Tom Quinn is the executive vice president and chief operation officer at Nuovo Pasta Productions, Ltd., which has produced more than a dozen sofi Award winning pastas and sauces.
During next month’s Summer Fancy Food Show, Quinn will present the session Pasta in a Post-COVID World: Data and Trends, as part of a session made possible by the National Pasta Association.
SFA News Daily spoke to Quinn about his session that will take place on Sunday, June 12 at 1:45 p.m.
Which pasta trends have surprised you the most?
On the consumer side, a pleasant surprise has been the excitement being generated in the pasta category through the embracing of regional food trends, especially Italian. Stanley Tucci’s food documentary has brought a number of these regions into focus and whether it be the use of ancient grains or different flavor profiles, pasta has now become the main attraction instead of being thought of as a side dish or afterthought. On the industry side, there seems to be a growing trend of premiumization as opposed to cost control by many manufacturers. Consumers and manufacturers have both seemed to embrace the post-pandemic vision of making every meal count.
What advice do you have for specialty food makers looking to capitalize on the trend, even if their products are not pasta related, but complimentary?
An important overarching theme for success should be a blend of innovation and quality. One specific key to capitalizing on these trends is employing “Enlightened Innovation”. This is the concept of “how do we make dreams come true?” instead of innovation targeted to make products last longer or bigger or cheaper.
Another innovation theme is “Innovation with a Conscience” which includes sustainability, a focus on regionality, and not being afraid to go the extra mile to excite and impress the consumer. In short, a winning mix is products that are better for you, better for the environment, and better for the industry.
Consumers are also focused now on clean labels with less ingredients along with easier to understand ingredients. A shopper shouldn’t need an advanced degree to read a back panel.
What key takeaways would you like attendees to leave with?
In a post-pandemic world, an important takeaway is that the future is bright for pasta and specialty foods in general. Today, consumers are more food enlightened and creative than at any time in history. The challenge for pasta and specialty food makers is to build on the excitement in the marketplace today and excel at innovation, premiumization, and quality to encourage consumers to be more creative at home and open to new food trends in the foodservice arena.
Has there been any clear motivators for pasta innovation?
One of the clear motivators in the pasta category is manufacturers striving to maintain and regain the peak pandemic consumption. The pasta industry has shifted from a defensive message to a positive consumer message that pasta is good tasing and good for you and most importantly, it makes you happy, which some call “Sustainable Joy”. Combine an extremely affordable meal option with healthy sauce choices and it is good for you. Combine pasta with premium ingredients and it is great tasting. The comfort aspect of pasta is what makes you happy. Pasta is the perfect canvas to paint on.
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