This year’s report points to continued efforts in public health, the environment and the business of food.
June 20, 2019
Chefs, food companies and foodservice operators are continuing to nudge consumer food choices in a more healthful, sustainable direction, according to the “7th Menus of Change Annual Report,” released by the Culinary Institute of America, Hyde Park, N.Y., and Harvard T.H. Chan School of Public Health—Department of Nutrition, Boston, Mass.
44% of consumers who often eat pork say it’s important they eat pork that came from animals treated humanely.
February 11, 2019
The “2019 Center of the Plate: Beef and Pork Consumer Trend Report,” produced by Technomic, Chicago, explores how the rise of popularity in alternative proteins and the transparency of animal treatment are affecting consumers’ preferences.
Local, vegetable-forward and ethnic-inspired menu items will reign supreme in the 2018.
December 5, 2017
The National Restaurant Association (NRA), Washington, D.C., released its annual survey of 700 professional chefs – members of the American Culinary Federation (ACF), St. Augustine, Fla., – to predict food and beverage trends at restaurants in the coming year.
This report identifies more than a dozen foods, beverages and ingredients that will trend in 2018 and beyond.
November 7, 2017
The latest wave of culinary innovation is cooking up inspiration and innovation based more on the familiar than the exotic or foreign, according to “New Spins on Standards 2017: Culinary Trend Tracking Series,” produced by Packaged Facts, Rockville, Md.
Findings, which range from menu trends to operational predictions, reflect the restaurant industry's continued dedication to finding new approaches to the ever-evolving circumstances.
November 3, 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, according to the 2018 Restaurant Trends Forecast, produced by Restaurant Business magazine, Chicago, and Technomic, Chicago.
The goal of the new training partnership is to further enable the company's 1,000-plus chefs to create meals, menus and dining concepts that center on vegetables, whole grains, legumes and nuts.
August 29, 2017
Aramark, a Philadelphia, Pa.-based player in food, facilities and uniforms, partnered with The Humane Society of the United States (HSUS), Washington, D.C., to conduct a series of plant-based culinary trainings over the next six months as part of its ongoing efforts to develop strategies that increase plant-based food offerings for consumers.