One headwind against the side dish category is the trend toward meal simplification. Simply put, consumers are making and eating meals that have fewer items. According to an NPD Group/National Eating Trends survey, Americans served 4.1 different food or beverage items at dinner in 2012, down from 5.3 items as recently as 1985. Lunch is in the same boat, with 3.3 items served in 2012 vs. 4.1 items in 1985. Simpler dinners and lunches threaten to boot side dishes to the curb.
The goal, then, is to introduce new side dish products compelling enough to earn a spot at the plate. In some cases, that means experimenting with unique flavors; in others, it means tapping convenience trends.
Side dish flavor innovation in 2012 included new ways to shake up old favorites. To some consumers, mashed potatoes are as pedestrian as it gets for a side dish, but not with the addition of applewood smoked bacon. That is what Idahoan Foods did with its Idahoan Applewood Smoked Bacon Flavored Mashed Potatoes. Cheese is another ingredient with “cravability” that goes well with potatoes. Asiago is a cheese variety not often seen in side dishes, but it is part of new Betty Crocker Parmesan & Asiago Potatoes.
Rice is another side dish recording significant flavor innovation in 2012. Brown rice and quinoa get together for Seeds of Change Moroccan Style Rice, while Osem USA’s new Side Mates All-Natural Family Side Dishes give an ancient grain a twist with its Quinoa with Rice, Black Beans & Corn variant.
This concept of combining ancient grains with conventional grains is something that took root in 2012. The Wegmans supermarket brand was a major innovator here, with Wegmans Food You Feel Good About 90 Second Steamables in a Seasoned Brown Rice & Quinoa variety that shows convenience and taste are not mutually exclusive. Wegmans Food You Feel Good About Rice & Grain Blend is even more exotic, using heirloom rice ingredients. The Aztec Blend flavor is described as a “medley of ancient grains, Coulusari heirloom red rice, whole-grain brown rice and multi-colored split peas.”
Pasta and noodles looked to Asia for flavor ideas, especially the street food concept, which is just beginning to impact packaged foods. Simply Asia Singapore Street Noodles pays homage to street foods with Kimchi and Sesame Ginger-flavored noodles. Also from Simply Asia Foods, Thai Kitchen Asian Creations Stir-Fry Rice Noodles feature a Purple Corn & Rice Noodles variety, purple corn being a first for noodles. Finally, Knorr’s Pasta Sides went Asian with Thai Sweet Chili, said to be made with real ginger for added spice and heat.
One trend which really did not catch fire in 2012 was the movement of vegetables into pasta. This is happening in main dish pastas, such as Mueller’s Hidden Veggie Spaghetti, which lists carrots, sweet corn and squash as ingredients. Ronzoni Garden Delight Pasta hints at the trend with a Trio Italiano variety boasting a half serving of vegetables from carrot, tomato and spinach. There could be more to come in 2013.
Another idea with untapped potential is the use of sprouted grains in side dishes. Main dish sprouted-rice products, like PlanetRice Sprouted Brown Rice, make a persuasive health case for the concept. PlanetRice says its sprouted rice is three times higher in GABA than regular brown rice.
Not to be left out, couscous continues to shine in side dishes, thanks to its ability to utilize almost any flavor. Among 2012’s flavor offerings were Garlic Jalapeno, Tuscan Herb and Porcini Mushroom flavors of Roland Israeli Couscous. Pearl couscous may be less common than “regular” couscous, but is also a focus of innovation. Osem USA’s Side Mates All-Natural Family Side Dishes Couscous line was launched in flavors like Portabella Mushroom & Sun-Dried Tomatoes and Tuscan Medley.
With side dishes running the risk of getting squeezed off the plate via meal simplification, one response has been to position traditional side dishes as main meal items. This was a rich vein of new product development in 2012, with important new launches, such as Healthy Choice Lunch Express Dried Ready Meal (rebranded from “Fresh Mixers”), Barilla All Natural Microwaveable Meal, Progresso Kitchen Favorites Entrée Mix, and even Betty Crocker Mac and Cheese (a new challenger to Kraft Mac and Cheese with liquid cheese sauce, not powder).
Of the three “main dish” launches, Barilla’s Microwaveable Meal may be the most novel, featuring what Barilla calls “revolutionary packaging.” Barilla separates the pasta from pourable sauce (packed in a separate cup) to maintain the taste, texture and freshness of the pasta. The shelf-stable pasta microwaves in 60 seconds for a quick meal in “authentic Italian” flavors, such as Mezze Penne alla Marinara.
This concept of ingredient separation to enhance freshness is an area where side dish makers seem to be paying more attention. In Spain, Monbolet Risotto Mix recently debuted in a kit-type box holding two sachets—one with the base ingredients (mushroom and rice) and the second containing dried onion and broth.
Side dish options outside of the center store are also proliferating and present challenges to center-store, dry side dish brands that may be perceived as “freshness-challenged.” Hormel Country Crock Simple Ideas Cheddar Broccoli Rice Refrigerated Side Dish is fully cooked. And, in the freezer case, one can find Betty Crocker Loaded Smashed Potatoes (from Nonpareil Farms) and Green Giant Seasoned Steamers Backyard Grilled Potatoes. Both offer quick microwave preparation.
