Protein and Center Plate: Culinary Trend Tracking Series

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Published Jan 9, 2018 | 132 Pages | Pub ID: LA15142927

Protein and Center Plate: Culinary Trend Tracking Series

The rules about protein and the rules about center plate are being completely remade. Where once there were steaks and chops and chicken breasts, there are now novel nose-to-tail cuts such as culotte, short ribs, shoulder, neck and thighs—more value-conscious and comforting, but also more adaptable to cheffy culinary flourishes and global inspirations. Neither protein nor center of the plate will ever be the same.

In Protein and Center Plate: Culinary Trend Tracking Series (CuTTS), Packaged Facts focuses on meat, poultry, seafood. Our analysis provides:
  • Quick, menu data-supported introduction to proteins and dishes trending on restaurant and foodservice menus
  • Generous listing of current menu items and images featuring these proteins
  • Detailed, on-target trend translation tips for menus and retail foods
  • Fresh, relevant insights for tying substantive innovation to culinary and consumer market trends
Introduction: Scope of Report and Forward
Alternative Cuts: Lesser as Better
Beef Short Ribs as Slow Food
Burgers Drop the Rule Book
Charcuterie a Cut Above
Fried Chicken Is Red Hot
Piled High Chicken Thighs
Deviled Eggsplosion
Dim Sum and Then Some
Duck Makes a Bigger Splash
Foie Gras and Chicken Livering It Up
Making a Hash of Things
Meatballs on a Roll
Pork: The Belly of the Feast
Raw Seafood Beyond Sushi
Specialty Sausages: See How They Are Made
Rising Tides: Trout and Octopus

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