More than 69% of chefs surveyed said ethnic-inspired items would be the year’s top food trend.
January 2, 2019
The National Restaurant Association (NRA), Washington, D.C., released its 2019 What’s Hot Culinary survey, which found that guests are looking for great tasting foods that also are healthy and sustainable at the same time.
Past reports have predicted flavor forecasts with “obscure” ingredients like maple, sea salt, kale and coconut water and milk. Not so obscure anymore.
December 8, 2017
McCormick & Co., Baltimore, Md., deployed a team of more than 100 global experts, including chefs, culinary professionals, trend trackers and food technologists, to identify the next big flavor trends.
Whether you’re an accomplished chef, bona fide foodie or have a passing interest in food, consumers should keep a look out for these trends.
December 8, 2017
The chefs at Campbell’s Culinary & Baking Institute (CCBI), a global network of highly-trained chefs, bakers and culinary professionals at Campbell Soup Co., Camden, N.J., have explored the globe, eating at restaurants and food stands, scouring markets and grilling foodies to deliver the six biggest and most accessible food trends of 2018.
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.
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.
Today’s shoppers are seeking positive culinary experiences, making deliberate decisions from the store to the stove.
December 14, 2016
This and other research was released in the latest The Why? Behind The Buy report, published by Acosta Sales & Marketing, Jacksonville, Fla., which details the choices and behaviors of grocery shoppers, as they look to enhance how they purchase and consume food.
Check out the March edition of Refrigerated & Frozen Foods: Top 150 Frozen Foods Processors Report, best food safety practices, the future of blockchain technology, solar powered solutions, and much more!