Convenience has been a driver of portable food innovations for centuries. Meat pies, for example, existed in pre-medieval times, one of the earliest forms of food to go. Even Romans were able to buy “fast food” on the street. So, it’s not surprise that consumers are continually seeking solutions for nutrition and meals on the run.

However, hand-held food is now expanding to new flavor and form horizons. Whether drawing from an ethnic pantry, artisan tradition, premium or health ingredients, new hand-held foods offer a host of versatile ideas for food manufacturers and foodservice operators hoping to excite consumers, and attract new business, with tasty, convenient portable foods.

Hand-Held Foods: Culinary Trend Mapping Report, examines the ingredients, cooking styles and ethnic influences that the Center for Culinary Development (CCD) has identified as about to hit, or have established themselves, in the U.S. We delve into paletas, dosas, Chinese steamed buns, ethnic fried chicken, sliders, empanadas and breakfast sandwiches, and critically assess how food marketers can take advantage of these hot trends.