- by Daniel Granderson
- June 28 2017
- culinary trends
- dairy
- food and beverage
Doubling Down on Dairy: 5 Ways to Inspire Consumers With Milk, Cheese, and Butter
Dairy foods are a core and cherished part of the American diet. Even as non-dairy alternatives expand into new territories, so do the animal milk-based originals, according to the Packaged Facts report "2017 Forecast: Culinary Trend Tracking Series".
- by Daniel Granderson
- October 4 2016
- culinary trends
- fast-casual restaurants
- food beverage
- food trends
- foodservice
- Hispanic consumers
- restaurants
Taco time: Mexican mainstay second only to salsa in U.S. popularity
The boom in Hispanic influence extends beyond population growth and rising affluence to also include noticeable gains in the popularity of Hispanic cuisine. Today, National Taco Day, corresponds with the recent release of a new Packaged Facts report packed with essential insights and trends related to Hispanic foods and beverages--including tacos!
- by dgranderson@marketresearch.com
- July 5 2016
- grains
- food trends
- culinary trends
- food beverage
What we’re watching - Slideshow: Grain innovations in snacks, bowls and burgers
Grains are great and so is this latest Packaged Facts webinar. View Innovation with Grains Webinar by clicking here. June 5 - Grains are appearing in cheeseburgers, salad bowls and snacks, said Kara Nielsen, a culinary “trendologist” in a June 28 webinar titled “Innovations with Grains” from Rockville-based Packaged Facts. While interest in gluten-free grains continues to present new product opportunities, sprouted grains are starting to enter mainstream markets, and people are showing an intere...
- by dgranderson@marketresearch.com
- December 5 2014
- Cutts
- culinary trends
- food and beverage
- food trends
- street foods
- grilled foods
- international cuisine
- foodservice
- restaurant
Move over hot dogs and pretzels, the new wave of American street and grill foods reflect an international culinary experience
It wasn’t that long ago when street foods would too often bring to mind, for many American, ambivalent associations with foreign and “underdeveloped” countries, along with trepidations about cooking hygiene and food safety.
Sure, nothing could be more American than street, fair, and festival foods such as pizza, hot dogs and corn dogs, soft pretzels, ice cream and snow cones and cotton candy. And there was even occasion for more pronouncedly ethnic or regional options. Ordinarily speaking, non...
