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The report focuses on international, restaurant, catering, retail food, health and lifestyle, children, environmental policy and beverage trends, looking at what’s emerging, slowing down and just around the corner in the culinary and hospitality industries.
Les Dames d’Escoffier International (LDEI), Louisville, Ky., revealed data gathered from its international membership of over 2,400, which forecasts the most innovative trends in the culinary and cultural landscape for the next year.
THP, Canada, released its Flavor & Trend Forecast for 2020, a comprehensive report highlighting the latest ingredients, cooking techniques and culinary ideas driving innovation and disruption within the food and beverage industry.
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.
The report report identifies flavors, ingredients and even technological advancements in artificial intelligence and farming as components of the wave of dining and eating influences.
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.
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.
