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Culinary, consumer & menu trends guide new food & beverage formulations for both foodservice and retail products.

ARTICLES

Food and Beverage Industry Trends

Five Significant Food Trends Taking Shape

Menu Matters report offers insight into how and why the current climate will affect trends for 2020/21
March 26, 2020
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Political and economic unease, here and abroad, has been growing well before the onset of COVID-19.  What the spread of COVID-19 has caused, is an amplification and acceleration of the Tide that was already rolling in.  It's no less significant for its abruptness and shock value, but pandemics can have the effect of shaping and altering the trajectory of already identified trends. 
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Trends Shaping the Food Industry in 2020/2021

What to expect during the immediacy of COVID-19 crisis and what long-term effects could shape the future of the industry
Maeve Webster
March 23, 2020
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As part of Culinary Tides’ ongoing work, we have been tracking the political and economic unease here and abroad, well before the onset of COVID-19.  What the spread of COVID-19 has caused, is an amplification and acceleration of the Tide that was already rolling in.
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Rich’s Offers Scholarships to The Culinary Institute of America

Funds will benefit students from Emerson School of Hospitality in Buffalo, N.Y.
March 12, 2020
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The Dr. Shirley Brown – Rich Products scholarship will send three students from Emerson School of Hospitality (PS 302), a vocational high school focused on the culinary arts, to the CIA—the world’s premier culinary college—to pursue an associate degree in culinary or baking and pastry arts.


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2020 State of the Restaurant Industry Report

National Restaurant Association annual report finds that industry sales are projected to reach $899 Billion in 2020
February 28, 2020
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The report is an authoritative look at the industry and its challenges and opportunities based on a range of national surveys of restaurant owners, operators, chefs and consumers.
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Ten Beverage Trends Hitting Menus in 2020

Increasingly, consumers inquire about the health benefits of individual ingredients
February 24, 2020
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Beyond wanting to know how beverages are prepared, consumers are inquiring about the health benefits of the individual ingredients, how those ingredients were sourced, and if the people who sourced them were treated and compensated fairly.
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Menu Hot Spot? Snacking.

Datassential finds small portions pack the potential for outsize impact.
Mark Brandau
February 11, 2020
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Insights from Datassential's new Snacking Keynote Report support the notion that snacking is ingrained in consumer lifestyles. It has become a "fourth daypart" satisfying a consumer's need for taste, variety, freshness, and value—not just for empty calories between meals or late at night.
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Tyson Foods

2019 Spirit of Innovation Award Winners

Prepared Foods presented its 17th annual "Spirit of Innovation" awards for new product teams during the New Products Conference, Sept. 30-Oct. 2 at Chicago's Swissotel.

Learn more about the Spirit of Innovation Awards.

Posted: January 31, 2020

Ribbon Cutting Ceremony for Beyond Meat Innovation Center

Plant Based Foods

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. Higher demand for plant-based proteins is evidenced by the 19% growth in cases shipped of these proteins from broadline foodservice distributors to independent (one to two units) and micro-chain (three to 19 units) restaurant operators in the year ending March 2018 compared to same period year ago, according to The NPD Group. In-home consumption trends are also showing an increase in consumer demand with a 24% increase since 2015.

Posted: August 6, 2018