Trends

Spice is nice, but complexity is key

04.23.2019

By Monica Watrous

Consumers are seeking specific pepper varieties, layers of flavor.

Organic, artisanal trending in the bread aisle

04.23.2019

By Josh Sosland

Bakers have intensified efforts to develop a wide range of innovative products to retain existing bread consumers and lure back those who have lapsed.

Carl's Jr. The Rocky Mountain High: CheeseBurger Delight CBD burger

Carl’s Jr. testing C.B.D.-infused cheeseburger

04.17.2019

By Monica Watrous

The product will be available in one restaurant location for one day only.

Bite-sized falafel fritters were topped with either hummus whipped with olive oil or spicy four pepper cilantro and garlic sauce.

Leveraging the leading culinary trends

04.16.2019

By Donna Berry

Dine-around at Kitchen United’s Chicago location highlights functional, plant-based innovation.

Plant-based substitutes expanding on mainstream menus

04.16.2019

By Monica Watrous

Restaurants launching dishes featuring Just Egg, Beyond Meat, Impossible brands.

Mexican vegan is a flavor trend to watch, says McCormick

04.12.2019

By Monica Watrous

Cauliflower queso sauce, garbanzo chorizo among dishes being explored.

Three mashup trends buoying the beverage industry

04.10.2019

By Rebekah Schouten

Crossovers create ‘new drinking experiences,’ Packaged Facts says.

Plant protein innovation is accelerating

04.09.2019

By Keith Nunes

As end products meet consumer expectations, interest in plant-based protein is growing.

Gen Z to be a ‘seismic force’ in the food industry

04.09.2019

By Rebekah Schouten

The generation is already making its mark on dining out and eating trends, NPD says.

Inside the 'snackification' of breakfast

04.08.2019

By Joanie Spencer

Euromonitor identifies how consumers’ snacking behavior is impacting food habits globally.

Trends
RSS

Spice is nice, but complexity is key

Organic, artisanal trending in the bread aisle

Carl’s Jr. testing C.B.D.-infused cheeseburger

Leveraging the leading culinary trends

Plant-based substitutes expanding on mainstream menus

Mexican vegan is a flavor trend to watch, says McCormick

Three mashup trends buoying the beverage industry

Plant protein innovation is accelerating

Gen Z to be a ‘seismic force’ in the food industry

Inside the 'snackification' of breakfast

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