2020 Vision: Exploring Macro Food Trends

It’s not only hard to believe that we’re finishing up another decade, but it’s also hard to wrap our minds around just how much has happened in the past 10 years. Thinking back to a decade ago, we.

Read more

Refusing to Shut Down: COVID-19 Webinar Recap

We recently hosted our first COVID-19 webinar, discussing trends in foodservice and retail as the food industry and consumers continue to react to the unraveling coronavirus crisis. This week, we.

Read more

And So it Begins: COVID-19 Webinar #5 Recap

Now that we’re in our fifth week of reporting on our consumer COVID-19 research, many restaurants are beginning to explore re-opening. After many weeks of the crisis, we may start seeing some sort of.

Read more

Understanding Trend Lifecycles

While you may think the latest food trends (like turmeric, fried pickles, and shishito peppers) surfaced only in recent years, the reality is that they’ve been around for a decade, moving through the.

Read more

How to Spot Food Trends

You probably knew of the avocado toast trend in 2019, before it became completely ubiquitous, but were you watching it 10 years ago? While we typically spot trends by looking at what’s happening.

Read more

COVID-19 and the Impact on Consumer Eating Habits

We’re all watching as the impacts of COVID-19 (coronavirus disease) rapidly unfurl around us in the news and in our own lives. As we seek answers about the impact on our personal lives, it’s still.

Read more

Rise and Shine: What’s on the Menu?

We’re always told that breakfast is the most important meal of the day, but do consumers actually feel that way? Turns out, yes - we’re big fans of food from the griddle. According to our 2019.

Read more

Awesome Sauce: Exploring Condiment Trends

People can be surprisingly passionate about condiments. Just ask whether they prefer mayonnaise or Miracle Whip. Or if they drench pizza in ranch. Or about the "best" regional BBQ sauce style. And.

Read more

Flavors to Watch - Part 3

Trends don’t make their way onto menus across the globe out of nowhere. They start as one-off dishes in upscale restaurants and make their way onto more and more menus in a variety of forms.

Read more

Flavors to Watch - Part 2

When it first hit menus, avocado toast wasn’t as loved as is today. It was new, strange, and unexpected. It should be no surprise that the flavors we’re watching today are currently perceived the.

Read more