Out-of-the-way food trends offer restaurants a plethora of opportunities Food innovation firm, CCD Helmsman, released its list of nine “2019 Food Trends That Matter.” Kara Nielsen, vice president, Trends & […]
Muscle Maker Grill Impossible Burger offered alongside veggie patty Muscle Maker Grill has added the Impossible Burger, a plant-based protein. Muscle Maker’s protein option adds to the other diverse options […]
Seasoned in-house, Impossible in test at Michigan Qdobas Qdoba will test the plant-protein alternative, Impossible, at select restaurants in Michigan, the company announced. Qdoba will put its own spin on Impossible, […]
CBD- and cannabis-infused food and beverages are top-ranking trends in the results of the What’s Hot Chef Survey, published in the What’s Hot 2019 Culinary Forecast. Other top trends include […]
Salads aren’t just for dieters anymore. Consumers who are looking for healthier and functional dining options are adding salads to meals, or opting for salads as meals when dining out at restaurants. A few twists on salads can take them to the next level. The difference between a ‘salad” and a ‘bowl” can be in their size, and the amount of protein, rice or grain ingredients relative to greens and vegetables. In functionality, protein is a big winner and “protein bowls” have become more widespread.
Here are the trends that appeared in our "2018 Food and Dining Trends Report" earlier this year that have staying power: Plant-based foods going mainstream; off-premise food poularity; local gives way to regional attribution; manifestation...overuse of term “local” dilutes meaning, significance, say experts regional global territories: “Southern Low Country, Ozarks, Appalachia, Cuba, India and the Middle East.”
...Asian Island foods, a trend identified by Chicago-based consultancy Technomic. It has propelled Asian Island chicken on menus. At the same time, consumers are looking for protein alternatives to meat and are driving an interest in the creation of more food products and menu items that tap the nutrition and appeal of pulses and plant-based proteins.
Gluten-free (GF) foods, typically consumed by those with celiac disease, wheat allergies, and gluten sensitivity, have seen a 36 percent sales growth rate from 2010-2015, according to Packaged Facts. Entirely devoted to GF treats, Virginia-based Happy Tart bakery has locations in Alexandria, Falls Church, and Del Ray (currently under renovation). Cakes, crepes, cookies, cupcakes, macarons, and fresh bread.