Protein and Center Plate: Culinary Trend Tracking Series

Published: January 9, 2018 - 132 Pages

Table of Contents

  • INTRODUCTION: SCOPE OF REPORT AND FOREWORD
  • Alternative Meat 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

Abstract

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

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