Trend Spotting

Conference Beat™ – Worlds of Flavor 20th Annual Conference, Legends of Flavor, Napa Valley, April 2018

For the past 20 years, this conference has explored culinary frontiers and raised thought provoking discussions on global food trends, food ethics and the responsibility of culinary change makers to educate as they entice consumers with the latest food and beverage sensations. Notable at this year’s conference was the large attendance of professionals from college and university foodservice and culinary educators from high schools on a mission to educate, nourish and capture the imaginations of the consumers of tomorrow.… More


Hot Spots & Hidden Treasures Restaurant Guide 2018

Hot Spots & Hidden Treasures Restaurant Guide 2018

A CHICAGO CULINARY ADVENTURE

As part of our 30th Pearl Anniversary, we are delighted to share our thirty favorite culinary experiences from the city of Chicago. Check out the pearls of wisdom on each page to get our insider’s opinion of each spot. There are always plenty of hot new restaurants around town, and our 2018 edition features all the new spots you won’t want to miss as well as our tried-and-true favorites. Be sure to make reservations early as all of these places tend to fill up quickly. Cheers!… More


Conference Beat™ – Research Chefs Association (RCA), Savannah, Georgia 2018

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The most-attended Research Chefs Association (RCA) conference to date, with more than 1,200 attendees and 140 exhibitors, this is where new product developers, food scientists and R&D chefs gather to find new solutions and insights for the year to come.… More


Conference Beat™ – Menu Directions, New Orleans 2018

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Foodservice professionals gather at Menu Directions to share ideas on their businesses and their customers. In its 16th year, this conference is devoted to bringing actionable ideas and insights to foodservice operators in the non-commercial foodservice business.… More


Conference Beat™ – International Association of Culinary Professionals (IACP), New York City 2018

The International Association of Culinary Professionals (IACP) conference is where food influencers and content creators meet to be inspired and challenged as they examine issues related to food and the impact is has on modern lifestyles and culture. This conference defines the context of culinary conversation for the year ahead.

 

Next Frontier of Food Products

Scalable sustainability will push the boundaries of food systems as we know them today. New product concepts in ideation phase include using lab-grown meat technology to grow endangered species; for example shark fin soup is still culturally relevant but dubious in current sourcing practices. Another idea is a crop rotation cracker: using a different bean or legume in the formulation based on the principle of rotating crops to maintain the longevity of the soil.… More


Mindful Dining Study – March 2018

The Mindful Dining Study is the latest research from Culinary Visions Panel’s Mindful Dining Initiative™ project. It surveyed 1,500 U.S. consumers ages 18 and up about their dining attitudes and expectations regarding ethical decisions, responsible business practices, health perceptions, social dynamics, and more. The study explores the conscious choices that drive consumers’ ordering behavior when seeking food outside the home, and finds key discrepancies between the beliefs driving choices made by young adult, adult and senior consumers.

 

Read this study to know more about:

  • How younger consumers’ are seeking out sustainably raised proteins and options they view as ethical
  • How older consumers value friendly, face-to-face service, while younger consumers are more keen on kiosks and touch screens
  • Consumers’ evolving definitions of healthful eating and living, as many seem to be decoding the concept of diets
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Conference Beat™ – Winter Fancy Food Show, San Francisco, January 2018

The Specialty Food Association’s Winter Fancy Food Show is the first major food industry forum of the year where buyers and sellers come to see the newest foods, flavors and ingredient trends. With over 1,400 exhibitors from more than 20 countries, this show attracts a wide range of food business segments including: specialty and gourmet retail, supermarkets, mass merchandisers, foodservice operators and distributors.

 

What’s In and What’s Out

Diets are out and culinary lifestyles are in.  Lifestyle diet choices are driving innovation.

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Conference Beat™ – Ideation Fresh Foodservice Forum, New York, December 2017

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The New York Produce Show and Ideation Fresh Foodservice Forum brought together thought leaders in the domestic and international produce business with leading retailers and restaurateurs to explore what’s hot now and what’s on the horizon for fresh food.… More


Senior Food and Lifestyles Study – December 2017

This latest study from Culinary Visions® Panel, explores the dining expectations, attitudes and tendencies of senior consumers. The study interviewed 500 senior consumers over the age of 55 in the United States and these included participants living in independent senior communities, assisted living, skilled nursing care and life care. Seniors not currently residing in a senior community were asked to consider care preferences for themselves as well as a friend or loved one. Topics included senior community selection criteria, foodservice characteristics and preferences, senior community perceptions and senior preferences.

 

Read this Study to know more about:

  • The dining expectation of “new” seniors – seniors that are not yet living in senior communities – compared to those already residing there.
  • How fresh foods are craved by “new” seniors and how this interest will impact the menus at senior living communities.
  • What “new” seniors want when it comes to dining styles and snacking options.
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Conference Beat™ – Les Dames d’Escoffier International, Newport Beach, CA, October 2017

Members of Les Dames d’Escoffier International gathered in Newport Beach, California for their international conference. This is a diverse group of culinary professionals in the food, fine wine and hospitality industry. It was a week of tasting, exploring and debating the hot topics and latest trends. There are always lively discussions and rarely unanimity on any issue when this group convenes.… More