Protein Center Plate - Market Research, Industry Trends, Market Share, Consumer Insights


Published: 01/09/2018
Pages: 132
Full Study Price: US$ 1,500

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

In Protein Center Plate: Culinary Trend Tracking Series (CuTTS), Packaged Facts focuses on meat, poultry, seafood. Our analysis provides:
Quick, menu data-supported introduction to proteins dishes trending on restaurant foodservice menus
Generous listing of current menu items images featuring these proteins
Detailed, on-target trend translation tips for menus retail foods
Fresh, relevant insights for tying substantive innovation to culinary consumer market trends
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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