Archive for foodtrends SmartBlogs

Restaurant news topped the most-clicked list this week. A story about White Castle navigating New York’s higher minimum wage was most popular with readers, followed by news that Taco Bell is testing a TacoBot. The automated ordering bot allows consumers to order and pay for their food through the workplace messaging system Slack.

A story about chefs using the popular spiralizer tool to create noodle-like ribbons out of fruits and vegetables was also popular with readers, as was news that Kraft Heinz is expanding its Cracker Barrel brand into a premium macaroni and cheese product.[…] Continue Reading »

Many of this year’s hottest food and restaurant trends are efforts that stem from seeds sowed in previous years, from the ongoing quest to cut artificial ingredients from menus to the rise in retail restaurants aimed at encouraging shoppers to linger longer, according to Baum + Whiteman’s 2016 forecast.

This year’s restaurant menus are taking the quest for “clean” ingredients to a new level, with chains such as Chipotle Mexican Grill, Panera Bread, McDonald’s and Dunkin’ Donuts simplifying recipes and touting their short ingredient lists.[…] Continue Reading »

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 »