Traditionally, the food and beverage industry generates something in the neighborhood of 20,000 new products annually.

In a year when headlines featured a major ice cream brand recall, an expanding western U.S. drought impacting crops, and efforts to phase out artificial flavors and ingredients, Americans felt the top food news story of the year was the expansion of fast food breakfast menu items to more times of day along with breakfast menu innovation.

Chief among these trends is the growing demand for fresh products or, at least, fresher products in refrigerated rather than frozen form, according to market research Packaged Facts in the report, Frozen Foods in the U.S.: Hot Meals, Sides, and Snacks.

Culture of Food 2015 is a framework for understanding how consumers define premium quality and make decisions about premium products, brands and experiences.

The “clean eating” trend has inspired a back to basics approach in product development and is an overarching theme in Innova Market Insights’ Top Ten Trends list for 2016.

After identifying the top emerging trends in the U.S. and Canada, leading food research and consulting firm Technomic zeroed in on the U.K. market and sees these five trends impacting restaurants in the coming year.

Younger children under age nine are a particularly influential demographic for food and beverage marketers. Life-long dietary habits are established during this time period and brand loyalty begins.

Without a doubt, Mintel’s new product trends presentation (complete with global new product sample tasting) always is a highlight at Prepared Foods’ annual New Products Conference. On the heels of this year’s event, our Mintel friends already are looking at 2016’s top trends.

It’s a trend that will continue into the foreseeable future, according to market research publisher Packaged Facts in the report U.S. Market for Flavors.