U.S. Food Trends A Detailed Look at Operator & Consumer Perspectives: Next-Level Meat Substitutes, Sorghum, Mead, Maitake, Mole, Lemongrass, Andouille Sausage, Blue Cheese

Apr 2017| MDT100A| Datassential

Report Highlights

This quarter learn about next-level meat substitutes like the veggie burger that "bleeds" and faux ribs "that will fool your dad;" read about how the gluten-free ancient grain sorghum may actually be the next quinoa; and discover how a new generation of mead makers are shaking the medieval image from mead. Also go foraging for maitake; see how chefs are using different types of mole; and how lemongrass is flavoring a wide range of dishes and retail products. We also get a spicy Cajun kick with andouille sausage and learn about the different types of blue cheese growing on menus.

TIPS (Trends, Insights, Perspectives, Sightings) brings you deep analysis of food trends at different stages along the menu adoption cycle. Each issue is packed with extensive research, foodservice/menu availability, media coverage, and both consumer and foodservice operator data.

Datassential, a Chicago-based food industry research and consulting firm, brings clients real-world information on foodservice and consumer packaged goods in the U.S. and around the world. The company’s services, including its extensive MenuTrends database, provide in-depth reporting on trends in menu offerings, flavor profiles, ingredients and preparations. Datassential helps operators, retailers, and suppliers understand and capitalize on these important trends.

Datassential makes the food industry smarter. We provide trend software, predictive analytics, and consumer insights that help manufacturers, food retailers, and chain restaurants innovate and sell more intelligently.

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