If you’re wondering what’s new in U.S. foodservice these days and what popular items are filling consumers’ plates – well, you can start by putting the plates aside because it’s snack time, America!,/p>
Indeed, snacks have become one of the largest and fastest growing segments in the food-and-beverage biz with no signs of slowing down anytime soon. Replacing traditional meals are small grab-n’-go items, portable cups and bowls, single serving-size eats and treats, and miniature – well – just about everything.
And there’s more. The estimated $100 billion-plus snack market is anything but conventional. While the traditional fanfare is still holding its own (think potato chips, pretzels, nuts, and popcorn), the once narrowly defined market has expanded to include the likes of microwaveable soup cups, fruit kabobs, yogurt parfait cups, cut veggies, smoothies, and pancakes on a stick as consumers reach for small snacks that offer big taste and anything that can be marketed as portable. The largest percentage of snackers are Millennials at 66%, with Gen Z and Gen Xers close behind. However, since all age groups and demographics enjoy snacking, a plethora of service opportunities are now available to providers.
Continue reading Snacks Take The Food Industry by a Storm
Smoothie season is here! With summer upon us, now is the perfect time to update your restaurant and foodservice menus and learn all there is to know about what’s new in the smoothie industry. And one thing we know for sure is that the smoothie market is flourishing. With food trend predictions forecasting sunny skies for the future of smoothie sales, what began as an obscure concept and simple fruit juice and ice drink in the 1930s, has become a booming business and a modern-day success story.
Offering lucrative growth opportunities for industry players, smoothies continue to gain traction and are riding the wave of popularity as:
- a healthy snack option;
- bona fide meal or breakfast replacement;
- an energizing pick-me-upper;
- a versatile, alluring, fun, and decadent dessert.
Moreover, 2019 smoothies are comprised of an expanding smorgasbord of ingredients. From pureed raw fruit mixed with crushed ice and sweeteners (honey, sugar, syrup, and stevia) to the addition of vegetables (carrots, spinach, seaweed, and even hot peppers); dairy products (milk, yogurt, cheese), and non-dairy alternatives (oat, pea, and coconut milks), the selections abound.
Continue reading New in Smoothies 2019 – Just in Time for Summer
Attention all Foodservice Professionals! If you are looking for a business-booster and menu game-changer, set your sights on what is promising to be a rising star in the food-and-beverage industry: Dragon Fruit.
Even if you have never heard of dragon fruit before or have never prepared a dragon fruit recipe, now is the time to get on board because as this standout ingredient continues to gain traction in the U.S. and abroad, this is one business opportunity you do not want to miss out on.
So take a load off your feet, clear your trays, and prepare your palates for the full scoop on one of the coolest, strangest-looking, nutritious, and delicious tropical fruits on the planet.
Adventurous Consumers Love Dragon Fruit
If you work in the biz, you know that today’s daring diners are hungry for exciting and exotic tastes, for foods and beverages from around the world, and for ingredients with a wow factor. Moreover, they are willing to pay top-dollar at restaurants and food venues that provide them with unique experiences and dishes that they can post on Instagram and share online.
If ‘off-the-wall’ and ‘off-the-charts’ are what your customers are clamoring for, you can easily satiate their appetite by introducing them to the enticing world of dragon fruit.
Continue reading Your Complete Foodservice Guide to Dragon Fruit
If you’re looking for information on how to make your restaurant keto-friendly, you’ve come to the right place. Whether you own a catering service, fast-casual restaurant, pizza shop, bakery, food truck, hotel, or fine dining establishment, the popularity of ketogenic diets is soaring – and so is demand for menus that cater to the keto community.
Read on and help promote your business by learning all you can about keto-friendly foods and beverages, what is allowed and not allowed on the meal plan, and what menu choices will serve the needs of your keto customers.
The fact is that for most people, keto is more than just a diet; it is a lifestyle. And given the limited number of appropriate eating-out accommodations currently available, your restaurant can become the service they rely on, which will have a positive impact on your brand reputation and hopefully pave the way for a loyal, returning customer base. Moreover, since the majority of today’s diners do their food research online, you can further cash in on this opportunity by posting keto-friendly tips and menu selections on your website or Facebook page.
Continue reading How to Cater to Your Keto Customers
Ice cream is once again making food industry headlines, with old flavors being reinvented and an entire menu of new dairy-free, fat-free, and low-cal options generating excitement – as well as controversy. On the table are questions such as: Are the so-called healthier alternatives really better for you? Can you trust what you read on the label? And how can you update your foodservice menu to meet demands for fabulous, far-out ice cream flavors served in unusual cones or new-fangled dishes?
As foodservice pros, it’s critical that you follow industry trends to know what’s hot and what’s not in the food-and-beverage landscape. This guide to what’s new in ice cream was specifically designed to give you the full scoop on what manufacturers are delivering and how consumers’ taste buds are responding in the land of frozen desserts. So let’s take a peek inside the freezer to see what the 2019 world of ice cream has in store.
Continue reading New in Ice Cream – The Full Scoop
Clean Label a Food Industry Standard
Attention Foodservice Pros: Clean label is here to stay! If you thought it might be a passing phenomenon, fad, or trend in the food industry, it’s time to get with the times because clean label is no longer the exception but the expectation. Consumers are demanding that you provide them with transparency, authenticity, and sustainability – and they are willing to pay top dollar to restaurants, catering services, and manufacturers that respond to their demands. According to the clean-label strategy experts at Food Insider Journal and Vitafoods Insights, the latest stats in the nutrition space reveal that a whopping 73% of consumers are willing to pay more for foods and beverages made with ingredients they recognize and trust and that do not contain undesirable ingredients. (What constitutes ‘undesirable’? Hang onto your chef’s hats — that answer coming shortly…) Forty percent also said they would switch from their current brand to another if it offered more transparency.
2019 Consumers Want to Know
What does all this really mean? Put simply, it means that health-conscious consumers want to know what they are putting into their bodies. This accounts for the ever-expanding list of foods and beverages they deem acceptable – and what’s on the menu these days are ingredients that are dairy-free, gluten-free, fat-free, preservative-free, sugar-free, nut-free, alcohol-free, non-GMO, organic, all natural, and minimally processed. They also have a preference for vegetarian, keto, and paleo-friendly diets, plant-based sources of protein, authentic foods, ‘kitchen-cupboard’ ingredients, and ingredient sourcing. Translation: Consumers want to know where their food comes from!
Continue reading Clean Label Do’s and Don’ts
Trending: Collagen Infused Foods and Beverages
Edible beauty is on the rise, and it is making its food industry appearance in the form of collagen. Already being hailed by Trendspotter as a bona fide 2019 trend, what is the collagen craze all about? If you are like most people, in or out of the foodservice business, you are likely hungry for answers to questions such as: What is collagen anyway? Can you actually eat and drink it? What’s the difference between collagen supplements and collagen-containing foods? And, given that collagen, aka ‘edible beauty,’ is supposed to enhance appearance and promote healthy-looking skin, does ingesting collagen actually work?
The Scoop on Ingestible Collagen
If your chef’s tray is loaded with unanswered questions about collagen-infused foods and beverages, get ready for a diverse menu of answers that may or may not quench your thirst or satisfy your palate. As with many new trends in the foodservice industry, the jury is still out on the pros and cons of collagen edibles. The good news is that there are a growing number of products to consider, and an equally large number of expert opinions to chew on. So, let’s take a closer look at trending collagen so that you can make an informed decision about adding them to your recipes, dishes and restaurant menus.
Continue reading Collagen Infused Foods and Beverages
Pea Protein Presence on the Rise
Why are pea proteins showing up in more products, recipes, and restaurant menus? If you are a savvy foodservice professional striving to stay on top of your game by keeping up with the latest trends in the industry, this guide to pea proteins is exactly the recipe you’ve been looking for!
Why Pea Proteins are Trending
The facts are in: Pea proteins are rapidly gaining popularity as consumers are hungry for plant-based alternatives to meat and dairy, as well as healthier food choices. Adding to their assets is the fact that pea proteins are naturally free of gluten, nuts, and wheat, making them the perfect pick for consumers with celiac disease and food allergies. Increasingly found in a variety of food products, from protein powders to veggie burgers to milk, pea proteins are easy on the digestive system and taste good to boot!
Continue reading How Pea Protein Is Capturing The Food Market
Last updated on July 11th, 2019
Beverage Trends 2019
What beverages will consumers be drinking this year? If you are a foodservice professional looking to ramp up your 2019 beverage menu, here are some of the latest food-and-drink trends to follow.
Exciting, New Drinks in Demand
According to the experts, there has never been a more exciting time to be in the beverage industry. As beverages are fitting into consumers’ lives in more areas than ever before, innovation is on the rise in every segment of the market. Fresh, exciting, new drinks are in demand, driven by increased consumer interest in convenient, functional, healthy, nootropic (brain-boosting) drinks; non-alcoholic, gourmet, sour, and fruity drinks; as well as new hot and cold brew options. This coupled with innovations in the water industry make the beverage industry a force to be reckoned with. Moreover, expect to see a direct parallel between 2019 beverage selections and food industry trends, which are playing a role in what consumers are drinking.
Beverages with a Benefit
Demand for functional beverages are on the rise, with consumers thirsty for drinks that not only quench their thirst, but which offer some kind of health advantage as well. According to the research firm Mintel, this includes probiotic drinks that are good for your gut and that feature ‘superfood’ ingredients such as kava, maca, and mushrooms, as well as low-alcoholic and non-alcoholic drinks; drinks with anti-flammatory properties; and ‘adaptogenic’ beverages containing health-boosting herbs, such as medicinal mushrooms. These are increasingly found in drinks, teas, powders, and tinctures.
Continue reading Ramp Up Your 2019 Beverage Menu With These New And Exciting Beverages
Foodservice Guide to Edible Insects
If the thought of eating bugs bugs you, your palate may not be ready to stomach what’s coming next in the United States food industry. A longtime staple in other parts of the world (in 2013, for example, the United Nations published a report indicating that two billion people worldwide include bugs as part of their diet), edible insect varieties have only recently made their Western debut, and the question on everyone’s mind is: Are bugs coming to a restaurant near you?
The Edible Bug Phenomenon
As a foodservice professional trying to make it in a competitive business milieu, (attention caterers, restaurant owners, bakers, food truck operators, and party planners), staying abreast of current food-and-beverage news is vital. So, grab your oven mitts, hold onto your chef’s hats, prepare your frying pans and spatulas, and get ready to sink your teeth into the following edible bug phenomenon.
History of Eating Insects (Entomophagy)
Let’s start with a brief history lesson: The practice of eating insects, or entomophagy, isn’t a new concept in over 100 countries that are already consuming insect-infused snacks and dishes. Moreover, in many parts of the world, eating bugs is considered a delicacy. Ancient Greeks had no qualms about eating six-legged critters, and both Aboriginals and Australians have been consuming insects for millennia.
Continue reading Edible Insects Making Their Way To A Restaurant Near You