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S’MORES KOMBUCHA BALUT DURIAN

ALGAE PRODUCTS A

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CENTURY EGGDUMPLINGS E CONCHAS NOODLES B

STINKYCHEESES S PAUL ROZIN CHARCUTERIE

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SEPTEMBER 2019 WHAT WE SAW & LEARNED

| ISSUE 69 | AT FOODSCAPE 3

YOUR FREE DATASSENTIAL TREND REPORT FB

Y O U AT E I T U P .

Of course Foodscape was going to get bigger this year. But did you know it would get that big?

For 2 days, Foodscape attendees took over the former Chicago Tribune Printing Warehouse on the Chicago River, filling over 100,000 square feet of space. In that space we stretched our idea of what food and the food industry could be as we covered the dual themes of “Eat the World” and “Feed the World.”

On the main stage, we covered topics like food waste, the psychology of eating, what authenticity means for today's consumers, microfacial recognition software, and cell-based agriculture. Then, in the first-of-its-kind Global Culinary Theater, attendees were let loose on over 30 different experience zones where they could check off over 100 different achievements, almost all of which were brand new to guests.

We set a world record, ate foods like century eggs and surströmming (look up a video), headed into the Icy Igloo for kulfi and bingsoo, crafted CBD s'mores around the fire, did Tim Tam Slams, tasted algae cocktails, helped ourselves to global beers, had tea and snacks made by robots, drank civet "poop" and Vietnamese , saw chefs make jianbing and hand-pulled noodles before our very eyes, noshed on pastries at the Mexican panaderia, created our own global spice and tea blends, ate scorpions, discovered some weird world wines, and learned the art of kraut and kombucha, to name just a few of the experiences. It was a mind-expanding couple of days to say the least.

So are you ready for your 101st challenge? Save the date – Foodscape 4 takes place September 23-24, 2020.

2 FB ATTENDEES’ REACTIONS TO FOODSCAPE 3

Foodscape 3 was a game changer. Datassential, you guys killed it! Content, concept, and food came to life via the Culinary Theater. All of it just completely game-changing to this industry. I feel lucky to have been there.

““I believe this is what they call ‘living your best life,’ correct? “There’s literally a petting zoo.” When work pays for you to go to one of the coolest food industry events around and eat ALL THE FOOD? Um, “I can honestly say yes, I believe so.” ”Foodscape 3 is the most unique conference I’ve ever been to.”

Yesterday was pretty momentous with quite a few firsts – edible ants, scorpions, meal worm brittle, Malört!, DURIAN!, South African liqueurs, ‘civet-express coffee,’ absinthe, and SO MUCH MORE. Thank you to Jack Li and Datassential for expanding my understanding of what defines food.

“This“ is when I really love my job!” DATASSENTIAL’S FOODBYTES: FOODSCAPE 3 RECAP ” 3 FB 400 pounds of Boar’s Head meat and cheese 150 feet of charcuterie board 1 new world record

THE WORLD’S LONGEST CHARCUTERIE BOARD Here at Datassential, we like to dream big. Like, really big. For Foodscape, that meant partnering with Boar’s Head to put together the world’s longest charcuterie board. Pictured above is the entire charcuterie spread laid out on the Come Together Table, which was meant to reflect Foodscape’s theme of globalism and uniting people across cultures. And all of that meat and cheese wasn’t just for show – after the world record was confirmed, attendees at Foodscape got to dig into that very same charcuterie board for lunch.

DATASSENTIAL’S FOODBYTES: FOODSCAPE 3 RECAP 4 FB

The world’s longest charcuterie board at Foodscape was sponsored by Boar’s Head and included everything from head cheese to rosemary and tomato ham to Italian herb mozzarella to Dutch Edam cheese, and much more. FB 1

1. Testing the lights before Foodscape began. 2. This year's Foodscape characters included Tangerina Jolie and Ringo Starfruit. 3. The Global Culinary Theater. 4. The "Black Y O U A T E . Death" challenge at the Spirits of the 7 Continents Bar. 5. Y O U S A W . Global butchery with the National Pork Board. Y O U CONQUERED .

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6. Madagascar Hissing Cockroaches in the Petting Zoo. 8 7. Gauge Your Global Cider Palate and Absinthe Ceremony at the Global Bar. 8. Luwak “civet poop" coffee tasting in Refreshment Row. 9. The "What's Your SHU (Scoville Heat Unit) Size” challenge.

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DATASSENTIAL’S FOODBYTES: FOODSCAPE 3 RECAP 6 FB WE PLANNED 100 ACHIEVEMENTS . DID YOU REACH THEM ALL? Yes, you read that right – there were indeed 100 different achievements in the Global Culinary Theater at Foodscape 3, each of which presented attendees with the opportunity to try the trends we cover in TrendSpotting publications firsthand. Below and on the following page are just a few of the achievements unveiled at the event.

I C Y I G L O O Instagram-worthy taiyaki (pictured below), served by Taiyaki Chicago, was in many attendees’ hands at Foodscape. The creation could be customized to order, with guests able to SUSTAINABLE choose toppings like B A C K Y A R D FARM graham crackers or At the sustainable farm, guests chocolate sauce and GAMES had the opportunity to meet with fillings like red beans or Not only could Back of the Yards Algae Sciences, peanut butter. attendees roast rosé- a company based in Chicago flavored s’mores that’s known for growing (pictured above) from sustainable microalgae. Some XO Marshmallow at applications for the blue spirulina fires, they also could sip (a type of algae) they showcased global beers and play at F3 included chocolates created cornhole, which by Tuanis Chocolate as well as featured F3 characters health-forward face masks that on the beanbags corresponded with the growing including Okra Winfrey food meets beauty trend. and Shia LaBeef.

N O L I M I T S LOUNGE T R O P I C A L FUSEBIQUITY Durian (a stinky fruit), FRUIT JUNGLE SPICE MARKET surströmming (fermented Baltic When you think tropical fruits, Using a wide range of Sea herring), and (a spirit Malört does cherimoya (a green fruit McCormick spices, produced in Chicago) – what do that looks like a pinecone) attendees could create their these three things have in common? come to mind? Probably not, own global spice mix at the They were all showcased in the No but at F3 guests had the Fusebiquity Spice Market, Limits Lounge at F3, where opportunity to sample it in the featuring options like black attendees could test their limits and Tropical Fruit Jungle, along garlic powder, Asian-style learn why one food may be with other lesser-known fruits sea salt, Moroccan disgusting to one culture but be a like mamey and kiwi berries. seasoning, and more. staple or delicacy in another.

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NIGHT MARKET The Night Market was a hub for global eats, featuring concepts like hand-pulled noodles served by Shan Shaan Taste; dumplings from QXY; jianbing (a staple Chinese street food you can learn more about in this month’s On the Menu) from Jian; and unique cocktails like the Tum Kha Crush, served at the Global Bar and made with Skrewball Peanut Butter Whiskey, gin, Twisted Alchemy Persian lime juice, candied ginger, and coconut milk. Attendees had opportunities to not only try the concepts mentioned above, but also talk with the chefs and learn more about other cultures and global cooking techniques that could be applicable to their businesses.

T E A T E N T S Every 15 minutes, Jia Li of Tea Tell Truth in Massachusetts led a Chinese tea ceremony, where attendees learned about traditional Chinese pu’er tea grown in Jia’s mother’s tea plantation in China. After participating in the ceremony, guests could build their own teas to take home using a variety of ingredients, ranging from dandelion to on-trend ashwagandha to lemongrass.

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THEY DEBUTED IT. WE GOT THE SCOOP .

MATTHEW JORDAN CORPORATE EXECUTIVE CHEF NESTLÉ PROFESSIONAL

It was a full two days before news outlets began covering the latest plant-based burger (debuted by Nestlé), but Foodscape 3 attendees had already tried it for themselves. The Awesome Burger, made to look, feel, and taste like meat, was served at F3 by chef Matthew Jordan, a previous contestant on “Food Network Star.” After snapping a shot with Jordan, we dove deeper into what makes this burger awesome.

DATASSENTIAL: First off, can you tell us a little bit about your role at Nestlé?

Jordan: At Nestlé Professional, my role is to drive innovation and offer solutions to large restaurant chain operators. The Nestlé Professional National Account Team collaborates with the top 500 national restaurant chains in North America. For us, it’s always all about the customer. We work hard to address pain points, and offer solutions so everybody wins: our customer, their consumers, and the Nestlé Professional team. I get to lead consumer panels, culinary ideations, and I enjoy lots of travel. I’m responsible for delivering world-class culinary menu development, managing products through the commercialization process, and building customer relationships.

D: Tell us a bit about the Awesome Burger. How long has it been in the works, and what makes it different from the other plant-based burgers on the market?

J: Consumers are cutting back on meat for various reasons: health, environmental sustainability, and animal welfare, to name a few. The change is not because people dislike the taste of meat. In fact, many people cut back on meat in FB

(CONTINUED) spite of how much they enjoy eating it. A plant-based meat alternative like the Awesome Burger makes it easier to make the switch because it does not feel like as much of a compromise. The development of the Awesome Burger was a collaboration between Nestlé and Sweet Earth, where the team developed a plant-based burger with the juicy texture of a beef burger that delivers 22 grams of protein.

D: What was the reception like from attendees? Was there a favorite preparation?

J: The feedback was overwhelmingly positive from attendees. People were receptive to the concept and the flavor that the Awesome Burger delivers. Most people started with the traditional build and then got more adventurous by trying the other builds as well. I don’t think we really expected people to want to try all three flavors, so we were a little worried that we might run out on day one! However, we got more burgers, so it all worked out.

D: How did you come up with the different preparations and specific flavors used?

J: Our team of chefs experimented with various builds, looking for ways to highlight the flavor of the Awesome Burger. We didn’t want to hide the taste; we wanted to let people really taste how delicious it is. We offered the traditional build with something we called Awesome Sauce because that’s the best way for people to experience how much like beef the Awesome Burger tastes. And then, because we’re chefs, we added some flavors with global influence like gruyere and kimchi coleslaw to highlight the burger’s flavor.

D: When and where will the Awesome Burger be available?

J: Based on the excitement and interest from Foodscape, I’m confident you’ll be seeing the Awesome Burger across all channels: colleges and universities, fast casual, healthcare, fine dining, and even QSR.

D: And lastly, what was it like being on the TV show “Food Network Star”?

J: “Food Network Star” was a dream come true for me. It completely accelerated my career. I find that competition forces you out of your comfort zone and propels you to greater opportunities. Every day I look forward to my next challenge!

Interview has been edited for space and content. FB WE CONSULTED ON COCKTAILS. THEY CREATED THEM.

There was seemingly a never-ending fountain of alcohol at Foodscape – and actually, we did have an absinthe fountain at the cider bar in the Night Market. To demonstrate how global flavors can be leveraged in alcoholic beverages, Datassential partnered with CSSI Marketing + Culinary to create custom, globally-inspired cocktails, which were served at the Night Market. Below are a few insights into how Sabrina Mirabella, Research & Development chef at CSSI, developed the served at Foodscape including the Citronade cocktail (pineapple juice, orange juice, wasabi matcha foam, pineapple leaves) and the Light of Mumbai cocktail (pineapple, Persian lime juice, grenadine, Amaro Averna, Somrus Mango, Angostura bitters, dried mango).

DATASSENTIAL: Can you tell us a little bit about how you got the inspiration for the cocktails featured in the Night Market?

Mirabella: I drew inspiration for these cocktails from global beverage trends as well as personal travel experiences. I brainstormed with the team at CSSI and wanted to highlight beverages that were memorable during our collective travels. I decided to recreate some cocktails and non-alcoholic offerings that we have experienced around the globe. My favorite part of this process was doing a deep dive into the history around these beverages. For some beverages, it was very important to keep them as traditional as possible, while for others we highlighted key flavors with some new flair and textural elements. NORI HIGHBALL D: We tried the Tom Kha Crush cocktail and thought ❖ Smoked nori salt you guys absolutely crushed it – what was the ❖ Suntory Toki whiskey process for developing a cocktail based off a soup? ❖ Nori simple syrup ❖ Twisted Alchemy M: Thank you! The idea came about during a Persian lime juice conversation with the Datassential team and CSSI. It ❖ Sparkling water was really fun to create. I wanted the ingredients to ❖ Ice blend harmoniously, but I also wanted attendees to be able to taste all the flavors in one sip. I created a 1. Wet one side of the glass and coat steeped coconut milk base for the cocktail that with smoked nori salt. consisted of lemongrass, palm sugar, Thai bird chile, 2. Stack three ice cubes in the glass ginger and curry leaf. These bold Thai flavors blended and push them towards one side. 3. Pour the whiskey, simple syrup, and with Skrewball’s Peanut Butter whiskey ended up lime juice without touching the ice. creating a really great blend of intriguing flavors 4. Stir the mixture 13 times and top reminiscent of tom yum soup. with sparkling water.

DATASSENTIAL’S FOODBYTES: FOODSCAPE 3 RECAP 11 FB

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D: What are some of the top flavors or trends your clients are interested in today?

M: A huge trend I am seeing today is low-alcohol and non-alcoholic beverage offerings. An emphasis on non- alcoholic beverages has recently emerged based on younger consumers drinking less alcohol. This trend has caused major disruption in the non-alcoholic beverage space – the demand for innovative beverage offerings without alcohol has really set the standard for premium and elevated beverages across the board.

D: What was the most memorable reaction or feedback you got from an attendee at Foodscape?

M: I believe everyone enjoyed the wide variety of flavor profiles and global influence. It was great to hear from La Pantera Rosa – ice, sweetened attendees that they were familiar with a beverage condensed milk, hibiscus syrup, Blue because they had tried it firsthand in its country of Chair Coconut Spiced Rum Cream, coconut foam, dried flowers, and origin. There was a lot of intrigue around the La Pantera coconut chips. Rosa cocktail, in particular, and I enjoyed explaining the significance of "panther’s milk" in the Barcelona cocktail (where it’s commonly consumed, typically by college students) and how we put a creative spin on it.

D: How do you think global cocktails will continue to evolve in the future?

M: I think global cocktails will continue to evolve with a stronger focus on ingredient sourcing and storytelling. As global flavors started to become more mainstream, introducing guests to new flavor profiles was the main focus of so-called global “fusion.” Consumers gravitated towards experiencing global flavors in a mashup cocktail or dish because it was more Spirit-free Hassaku Fog – ice, Twisted approachable. Now, through the vast world of social Alchemy Costa Rican pineapple juice, media and connectivity, more awareness has been built orange juice, wasabi matcha foam, and around global cuisines. I think in the future we’ll see pineapple leaves. more ingredient sourcing in its truest and most authentic form and also cocktails that speak more to traditional preparation methods.

Interview has been edited for space and content.

12 FB WE EXPO’D. YOU SAMPLED.

Sure, we already had 100 achievements attendees could check off at F3, but here’s an extra one just for you: name all the expo stations we had this year (bonus points if you can name all the products, too). From incubator products produced at The Hatchery in Chicago to allergen-friendly foods to upcycled products, attendees had the opportunity to sample a wide range of on-trend retail products this year. Below are just a few highlights:

Okara is a byproduct of soymilk production and is leveraged by Renewal Mills in the form of UPCYCLED okara flour (it’s said to taste like white flour but have four times FOODS the fiber of whole wheat) in their Okara Chocolate Chip Cookies.

“Bite into better,” says Nature’s Nosh about their line of 5mg CBD Bites. Founded in 2018, Nature’s Nosh comes in a variety of punny CBD flavors including Oatmeal Risin’ (described as a healthy spin on the traditional cookie) and Peanut Butter and Jolly.

Don’t wanna grow up? We don’t blame you – and neither does Crushed Tonic, who uses “I don’t want to grow up” as a slogan on its BEAUTY line of anti-aging mixes made with marine collagen, probiotics, and FOODS organic superfoods. Flavors include matcha, and simply need to be mixed with water and milk for consumption.

Chin chin – what a fun name, right? The traditional West African fried snack is sweet, crunchy, and the star AFRICAN of the show for the Chicago-based company Triple A Gourmet Treats. FOODS The company makes its Chin Chin treats in an original flavor as well as Sweet Cinnamon or Sweet ‘n Spicy.

DATASSENTIAL’S FOODBYTES: FOODSCAPE 3 RECAP 13 FB THEY SPOKE. WE LISTENED. HIGHLIGHTS FROM OUR F3 KEYNOTE SPEAKERS

If you’re just taking someone else’s culture and making money out of it, that’s a pretty clear indication of cultural appropriation.”

>> SEAN SHERMAN << Sean Sherman, aka the Sioux Chef, has been cooking across the U.S. and world for the last 30 years. His main culinary focus has been on the revitalization and awareness of Indigenous foods systems in a modern culinary context. At Foodscape, he spoke about his cultural heritage as a member of the Oglala Lakota tribe, his ongoing efforts to preserve Indigenous ways of cooking, and how to respectfully celebrate America’s diverse cultures without appropriating them.

“It just so happens that the foods that are best for our health are also the most protective of our planet.”

>> KARI HAMERSCHLAG<< Deputy director of the food and agriculture program at Friends of the Earth, a nonprofit organization that campaigns to raise awareness on environmental issues, Kari Hamerschlag has long been on a mission to help save the earth. Prior to her current role at Friends of the Earth, she worked as a senior analyst with the Environmental Working Group and has served as a consultant on sustainable food policy and Fair Trade. At Foodscape, Hamerschlag argued the merits of pursuing a plant- forward diet, both in terms of its impact on health as well as on the environment. FB

“You adapt to disgust. You’re sitting in a seat that someone’s else’s butt touched yesterday. That’s disgusting! But people adapt and get used to things.”

>> DR. PAUL ROZIN<< Why are certain foods or ingredients considered disgusting in some cultures but not in others? Dr. Paul Rozin uncovered the answer to that and more at this year’s Foodscape. Rozin is the Emeritus Professor at the University of Pennsylvania, where he’s been a member of the Psychology Department for over 55 years, researching human food choice from biological, psychological, and anthropological perspectives.

“Algorithms are replacing the role of brands in guiding us through our choices. That’s why the modern test of brand strength is its resistance to the algorithm.”

>> KRIS MCDERMOTT<< Kris McDermott is the senior vice president of e-commerce at Edelman Digital, a global communications marketing firm. Prior to Edelman, she led the Commerce Solutions team at Omnicom Media Group, where she oversaw the development and utilization of commerce offerings and partnerships with online platforms such as Facebook, Google, Snapchat, and Pinterest. At Foodscape, McDermott discussed the rise of machine learning and how algorithms are the true driving force behind consumer purchasing behaviors today.

DATASSENTIAL’S FOODBYTES: FOODSCAPE 3 RECAP 15 FB WE INTRODUCED IT. YOU ATE IT. Every year Datassential's Trendologist, Mike Kostyo, introduces Foodscape attendees to 10 flavors and ingredients they should have on their radar. This year he not only introduced those flavors, but guests could then immediately try them in the Global Culinary Theater. Here's a peek at five of the flavors and ingredients he mentioned:

MANAKISH We introduced attendees to manakish, sometimes called “Middle Eastern pizza,” at last year's Foodscape and this year they had a chance to try it topped with za'atar in the Middle Eastern Bakery, in addition to fatayer (mini hand pies), ghoraibi (butter cookies), namoura (semolina cake), qatayef (a sweet stuffed pancake), and ma'amoul (nut cookies).

KURDISH COFFEE One of the most popular options in the Global Culinary DURIAN Theater, Kurdish coffee is made from roasted terebinth (a Sure, you've heard the relative of the pistachio), creating a rich, naturally - stories about this fruit free drink. With so many "alternatives" disrupting that's so stinky some longstanding categories, could Kurdish coffee be next? countries ban it from public transportation, but RACLETTE guests at Foodscape were often pleasantly At the Stinky Cheese Challenge, attendees could try raclette, surprised by the taste. It a Swiss cheese that’s traditionally melted on a tabletop grill. may not show up on QSR The experiential dish has grown 42% on U.S. menus in the menus anytime soon, but past 4 years, according to Datassential MenuTrends. with insects appearing at retail and consumer tastes changing quickly BAOBAB (our preference for bitter The sour fruit of the baobab tree is a natural superfruit, with foods has increased a lot high levels of vitamin C, calcium, fiber, and antioxidants. in the past few years), Guests at Foodscape tried it in baobab juice in the Eat Africa you just never know… experience area. FB

INTRODUCING: POCKET SNAP

Ever wish you could have all the insights and data from SNAP! while on-the-go? Well, now you can. We’ve talked a lot about how convenience and mobile technology are shaping consumer behavior today, and we realized there’s no reason why we can’t apply the same concept to our own tools. With the introduction of Pocket SNAP, SNAP! subscribers can now view all of the same information, trends, and publications from the web version of SNAP! in a mobile- friendly, streamlined format. On top of that, Pocket SNAP also incorporates additional functions such as a newsfeed that displays news about major chains, an LTO feed that shows SCORES data, and a map that uses GPS data from your phone to display the closest chains near you.

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WE MADE IT BETTER. YOU GOT TO TRY IT.

MenuTrends just got better. At F3 Datassential’s very own Jack Li unveiled the latest in the SNAP! tools family: MenuTrends Infinite. Just like everything else we covered at Foodscape, MenuTrends Infinite is global, meaning it now has menu coverage for 13 different countries. On top of the build-your-own report functionality you’ve already come to know and love from MenuTrends, MenuTrends Infinite also boasts a sleeker, easier-to- navigate interface, even more top trends, and cross-country comparisons.

DATASSENTIAL’S FOODBYTES: FOODSCAPE 3 RECAP 18 FB WHAT YOU MISSED IN LAST MONTH’S TRENDSPOTTING

DINE AROUND WORLD BITES Last month we hit the beach In August we took a lesson in Dine Around: Maui, on Singaporean cuisine (and exploring the culinary scene slang). Find out just what of Hawaii’s second-largest “shiok” really means, and island. Discover creative explore a number of dishes ways to leverage spam, with diverse backgrounds, learn about lilikoi, and go like Indian-inspired roti canai loco for loco moco. or Hainanese chicken rice. IN OCTOBER: Shoreditch, IN OCTOBER: Senegal London

INTERNATIONAL ON THE MENU CONCEPTS Take a walk through the In our August issue of woods with last month’s On International Concepts, we the Menu, which covered dove into how operators in Saudi lichen and chaga. Also read Arabia are appealing to younger about versatile pancit, see consumers, with some fast food how to learn about onigiri. chains mashing up comfort IN OCTOBER: Buddha’s hand, foods with global flavors. chamoy, Helles, and more. IN OCTOBER: Australia Update

CREATIVE CONCEPTS FOODBYTES In last month’s Creative Last month we gave a peek Concepts, we got the down into our new 2019 The low on distillery trends. Learn New Healthy Keynote how some distilleries are Report. See how consumer incorporating experiential eating habits are evolving, elements, while others are learn what Healthy 4.0 merging with restaurant entails, and much more. concepts for a more holistic food and drink experience. IN OCTOBER: The latest research from Datassential IN OCTOBER: Museums

TIPS In our summer issue of TIPS, we For information about an issue or to covered , ghost kitchens low subscribe to a title, contact FODMAP foods, water kefir, , alternative cheese and Datassential Business Development sugars, Native American breads, Manager Susan Cohen at and flowers in food. or FALL ISSUE: Secret menus, spiked 312-219-6428 seltzers, bento boxes, and more. [email protected]

DATASSENTIAL’S FOODBYTES: FOODSCAPE 3 RECAP 19 BE THE TREND EXPERT 70 ISSUES A YEAR. SEARCHABLE IN SNAP. SUBSCRIBE TODAY. MenuTrends Infinite

By MenuTrendsInfinite MenuTrends reinvented. Globally. With all the same features you love in an easier to navigate interface featuring flexible keyword searches and top trends.

MORE Top Trends. Includes top entrées, Get all 12 countries. Or, beverages, flavors, cheeses - you name just the ones you need. it – for the US as well as your covered MTInfinite is flexible. countries. Actual usage is highlighted in menu-level detail as well.

CHANGE YOUR COUNTRY

Australia Bangladesh Hong Kong India Ireland Malaysia

Pakistan Philippines Singapore Thailand UAE UK or worldview

One-click linking. Get to Cross-country Food Profiles, Category comparison. Look at Overviews, or Instant Charts, ingredient-level detail for well…instantly! Or go directly penetration and incidence to a customizable Build- across multiple countries. Your-Own report.

Contact Jana Mann for more information: [email protected] / 312.219.6450 BREAKFAST a keynote

trending breakfast dishes, preparations, and flavors

opportunities for breakfast foods beyond the morning hours

how breakfast needs shift throughout a typical week

diet or allergy concerns affecting attitudes toward breakfast

ways operators are handling rising food and labor costs

how operators purchase for their morning menus

Interest in breakfast foods and beverages are on the rise. Even if it’s not the most important meal of the day for every foodservice operation, breakfast is an important source of trends, from new global flavors to inventive ways for menuing familiar proteins and breads. Attitudes from operators and their guests are shifting, and breakfast is more viable than ever as an all-day offering. Read on for breakfast data and trends to start your day off right. BUSINESS & INDUSTRY a keynote

Topics covered From the report

identify trending breakfast foods and beverages CONSUMERS o follow emerging and maturing flavors and 55% of consumers’ last breakfast included preparations through the Menu Adoption Cycle a protein like bacon or sausage as they proliferate across foodservice menus o see which breakfast dishes at chain restaurants 81% of their most recent breakfasts have performed best with guests occurred at home

52% of consumers agree that “breakfast is an important part of my day” expand the appeal of breakfast beyond the morning o find out why some consumers skip breakfast OPERATORS and what could pique their interest o learn which offerings appeal to people in the 41% of restaurants serve breakfast or are evenings or at late night and how to make those open during typical morning hours breakfast foods more available, portable, and convenient 61% of operators are raising menu prices to deal with rising food costs

help operators wake up to opportunities 26% of operators have recorded increases in brunch sales in the past year o experiment with new applications for familiar breakfast builds o gauge the demand for alternative milks and proteins, plant-based substitutes, or other options that serve people with allergy needs or special diets 1,122 consumers 295 operators right-size the supply chain for breakfast o find out how operators typically buy certain breakfast categories o help restaurants and non-commercial foodservice operations extend the mileage they get from their pantry with recipe ideas for breakfast that extend into other dayparts report x-tab tool webinar

RISE AND THRIVE. ORDER TODAY. Contact Brian Darr at 312-655-0594 or [email protected]

FOODSCAPE

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