Articles Tagged with ''foodservice trends''

"Healthfully delicious" and "luxuriously indulgent" may have been rival trends in the past, but today, they both equally dominate consumers' food decisions while dining outside the home, according to the latest trend report from Culinary Visions Panel, Chicago.

CHD Expert evaluated data within its Easy2FIND foodservice database to provide foodservice suppliers insight into the latest trends in the Canadian foodservice landscape.

The Fall 2016 issue of Fresh Insights for Foodservice report, a quarterly report from United Fresh, Washington, D.C., showcases the latest innovations in fresh produce use in foodservice and explores how innovative chefs and foodservice operations are incorporating fresh fruits and vegetables to create flavorful and vibrant menus.

Consumer value freshness in food more than non-GMO, local, organic, natural and even low price, according to a new report published by Packaged Facts, Rockville, Md.

George Eustice, minister of state for farming, food and fisheries, says the uptick in frozen food innovation in the UK plays a role in reducing waste, aiding food security, providing affordable nutrition and supporting the foodservice industry.

Foodservice lunch, which accounts for a third of all foodservice traffic, posted consecutively steeper declines over the past six months, reports The NPD Group.

Although the majority of U.S. consumers feel that foods in supermarkets are safe, the percentage who feels this way has decreased over the last 10 years.

A majority of consumers (76%) hold the restaurant at least partially responsible for any errors, even if restaurants have a formal agreement with third-party ordering portals and delivery services, according to a study conducted by Chicago-based Technomic.

If there is one meal that exemplifies the differences among generations, it’s dinner, according to a study produced by The NPD Group, Chicago.