Archive for foodtrends SmartBlogs

Global foods and flavors are captivating American palates and chefs’ imaginations, making a strong showing on menus and grocery store shelves. Eight in 10 consumers now eat least one ethnic cuisine a month and 66% of consumers eat a wider variety of ethnic cuisines now than five years ago, according to a 2015 survey from the National Restaurant Association.[…] Continue Reading »

This past year was all about clean labels and free from claims in the food and beverage industry. 2016 will be all about drinking for health. Consumers will be focused on transparency, the brand story and function from natural sources. The brands that are able to deliver those attributes along with a great tasting product will triumph in the marketplace.[…] Continue Reading »

It may have started with sriracha, but the demand for hot and spicy flavors in restaurants and supermarkets continues to grow as consumers demand more heat from a wider variety of sources. Chili peppers and spices from cayenne to cinnamon are bringing the heat to a range of foods and beverages, including main courses, snacks and even alcohol.[…] Continue Reading »

This summer, I had dinner with a friend at a restaurant that focuses on a mix of Peruvian, Chinese and Japanese cuisines. As we perused the menu, we quickly dismissed items we were familiar with and homed in on the more unusual dishes, like skewers of duck tongue and cape gooseberry.

My friend and I — like 25% of consumers in the US — are people who enjoy eating unconventional food.[…] Continue Reading »

From restaurant and retail giants that are household names to small, regional brands that aren’t known throughout the whole industry, subscription services are becoming a big part of the food and beverage space. Services like Amazon Prime and Blue Apron are increasingly finding favor among consumers with busy lives, so what does this mean for the traditional retail and restaurant players and the food industry as a whole?[…] Continue Reading »