Items Tagged with 'global food trends'

Datassential’s Global Launches platform now tracks new items across Europe, Latin America and Asia-Pacific, revealing how trends and flavors localize around the world. The tool offers cross-market comparisons, multilingual insights and historical data to help brands spot opportunities and plan smarter launches.

"We want to provide plant-forward options that appeal to all the various reasons why diners are eating more plants. This includes plant-based alternatives such as Molly’s Kitchen Plant-Based Smashed Patty," said Stacey Kinkaid, vice president of product development & innovation, US Foods. "This also includes chef-inspired, vegan options such as our Chef’s Line Tempura Brussels Sprouts and vegetarian options such as Molly’s Kitchen Mexican-Style Cheese Stuffed Cigars."

Flavor trends are like those trendy fashion items that come and go faster than you can say "avocado toast." One minute, everyone's obsessed with pumpkin spice lattes, and the next, it's all about matcha everything. It's a wild ride, my friends. But hey, that's what keeps our taste buds on their toes!

In 2024, expect brands to help consumers live longer, healthier lives; balance their needs for health and pleasure; and unlock new conveniences from technology. Here's a look at each area.

With 12,198 new products with almonds introduced globally in 2022, almonds are recovering from the COVID slowdown. Other key findings for 2022 are below:

Over the past decade, the alternative protein industry has seen rapid growth in investor interest, with a total of $14.2 billion invested globally. Despite a high variance, investment in alternative proteins has doubled on average year over year. Amid challenging market conditions, alternative protein investment decelerated over the past year (alongside the 35% decline in overall global venture funding), decreasing from $5.1 billion in 2021 to $2.9 billion in 2022.

ADM unveiled its third annual outlook on the global consumer trends that will shape the food, beverage and animal nutrition industries and drive market growth in the years ahead.

Members of the International Food & Beverage Alliance (IFBA) have developed a collective commitment by the food industry to implement globally set standardized targets for sodium reduction in manufactured foods.

Students find themselves in culinary school having come from many different backgrounds and having traveled down many paths. Some are cooks that are ready to move into a more challenging role in the kitchen; others want to learn new skills in baking by becoming a pastry chef; and others are building on years of cooking experience, having had no formal training. I found my way to Le Cordon Bleu Culinary School by way of music.