SHRIMP – Large Increases in Texas and Alabama Lead to Biggest February Production in Six Years

admin | March 27th, 2015 - 5:34 pm

NOAA has now published landing volume data for shrimp caught in the Gulf of Mexico for February 2015. The Southern Shrimp Alliance’s analysis of NOAA data indicates that shrimp landings for the month of February were the highest for the month since 2009 and the fifth highest volume for the month over the last fifteen […]


admin | March 26th, 2015 - 5:39 pm

Kraft Foods Group Inc. and H.J. Heinz Co. announced plans Wednesday to merge in a deal that would create the third-largest packaged food business in the U.S., as well as a major supplier of products to restaurants and foodservice companies. The new entity will be called the Kraft Heinz Company, and will be co-headquartered in […]

Champagne Lobster Salad

admin | March 26th, 2015 - 2:56 pm

A Saval Family Recipe [your-recipe-will-show-here “Champagne Lobster Salad” 54]

Spicy Food Sizzles on Restaurant Menus

admin | March 24th, 2015 - 1:48 pm

The majority of Americans now enjoy spicy foods, marking a major shift in consumer tastes, according to two research firms. Restaurant chains large and small are responding with a wide array of chile-spiked menu items.

It’s been reported that 56 percent of U.S. households keep hot sauce in their kitchens. That figure corroborates findings from Technomic Inc., which found in its Flavor Consumer Trend Report, released in October 2013, that 54 percent of consumers rated a strong preference for spicy foods, a marked increase from 48 percent in 2011 and 46 percent in 2009.

People ages 25 to 34 show the strongest preference for spicy food, with 68 percent rating their preference for hot or spicy foods, particularly spicy sauces, dips or condiments, at 7 or higher on a scale of 1 to 10.

A recent audit of U.S. kitchens found that the relatively new and trendy hot sauce Sriracha is already in 9 percent of U.S. households, and in 16 percent of households headed by someone under the age of 35.

This survey found that cases of hot sauce shipped to foodservice outlets have increased by double digits over the past two years.

Hot sauce is clearly part of the diet of many U.S. consumers, and it’s a food that crosses gender, age, ethnicity and income.

NPD’s ongoing National Eating Trends research finds that women ages 18 to 44 and ages 55 to 64, as well as men ages 18 to 54 and over 65 consume more than the average amount of hot sauce per year. Southerners eat more hot sauce than anyone else, with Easterners lagging behind.

Restaurants continue to roll out new items with Sriracha.

California Tortilla, based in Rockville, Md., is using Sriracha pickled onions in its new Ramen Burrito, which includes a choice of protein with sweet red chile, avocado, spinach, corn, scallions and cilantro, as well as ramen instead of rice. The burrito is available through April at the chain’s 40 locations.

Louisiana-style hot sauce remains the most popular sauce in terms of cases shipped to foodservice outlets, but habanero is coming on strong, especially sauces that have fruit flavors, such as habanero mango.

Habanero hit the mainstream in June 2013, when a fast food chain introduced the Bacon Habanero Ranch Quarter Pounder, but its run continues into 2015, when a donut chain put it on its Spicy Omelet Breakfast sandwich at its more than 7,600 domestic locations. The sandwich also has egg, bacon, jalapeño peppers, red bell peppers and pepper Jack cheese.

One seafood restaurant chain is using habanero vodka in the Oyster Shooter at its 194 locations. The shooter is an oyster in a shot glass with cocktail sauce and salsa verde, as well as the vodka.

It’s been reported that the amount of both chipotle and Sriracha sauces doubled in 2014, compared with the previous year.

Source:, 3-18-2015

More, Heavier Hogs Come to Market Pushing Prices Lower

admin | March 24th, 2015 - 11:57 am

USDA raised first-quarter U.S. commercial pork production by 30 million pounds, as hog slaughter and average dressed weights in February were both higher than earlier anticipated.

Estimated federally inspected hog slaughter in February — 9 million head — was more than 4 percent above a year ago, while average dressed weights will likely finish the quarter more than 2 pounds heavier than animals slaughtered a year ago, according to USDA’s latest Livestock, Dairy and Poultry Outlook report.

First-quarter commercial pork production is expected to be 6.2 billion pounds, almost 7 percent greater than a year ago. Prices for live equivalent 51-52 percent lean hogs will likely continue to reflect expectations for continued rebound from the effects of Porcine Epidemic Diarrhea (PEDv) last year, that is, from larger supplies of hogs.

Hog prices are expected to average $49-$50 per hundredweight, about 28 percent below first-quarter prices a year ago.

Pork exports decline

January U.S. pork exports were 348 million pounds, a volume more than 21 percent below a year ago. With the exception of South Korea, shipments of U.S. pork to all major foreign destinations were lower than a year ago.

Most of the decline was clearly centered in Asia, to which exports have been hampered recently by labor disputes at U.S. Pacific ports. The dispute has been resolved, but freight backlogs are likely to hamper resumption of smooth export flows well into the first quarter.

Pork exports to Mexico were also marginally lower in January, which could be attributed in part to the high exchange rate of the U.S. dollar.

Pork imports surge

While a high-valued U.S. dollar makes U.S pork relatively more expensive in foreign markets, the flipside is also true: a high-valued dollar makes foreign goods relatively cheaper for U.S. importers. This idea was reflected in January pork import numbers, which, at 92 million pounds, were 32 percent above imports a year earlier.

The United States is expected to import 265 million pounds of pork in the first quarter of 2015, a volume 25 percent larger than a year ago. Total pork imports for 2015, however,  are expected to be 1 billion pounds, slightly below imported volumes in 2014.

Lower pork prices slow to arrive at retail level

Increases in first-quarter U.S. pork production, slower exports, and larger pork imports have all likely played a role in year-over-year lower U.S. pork wholesale prices thus far in 2015.

Since the beginning of the year, the USDA Estimated Pork Carcass Cutout has fallen almost 17 percent.

The January retail composite pork price was $3.989 per pound, down marginally from December ($3.991 per pound), but still more than 6 percent higher than a year ago.

The pork composite retail price is expected to average in the mid-$3.80s for 2015 as retailers endeavor to hold on to strong pork margins that developed last year when beef prices skyrocketed and expectations for lower retail pork supplies abounded as PEDV reduced pig numbers.

USDA will release the Quarterly Hogs and Pigs report on March 27. The inventory and hog production information in the report will aid efforts to discern the extent of hog industry’s rebound from PEDV.

Source:, 3-18-2015

Heavier cattle, higher dairy cow slaughter mask commercial beef declines

admin | March 23rd, 2015 - 11:56 am

The combination of heavier dressed weights of cows due to more dairy cows in the slaughter mix and heavier weights for cattle on feed should push beef production in the first half of 2015 to close to first-half 2014 levels, according to USDA’s latest Livestock, Dairy and Poultry Outlook report. Heavier placement weights this past […]

Craft brewers experiment with coffee flavors

admin | March 20th, 2015 - 11:55 am

Brewing Companies craft coffee flavor into a lighter beer style Since the time coffee was introduced to North America during the Colonial period, it has continued to climb in popularity, according to the National Coffee Association. Last year, the New York-based association found that 61 percent of Americans drink coffee every day. This popularity has extended […]

Mediterranean diet cuts heart disease risk by nearly half

admin | March 19th, 2015 - 1:47 pm

Adults who closely followed the Mediterranean diet were 47 percent less likely to develop heart disease over a 10-year period compared to similar adults who did not closely follow the diet, according to a study to be presented at the American College of Cardiology’s 64th Annual Scientific Session in San Diego.

Among the study’s participants, adherence to the Mediterranean diet was more protective than physical activity. The study, conducted in Greece, bolsters evidence from earlier studies pointing to the diet’s health benefits and is the first to track 10-year heart disease risk in a general population. Most previous studies have focused on middle-aged people. This study included more than 2,500 Greek adults, ages 18 to 89, who provided researchers with their health information each year from 2001 to 2012.

The diet pill resource guide shows that the Mediterranean diet is a beneficial intervention for all types of people in both genders, in all age groups, and in both healthy people and those with health conditions. It also reveals that the Mediterranean diet has direct benefits for heart health, in addition to its indirect benefits in managing diabetes, hypertension and inflammation. T

Mediterranean cuisine adherents tend to eat a large amount of processed meat. An analysis by the 2015 Dietary Guidelines Advisory Committee showed that the popular diet includes twice as many red and processed meats compared with levels recommended in USDA Food Patterns.

In March researchers reported that a Mediterranean diet high in fruits and vegetables and/or with a moderate meat content have a subjectively better health perception and behavior, suffer from fewer chronic diseases and indicate a higher quality of life in total.

Overall, nearly 20 percent of the men and 12 percent of the women who participated in the study developed or died from heart disease, a suite of conditions that includes stroke, coronary heart disease caused by the buildup of plaque in the heart’s arteries, acute coronary syndromes such as heart attack, and other diseases. Other studies have shown Greeks and Americans have similar rates of heart disease and its risk factors.

The researchers scored participants’ diets on a scale from 1 to 55 based on their self-reported frequency and level of intake for 11 food groups. Those who scored in the top-third in terms of adherence to the Mediterranean diet, indicating they closely followed the diet, were 47 percent less likely to develop heart disease over the 10-year follow-up period as compared to participants who scored in the bottom-third, indicating they did not closely follow the diet. Each one-point increase in the dietary score was associated with a 3 percent drop in heart disease risk.

This difference was independent of other heart disease risk factors including age, gender, family history, education level, body mass index, smoking habits, hypertension, diabetes and high cholesterol, all of which the researchers adjusted for in their analysis.

Source:, 3-16-2015

A craving for health, freshness fuels rising berry demand

admin | March 18th, 2015 - 1:47 pm

Berries have gone from a seasonal treat to a year-round staple, as global trade makes it possible to have fresh fruit year-round, new packaging and shipping technologies keep the berries fresh longer and an increased focus on the perceived health benefits of berries fuels a rise in demand. Per capita berry consumption in the U.S. […]

2015 Spring Taste of Saval

admin | March 17th, 2015 - 1:23 pm

Please join Saval Foodservice on April 20, 2015 at Wolf Trap, in Vienna, Virginia for our 2015 Spring Taste of Saval. Sample seasonal recipes while rubbing elbows with the region’s top restaurateurs, chefs, and manufacturers.

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