LAS VEGAS -- Local sourcing, environmental sustainability, nutrition and ethnic cuisine: such are the leading trends driving the greater foodservice industry, according to Annika Stensson, senior manager of research communications for the National Restaurant Association (NRA) and speaker during the “State of the Plate” education session at last week’s NACS Show.
But consumers don’t always want the hot new thing, and Stensson reported that comfort foods, Italian cuisine, pizza and chicken items are the top perennial favorites at limited-service restaurants, according to NRA survey data.
Trends that are, as Stennson called it, “cooling”—not dying, but rather leveling off after years of great gains—include flatbreads, Greek yogurt, sweet potato fries and gelato.
In the year 2020, the NRA anticipates the industry to be all about freshness, authenticity and health. Likewise, said Stensson, foodservice choices will continue to reflect lifestyle choices. "Many foodservice meals are occasion-based,” be it an anniversary or ladies’ night out. “But they want to maintain their lifestyle and their philosophy whatever those occasions are,” said Stensson.
Down on the show floor, snack items, sweet treats and all things spicy were among the trends on display. What follows are 10 products that caught our eye while walking the floor.
Barry’s Gourmet Brownies has added ice cream to its product portfolio. The single-serve cup features vanilla ice cream, with a brownie packaged separately atop the cover. A quick heat in the microwave, and the customer has a portable brownie a la mode. Also new from Barry’s is a sheet of 24 2-ounce brownies for foodservice use, and packaging through a license with the NBA.
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