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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.
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.
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.
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."
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 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.
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.
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.
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 .
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.
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.
From coffee to "crafted" and floral to functional, this year's National Restaurant Association (NRA) Show featured a wide variety of foodservice beverage trends.
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.
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.
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.