Well, here we are, a quarter of the way through 2015. It seems that we were just debating the new year’s most important industry trends. At this point, we should be able to shape an actual assessment of what broad trends are delivering an impact to the food and beverage industry at-large.
Effectively communicating product benefits is an essential trend for 2015
February 15, 2015
Rather than the relatively intangible claim of being ‘good for the environment,’ the new priority is transparency. This is creating a new flock of consumers who want to know more about ingredients, products and the companies that make and sell them.
Sysco Health names most important food industry developments for the new year
January 29, 2015
Authentic Mexican and Latin concepts are among the most popular influences, together with other ethnic-inspired cuisines like Southeast Asian, Mediterranean and Middle Eastern.
dunnhumby unveils research on consumer food preferences
January 23, 2015
dunnhumby, a customer science company, released its findings on consumer food preferences, a data-driven science study aimed at informing the consumer packaged goods industry and revealing and predicting the future needs of consumers. The report analyzes emerging trends, as well as verifies the validity and accuracy of its 2014 findings.
American street and grill foods find new appeal with international inspirations
December 9, 2014
Looking ahead to 2015, one of the most intriguing trends expected to shape the U.S. foodservice sector is the emerging popularity of internationally inspired street and grill foods that pay homage to the authentic ingredients and flavors of their homelands, according to Street and Grill Foods: Culinary Trend Mapping Report, a new study by market research firm Packaged Facts.
On the list: stronger flavors, alternative sweeteners and snacks made with everything from plant-based meat to marijuana
December 4, 2014
Consumers will seek more from their food in 2015, whether stronger flavors, alternative sweeteners, or snacks made with everything from plant-based meat to even marijuana.
Culinary Forecast predicts local sourcing, environmental sustainability, healthful kids’ meals to grow on restaurant menus
December 3, 2014
For its annual What’s Hot Culinary Forecast, the NRA surveyed nearly 1,300 professional chefs – members of the American Culinary Federation (ACF) – to find which foods, cuisines, beverages and culinary themes will be hot trends on restaurant menus in 2015.
