Boursin stuffed kangaroo nachos with roasted avocado corn salad and huckleberry habanero demi-glace. Chocolate-covered caramel topped with Welsh smoked sea salt. Hanger tartare, pickled Asian pear, amaro, Béarnaise ice cream. Roasted red pepper with goat cheese Kettle chips.
Has it really all come to this? These actual foods that you can actually order off a menu or buy in a store are emblematic of several of today’s food trend innovations, from various segments and for a variety of different reasons.
Emerging Food Concept Trends in Foodservice, a new report from Packaged Facts, is an insider’s look at what’s hot and happening in leading white table cloth and ethnic restaurants across the country - dishes and trends that may soon reach chain restaurants and retail shelves in the near and distant future. Included in this report are a number of food concepts that have been identified as having the potential to grow into more significant or interesting roles in the marketplace. Some, like ethnic street foods, seem new and exotic; others, such as hamburgers and hot dogs, are food-scene staples that consumers never seem to tire of, no matter what the incarnation.
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