Plant-based proteins harvest year-over-year growth and broader appeal in foodservice
August 7, 2018
Plant-based proteins aren't just for vegans and vegetarians anymore as US consumers seek more protein in their diets and plant-based foods become more available and tastier.
Today, the internet and the popularity of social media has shortened the timeline to only two or three years from restaurant menus to materialization of new products on grocery shelves.
Versatile protein appeals to wide array of consumers
May 21, 2018
As Packaged Facts notes, each of these egg specialties is super-adaptable, playing well with scads of other ingredients, from breakfast to late-night, and for carnivores and vegetarians alike.
For McDonald’s, their primary business objective was to bring back customers that they lost over the past few years when they moved away from value via their Value Menu. Other QSR chains, like Taco Bell and Jack in the Box, introduced a value offering of their own to compete directly with that of McDonald’s with the objective of retaining their customer base.
Consumers are generally interested in trying new and innovative fruit products, and retail fruit brands can learn what chefs are doing with fruit to identify trends, as well as opportunities for product innovation and marketing.
2018 Fruit Pairings include recipes to invigorate dayparts and differentiate operations
May 1, 2018
This year’s theme, “Ancient Inspirations,” pairs frozen DOLE® fruit as blackberry, mango, cherry and pineapple with spices, grains and ingredients from around the globe. To ensure that the dishes are approachable and appeal to a wide range of patrons, the Dole culinary team has chosen to reinvent familiar menu items with these exciting flavor combinations.
Mintel predicts spice blends, sauces and condiments will introduce diners to emerging international cuisines
April 25, 2018
Among the flavors already creating buzz in the US, Middle Eastern cuisine has become an inspiration for fusion flavors, ‘less sweet’ desserts featuring ingredients such as olive oil and vinegar are gaining popularity, and functional ingredients are adding color and flavor to food and drinks.
Street-food, ethnic cuisine for kids, twists on macaroni and cheese, specialty olives and more create a foundation for experimentation and growth in 2018
December 19, 2017
Menu trends that will be heating up in 2018 include doughnuts with non-traditional filling, ethnic-inspired kids’ dishes, farm/estate-branded items, and heritage-breed meats. Trends that are cooling down include artisan cheeses, heirloom fruits and vegetables, and house-made charcuterie.