We’ve mentioned that veganism and gluten-free diets are trending, and not too long ago, Maeve Webster of Datassential hosted shared a compelling webinar about foodservice trends and how they’re shaping the produce industry. Pickled foods, small plates, burgers and upscale Southern cuisine were all mentioned as trending ways to introduce new flavors and fresh ingredients to the mainstream palette. For instance, your pickiest friend may be hesitant to try roasted artichokes, but stick the artichokes on a burger or give them a good ol’ Southern fry, and it’s a whole new story.
Webster’s emphasis on fresh produce was reiterated in the Predicting Global Food Trends session at last month’s PMA Foodservice Conference, where she and other credited foodies like celebrity chef Jet Tila and CIA Director of Corporate Relations, Susan Renke, shared their insights regarding how global food is increasing the amount of fresh produce consumers are eating (and trying). Some of the highlights from the session include: