menu trends | Prepared Foods

Reflecting on 2024: How Did Foodservice Trend Predictions Measure Up?

We review our 2024 predictions to evaluate accuracy and better understand the industry shifts that shaped the past year

October 16, 2024

In a few weeks, we will begin publishing predictions for 2025. Prior to sharing our outlook for the year ahead, we wanted to review the predictions we made for 2024 to determine what we got right and what might not have fully taken shape.

NielsenIQ BASES Announces 2022 North America Menu Innovation Award Winners

From burgers to ice cream, brands went above and beyond to create products to attract customers

December 21, 2022

“These brands went above and beyond to reach their guests but also give them new and exciting products during a challenging time for restaurants and consumers alike,” said Ramon Melgarejo, global managing director of NielsenIQ BASES. “In our second year of the Menu Innovation Awards, we’re excited to include Canada in this year’s North America awards and recognize the hard work of so many great brands.”

Consumers Will Crave More Comfort and 'Control' with Food and Beverage Choices

Meeting the New Consumer: Making educated guesses related to how the current COVID-19 crisis will shift consumers' demands and needs

Maeve Webster

July 14, 2020

It's difficult to say exactly what the new consumer will look like before the lockdowns nationwide are totally lifted. Even so, we can make at least two assumptions related to how the current crisis will shift consumers' demands and needs in regard to foods and beverages.

Sweet, Savory Desserts on Restaurant Menus

The (Not Only) Sweet Spot: Datassential's latest report finds growing appeal for savory, ethnic desserts

Mark Brandau

May 6, 2019

While there's good reason to have plenty of chocolate chip cookies and vanilla ice cream on hand for the 93% of consumers who have had a dessert in the past week, the appeal of things like savory ingredients and ethnic varieties will continue to grow for this eating occasion.

Plate of Hainanese Chicken Rice Next to Dipping Sauces

2018 Predictions: Restaurant & Menu Trends

2018 Restaurant Menu Trends

Observers pick seven key restaurant industry changes—including food

December 28, 2017

While many shifts in the restaurant industry are slow to take hold, the use and availability of data is one trend that's quickly emerging.

What’s Hot for Menu Trends in 2018

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.

Taylor Farms Foodservice Vegetable Noodles

These new spiralized veggie noodles come individually packaged in a 2/3-lb tray format

October 23, 2017

The new line of products gives more options to health-conscious consumers looking for a lighter base for meals when they eat out.

2017 Restaurant Menu Trends

Flavor & The Menu identifies eight trends driving foodservice menu development

Cathy Nash Holley

August 16, 2017

American menu development relies on the evolution of trends. While we may roll our eyes at Starbucks’ Unicorn Frappuccino, or any “next trending ingredient” for that matter, trends are, after all, what keep the foodservice market dynamic, competitive and enticing.

Stacie Sopinka, Vice President of Innovation and Product Development, US Foods

Q&A with US Foods' Stacie Sopinka

An executive perspective on foodservice menu trends and new product development.

July 17, 2017

Prepared Foods talks product development and menu trends with Stacie Sopinka, US Foods vice president of innovation and product development.

Cafes Find Growth Amid Heightened Competition

Study reveals latest data to understanding consumers’ shifting behavior toward bakery and coffee cafes

May 19, 2017

Cafes are facing an increasingly diverse competitive set as they look to gain share of lunch and dinner sales while other limited-service and convenience-store competitors vie for more coffee occasions.

Switching from plastic to paper-based packaging often comes with new challenges. This webinar will explore how an ovenable, fiber-based packaging solution can deliver the benefits of plastic with 90% less plastic usage.

The Winter Fancy Food Show is where specialty food makers go to exhibit their newest and best products and where buyers go to find their next bestsellers.

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