Grain and Bakery Innovation: Culinary Trend Tracking Series
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- Biscuit Love
- Breakfast Bowls of Champions
- À la Carte Bakery Specialties
- Artisanal & Sourdough Loaves
- Chilaquiles & Migas: Beyond the Breakfast Burrito
- Corn as the New Ancient Grain
- Chefs Go Crackers
- Donuts with a Difference
- Grown-Up Porridge
- Protein-Rich Grain Specialties
- Rice as the New Ancient Grain
- Tacos Way Past Tuesday
- Toast & Breakfast Sandwiches
- Waffles, French Toast, & Pancakes
But grains have always been more than a proletariat staple: they’re healthy, flavorful, distinctive, and both drenched in tradition and worthy of the best new creative impulses. The essential familiarity of grains means that innovation is a deep field of fertile soil.
The drivers to the food trends discussed throughout this report align with core consumer values to be tapped for menu and new product development. Menu and retail trend translation tips included in the profiles provide detailed ideas and suggestions on how these culinary trends can be used to generate business growth. Throughout, Grain and Bakery Innovation: Culinary Trend Tracking Series features consumer survey or menu data to quantify the growth on menus of an item.
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