Articles by Aimee Harvey

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

December 27, 2019

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.

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

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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.

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

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Here are three food and beverage menu trends identified by Technomic researchers.

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

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The left side of the menu is evolving with several major themes in mind -- including freshness, health, big flavors and ethnic-inspired offerings.

Innovative Desserts--Worth the Splurge

Aimee Harvey

November 8, 2010

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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?

Variety, Flavor and Value Define Appetizers

Aimee Harvey

November 1, 2010

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Traditional, fried appetizers no longer are appealing; operators should focus on variety, flavors, health and uniqueness.

Article: Promoting Craveable Foods and Beverages -- August 2008

Aimee Harvey

August 1, 2008

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Some of the traits many craveable foods share are a high sugar and fat content, which imply comfort foods for many.

How the Made with REAL Eggs® Certification Seal Supports Your Business

When it comes to food choices, consumers want it all. They demand authenticity and clean label transparency—and they often want all that information in a split second. Whether it’s restaurant menu board or a retail grocery shelf, these shoppers first use their eyes as they consider reasons to buy—or not buy—one product versus another. So how do you quickly convey clean label wholesomeness?

5 Things to Know When Creating a CBD Beverage

CBD has been the hottest beverage trend of the past decade and the demand for CBD and other cannabinoids has continued to soar in 2020. Before you rush a beverage to market, learn 5 pro-tips from the industry-leading water-soluble CBD emulsion technology company that specializes in beverage formulation and currently powers the 3 best-selling CBD drinks on the market today.

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Prepared Foods

May 2020

Check out the May 2020 issue of Prepared Foods, featuring our cover story on sweetener blends and sugar reduction, the increasing reliance on natural gums and fibers, new fruit and vegetable offerings, and much more.

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