{"id":462,"date":"2016-05-12T14:28:42","date_gmt":"2016-05-12T14:28:42","guid":{"rendered":"http:\/\/culinaryvisions.org\/trends\/?p=462"},"modified":"2019-02-03T15:59:05","modified_gmt":"2019-02-03T15:59:05","slug":"conference-beat-nama-chicago-april-2016","status":"publish","type":"post","link":"https:\/\/culinaryvisions.org\/trends\/conference-beat-nama-chicago-april-2016\/","title":{"rendered":"Conference Beat\u2122 – NAMA: Chicago, April 2016"},"content":{"rendered":"

This is the meeting where vendors and suppliers in office coffee service, micro-marts, and vending come together to build relationships and grow their hospitality business.\u00a0 The lingo is somewhat different in this segment, where operators act as distributors and consumers are everyone who populates workplaces nationwide.\u00a0 NAMA is the association representing the $25 billion U.S. vending and refreshment service industry, with more than 1,250 companies.<\/p>\n

 <\/p>\n

Business Dynamics<\/strong><\/h3>\n

Refreshment services range from small businesses providing packaged snacks and drip coffee, to large corporations offering sophisticated specialty coffee brewing systems and catering service to keep employees engaged and in the workplace.<\/p>\n

 <\/p>\n

Micro-marts are gaining momentum in lieu of traditional vending, allowing for more consumer choice, fresh foods, and flexibility of payment and product selection.<\/p>\n

<\/p>\n

<\/h3>\n

 <\/p>\n

Flavor and Format News<\/strong><\/h3>\n

Coffee<\/strong> \u2013 single cup systems rule the marketplace with a wide range of brewers that make coffee with the touch of a button, as well as disposable pour-over style baskets that attach to any cup, some with functional claims like \u201clean\u201d and \u201cthink\u201d with ginseng and other nutrients added to the grounds.\u00a0 A vast selection of flavored coffees, roast levels, and teas to suit every taste were on offer, while cold brew and nitro coffee are on the horizon.\u00a0 Soup brewed in the same method as single cup coffee systems is an innovation in this channel, although it was curious not to see bone broth, which was trending for K-cup style brewers in 2015 in other segments.<\/p>\n

 <\/p>\n

Protein Snacks<\/strong> \u2013 inventive new flavors are hitting office refreshment, such as beef sticks packaged with string cheese, bacon jerky, and dried turkey nuggets with apples.\u00a0 Handheld sandwiches touting better breads and meats didn\u2019t pass the taste test, although they were more visually appealing than expected.<\/p>\n

 <\/p>\n

Sweet Snacks<\/strong> \u2013 innovation is slow coming in this segment, with few examples of premium sweet treats.\u00a0 Notable products include chocolate covered whole freeze-dried fruits, crunchy nut clusters, and decadent Belgian waffles that satisfy without any topping.<\/p>\n

 <\/p>\n

Healthy snacks<\/strong> \u2013 products beyond produce are just starting to emerge in this segment, and include examples like beet tortilla chips, sweet potato \u201cfries,\u201d coconut snacks, Mediterranean staples like hummus, and specialty single ingredient dried fruit.<\/p>\n

 <\/p>\n

Warm Meals<\/strong> \u2013 emerging retail frozen products are the alternative to foodservice.\u00a0 Premium new BFY meals have a one-year shelf life in options like the chicken chile verde, red wine braised beef and polenta, and tandoori inspired spiced chicken, and are designed to slide out of the heated packet onto a plate in an inexplicably composed fashion.<\/p>\n

 <\/p>\n

Oatmeal<\/strong> \u2013 single serve bowls were offered in bulk cases in steel cut varieties with claims like all-natural, non-gmo, and low sugar.\u00a0 Trendy new flavors included salted caramel and blueberry apple with chia seeds.<\/p>\n

 <\/p>\n

 <\/p>\n

Vending in the Digital Age<\/strong><\/h3>\n