Protein & Center Plate Trends: Meat, Poultry, and Eggs Webinar Registration

Webcast Date: Wednesday, June 27, 2018 – 2 p.m. EST

This client-only Culinary Trend Tracking Series (CuTTS) webinar  focuses on meat, poultry, and eggs to provide

  • Quick, menu data-supported introduction to trending dishes
  • Current menu items (from food trucks to fine dining) and retail products featuring these dishes
  • On-target trend translation tips for menus and retail foods
  • Fresh, relevant insights for tying innovation to culinary and consumer trends

Where once there were steaks and chops and chicken breasts, exotic nose-to-tail cuts now flourish even as burgers and meatballs keep branching out.   Novel Asian, Middle Eastern, and Hispanic dishes gain traction even as Euro-American classics such as charcuterie, deviled eggs, foie gras, sausage, and tartare get new close-ups.  As discussed through analysis of the following trends, the rules about protein and center plate are being rewritten:

  • Alternative Cuts: Lesser as Better
  • Beef Short Ribs as Slow Food
  • Burgers and Meatballs Drop the Rule Book
  • Pork: The Belly of the Feast
  • Charcuterie and Sausages: A Cut Above
  • Fried Chicken Is Red Hot and Piled High Chicken Thighs
  • Duck, Foie Gras, and Chicken Livering It Up
  • Making a Hash of Things
  • Eggsplosion:  New Spins and Novel Imports

Presenter: David Sprinkle, Research Director, Packaged Facts

David Sprinkle, as the publisher and research director at Packaged Facts, has presented at industry conferences including Engredia, Fancy Food Show, Global Food Forums, Healthy Beverages Expo, IFT and IFT Wellness, International Baking Industry Expo, National Coffee Association, National Confectioners Association, Nutracon, SupplySide West, and World Tea Expo. Book-length publications through Packaged Facts include Premium Consumers and the New Economy and Americans in 2020.