIDENTIAL. This document contains trade secret information. Disclosure, use or reproduction outside Cargill or inside Cargill, to or by those
employees who do not have a need to know is prohibited except as authorized by Cargill in writing.
© 2013 Cargill, Incorporated. All rights reserved.www.cargill.com
SuperbSandwiches
Classic sandwiches reinvented
© 2013 Cargill, Incorporated. All rights reserved.Gourmet Sandwiches-June 2014
Between The SlicesBesides apple pie, there are few things more American than a good, hearty sandwich. Indeed, Americans eat more than three sandwiches a week, according to Technomic’s 2014 Sandwich Consumer Trend Report, or about 45 billion a year.
How To Stand Out? Restaurants are offering unique, gourmet options today, such as Minneapolis’ Be’Wiched Sandwiches and Deli’s tuna confit on focaccia with black olives, cucumber and preserved lemon.
2Source: Technomic research firm. “2014 Sandwich Consumer Trend Report.” (Page 1). Food Fanatics. “The Ever Expansive State of Sandwich.” (Page 1)
© 2013 Cargill, Incorporated. All rights reserved.Gourmet Sandwiches-June 2014
What’s Behind the Trend?Roughly half of all sandwiches are purchased at restaurants or other foodservice outlets, noted Technomic’s 2012 sandwich report.
Trend: Upscale Offerings Just as “better burgers” have taken over lunch menus, “haute sandwiches” are appealing to diners who love sandwiches but also want upscale ingredients, global tastes and new takes on long standing favorites. A great example of these innovative sandwiches can be found at Celebrity chef Tom Colicchio’s restaurant, ‘wichcraft.
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Source: Technomic. “2012 Sandwich Consumer Trend Report.” Food Fanatics. “The Ever Expansive State of Sandwich.” (Page 2).
© 2013 Cargill, Incorporated. All rights reserved.Gourmet Sandwiches-June 2014
Here’s a look at how chefs are tinkering with old favorites.
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© 2013 Cargill, Incorporated. All rights reserved.Gourmet Sandwiches-June 2014
Spreads Move aside, peanut butter. Today’s haute sandwiches feature a variety of spreads.
Unexpected CombinationsSpreads such as béchamel, chimichurri, aioli and pesto are making their way into sandwiches. A restaurant in Campbell, CA named “Spread” takes the trend seriously by using pineapple garlic spread, and homemade chicken liver pâté to customize sandwiches.
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Source: Food Fanatics. “The Ever Expansive State of Sandwich.” (Page 2). Menu, Spreadcampbell.com (accessed on May 26, 2014).
© 2013 Cargill, Incorporated. All rights reserved.Gourmet Sandwiches-June 2014
Cheese“The key to these gooey but gourmet concoctions is the flavor, texture and oozability of the cheeses,” says Greg Morris, owner of The Oaks Gourmet in LA. Cheese Themed RestaurantsRestaurants dedicated to grilled cheese sandwiches are becoming more common such as Cheeseboy®, THE MELT, Cheesie’s Pub and Grub. The American Grilled Cheese Kitchen in San Francisco serves a variety of cheeses such as Tillamook® Sharp Cheddar, Creamy Havarti and Monterey Jack on artisan sourdough.
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Source: Time magazine. “Is Grilled Cheese the Next Big Thing in Fast Casual Restaurants?” (Page 2). Culinarytrends.net. “Grilled Cheese Goes Gourmet.” (Page 1 & 3)
© 2013 Cargill, Incorporated. All rights reserved.Gourmet Sandwiches-June 2014
ProteinThe Foodservice Research Institute reports that 85 percent of sandwiches have protein, with chicken (27 percent), beef (26 percent) and pork (21 percent) as the most popular choices.
Protein PackedAccording to FoodFanatics.com, sandwiches featuring servings of heritage pig breeds along with homemade meats and cheeses are setting the standard at chef-driven sandwich shops.
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Source: Food Fanatics. “The Ever Expansive State of Sandwich.” (Page 2).
© 2013 Cargill, Incorporated. All rights reserved.Gourmet Sandwiches-June 2014
BreadsBread is taking center stage with gourmet sandwiches using artisan and specialty breads, pretzel rolls, bagels, croissants and even waffles.
Goodbye Boring BreadThe pioneers at ‘wichcraft use ciabatta rolls, country bread, cranberry pecan bread, and many others as the base for their haute creations.
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Source: Food Fanatics. “The Ever Expansive State of Sandwich.” (Page 2). Menu, wichcraft.com (accessed on May 25, 2014)
© 2013 Cargill, Incorporated. All rights reserved.Gourmet Sandwiches-June 2014
International FlavorsAsian cuisine’s take on sandwiches offers diners international flavors in a familiar format. Vietnam’s bánh mì, for example, is made with a baguette and grilled meat.
Bánh mì or Bao?The Bao, a Chinese steamed bun filled with meat and vegetables, is also gaining traction. Chicago’s Wow Bao® is full of Mongolian beef and New York’s Baohaus™ serve braised pork belly or fried tofu in its baos.
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Source:Food Fanatics. “The Ever Expansive State of Sandwich.” (Page 2). Huffington Post. “10 Reasons the Bao is the Best Sandwich You’ve Never Tried.” (Page 1 & 5).
© 2013 Cargill, Incorporated. All rights reserved.Gourmet Sandwiches-June 2014THE INFORMATION CONTAINED HEREIN IS BELIEVED TO BE TRUE AND CORRECT. ALL STATEMENTS, RECOMMENDATIONS OR SUGGESTIONS ARE MADE WITHOUT GUARANTEE, EXPRESS OR IMPLIED, AND ARE SUBJECT TO CHANGE WITHOUT NOTICE. WE DISCLAIM ALL WARRANTIES, EXPRESS OR IMPLIED INCLUDING ANY WARRANTIES OF MERCHANTABILITY, FITNESS FOR A PARTICULAR PURPOSE AND FREEDOM FROM INFRINGEMENT AND DISCLAIM ALL LIABILITY IN CONNECTIONS WITH THE USE OF THE PRODUCTS OR INFORMATION CONTAINED HEREIN.
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