The National Restaurant Association releases its annual survey of 700 professional chefs to predict food and beverage trends at restaurants in the coming year
December 8, 2017
According to the survey, menu trends that will be heating up in 2018 include doughnuts with non-traditional filling, ethnic-inspired kids’ dishes, farm/estate-branded items, and heritage-breed meats.
Cauliflower, eggs Benedict, macaroni and cheese, meatballs, olives, brown butter, figs, and Earl Grey tea among restaurant and food retail ingredients to watch in the New Year
December 1, 2017
In New Spins on Standards 2017: Culinary Trend Tracking Series, Packaged Facts identifies more than a dozen foods, beverages, and ingredients that will trend in 2018.
Van Popering is charged with driving Subway's ongoing global transformation through food innovation
December 1, 2017
Van Popering brings more than 20 years of marketing, innovation and strategic planning experience from multiple brands in the food and beverage, apparel, retail, and paper and packaging spaces.
New realities of shifting consumer needs and marketplace disruption are shaping eating patterns in america and creating a one percent world
November 29, 2017
The key shifts are how consumers shop, define convenience, use restaurants and foodservice outlets, and personalize health and wellness, according to NPD’s recently released Eating Patterns in America report.
Although 46% of consumers still crave the old-fashioned sweets they enjoyed as children—per Technomic’s new "2017 Dessert Consumer Trend Report"—one-of-a-kind, "wow-factor" treats now are trending on today's menus.
Johnsonville Sausage, Egg & Cheese Biscuit hits snack and breakfast trends, please consumers and c-store operators alike
November 2, 2017
Sometimes you don’t need a crystal ball to know the trends. It’s no secret consumers embrace snacking as a 24x7 way of life. Interestingly too, they want flavors of certain meals—such as breakfast—any time and all the time.
Remember 3D glasses? They certainly would come in handy when developing new K-12 foodservice items for kids. That’s because these offerings have three critical dimensions: they need to satisfy finicky eaters, meet school foodservice operators’ needs—and ultimately please parents.