Trend Spotting

France Global Dining Study – May 2017

This French Consumer Dining Study is the latest report published by Culinary Visions Panel in its 2017 series of Global Dining Studies. Concurrent with SIAL Innovation Conference in Paris, Culinary Visions Panel surveyed over 1,000 French consumers about their attitudes and behaviors related to meal choices at home, in the workplace and at restaurants. The study finds that French consumers have high and varied dining expectations when it comes to healthfulness, such as desiring healthier snack options as well as dining choices that are both healthy and delicious.


Read this Study to know more about:

  • How the importance of food trust influences French consumers’ decisions at restaurants and supermarket delis.
  • French consumers’ interest in ethnic foods and their openness to try new flavors and dishes.
  • The comparison between consumers in France and America when it comes to dining behavior at restaurants, in the workplace and at home.

Mexico Global Dining Study – April 2017

This study is the third in the North American dining series where over 1,000 Mexican consumers were surveyed about their attitudes and behaviors related to meal choices at home, in the workplace, at restaurants and at the supermarket/deli. Consumers were asked about their trust in restaurant dining, their view on healthfulness and how convenience plays a role in their lives. Responses from this survey were compared to the US and Canada Consumer Dining Studies to reveal how consumers in all three countries are similar and different in their dining habits.


Read this Study to know more about:

  • How Mexico is a family centric dining culture, both in and away from the home
  • The regional cuisines that are trending in Mexico and how these can influence global menus
  • The differences between consumers in Mexico, the US and Canada when it comes to compromising taste for healthfulness

Food Market Culture Report – March 2017

1,039 consumers were surveyed around the United States regarding their expectations, attitudes and behaviors when visiting various food markets. Consumers were asked about their perspectives on a range of markets from farmers markets to food halls. Specific aspects of the market experience that appeal to consumers are the collaborative energy, extensive variety of vendors and social experience that offers a little something for everyone.


Read this Study to know more about:

  • How food markets make the connection between consumer and vendor, so that food trust is established
  • The comparison between consumers’ experience with famers markets and food halls as opposed to supermarkets and delis
  • The importance of food markets for multi-tasking lifestyles

Deli Destinations – February 2017

The subject of this 2017 study, explores the characteristics that draw consumers to make certain food venues their destinations when dining at and away from home. Over 1,000 consumers throughout the U.S. were surveyed to identify aspects of shopping in the deli that make it unique, crave-able and worth the visit (or wait). Consumers were asked about the importance of convenience, the need for unique deli options and the draw of food markets as destinations.


Read this Study to know more about:

  • The type of products that attract consumers to the deli as a destination
  • The reasons consumers are drawn to food markets & food halls, and how these experiences can be brought to the deli
  • How consumers crave restaurant quality at the deli and how this quality standard influences supermarket choice

Hot Spots & Hidden Treasures Restaurant Guide 2017

We are delighted to share some of our favorite culinary experiences from the richly diverse neighborhoods of Chicago. There are always plenty of hot new restaurants around town, and our 2017 edition includes a special section on Food Halls that you may enjoy exploring as this trend heats up around the country. Our recent consumer survey from Culinary Visions® Panel revealed that 60% of the consumers surveyed like to roam around with a beverage and absorb the whole environment of the market. We think you will too.… More

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



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



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.

 … More

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



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



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