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Home » Authors » Aimee Harvey

Articles by Aimee Harvey

Foodservice Operator Opening Restaurant
2022 PREDICTIONS | FOODSERVICE

Technomic Issues Predictions for Restaurants in 2022

Year of the Climb: Restaurants can rebound with help from plant-based items, labor-saving products, and more
Lizzy Freier Aimee Harvey
January 3, 2022
No Comments
What are some of the trends on the horizon for the foodservice industry in 2022, from the state of the industry and operations to menu optimization and enhancing the guest experience? Here's Technomic's big picture forecast.
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GS Gelato's Plant-Based Cold Brew Coffee Oat Milk Dessert
2020 PREDICTIONS: RESTAURANT TRENDS

Technomic Shares Seven Trends to Watch in 2020

Ever-shifting demands for health and flavor guide menus toward sustainably grown and sourced ingredients
Aimee Harvey
December 27, 2019
No Comments
Everything's connected. That’s the central theme that emerged as Technomic considered the patterns, hurdles and opportunities that are poised to affect the restaurant and foodservice industry in 2020.
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Habitat by HonestBee
2019 Predictions: Restaurant Trends

Restaurants Embrace More Technology, Evolving Definition of "Transparency"

Four key operational trends identified by Technomic researchers
Aimee Harvey
December 21, 2018
No Comments
Foodservice industry trends and data observer Technomic looked at a wide range of factors affecting the restaurant industry and compiled a list of its top seven key trends for 2019 and beyond.
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Starbucks Macadamia Cocoa and Iced Butterfly Pea Lemonade
2019 Predictions: Flavor & Food Trends

New Items Attract Patrons with Ethnic Flavors, Functional Benefits—and Just Plain Fun

Foodservice industry trends and data observer Technomic looks at a wide range of factors affecting the restaurant industry
Aimee Harvey
December 18, 2018
No Comments
Here are three food and beverage menu trends identified by Technomic researchers.
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flatbread

Appetite for Ethnic Adventure, Health

Commodity costs, the latest flavor pairings, curiosity about global cuisines and healthy-eating sensibilities are all part of a melting pot of trends that drive menu development.
Aimee Harvey
September 13, 2013
No Comments
The left side of the menu is evolving with several major themes in mind -- including freshness, health, big flavors and ethnic-inspired offerings.
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Innovative Desserts--Worth the Splurge

Aimee Harvey
November 8, 2010
No Comments
At a time when restaurant-goers have cut back on the "extras", how can operators and suppliers develop the sort of craveable, sweet endings that truly entice guests?
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Variety, Flavor and Value Define Appetizers

Aimee Harvey
November 1, 2010
No Comments
Traditional, fried appetizers no longer are appealing; operators should focus on variety, flavors, health and uniqueness.
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Article: Promoting Craveable Foods and Beverages -- August 2008

Aimee Harvey
August 1, 2008
No Comments
Some of the traits many craveable foods share are a high sugar and fat content, which imply comfort foods for many.
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Events

May 24, 2022

The Sweet Life! Sugar Reduction Trends & Technologies for 2022 and Beyond

Mintel research shows that nearly three in five consumers are choosing low-sugar products for their general health and more consumers are seeking natural alternatives. Where are white space opportunities involving sugar reduction? What new technologies present opportunities and challenges ahead? To address these questions, Prepared Foods brings food formulators this exclusive, one-hour thought leadership webinar.

June 23, 2022

Enzymes Offer Numerous Sugar Modification Benefits for Starch-Based Foods From Added Sweetness to Extended Shelf Life, and More

Specialty enzymes are mighty molecules that enable food producers to often make dramatic improvements in their products without having to add multiple ingredients. Amano Enzyme, with over a century of experience developing enzymes for the food industry, recently introduced a trio of enzymes to aid in modifying sugar in starch-based foods. 

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