Moving Mountains’ plant-powered meat requires less land, less water, and produces less greenhouse emissions than animal protein. It looks, smells, and tastes as indulgent as traditional meat, so it can be enjoyed guilt-free.

The report delivers a big-picture view of operator attitudes and behaviors, including how they’re responding to customer demands, what types of information and resources they’re seeking, and how they’re navigating the purchase process.

Before this year arrived, there were many signs pointing to global flavors as a key, dominant trend for 2019. And of course, sauces, spreads, dressings and condiments are the leading ambassadors of new flavors.

Looking more closely at new product trends, it's clear that meat, poultry and seafood processors are addressing consumer interests in flavor and new food experiences. Still more new products help operators address back-of-house labor issues and consumers' concerns about ethical sourcing and sustainability.

Manufacturers' new offerings need to fit their customers' menu trends and operational demands. Those two requirements are standard. And then there's a third dimension—the true reason that makes a new item stand out for customer and consumer.

Remember when dairy products were sexy and on-trend? Food executives and consumers might recall the "Got Milk?" and the "Milk Mustache" campaigns in the early and mid-90s.

These single-serve products are part of a Better For You commitment from Diamond Crystal Brands for more healthful condiments for foodservice.

Foodservice manufacturers have two primary sales channels to reach operator customers. The first, e-commerce, is the emerging channel and the second, the distributor sales representative (DSR), is the more traditional. Both channels present unique challenges and opportunities.

Among many processors addressing this need is General Mills Foodservice. The past 12 months have seen this Minneapolis-based company launch a range of Pillsbury frozen baked goods that can be baked fresh on site to give restaurants, retail bakeries and foodservice operations added versatility and creativity.

US Foods' Summer Scoop also highlights the intersection of customer convenience and environmentally conscious practices for restaurant operators. It delivers on-trend menu offerings, services and disposables to reach new customers and create additional opportunities with regular diners.