2017 food trends | Prepared Foods

2017 Restaurant Menu Trends

Flavor & The Menu identifies eight trends driving foodservice menu development

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.

2017 Retail New Products Annual

Discover the top food trends for 2017

March 17, 2017

New product development –the art and science of working with new ingredients, new flavors and forms—is ever evolving. Find out what Innova Market Insights listed as the top 5 food trends for 2017.

Mondelez seizes growth in savory crackers with its new Triscuits

Retail Product Trends Annual | Bakery Foods

2017 Bakery Trends: Flavor and Function

New bakery foods products push both indulgence and health

Tom Vierhile

March 13, 2017

Bakery food innovation in 2016 was a study in opposites with new product action focused at two extremes. There are indulgent products focused on taste as well as and healthful products with added functionality or fewer objectionable ingredients.

Steakhouses Beef Up Menus

Modern US steakhouses feature grass-fed cattle, sustainably sourced products, locally raised animals

February 21, 2017

When it comes to American cuisine, there are few things more iconic than steakhouses. The slabs of marbled meat, the sizzling grills, the oozing butter, and the dripping bravado, maybe even a cowboy hat or two for ambiance—it’s enough to make even fictional steak-o-phile Ron Swanson misty-eyed.

Top US Food & Nutrition Trends

The IFIC Foundation has identified several hot topics for the 2017

February 14, 2017

Consumer interest in protein, sustainability, and functional foods, along with breakthrough tech-nologies, are among 2017’s top US food and nutrition trends

Going with the Grain in Food Product Development

Gluten-free or artisanal, yesterday's grains are making today’s flavorful trends.

Judi Adams, leading expert on grains and whole grains marketing and applications

Judi Adams MS, RDN

February 14, 2017

Today’s product developers are taking advantage of hundreds of available grain types and formats, from millet, quinoa, teff, and other grasses, seeds, to multiple rice varieties to wheat in forms such as couscous and freekeh.

Market Shifts in Dairy Alternatives

Interest in plant-based foods, drinks pushes change in dairy-free alternatives

Lu Ann Williams

February 13, 2017

Today, more consumers are considering healthy lifestyle choices and generating greater interest in new lactose-free, dairy-free and plant-based/vegan options.

Uncovering Hidden Food Industry Growth Pockets

IRI’s approach to developing a robust demand portfolio strategy provides a sustainable competitive advantage

February 8, 2017

The IRI Point of View, “Winning the CPG Zero-Sum Game by Uncovering Hidden Growth Pockets,” details three potential key strategies — “Buy, Borrow and Build” — for participation in category sub-segments of rapid growth.

52 Million Shop for Groceries Online

Millions plan to increase their virtual shopping over next six months

February 2, 2017

According to the NPD report, 20 million consumers who are current, lapsed, or new to online grocery shopping plan to increase their virtual shopping for foods and beverages over the next six months.

Top Global Consumer Trends for 2017: Authenticity and Wellness

Healthy living is becoming a status symbol, as more consumers opt to flaunt their passion for wellness

January 30, 2017

Companies make efforts to ensure authenticity is part of marketing messages

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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