Grain and Bakery Innovation: Culinary Trend Tracking Series
Published: June 29, 2018
- 169 Pages
Table of Contents
- INTRODUCTION: SCOPE OF REPORT
- FOREWORD: GOING WITH THE GRAIN
- Packaged Facts National Consumer Survey, May 2018
- Biscuits
- Biscuit Love
- Breakfast Bowls
- Breakfast Bowls of Champions
- Bakery Specialties
- À la Carte Bakery Specialties
- Artisanal Loaves
- Artisanal & Sourdough Loaves
- Chilaquiles & Migas
- Chilaquiles & Migas: Beyond the Breakfast Burrito
- Corn
- Corn as the New Ancient Grain
- Crackers
- Chefs Go Crackers
- Donuts
- Donuts with a Difference
- Porridge
- Grown-Up Porridge
- Protein-Rich Specialties
- Protein-Rich Grain Specialties
- Rice
- Rice as the New Ancient Grain
- Tacos
- Tacos Way Past Tuesday
- Toast & Breakfast Sandwiches
- Waffles, French Toast, & Pancakes
- Waffles, French Toast, and Pancakes: Batter Up
- RESTAURANT SEGMENTS
Abstract
Grain and Bakery Innovation: Culinary Trend Tracking Series
Special offer: now 20% off original full report price
Special offer: now 20% off original full report price
Grain and Bakery Innovation: Culinary Trend Tracking Series charts the rising profiles or new spins on the following menu items and product types:
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.
- 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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