Sterling-Rice Group, a Boulder, Colo.-based consulting firm, compiles an annual list of top food trends based on expertise from more than 100 chefs, restaurateurs and food industry experts. Top trends in the natural and organic space include textured beverages, indulgent nut butters and desserts with healthy benefits. Click here for the related story.
With the issuance of its Breakthrough Innovation awards, the market research firm Nielsen has highlighted a series of food and beverage products that not only succeeded in year one, but gained additional momentum in year two. Click here for the related story.
Frosty beverages, fruity flavors and bright hues drench the season’s limited-time selections at quick-service and casual dining restaurants. Click here for the related story.
The top growing bread on restaurant menus offer a twist on tradition, adding texture and excitement to standard sandwiches. With Old World inspiration and artisanal appeal, pretzel bread, brioche and flatbreads are on the rise. Click here for the related story.
With Greek yogurt capturing a third of U.S. yogurt sales in 2012, it’s no wonder more companies are looking to spoon up some of that success in their pipelines. Branded by buzzwords “protein” and “probiotics,” recent product rollouts reflect a desire to emulate the popular treat’s health halo and indulgently thick texture. Click here for the related story.
New cereals, bars and granola debut from General Mills.
Sauces, dressings and seasonings land on shelves.