Trend Spotting

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

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



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.

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

Conference Beat™ – National Association of Convenience Stores (NACS) Show, Chicago, October 2017

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Every year the National Association of Convenience Stores (NACS) Show attracts nearly 24,000 industry professionals. The attendees converge on the show floor and see the new trends, products and technology available for convenience stores.… More

Ethics on the Go Study – October 2017

Ethics On the Go is Culinary Visions Panel’s latest study in their Mindful Dining Initiative™ project. It surveyed 1,500 US consumers’ attitudes on ethical decisions that impact their dining choices of convenience and portable foods outside the home. The study finds that while all consumers care about ethical eating, consumers under 35 years pay the closest attention to responsible practices behind menus. Consumers under 35 years have a deep interest in how their meals are made which indicates that food choices aren’t just about the body anymore – they are about the mind too.


Read this Study to know more about:

  • How consumers view “trendy” restaurants as ones who commit to ethical practices
  • How age demographics separate consumers’ opinions on organic and ethically produced foods
  • Consumers’ willingness to pay a premium price for ethically produced snacks, as well as their desire for more ethical convenience items

Conference Beat™ – Foodscape, Chicago, August 2017



The future of food was the focus of this conference, where industry leaders and entrepreneurs with cutting edge new businesses met to share fresh ideas and new thinking on food and technology.… More