foodscape - datassential - foodbytes... · observation can ladder to multiple trends, making them...

SEPTEMBER 2018

| ISSUE 57 |

YOUR FREE DATASSENTIAL TREND REPORT

L E A R N E D

E X P E R I E N C E D

F O O D S C A P E

WHAT DID WE LEARN & EXPERIENCE AT FOODSCAPE 2?Two days. Over 400 attendees. Six Dine AroundImmersions. Eight product Expo stations. More than1,000 slides of information presented by industryexperts. One pancake robot.

Datassential’s own Jack Li urged everyone at the start ofFoodscape 2 to try everything, even foods andbeverages that may be unfamiliar, and many were –think natto (fermented Japanese soy beans) or CBD-infused cocktails, “This is wild, absolutely wild,” saidanother attendee as people zipped by on Segways andpassed out special VIP cards to The Underground, aluxe room where relaxing kava, taste-numbing Sichuanbuttons, and crunchy crickets (the real residents of theunderground) could be sampled. For breakfast,

attendees sampled the newly-released JUST Egg in abreakfast sandwich and pancakes shaped like the EiffelTower created by a pancake robot. Other foodssampled over the two days included charcoal pretzels,color-changing butterfly pea flower tea, sandia loca(crazy watermelon), and creative paleta flavors servedfrom a roving paleta cart.

Foodscape 2 was dedicated to one of the mostimportant trends driving food choices today and in theyears ahead – hyper-personalization. The next evolutionin healthy eating – Healthy 4.0 – is defined bypersonalized eating, with new products, concepts, andtechnologies dedicated to meeting the needs of theindividual. From DNA diets to mood regulators likecannabis to foods that meet our individual beauty goals,food is about to get very personal.

Couldn't make it to Foodscape this year? We hope tosee you next year – we promise it will be anotherunforgettable experience.

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2DATASSENTIAL’S FOODBYTES: FOODSCAPE 2 RECAP

"This is unlike any other conference," oneattendee said when faced with the massivescreens hovering above the runway stage.Indeed, Foodscape 2 was far more than aconference – it was an experience.

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When asked if Unicorn Toast was a trend or fad, almost everyone agreed it was a fad – but that doesn’t mean it doesn’t speak to a larger, more important core trend. These colorful foods are engineered to cater to our desires to take pictures of our food and post it online, ultimately creating an experience – one of Datassential’s five MegaTrends.

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INNOVATIONW O R K S H O P K I C K O F F

Datassential’s Colleen McClellan kicked off Foodscape with a jam-packed innovation session: The Artof the Trend. Attendees followed Datassential’s signature TrendThink process for finding,understanding, and leveraging trends with a deep dive into the Discovery phase – TrendSpotting.Each team raced to find a unique product at one of the Foodscape Expo stations, identified the coretrend underlying the product, and finally developed opportunity areas to capitalize on in the future.Here are a few things we learned during the process:

It's a classic exercise, and yet we often forget to do it when developing new products –consider the job that any product is "hired" to do. A job can be Functional (a food or drink that makes us full when we're hungry), Social (the company that makes this food supports a cause I believe in), or Personal (this dessert triggers an emotional memory). That Unicorn Toast, for instance, is hired to do a Personal job – it builds our social credit and personal brand.

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Everything you see and taste exemplifies a larger trend, which sparks innovation. One team, after viewing Kite Hill’s vegan cream cheese at an Expo station, connected the product to two MegaTrends: Health & Wellness and Personalization. They then developed opportunity areas within those trends that cater to consumers who are seeking plant-based choices (Health & Wellness) as part of their ownpersonal diet plan, whether they are vegan or not (Personalization).

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Even non-food products can lead to quickly identifying core trends that impact the food industry. One group that used Freeset’sDonkey Milk Skin Gel Mask as part of their Discovery process connected it to the Health & Wellness MegaTrend and underlying core trends like Food & Beauty, Healthy Fats, and Functional Foods, showing how a single observation can ladder to multiple trends, making them potentially even more powerful for ideation, development, and reaching multiple consumer needs.

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4 T H I N G S W E L E A R N E D A T T H E

Datassential’s TrendThink process helps you identify underlying trends, develop opportunity areas, and move into the innovation and ideation process with clear goals and a strong foundation so that you can create the next big thing. We have tools and processes for each step, helping you to find and gather inputs, connect the dots, identify hurdles and propellers, and understand all of the ways to capitalize on the trend. Contact Colleen McClellan to bring TrendThink to your company at [email protected].

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Imagine creating a diet tailored to your personal genetics. Well that trend has landed – and while small today, it’s poised to scale with the explosive growth of affordable DNA testing.

Customization has been trending for some time, with build-your-own menus and personalized music, TV, and movie recommendations becoming the norm. However, recent advancements in science and technology have broadened the possibilities to enable a whole new level of hyper-personalization when it comes to our experiences with food and nutrition. Despite the explosion in methods and technologies supporting increased personalization across industries, there is still major opportunity for growth in the space as consumers take notice and demand continues to ramp up –according to our data, 73% of consumers want some type of personalization and are looking for nutrition that goes beyond the traditional one-size-fits-all approach.

“

”- JACK LI, Haiku Master at Datassential

P E R S O N A L I Z E D N U T R I T I O N

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G E N I U S F O O D S A C C O R D I N G T O M A X L U G A V E R E

67%

DATASSENTIAL FLAVOR

DARK CHOCOLATE

OF CONSUMERSLOVE OR LIKE

Max Lugavere, author of the book, “Genius Foods” (everyone at Foodscape received a copy), introduced himself at Foodscape as “a professional truth seeker.” He was compelled to find answers beyond modern medicine to help his mother when she was diagnosed with dementia. According to Lugavere, dementia begins in the brain decades before the first symptom appears – it’s not just an “old person’s” condition.

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Dr. El-Sohemy says that 70% of genetic disorders can be managed by diets.

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G E N E T I C S & N U T R I T I O N

Dr. El-Sohemy says personalized nutrition is growing rapidly and is projected to grow $17b over the next 4 years.

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Dr. Ahmed El-Sohemy, founder of Nutrigenomix, a University of Toronto biotechnology start-up, stated that genetics are driving preferences – they affect our sense of smell and taste in addition to impacting our likes and dislikes. Nutrigenomix’s goal is to provide healthcare professionals and their clients with comprehensive, reliable genomic information aimed at improving health through personalized nutrition.

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In a study on the genetics of caffeine metabolism among athletes, Dr. El-Sohemywith his graduate student Nanci Guest uncovered that slow metabolizers actually worsen their athletic performance after consuming caffeine, while fast metabolizers improved their performance. Dr. El-Sohemystated that about 50% of people are fast metabolizers, while 40% are moderate, and 10% are genetically slow.

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Extra VirginOlive Oil

Avocado

Grass-fed Beef

Kale

Dark Chocolate

“THE CONNECTION BETWEEN FOOD AND BIOLOGY MAKES

SENSE TO ME NOW.”

ATTENDEE TAKEAWAY

There is no such thing as a one-size-fits-all diet. Today people are looking for hope in the food world to prevent health problems before they start. Lugavere introduced attendees to 11 functional foods he covered in "Genius Foods" and how they can aid in brain health and potentially increase productivity and happiness. Here are just a few:

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Extra virgin olive oil only takes one ingredient and one step to create – crushing olives. It’s a staple in the Mediterranean Diet.

According to Lugavere, avocados are one of “our brain’s best friends” and boast antioxidant properties.

Grass-fed beef, Lugavere says, contains brain-building antioxidants and whole animal consumption is important—organ meats are high in nutrients and minerals.

Dark leafy greens like kale can make brains look 11 years younger, according to Lugavere.

Yes, chocolate was called out by Lugavere as a fruit that contains cocoa flavanols that he says can improve cognitive function – he says those who eat dark chocolate tend to have better working memory.

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The importance of causes and social issues varies by generation. Younger consumers care more about child advocacy, education, civil rights, and the arts, while older consumers care more about health, veterans, and religion. Most consumers (88%) will take action to show support when they know about a food company’s alignment with their personal values.

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Stephanie Lind of Impossible Foods (pictured above with moderator Charley Orwig of Datassential), the company that created the Impossible Burger, discussed how they are looking to take a bite out of the world’s hunger for meat through their plant-based product that tastes and bleeds like meat. The company holds that animal proteins aren’t sustainable, and Impossible Foods’ plant-based burger presents a viable alternative.

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Adam Lazar, founder of Asarasi, highlighted the fact that pure tree water, a byproduct of maple syrup-making, is largely thrown away. Asarasi looks to repurpose the pure tree water by selling it bottled as certified organic sparkling water sourced sustainably from trees. To help consumers understand what “certified organic” means in the water category, Lazar says education is a key component, and he recommends engaging consumers through social media.

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The social mission of manufacturers and operators matters to consumers – 49% believe personal values are important to making purchases at the grocery store, and 81% of consumers have visited a restaurant for the first time because of its connected values.

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Laurie Winward, vice president of culinary innovation at Jamba Juice, stated that she believed the blending of health and beauty will continue to trend. She detailed how the company’s products can be personalized to meet individuals’ needs – one item crossing the borders between beauty and food, collagen, was even leveraged by Jamba Juice in their Poolside Fit smoothie (learn more about on-trend collagen in On the Menu: May 2018).

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“What you put into your body is as important as what you put on your body,” said Rachel Bukowski, product development team leader at Whole Foods Market. Just like customers are looking for clean labels in the grocery aisle, they’re also looking for clean labels when it comes to beauty products.

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F O O D + B E A U T Y

P E R S O N A L V A L U E SFood companies today face the challenge of whether or how to be vocal about the values and causes they support. Consumers either support these companies and their causes or take their business elsewhere, depending on their views.

Looking for additional ingredients that have beauty benefits? Elizabeth Peterson, founder of By Erika Elizabeth, created a Beauty + Brains elixir (pictured bottom right) Foodscape attendees sampled, made with moringa, pink salt, stevia, tocotrienols, vanilla, ginger lemon kombucha, and love.

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D I N E A R O U N D I M M E R S I O N S

24. FUTURE FAST CASUALOn the Future Fast Casual Dine Around Immersion, attendees experienced what the future of the fast casual segment could look like and its rising trends, such as the automat Eatsa technology leveraged by Wow Bao, the fast casual spinoff Taco Bell

Cantina, personalized kiosk-ordering technology at Square Roots Kitchen, and the dine-in fast casual concept incorporated into the AMC movie theater, demonstrating how the various restaurant segments are blurring. Two things we learned: 1)

According to the Taco Bell Cantina manager, one of the location's most popular items is a $25.00, three-shot boozy slushy. 2) AMC takes into consideration particular needs for its fast casual concepts – chicken wings feature a dry rub instead of a sauce

because "nobody wants to be covered in sauce on a date," while packaging and silverware should be quiet.

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25. EAT ASIAOn the Eat Asia Dine Around Immersion in Chinatown, attendees witnessed the creation of over-the-top, Instagram-worthy Thai

rolled ice cream at Legend Tasty House and bubble waffle desserts at Joy Yee Plus, sipped on trendy bubble tea and cheese tea (yes, you read that right), stopped by Arcane Herb (which specializes in house-made Chinese herbal formulas and remedies featuring ingredients like ginseng, goji berries, and green tea – the original functional foods), and experienced traditional dim

sum at Triple Crown, complete with chicken feet. Two things we learned: 1) Strings Ramen imports the majority of their ingredients from Japan (even the machine used for making fresh ramen every day), such as the wood ear mushrooms (third

photo above), which most people said was their favorite thing. 2) Even with unfamiliar ingredients or dishes, showcasing preparation or having an experiential element can be helpful and entertaining. For instance, at Triple Crown they carve the

Peking duck in front of you.

26. EAT LATIN AMERICAAttendees on the Eat Latin America Dine Around Immersion got to explore Pilsen and authentic Mexican fare. Served up at

Panaderia Nuevo Leon were sweet breads including conchas, marranitos (pig-shaped ginger cookies), and sweet empanadas. At Birriera Zaragoza attendees tried the restaurant’s signature roasted goat made with a century-old recipe, while at La

Michoacana they sampled paletas in flavors like rice pudding, tamarind, and mamey. Two things we learned: 1) Juan Zaragoza of Birrieria Zaragoza uses a 100-year-old family recipe for birria tatemada (roasted goat). 2) 5 Rabanitos is one of the only

Mexican restaurants in Chicago that can boast a menu representing all 31 states of Mexico. One of the crowd pleasers on this menu included the short rib barbacoa with guajillo garlic sauce, garlic mashed potatoes, nopalitos (cactus) salad, and salsa roja.

Foodscape 2 presented attendees with the opportunity to join one of six Dine Around Immersions (Future Fast Casual, Plant Power, Functional Foods, Eat Asia, Eat Middle East, and Eat Latin America) to experience the trends and data in a real world context and stimulate product ideation. Here’s what we saw and learned:

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27. EAT THE MIDDLE EASTPart of learning more about the on-trend cuisine from the Middle East involved going to Ema and meeting founder and “Top

Chef Duals” winner, chef CJ Jacobson. At Sultan’s Market, traditional Middle Eastern eats like hummus, baba ganuj, and tabuliwere tried, while at The Gundis, Chicago’s first Kurdish restaurant, attendees experienced Kurdish baklawa, grilled halloumi, and signature Kurdish coffee made with ground roasted pistachios. Two things we learned: 1) Kurdish coffee is thick and rich, but because it's only made with ground pistachios, it's naturally caffeine-free, making it a safe after-dinner drink for consumers. 2) Middle Eastern cuisine is more familiar/approachable than consumers think. Many have experienced Middle Eastern cuisine

without even knowing it – think gyros, shawarma, labneh, or fattoush.

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28. FUNCTIONAL FOODSExemplifying the functional foods trend, the Functional Foods Dine Around Immersion brought attendees to Chicago’s first kava

bar, Tropikava, which specializes in the “intoxicating pepper” grown throughout the Pacific Islands that has a relaxing, sometimes even euphoric, effect. At Brown Bag Seafood attendees also had the opportunity to try the Powerbox, featuring an

ancient grain blend and spinach, while at Lyfe Kitchen attendees experienced modern comfort foods with a health-forward twist. At HI-VIBE everyone also had the chance to try cold-pressed juices boasting functional benefits, including options that detoxify, alkalize, aid digestion, enhance mood, satiate, and more. Two things we learned: 1) Functional ingredients are a great addition

to well known dishes and beverages such as smoothies, coffee, and soups so it is approachable but has added benefits. 2) Proteins such as salmon, grass-fed beef, and eggs are viewed as functional ingredients. Bone broth made with grass-fed beef is

full of collagen, vitamins, and minerals.

29. PLANT POWERAttendees on the Plant Power Dine Around Immersion experienced firsthand the growing plant-forward trend. They had the

opportunity to compare traditional and plant-based pizza right next to each other at Dimo’s that plays off the vegan junk food trend as well as items at Daisies that are naturally plant-forward, often showcasing fruits and veggies center-of-plate and using

meat as a garnish. Additionally, attendees paid a visit to Lula Café, which features a full vegetarian tasting menu. Two things we learned: 1) Attendees agreed that they wouldn't immediately think of many of the vegetarian/vegan dishes as vegetarian or

vegan. The plant-based dishes shone on their own as excellent food without calling attention to the fact that they didn't include animal products. 2) Attendees discovered that vegan pizza can be just as craveable as meat-topped pizza so long as you use

flavor-packed sauces and ingredients and turn up the indulgence with plenty of plant-based cheese.

At Yum Dum Truck, which specializes in Asian eats, attendees could try a variety of baowiches, including Pork Belly with Taiwanese spices and pickled mustard greens or Korean Chili Chicken made with panko-crusted chicken and spicy slaw, topped with Korean chili sauce and toasted sesame seeds. Other dishes offered ranged from a Sesame Cucumber Noodle salad to Kimcheesy Rice Balls (featured with cheddar jack cheese, house kimchi, jalapenos, and scallions topped with jalapeno sriracha mayo and cilantro) – Haiku (Datassential’s trend prediction tool, which was highlighted at Foodscape 2) estimates kimchi will grow 28% on menus over the next 4 years.

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La Cocinita (“The Little Kitchen”) operates out of New Orleans and Chicago and serves contemporary Venezuelan-inspired Latin American street food. At Foodscape 2, attendees had the opportunity to try La Cocinita’s Rice & Bean Veggie Bowl featuring cauliflower sofrito and tostones as well as arepas with a choice of protein (chicken or beef) – according to World Bites: Venezuela, 46% of consumers would likely purchase arepas from a grocery store or restaurant if they were available.

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Attendees had the opportunity to try a variety of cupcake flavors from Cupcakes for Courage (which donates some of its proceeds to cancer research) that played off of the characters created for Foodscape 2. Pictured here is John Lemon, which, of course, was lemon-flavored.

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F O O D T R U C K D I N N E RWhile some attendees spread out across Chicago to experience a Dine Around Immersion, others stayed behind and enjoyed food from four trucks that rolled into the event space: Cupcakes for

Courage, La Cocinita, Yum Dum Truck, and Chicago Lunchbox.

Chicago Lunchbox served up their Vietnamese Ricebox dressed with homemade fiery garlic dressing and house-made sweet sauce, topped with house-pickled daikon and carrots, cucumber, cilantro, and red onion. Attendees could choose their own protein – Vietnamese pork or tofu for a vegan spin.

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VIP cards (featuring another Foodscape 2 character –Vladimir Poutine) were a hot commodity at Foodscape, allowing attendees to enter The Underground, a special lounge featuring foods directly from under the ground (like whole crickets and cricket chips) plus more avant garde experiences like relaxing kava (pictured here) from Tropivaka and Sichuan buttons, which induce a unique numbing, tingling sensation for a memorable dining experience.


T H E U N D E R G R O U N D

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F U N C T I O N A L F O O D S

JUST Egg expands the category –one restaurant reported that it increased egg sales by 42% and increased breakfast sales by a total of 13%. Not just vegans are eating it.

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“People want something sustainable,” Roche stated, and when it comes to plant-based items, consumers also want them to taste like the real thing. According to Datassential’s Plant-Based Eating Keynote Report, 31% of consumers would eat more plant-based foods if they tasted more like animal products.

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Datassential’s own Marie Molde revealed that 78% of consumers want more functional foods and beverages at restaurants, while 80% of consumers want more functional foods and beverages at retail. Heart health is one of consumers’ top wants from their food. But while consumers are looking to functional foods, they aren’t always sure what products to trust. Transparency is key.

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On the functional foods panel at Foodscape 2, Natalie Shmulik, CEO of The Hatchery (a non-profit food and beverage business incubator), discussed how there’s been a shift in retail packaging – people want to see the functional callout front and center. Chef Steve Petusevskyalso noted that the goal should be to make healthy, functional foods craveable. Chef/RD Leah Sarris added that functionality can be about taking away rather than adding ingredients, too (think clean labels).

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At Foodscape 2, we uncovered how artificial intelligence (AI) is “helping to develop flavors tweaked precisely for your age, ethnicity, and gender” (The New Food Economy) for a more hyper-personalized (a current buzzword) eating experience. Analytic Flavor Systems says that its Gastrograph AI is the first to understand human sensory perception. Founder Jason Cohen demonstrated at Foodscape how AI can predict consumer preferences when it comes to flavor, aroma, and texture and even measure individuals’ sensitivities and biases to different flavors. He stated that “it’s not enough to just predict preferences today.” You need to know what’s going to come next, and AI can tell you. While one of the challenges mentioned was that the various AI platforms are largely driven by consumer data, it was argued that it comes down to consumers opting in for a more personalized experience.

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A I + F O O D


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P L A N T - B A S E D T R E N D S

Formerly known as Hampton Creek, JUST is known for its vegan products that over the past 4 years have grown from 0 to 100,000 points of distribution. This month the company debuted JUST Egg in a bottled format at retail. The product, while egg-free, closely imitates the texture and taste of real eggs but uses mung bean as the star ingredient – Haiku estimates mung bean will grow on menus more than 7% over the next 4 years. JUST chef Ben Roche not only cooked up JUST Eggs for breakfast at Foodscape (pictured above), but also spoke on the versatility of mung beans, which can be turned into butter and ice cream as well. With mung beans being high in protein and boasting other health benefits, Roche says JUST isn’t simply “interested in making alternative food – they’re interested in making something better than eggs.”

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C A N N A B I SAt Foodscape attendees had the opportunity to try a CBD-infused cocktail created using a recipe from Bluebird Botanicals. Katie Thompson, director of sales at Bluebird, and Elisa McDonough, author of “Bong Appetit,” both say that cannabis is rising in popularity as an ingredient (discover cannabis-infused foods and products in the April edition of FoodBytes: Cannabis). As an ingredient, CBD derived from hemp is versatile and legal – according to Thompson, it has the potential to “shake up the menu and retail.” CBD was noted by Thompson to be functional and health-forward – she says it helps with sleep, aids in joint pain, and acts as an anti-inflammatory. For those concerned that all cannabis can do is get you high, McDonough put worries to rest, noting that “there are many ways to use cannabis that won’t make you high.”

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Datassential's resident Trendologist, Mike Kostyo, introduced an emerging form of safe experimentation for menu and product development – well-known brands taking a chance on Inception-level ingredients or sprinkling them into products that fall into the Ubiquity stage of the Menu Adoption Cycle in order to make a splash with consumers. He also gave attendees a few examples of Inception-level ingredients that should be in their ideation toolkits:

Amaranth is an ancient grain that can be popped like popcorn, cooked similarly to porridge, or ground into a flour blend for baked goods. It is often touted as a superfood due to its high protein, fiber, and iron content. Though amaranth is only on a handful of menus today, with more well-known ancient grains like quinoa and farro experiencing massive growth in recent years, it’s poised for a similar movement into the spotlight. Haiku is predicting amaranth will grow 94% on menus over the next 4 years.

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Papalo is a Mexican herb that should be on your radar, although it’s currently not well-known. It can be leveraged in many of the same applications as cilantro and boasts bolder, more complex flavors.

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S O M E E M E R G I N G F O O D S + F L A V O R S

Dondurma (also known as booza) is made from salep (the powdered root of an orchid) and mastic, which keeps the ice cream-like dessert from melting. In New York, operators like Republic of Booza are leveraging the traditional Turkish dessert as a vehicle for flavor innovation.

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Innovation is about creating a culture that unlocks health and wellness, reflects identity and values, fuels adventure and discovery, is produced sustainably, and is social-media worthy. We want the consumer to say ‘We’ve never seen something like this.’

“

”- WENDY DAVIDSON, president of US Specialty Channels at the Kellogg Company

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FBT R E N D I N G I T E M S W E S A W & S A M P L E D A T F O O D S C A P EThere were a total of eight product Expo stations at this year’s Foodscape, where attendees could sample foods and beverages and witness demonstrations of robotics and more. Everything was representative of current trends we’re seeing across the industry. The various product Expo stations included: Food + Beauty, Algae, Food + You, Nature, Robots, Incubator, New Realities, and Mood.


F O O D + B E A U T Y

Found at the Food + Beauty Expo table were Hair Sweet Hair gummies, created by Hum Nutrition and sold at Sephora, exemplifying the merging of the food and beauty sectors. Pictured left is Hum’s berry-flavored, vegan gummy supplement that purports to aid in hair growth and health.

At the Food + You Expo station, attendees could try items like Healthy Delights’ Probiotic Dark Chocolate Bites, which boast front and center on the packaging that they can “restore digestive balance and support immune health.”

Foodscape attendees got to try Annie Chun’s Baked Seaweed Crisps at the Algae Expo station. They’re made with brown rice and seaweed seasoned with gochujang, a Korean hot sauce that’s currently trending and adds a spicy kick.

Found at the Nature Expo station were Terrasoul Superfood’s sun-dried Goji Berries, which highlighted on the front of the package the vitamins they contain and that they’re non-GMO. The company recommends adding them to smoothies or tonics or brewing them as a tea.

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I N C U B A T O R

“Need to Focus? Snack on this,” says TeaSquares. The company sells a line of Tea-Infused Energy Snacks featuring puffed millet, almonds, and fruits. Various flavors of Tea-Infused Energy Snacks were available to sample at the Incubator Expo station at Foodscape 2.

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M O O D

Golden Light Botanicals’ handcrafted Salted Caramelscontain 10 mg of active CDB in each caramel. At Foodscape 2, attendees had the opportunity totry the infused Salted Caramels at the Mood Expo station.

At the Robots Expo station, attendees could experience the next generation of Chowbotic's Sally robot. The new version goes beyond salads to also feature grain bowls and yogurt parfaits as well as a brand new look. Representatives said future models would expand the front window to give consumers an even more expansive view of the fresh ingredients inside.

19 Crimes uses the interactive Living Wine Labels App featuring augmented reality technology to engage customers. At the New Realities Expo station, attendees could watch demonstrations of how it works: first you download the app, then use it to scan the wine label and watch as the person on the label comes to life and details his crime.

R O B O T S

N E W R E A L I T I E S

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TRENDSPOTTINGLAST MONTH’S

CREATIVE CONCEPTS

In last month’s Creative Concepts, we covered some of the most prominent trends within contemporary fine dining. Read about upscale yet approachable concepts, mind-blowing tasting menu experiences, and more.

IN OCTOBER: Airline Food

FOODBYTES

Last month we dished out a few insights from our Pizza Keynote Report. We revealed what toppings are top-of-mind for consumers, how pizza is breaking into the breakfast daypart, and much more.

IN OCTOBER: Cafeteria Concepts

ON THE MENU

In the August issue of On the Menu, we uncovered creative applications for Nashville hot as well as the versatile Korean spice gochugaru and health-forward cantaloupe.

IN OCTOBER: Find trends ranging from stuffing to blue corn to tamarind.

INTERNATIONAL CONCEPTS

With pumpkin spice back in season, we went full out fall with Turkey – the country, that is. Uncover sweet treats, creative spins on sandwiches and bagels, and more.

IN OCTOBER: Italian Food

DINE AROUND

Last month we headed down to the Shore in Dine Around: Jersey Shore and discovered quintessential eats, from classic boardwalk fare (hot dogs, ice cream) to upscale globally-influenced dishes at boutique hotels.

IN OCTOBER: St. Louis

WORLD BITES

In last month’s World Bites, we uncovered the original Asian mashup: Macanese cuisine. Explore pasteis de nata (the Macanese twist on egg tarts), galinha a Africana (chicken covered in a piripiri-like sauce), flavorful bakkwa, and more.

IN OCTOBER: Central Asia

For information about an issue or to subscribe to a title, contact Datassential Business Development Manager Susan Cohen at

312-219-6428 or [email protected].


BE THE TREND EXPERT7 0 I S S U E S A Y E A R . S E A R C H A B L E I N S N A P . S U B S C R I B E T O D A Y .

Pizza is fired up. Two-thirds of consumers have eaten pizza in the past week, and 20 percent of

Millennials enjoyed a slice in the past day. Pizza varieties are growing on menus, expanding on

favorites like pepperoni and mushroom to include upscale ingredients such as pulled pork and

ricotta cheese. And operators who menu pizza say business is booming, both among national and

regional chains and local independents. Find out why and get your piece of the pie with

actionable insights into the world of crusts, sauces, cheeses, proteins, and toppings.

PIZZA POWERa keynote

consumption & attitudes

ordering behavior

operator perspectives

restaurant menus &

consumer appeal

regional & city profiles

demographic influences &

segment skews

brand rankings for quality,

value, & convenience

PIZZA POWER: a keynote

GET FIRED UP. ORDER TODAY.

Contact Brian Darr at 312-655-0594 or [email protected]

Topics covered

CONSUMERS70% of most recent pizza occasions were

prepared away-from-home

46% feel strong loyalty toward their regular

pizzeria

52% say they add chicken wings to their

order at least occasionally when

ordering pizza; even more consumers

order garlic knots

OPERATORS53% expect their sales of pizza to increase in

the next year

34% either purchase pre-made pizzas or use

a mix of pre-made and made-in-house

43% have no preferred brand for pizza

ingredients

From the report

1,000 consumers

from all generations

and regions

309 restaurant, on-

site, and retail

operators

report webinarx-tab tool

o explore how often consumers eat pizza and for which

occasions

o compare at-home versus away-from-home behavior

o identify consumption drivers and barriers

consumption & attitudes

o understand preferences around customization through a

simulated ordering exercise

o track price sensitivity for premium ingredients

o delve into demographic shifts by age, gender, and

geographic region

ordering behavior

o understand how foodservice operators are menuing and

marketing pizza

o learn which formats are commonly purchased and which

ingredients inspire brand loyalty

o identify operational challenges and opportunities for supplier

support

operator perspectives

o uncover differences between census regions and DMAs for

chains and independents

o review profiles of notable pizza operators around the country

regional & city profiles

o follow the growth of pizza varieties, crusts, sauces, cheeses,

proteins, and toppings

o pinpoint emerging ingredients and flavor profiles

o see consumer affinity for pizza-friendly ingredients

restaurant menus & consumer appeal

o see which pizza chains perform best on food quality, value,

and service

o track brand loyalty versus convenience as a purchase driver

consumer brand rankings

datassential.com

888-556-3687

18 S. Michigan Ave.

9th Floor

Chicago, IL 60603

foodscape - datassential - foodbytes... · observation can ladder to multiple trends, making them...

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