Foodservice

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From coffee to "crafted" and floral to functional, this year's National Restaurant Association (NRA) Show featured a wide variety of foodservice beverage trends.

When it comes to foodservice menus, it's clear that milks, cheeses, cultured products and frozen desserts carry function, flavor, texture and on-trend tastes.

Prepared Foods reaches and serves all those food and beverage manufacturing professionals involved in the new product development cycle. These functional leaders are those in marketing, sales and consumer insights, R&D, innovation, culinary, purchasing and packaging.

Here's an example of flour power. When the National Restaurant Association (NRA) announced its 2018 annual Food and Beverage (FABI) award honorees, nine of the 36 winners were bakery products and/or baking companies.

Although they often take second billing on menus, it's clear that appetizers, soups and side dishes represent a main course of new product development in foodservice.

If only a minority of consumers are following meatless diets, then why is there continuous growth of plant-based food at restaurants?

When it comes to improving foodservice new product success—it truly does help to solicit input from all sides. That's exactly what’s happening this year with a Collaborative Innovation Best Practices board .

Many observers believe that the grocery business is headed for a widespread incorporation of self-run, full-service restaurants inside of the traditional grocery walls.

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.

New research from Mintel reveals that almost three in 10 (28%) Younger Millennials (aged 24-31) drink at home because they believe "it takes too much effort to go out."