Protein Center Plate - Market Research, Industry Trends, Market Share, Consumer Insights
Published: 01/09/2018 Pages: 132 Full Study Price: US$ 1,200
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
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