Baby boomers reshape food market with aging needs
Food experts at a Louisiana convention see baby boomers, the wealthiest retirees, driving niche markets as they age. They expect convenient, low fat, microwavable packaging, and products like plastic bottled soups. Companies pursue elder-focused lines while health cost concerns push Nutri plans.
MENTIONED IN THIS ARTICLE
Robert Elsner
University College
Cork
Ireland
Institute of Toad
Reiventinn Gers
McDonald's
Burger King
Taco Bell
Vieger Tess
Henry Choi
Morepark
Calif
Bos
Seares
Campbell Soup
Cole
Isner
Howard Moskowitz
White Plains
Fanjuy Play
Lifespring Home Nulium
Richmond
Lifespring
California
Holay
Molay
Boomers Drive Demand for Functional Foods and Supplements
Boomers seek comfort foods and wellness products with little FDA oversight. Virginia Wilkening notes safety concerns and dosing risks for vitamins such as vitamin A. Gary Stibel predicts growth in indulgent products targeting baby boomers after attacks.
MENTIONED IN THIS ARTICLE
AL. John’s Wort
Virginia Wilkening
FDA
Gary Stibel
New England Consulting Group
Haagen-Dazs
Boston Market
The
Associated Press
Tualty Trey
Holiday kitchen gifts and cooking tips from experts
A long feature mixes holiday cooking advice with expert gift ideas. It cites chefs and writers like Sara Moulton, Alain Ducasse, Alice Waters, Thomas Keller, Marion Cunningham, Gina Sanders, Daphne Nerven, Odette Fada, and Mario Batali. The piece discusses preferred tools, salts, pasta methods, and how to tailor gifts to food lovers, with notes on utensils, cookbooks, and quality ingredients.
MENTIONED IN THIS ARTICLE
Alain Ducasse
Essex House
New York
James Beard Foundation
Bucasse
Alice Waters
Gheeri Terkeley
Calif
Thomas Keller
French Laundry
Marion Cunningham
Gina Sanders
Gourmet Magazine
Normandy
Scotland
Daphne Nerven
Fond
Proprastis
Copia
Wolfgang Mack
Nobu
Nobiyuri Matsuhisa
Odette Fada
San Domenico
New York City
Quartered Roasted Duckling with Pineapple Honey Glaze
Divide thawed duckling into quarters for juicier meat and easier roasting. Prick the skin, roast at 330 to 325 degrees until done, about 2 1/2 hours for a 4-5 pound bird. Serve with rice and fresh fruit, plus a pineapple honey glaze and cranberry wild rice side.
MENTIONED IN THIS ARTICLE
Cabot
Eal
Fey
Dede Wiksen
Hanne
Maple Bea Farms
Also Mentioned on This Page
Food Industry
Lag Koontz
County Market
Boomers
APA
Galil
Ham
Tigether
Sara Moulton
Food Network
Good Morning America
Cooga
Betty Teller
United States
Restaurateur
Mario Ratali
Jada
Strucker
Ran Calewilh Rashuery
Gheescoubes
Beegels & Mtl
LauieFeee Negserty, Meese Ander
Pease Alton
Aion Hoan
Huunagr
Hams
BonesIn
Chuck Reasl
Revanummu Lesale
Duck
Duckling Quarters
Catoctin Catering
Mang Fonda Avery
Ciltes
Noval
Cleese Cfrte
Peale
Rosy Ela Stevan Tytn
Der
Snowe
Odee Loam Aero Neo
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