Trend Spotting

Conference Beat™ – International Dairy Deli Bakery Association Show (IDDBA), New Orleans, June 2018

The Big Easy welcomed leaders in the dairy, deli and bakery business to learn about the latest products and opportunities for their operations. This food-centric city offered as much inspiration around town as it did on the show floor.

 

Living in an Omni Channel World

Modern consumers have created a culinary lifestyle fueled by 5 meals a day that include a wide range of choices like mini-meals and snacks available from the retail, foodservice and online sources.… More


Conference Beat™ – Sweets and Snacks Expo, May 2018

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The Sweets and Snacks Expo drew more than 18,000 attendees and 800 + exhibitors from around the world. The expo continues to grow, with over 350 first time exhibitors at this year’s show. Buyers represent supermarkets, mass merchandisers and specialty retailers who are looking for innovations that can drive business success.

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Conference Beat™ – National Restaurant Association Show, May 2018

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The National Restaurant Association (NRA) International Foodservice Marketplace is an annual event where over 2,300 companies from around the world showcase their products to more than 67,000 foodservice professionals. This year’s show, the 99th, was a great place to see the fascinating and forward-thinking trends driving innovation in the foodservice industry.… More


Conference Beat™ – SIAL Montreal, May 2018

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SIAL is the global network of trade conferences that focus on innovation, insight and inspiration for companies dedicated to the food and beverage business. The Montreal exposition is the largest food innovation trade show in North America and features exhibiting companies and educational programs for those in all sectors of the food business.… More


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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