{"id":1045,"date":"2020-01-19T18:02:43","date_gmt":"2020-01-19T18:02:43","guid":{"rendered":"http:\/\/culinaryvisions.org\/trends\/?p=1045"},"modified":"2020-01-19T18:02:44","modified_gmt":"2020-01-19T18:02:44","slug":"conference-beat-fresh-produce-insight-ideation-fresh-foodservice-forum-new-york-freshstart-tucson-arizona-january-2020","status":"publish","type":"post","link":"https:\/\/culinaryvisions.org\/trends\/conference-beat-fresh-produce-insight-ideation-fresh-foodservice-forum-new-york-freshstart-tucson-arizona-january-2020\/","title":{"rendered":"Conference Beat\u00ae – Fresh Produce Insight: Ideation Fresh Foodservice Forum, New York & FreshStart, Tucson, Arizona, January 2020"},"content":{"rendered":"

\"Produce<\/a><\/p>\n

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\"Produce<\/a><\/p>\n

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Fresh ideas were presented in December 2019 and January 2020 at two conferences focused on foodservice opportunities for the fresh produce industry. Culinary Visions\u00ae<\/sup> participated in a panel discussion on Menu Innovation at the New York conference and Y-Pulse\u00ae<\/sup> presented research titled, Connecting with Gen Next Away from Home.<\/p>\n

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Menu Development Turned Upside Down<\/h3>\n

Vegetable-centricity has changed the perspective on menu development. Today\u2019s leading menu developers are looking at produce in the center of the plate and using protein \u2013 animal or vegetable \u2013 as the enhancement.<\/p>\n

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Menu Stars<\/h3>\n

Flavor & The Menu <\/em>magazine previewed their 2020 trend forecast at Ideation Fresh with produce centric menu stars.<\/p>\n

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Vegan Cool<\/strong> \u2013 the benchmark of a rising star chef is becoming their innovative preparations of vegan menu items that are just as cravable for carnivores as vegetarians and vegans.<\/p>\n

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Root Vegetables<\/strong> \u2013 gaining attention paired with fresh, creamy burrata cheese or used in seasonal menus featuring root to stem cooking.<\/p>\n

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Watermelon is Having Its Moment<\/strong> \u2013 as a replacement for tuna in poke bowls, watermelon \u201cham\u201d and watermelon burgers are making diners think again about one of summer\u2019s favorite fruits.<\/p>\n

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Cauliflower Can Be Anything<\/strong> \u2013 cauliflower pizza crust, riced cauliflower and cauliflower tots are proving the mainstream versatility and appeal.<\/p>\n

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Beyond Beyond Burgers<\/strong> \u2013 although plant based manufactured \u201cmeats\u201d are in the news, there is tremendous burger innovation with black beans, beets, sweet potatoes & kale that can be prepared in the kitchen rather than the factory.<\/p>\n

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Produce Highlights<\/h3>\n

Baby Vegetables<\/strong> \u2013 delicate and delicious, offering gourmet appeal and endless versatility.<\/p>\n

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Pastabilities<\/strong> \u2013 the varieties continue to expand on convenient vegetables, cut and formed to offer low calorie, gluten-free options to traditional pastas.<\/p>\n

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Fermented Foods<\/strong> \u2013 bold, often polarizing flavors with functional benefits like detox, unwind, de-stress or energize continue to draw enthusiasts.<\/p>\n

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Right Size Bowls<\/strong> \u2013 this mainstream trend is taking a new turn with curated combinations of mini bowls attempting to capture a share of snack business and appeal to a wide range of lifestyle diets.<\/p>\n

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Gen Z Setting the Pace<\/h3>\n

Y-Pulse\u00ae<\/sup> research presented at the FreshStart Conference noted that Gen Z consumers have a lot of confidence in the kitchen. They are watching food programming on traditional and digital media and creating their own content. According to Y-Pulse\u00ae<\/sup> research 44% of 15-18 year olds and 30% of 8-14 year olds say they are the best cook in their house.<\/p>\n

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Implications for Food Marketers<\/h3>\n

Sustainability Moves to CSR<\/strong> \u2013 Sustainable practices have become ubiquitous and no longer differentiate purveyors.\u00a0 Corporate Social Responsibility (CSR) programs and initiatives are now differentiating manufacturers with their customers.<\/p>\n

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The Next Generations of Foodies<\/strong> \u2013 Young consumers are eating more like adults than previous generations. The Kids\u2019 Menu is rapidly becoming a thing of the past.<\/p>\n

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Lifestyle Nutrition Is Influencing Trends \u2013 <\/strong>Catering to lifestyle diets is becoming second nature to successful restaurants and retailers.<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

    Fresh ideas were presented in December 2019 and January 2020 at two conferences focused on foodservice opportunities for the fresh produce industry. Culinary Visions\u00ae participated in a panel discussion on Menu Innovation at the New York conference and Y-Pulse\u00ae presented research titled, Connecting with Gen Next Away from Home.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[33],"tags":[],"_links":{"self":[{"href":"https:\/\/culinaryvisions.org\/trends\/wp-json\/wp\/v2\/posts\/1045"}],"collection":[{"href":"https:\/\/culinaryvisions.org\/trends\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/culinaryvisions.org\/trends\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/culinaryvisions.org\/trends\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/culinaryvisions.org\/trends\/wp-json\/wp\/v2\/comments?post=1045"}],"version-history":[{"count":2,"href":"https:\/\/culinaryvisions.org\/trends\/wp-json\/wp\/v2\/posts\/1045\/revisions"}],"predecessor-version":[{"id":1049,"href":"https:\/\/culinaryvisions.org\/trends\/wp-json\/wp\/v2\/posts\/1045\/revisions\/1049"}],"wp:attachment":[{"href":"https:\/\/culinaryvisions.org\/trends\/wp-json\/wp\/v2\/media?parent=1045"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/culinaryvisions.org\/trends\/wp-json\/wp\/v2\/categories?post=1045"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/culinaryvisions.org\/trends\/wp-json\/wp\/v2\/tags?post=1045"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}