Trend Spotting

Conference Beat™ – Research Chefs Association (RCA): San Juan, Puerto Rico, March 2017

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The Research Chefs Association (RCA) is a conference where R&D chefs, product developers and food scientists gather to find new solutions, innovative techniques and development insights for the year to come.… More


Conference Beat™ – International Association of Culinary Professionals: Louisville, March 2017


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The International Association of Culinary Professionals (IACP) is a conference where food writers, cookbook authors and a wide range of culinary professionals gather to be inspired as they discuss and debate issues related to the impact of food on modern culture and lifestyles. This conference establishes the framework for the culinary conversation of the year ahead.… More


Conference Beat™ – Fancy Food Show: San Francisco, January 2017

 

The Specialty Food Association’s Winter Fancy Food Show is traditionally 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 80,000 products on display from 1,400 companies, this show attracts a wide range of food business segments including: specialty and gourmet retail, supermarkets, mass merchandisers, foodservice operators and distributors.

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Conference Beat™ – Private Label Manufacturers Association: Chicago, November 2016

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Over 12,000 food business professionals attended the 36th annual Private Label Manufacturers Association (PLMA) tradeshow. The 2016 tradeshow was one of the largest in its history and featured more than 1,300 exhibitors from 40 countries. PLMA is largely focused on retail products, however there continues to be a growing trend of restaurants and chefs interested in building a retail presence through packaging and distributing their products for foodservice.… More


OxyModern – Cultural Contradictions Driving Foodservice Trends – September 2016

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Insight from a wide range of experts working in varied creative disciplines that are important to modern consumer lifestyles was used to form the basis of exploration for this year’s trend report. What emerged from this inquiry was awareness of the impact cultural contradictions have on trends. For any major trends indentified, equally powerful counter trends appeared. Following this initial exploration, over 2,000 consumers were surveyed about their dining experiences away from home.

 

Read this Study to know more about:

  • Consumers who crave foods that remind them of childhood but also admire sophisticated flavor combinations
  • The desire for local, sustainable food is equal to the need for cultural cuisines with unique ingredients
  • How meals are expected to be both healthy and delicious as well as restaurant fare that is luxuriously indulgent
More

Global Dining Study – August 2016

More than 3,000 consumers in the United States, United Kingdom and Canada were surveyed about their attitudes and behaviors related to meal choices at home, in the workplace and at restaurants. Consumer trust in restaurants and supermarket delis was explored, along with the desire for healthfulness at and away from the home and dining in the workplace. All 3 countries displayed answers that reflected current dining trends while providing insight for future improvements.

 

Read this Study to know more about:

  • The similarities and differences in food culture among the US, Canada and the UK and how this knowledge can lead to greater success in the future
  • How food trust is pushing restaurants and supermarket delis to offer quality products to consumers
  • The importance of healthfulness and indulgence when dining out verses dining at home
More

Weeknight Dining Study – June 2016

This consumer study explored opportunities to create desirable and affordable meal options to make everyday experiences exceptional. Weeknight dinner is an opportunity for food marketers across all segments of the food industry, from grocers to convenience stores.  Consumers were asked about their weeknight dining experience (Sunday – Thursday), their attitudes toward cooking at home and their interest in purchasing meal kits.

 

Read this Study to know more about:

  • Consumers’ desire for easier options like meal kits to help create satisfying meals at home during the week
  • How consumers define cooking, and how their need for culinary adventure is driving the development of new offerings
  • The biggest obstacles consumers face when grocery shopping and preparing meals at home
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Conference Beat™ – Les Dames d’Escoffier International: Washington D.C., October 2016

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Les Dames d’Escoffier, a diverse group of culinary professionals in the food, fine wine and hospitality business, met in Washington D.C. to explore the continuing evolution of consumers’ taste for global foods and flavors and the desire for local and sustainable foods. It was a week of tasting, exploring and debating the hot topics with lively discussions.… More


Conference Beat™ – NACS: Atlanta, October 2016

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Buyers and sellers meet at the National Association of Convenience Stores Show to see the latest foodservice programs and equipment, retail candy and snacks, operational developments, merchandise, technology, and fuel equipment and related services. Nearly 24,000 attendees converged on the show floor to network, learn, buy and sell.… More


Conference Beat™ – SIAL: Paris, October 2016

 

 

SIAL (Salon International de l’Alimentation) is the largest food innovation conference in the world, housing over 7,000 exhibitors throughout five consecutive days. Every two years, the Parc des Expositions de Paris-Nord Villepinte (just outside the city limits) is transformed into a city of culinary exploration. Leaders in foodservice, retail grocery and food ingredient businesses come to present their latest product innovations and anticipate future industry related trends.… More