Seasons are shifting into winter and we have another Thought for Food for you! I’ve been compiling some of the most noteworthy stories from the past month, some of which are sure to make you hungry.
Dunkin’ Starbucks Business Model
You may have seen Dunkin’ Donuts making headlines for their shifts in branding recently. As Nation’s Restaurant News reports, the national coffee and donut chain is expanding their drink menu to compete with other national coffee chains. Dunkin’ Donuts is introducing a plethora of new espresso drinks, such as flat white and cold brew drinks. Sound familiar? It does to Dunkin’ Donuts, as they acknowledge their new branding sounds eerily similar to Starbucks coffee. Hey, at least will have more options of the same things, right?
Millennials are Eating Up Tiny Turkeys
Spurring out of the growing movement to decrease food waste and a desire for free-range poultry, your friendsgiving dinner this year may have a scaled down turkey. As Bloomberg reports, this also may be due to smaller family sizes. 62 percent of American households had just one or two people, compared with 41 percent in 1960. Because families are more spread out these days, and a heightened awareness of hormone-plumped turkeys, you may not see that large turkey platter this thanksgiving.
Coveted New Type of Chocolate Lands in the U.S.
Since the new ruby chocolate was introduced last september in Shanghai, people all over the world have been wanting to try what people are dubbing “the fourth type of chocolate,” alongside milk, dark, and white chocolate. As Daily News reports, ruby chocolate is made from the ruby cocoa bean and through its processing, the natural ruby color and flavor remains in the chocolate without the addition of fruits or colors. Ruby chocolate truffles will soon be sold by the first American brand, Chicago-based luxury treats company Vosges Haut-Chocolat. They are now available for pre-order for a whopping $15 for 4 truffles.
Who Needs Milk Anymore?
It won't be much longer until non-dairy ice cream is just as prevalent as traditional ice cream. As an article for Eater states, retail sales of non-dairy ice cream increased by nearly 50 percent between 2016 and 2017. This has spurred a competition among ice cream makers to replicate dairy treats the best way they can. Using a combination of different ingredients like chickpeas, coconut milk, cashews and cocoa butter, ice cream producers are getting closer to having creamy competitions with big name dairy brands. Now, we will all be able to enjoy deliciously creamy ice cream, lactose intolerance or not.
Wine War Between U.S. and France
President Trump took to Twitter to share the unfair wine trade relationship between France and the U.S. He highlighted how tariffs are very high for wine imports into France, but are very low for French wines imported into the U.S. Eater reports how a potential trade war over wines could hurt American winemakers, who are already feeling pressure over increased tariffs on exports to China. So, if you’re an avid fan of French wines, keep an eye out for raised prices on your favorite Merlot.
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