Content from our BrandInsight partners
Consumers today—particularly millennials—view menu customization options as a need rather than a luxury, according to Food Genius. Offering consumers a chance to create beverages “their way”—think flavored syrups, mix-ins or flavor mash-ups—can generate excitement.
The moves that consumers have been making toward health in the last few years can no longer be considered just a trend—they’re now the norm, and retailers and foodservice operators have had to answer the call for healthier options in order to compete for share of stomach.
While it might seem like bread, pasta and other carbohydrates have been permanently relegated to the back corner of the pantry recently, starch-lovers everywhere can rejoice: This year has been dubbed the “return of the carbs,” according to Technomic’s 10 Trends for 2014.
New dessert flavor preference research, conducted for Sara Lee Foodservice, confirms that consumers expect dessert options to change with the seasons.
But consumers now crave the bold, adventurous flavors found in global cuisines—so much so that 37 percent of consumers now report that they’re actively seeking out different flavors, according to Technomic’s 2013 Flavor Consumer Trend Report.
Latin flavors and dishes are continuing to pop up on restaurant menus and now accounts for 8 percent of all cuisine types in North American restaurant menus.
As it turns out, Mom was right: Breakfast really is the most important meal of the day. Consumers today are looking for new and inventive breakfast options, and operators—from casual and family restaurants to QSR giants such as Taco Bell—are scrambling to offer breakfast items on their menus.