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.

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.

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.

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.

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