In Alice in Wonderland, the Walrus rejected the Carpenter's invitation to talk of work. "The time has come to talk of other things…of cabbages and kings." The kings in today's hospitality industry food and beverage are the movers and shakers of organics and naturals, and they are abundant! It's time to talk about them.
Record-setting crowds visited more than 3,000 exhibits at the 25th Anniversary Natural Products Expo West/SupplyExpo produced by New Hope Natural Media, a division of Penton Media, Inc. (OTCCB: PTON). The nation's largest natural, organic and healthy products trade show, held March 23-26, exceeded past attendance records and provided a forecast of the top healthy food and lifestyle products for an audience of retailer buyers, media and industry members.
Already one of the top 100 largest trade shows in the U.S, according to Tradeshow Week, Natural Products Expo West could climb the rankings this year, as more than 43,000 industry attendees learned about the newest products for health-seeking consumers.
Natural Products Expo West drew buyers from diverse retail sectors (grocery, foodservice/institutional dining, spa, pharmacy and more) looking for the hottest-selling healthy products of tomorrow. "This has been the best Expo West to date. The rate of innovation is accelerating and I've never seen so many genuinely creative products coming to market so quickly," said Jamie Brent, National Category Manager, Grocery, for Wild Oats Markets, Inc.
Highlights from the show included:
- The first-ever North American World Ethnic Market, a co-located show combining ethnic, specialty, kosher and halal products on March 23-24.
- The unveiling of the New Products Launch Pad (www.nplp.com), an Internet site created by New Hope Natural Media that allows buyers a new medium in which to locate, rate and review new products.
- The Nutracon Conference announcement of the 8th Annual NutrAward winner honoring the most innovative ingredient of the year, Avé, from American BioSciences Inc.
- New eco-friendly initiatives meant to lessen the environmental impact of the trade show, including wind credits to offset travel and pollution, organic muslin draping, bamboo and wheat board construction materials, low VOC paints and stains, and increased recycling.
- The presentation of an award from the City of Anaheim, recognizing the contributions of Natural Products Expo West to the city of Anaheim for the past 25 years.
- Presentation of The Natural Foods Merchandiser's biennial Natural Legacy Award to Elwood Richard of NOW Health Group of Bloomingdale, Ill., in honor of his dedication to the natural health industry.
"This year's Natural Products Expo West highlighted the continued interest and demand for natural, organic and health products," said Fredrik Linder, president of New Hope Natural Media. "Our vision has always been to use our Expos as platforms for the industry and as a place of community. This vision was clearly fulfilled at this week's Expo West."
One impression of the event's utility was obtained from exhibitors of Kool Freeze. Jawaid Motiwala and Mohamed Ibrahim, Principals of Kool Freeze Frozen Products/Empire Trading Inc., assessed the benefits of collocation to ExpoWest with the World Ethnic Marketplace. Motiwala says: "The ethnic show on the lower level provided a more intimate setting for attendees." Motiwala and Ibrahim noticed people returning again and again for samples of their new, unique, rich and creamy, natural, no-egg, Kulfi (Persian equivalent to what Americans know as ice cream but without the "air" and "dairy, fat overrun"). Ibrahim says, "Centuries ago, Mogul emperors introduced this delicacy which was mixed in clay pots and frozen in the Himalayas." Interesting that, in many cases, the "old" is "new" again. Notable national organic retail markets seized on the integrity, packaging and saleability of this dessert at the show.
Motiwala says: "People kept commenting on the taste and texture…People almost have an expectation to have something watered down, like a sorbet whereas our product is creamy with fruit. Further, Kool Freeze products leave a residue in the mouth, providing a feeling of freshness and creamy texture." This was a conscious choice. Motiwala and Ibrahim use sourcing of genuine products such as authentic saffron. Ibrahim explains: "170,000 saffron flowers are needed to make 1 kg of usable saffron; hence, the expense of the saffron spice". Motiwala adds: "Our clients appreciate our product's quality. For our mango product, we exclusively use Alphonso mangoes from India's Ratanagiri area." Details can be discovered at www.koolfreeze.com
The continued demand for freshness of ingredients and natural organics has opened a niche market within the hospitality industry. Pineapple Hospitality is a new company with deep roots in hospitality for more than 20 years of managing hotels and 10 years of providing products, programs and services to the lodging industry. President Ray Burger chose the company name because the history of the pineapple, originally introduced to Europe by Christopher Columbus, has traditionally served as a symbol of warmth and welcome from the Americas.
Burger states: "We believe that innovation is so rapid and rampant that Pineapple serves as a conduit for bringing 'fresh ideas to hospitality'." He continues: "Many of the Pineapple's suppliers are not familiar with providing products to the lodging industry, but they have products that are very appropriate for lodging and we bridge the gap."
Pineapple also serves as a filter. Burger states: "We only agree to provide products that we would use in a hotel that we might own or manage and that we would use for guests in our own home."
Burger seeks to introduce "fresh" products and programs to the hospitality industry which improve guest satisfaction, increase profitability, reduce environmental impact and/or improve the health and well being of staff and guests.
Currently, Pineapple Hospitality raves about its only organic client to hotels, Numi Tea, whom Burger believes is ideal for the three-diamond hotel tier, due to its purity, organic content, recyclable packaging and "giving back" corporate philanthropic and employment practices of working with Community Gatepath. Burger believes Numi is the ideal corporate citizen.
Burger established his business on the premise that naturals and organics will become big business in hospitality. "If it's coming to Wal-Mart, it's way past mainstream; it's only going to get more prevalent. Consumer insistence on health and wellness influence the inclusion of yoga mats, healthy snacks and beverages in mini bars."
Burger continues: "We are always looking for interesting, fun and organic products not only for hotels but also for in-room use. These reflect the quality of the operation. What I see, over time, is what is perceived to be high quality and unique in five-diamond companies to dribble down to the three-diamond tier properties and on through the hospitality industry. Organics and naturals will become dominant and predominant as consumer demand grows."
Burger continues: "It's like the chicken and egg situation. Ten years ago, less than 10% of hotels even had irons and ironing boards in their rooms…Today, they are taken for granted."
How will it happen? Burger says: "Guests request and expect products and services compatible with their lifestyle. The hotel industry is guest driven for repeat business. GMs attending to the bottom and top line will accommodate those needs so revenues won't suffer."
"Pineapple Hospitality is open and willing to introduce new products in the industry. We receive calls weekly for products and concepts." Burger admits. He can be reached at www.pineapplehospitality.net.
So, we'll leave where we began, with the Walrus, to take advantage of this growing market in hospitality - "Come, run away with cabbages and kings" and pineapples!
