August 2018 | Prepared Foods

Plant-based Foods, Drinks Take Root on Restaurant Menus

From Plant to Plate

August 13, 2018

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

Appetizers, Soups and Side Dishes Step Up to the Plate

An increasing number of new products are helping operators add tasteful, nutritional appeal.

Robert Garrison

August 14, 2018

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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.

Dairy Products Deliver Added Flavor, Function, Texture on Menus

Milks, cheeses, cultured products and frozen desserts provide a basis for foodservice menus

Robert Garrison

August 17, 2018

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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.

Twin-Screw Extrusion Helps Processors Achieve the Right Textures for Plant-Based Meats

Meat substitutes are made of fibrated vegetable proteins that are directly extracted from plants including soy, cereal grains and pulses

August 29, 2018

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New vegetarian meats made with twin-screw extrusion are gaining popularity as more food processors discover the versatility of this technology to transform plant proteins and other raw ingredients into consumer-approved meals.

Restaurants, Bars Push Innovative Drinks to Entice Millennials

Approximately 28% of Younger Millennials (aged 24-31) drink at home because they believe "it takes too much effort to go out"

August 3, 2018

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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."

Cold Brew Coffee: Consumer Demand Heating Up

Dispensed cold brew options are popular across all restaurant types

August 6, 2018

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On the heels of ready-to-drink (RTD) coffee and iced coffee growth, cold brew coffee has become commonplace across the foodservice spectrum, according to "Office Coffee Service in the U.S.: Market Trends and Opportunities, 3rd Edition," a report by market research firm Packaged Facts.

Plant Based Proteins on Menus

Plant-based proteins harvest year-over-year growth and broader appeal in foodservice

August 7, 2018

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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.

Prosciutto and Asiago Rice Cakes with Pesto Aioli

Culinary Trends Indicate Plenty of Innovation for Rice and Corn

The "New" Ancient Grains

August 8, 2018

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Rice and corn, along with wheat, feeds the vast majority of the world's population. Therefore it's easy to assume that we've seen virtually every conceivable incarnation of foods and dishes that incorporate rice or corn.

What's Ahead for Grocerants?

Technomic predicts more supermarket "grocerants" will strive to resemble their fast-casual counterparts

Wade Hanson

August 9, 2018

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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.

Foodservice Manufacturers, Operators and Partners Collaborate for Innovation Best Practices

Executives from approximately 42 organizations will meet four times on 2018 to share best data and insights, best practices and more

Robert Garrison

August 10, 2018

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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 .

Versatile Bakery Foods Address a Multitude of Menu Trends

Bakeries help restaurant operator customers—and consumers—address concerns related to clean label, health and ingredients sourced responsibly.

Robert Garrison

August 15, 2018

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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.

Better-For-You Beverages

Imbibe sees a shift towards less sweet, more fruit, vegetable and superfood-forward flavor profiles

Ilana Orlofsky

August 16, 2018

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As a society, we are in the process of shifting towards less sweet, more fruit, vegetable and superfood-forward flavor profiles. Many brands have responded by offering better-for-you beverages, and in this article is a brief overview highlighting some beverage menus worth knowing about.

Beverage Trends on Display at Annual National Restaurant Association Show

A list of this year's FABI beverage award winners and product descriptions

Robert Garrison

August 20, 2018

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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.

Sandwich with Chicken of the Sea Yellowfin Tuna Slices

Prepared Meat, Poultry, Seafood Items Address Consumer, Operator Trends

Meat, poultry and seafood processors continue to innovate and evolve offerings to address consumer and foodservice operator needs

Robert Garrison

August 21, 2018

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Despite the rise in interest in plant-based or lab-grown protein, market researcher Packaged Facts finds that actual consumption is very low compared to demand for beef, pork, chicken and turkey.

Cold Coffees, Florals and Mocktails Drive Trends

Mintel finds some of the top restaurant beverage trends involve cold coffee drinks, floral flavors and mocktails

Caleb Bryant

August 22, 2018

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They say good things come in threes. That certainly fits some of latest findings from Mintel Menu Insights, which finds some of the top restaurant beverage trends involve cold coffee drinks, floral flavors and mocktails.

Sauces, Spreads and Dressings Address Exotic Tastes, Clean Label Trends

Of the 36 NRA Food and Beverage Awards (FABI) issued this year, eight winners were new sauces, spreads and dressings

Robert Garrison

August 27, 2018

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Of the 36 NRA Food and Beverage Awards (FABI) issued this year, eight winners were new sauces, spreads and dressings and nearly all those of featured an ethnic twist—particularly with Indian, Mediterranean and Middle Eastern influences.

Texture is what takes a snack from “one of many” to “one of a kind.” In this webinar, you’ll learn how specialty starch-based texturizers can make a sheeted or baked snack’s texture loud and crunchy or light and crispy — and how achieving that just-right texture can help your healthier snack stand out in a competitive marketplace.