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Food Processing June 2007	Extending brand equity to foodservice Why sell a commodity ingredient to foodservice clients when you can provide an ask-for brand that differentiates the restaurant, too?
Food Processing January 2012 Diane Toops	Restaurant And School Menu Trends Contribute to Overall 2012 Food and Beverage Industry Trends Culinary and restaurant experts predict the most popular trends on restaurant and school lunch menus.
Prepared Foods February 2008	Article: MarketWatch Utilizing industry brands in other products; improving milk's mealtime use; healthy additions to whole grains; smaller servings are a big thing; and McDonald's jumps into the coffee bar scene.
Prepared Foods November 1, 2006 Marcia A. Wade	2006 Foodservice Annual: Desserts: Desserts are heading in every direction possible. But the indulgent pleasures that they invoke continue to remain the same.
Prepared Foods November 1, 2005 Marcia A. Wade	Balancing Acts Foodservice manufacturers are trying to juggle quality, cost, convenience and health, without throwing taste out the window. Learn which foodservice trends are up-and-coming and which have fallen flat.
Prepared Foods December 2007	Haute Cuisine: Ideas for 2008 Determining foodservice and menu trends can be done by utilizing a few key strategies -- "Regional Mashups," redesigning mainstream favorites and venturing beyond tradition to engage consumers.
Food Processing January 2012 Diane Toops	Hottest Foodservice and Hospitality Trends for 2012 Foodservice and hospitality consulting agency Andrew Freeman & Co. offers a slew of trends for 2012.
Prepared Foods February 1, 2005 J. Hugh McEvoy	Ingredient Challenges: The Chef's Edge Tomorrow's Forecast: Chefs Pick Next Trends Research chefs in the world's biggest food corporations often turn to their colleagues on the "front lines" for a glimpse into what may be on tomorrow's menus. Here, some of America's premier culinary chefs reveal what they believe the upcoming food trends will be.
Prepared Foods June 1, 2005 Tom Zind	Off the Beaten Path Every new groundbreaking food trend has left industry pundits wondering whether, at last, everything has been tried. But American diners are always searching for the next thrill. Today, over-the-top flavors and combinations are the order of the day.
Prepared Foods November 1, 2005 Marcia A. Wade	Centered on the Plate Whether they are quick-service restaurants (QSR), limited-service restaurants (LSR), casual dining or fine dining establishments, foodservice operators are targeting entrees, appetizers, sandwiches and soups that promote menu diversity by using petite portions and ethnic variations.
Prepared Foods November 1, 2006 Marcia A. Wade	2006 Foodservice Annual: Entrees: Redefining Dinner Restaurateurs are redefining the concept of the main course.
Food Processing January 2007 Frances Katz	Flavor Trends for 2007 Will acai be the next pomegranate? Is it time to develop Argentine frozen dinners? Will dark chocolate work on pizza?
Prepared Foods November 1, 2006 Chef J. (a.k.a. Hugh McEvoy)	Coming Together The annual American Culinary Federation's national convention gathered chefs from the four corners of the earth -- who defined four hot trends.
Prepared Foods May 1, 2006	On the National Menu Vinaigrettes have become a popular flavor component of menu items... The chipotle pepper's spicy, smoky flavor appeals to the mass restaurateur... Pesto has heightened its profile beyond the traditional pasta realm... etc.
Prepared Foods November 1, 2005 Marcia A. Wade	Just Desserts The dessert menu often distinguishes one restaurant from its competitors. Along with small portions, dessert trends have ethnic twists that are fruit-heavy and convey an emotional appeal to the inner child.
Prepared Foods November 2007	Article: Menu Trends: Appetizers and the "Craveability" Factor Regional tastes, global influences and sustainability are central to the appetizer category.
Prepared Foods November 1, 2006	2006 Foodservice Annual An overview of the latest trends and happenings among foods and beverages appearing on the nation's menus.
Prepared Foods August 1, 2005 J. Hugh McEvoy	Customers Crave Flavor First "Chef J" traveled across the U.S., seeking the most delightful, delicious and decadent desserts available today. Here are his culinary findings -- including a list of America's top five restaurant desserts.
Prepared Foods November 1, 2006 William A. Roberts, Jr.	2006 Foodservice Annual: Beverages: One major manufacturer goes the culinary route, while blends are seemingly everywhere. And young people are the focus of interest.
Prepared Foods November 1, 2005 William A. Roberts	Latitude Adjustment Any observer of the nation's food and beverage trends is quick to note the impact of a diversity of ethnic cuisines. This year's Spirit of Innovation Award -- Foodservice winner certainly addresses this trend, as well as labor concerns.
Prepared Foods November 1, 2006 Anju Holay	Trends in Prepared Foods for Foodservice Food manufacturers point to issues and developments in products for restaurants and institutions.
Prepared Foods August 2007	On the National Menu Grilled is not just 'grill' anymore... The restaurant industry is 'going green'...
Prepared Foods November 2007	Article: Menu Trends: Today's Shrinking Entree The traditional entree is shrinking, and those that have staying power are convenient, diverse and easily portable.
Food Processing October 2010 Mark Anthony	Ethnic Foods Equal Healthy Foods With good reason, many ethnic foods are associated with health-imparting benefits.
Prepared Foods November 1, 2005 Tom Zind	Foodservice Trends: Salads and Salad Dressings Research shows that salads are losing their plain image, as a greater variety of ingredients, flavors and dressings enter the mix. Consumers and meal providers welcome the change.
Food Processing October 2011 Diane Toops	Product Developers Find Ethnic Flavors Continue To Succeed with U.S. Consumers With Mexican, Chinese, etc., now mainstream, adventurous shoppers look for Thai, Japanese and Caribbean foods.
Prepared Foods November 2007 William A. Roberts, Jr.	Article: Around the Foodservice Frontier Diverse flavors are having an impact on American consumers' tastes and preferences.
Prepared Foods November 1, 2006	2006 Foodservice Annual: Salads: Pouring on Light and Exotic Salads and salad dressings are reflecting broader food trends -- such as interest in premium, more complex products, and calorie control.
Prepared Foods September 1, 2006	On the National Menu -- September 2006 Pomegranate's popularity elevates due to its high antioxidant content and related health benefits... New banana applications put a new twist on an old fruit favorite... Mexican cuisine continues to sweep restaurant menus... etc.
Prepared Foods November 2007	Article: Menu Trends: New Beverage Markets, New Opportunities Tea- and coffee-based beverages, fruit smoothies and drinks for grown-ups are gaining momentum.
Prepared Foods October 1, 2005 J. Hugh McEvoy (Chef J)	Signature Salad Dressings Vietnamese vinaigrette? Latino lagniappe? Niboshi nicoise? Salad dressings liven up a plate of greens, and help give salads a signature touch. Consider dressings with ethnic and exotic flavors to tempt consumer curiosity.
Prepared Foods November 1, 2005 Bill Hahne	Cooking for the Cleanup In the aftermath of Hurricane Katrina, foodservice professionals ask, how do you feed people when there is no safe food or refrigeration, no water or sanitation, no kitchens and no way to get into the disaster areas?
Food Processing June 2006 Frances Katz	A healthier foodservice menu The world's 25 largest food companies have done a poor job of providing healthy food and are doing little to follow the May 2004 recommendations of the World Health Organization, according to a recent report.
Prepared Foods November 1, 2005 William A. Roberts	Something Brew With coffee and tea products exploding in popularity, it would be all too easy to say beverages in foodservice run hot and cold. Soda sales, however, are just on the cold side, while juices, waters and smoothies are seeing mixed results.
Food Processing March 2012 Diane Toops	Hail to the Chef Leading food & beverage companies employ great chefs to infuse retail products with innovation and creativity, convenience and chic.
Prepared Foods April 8, 2007 Maria Caranfa	A Zenspiration - April 2007 Asian cuisine is at an all-time high in popularity, and it shows no signs of slowing down!
AskMen.com August 8, 2006 James Raiswell	Keep Up In A Gourmet Cuisine Conversation Understanding a few basic terms, names and a few rules of what not to say should help you bluff your way through a fine-cuisine conversation.
Prepared Foods April 1, 2006	Ethnic Food Using just a few common ingredients, foodservice institutions are embracing the diversity of America's population, providing a wide range of offerings that are attractive across cultural lines.
Commercial Investment Real Estate May/Jun 2003 Gretchen Pienta	Catering to Consumers Restaurants cook up new concepts as americans seek dining variety.
Food Processing March 2007 Frances Katz	Ethnic ingredients find new homes From sushi chips to Thai French fries to panko bread crumbs on everything, fusion comes to packaged foods.
Job Journal August 27, 2006 Julia Hollister	Exceptional Restaurant Careers Take Years of Preparation How do career-minded people get started and progress in the restaurant field? By plan on years of working their way up before they bring home the gravy.
AskMen.com May 3, 2002 Gregory Cartier	Tired Restaurant Trends Although I maintain that there is no better time to be a gastronome, there is a negative side that I want to expose. I like to call it the mainstream assimilation of haute cuisine...
Prepared Foods November 1, 2005 J. Hugh McEvoy	Chefs Spotlight Global Food Trends Chefs from all over the world gathered at the recent ACF national convention in Texas to learn about four major food trends: authenticity, ethicality, food security, and exotica and indulgence.
Food Processing July 2010 Mark Anthony	How to Turn Specialty Foods Into Gold Specialty foods is a unique but wide-ranging category with one important commonality: high margins.
Food Processing October 2012 Dave Fusaro	Global Flavors Are Capturing Imaginations And Driving Sales Authentic spices are the key as even the most mainstream food companies try out bold new ethnic offerings.
Prepared Foods July 1, 2006	Breaking Trend: Indian Gourmet Understanding the many flavors of India requires years of ongoing study. However, openness toward trying new flavors and seeking new foods on the part of Americans signals the trend toward this many-colored cuisine.
Prepared Foods July 23, 2007 Wilbert Jones	Carefree Creativity Crab cakes, mini quiches, Buffalo wings, Swedish meatballs and other outdated appetizers no satisfy the fancy appetites of today consumers.
Prepared Foods July 22, 2007 William A. Roberts, Jr.	Culinary on Campus In terms of food spending, "Generation Y" may well be the foodservice industry's best friend.
Prepared Foods September 1, 2005 Maria Caranfa	Ingredient Challenges: Restaurant Trends: On the National Menu Burgers: Size is Everything... Pizzasta... Just a Little Ceviche... Goat Cheese Desserts... Lighter Fare: Fruit in Salads... etc.
Prepared Foods June 5, 2007 Chef J. (a.k.a. Hugh McEvoy)	Latin Cuisine: No Longer Ethnic? Restaurants in every area of the U.S. now carry Latin-inspired items on their regular menus.