2018 Food, dining trends with staying power

Here are the trends that appeared in our “2018 Food and Dining Trends Report” earlier this year that have staying power: Plant-based foods going mainstream; off-premise food poularity; local gives way to regional attribution; manifestation…overuse of term “local” dilutes meaning, significance, say experts regional global territories: “Southern Low Country, Ozarks, Appalachia, Cuba, India and the Middle East.”

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Amid growing demand for plant-based proteins, Beyond Meat triples production capacity of meat alternatives

Beyond Meat indicates it has tripled production in Columbia, Missouri, with a second plant. Its new plant will expand production capacity from 30,000 to 100,000 square feet and add 250 new jobs….Beyond Meat produces plant-based proteins for a variety of customers. Beyond Meat has also recently added Beyond Sausage.

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Three protein trends being tapped for successful product development

…Asian Island foods, a trend identified by Chicago-based consultancy Technomic. It has propelled Asian Island chicken on menus. At the same time, consumers are looking for protein alternatives to meat and are driving an interest in the creation of more food products and menu items that tap the nutrition and appeal of pulses and plant-based proteins.

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