Emerging Trends: August 2013

Published in FSD Update

> 84%

The percentage of online ads displayed to children that were for products with high amounts of fat, sugar or sodium, according to a new survey conducted by the Rudd Center for Food Policy & Obesity at Yale University. The study looked at food ads that were displayed on popular children’s websites to determine how many met the Children’s Food and Beverage Advertising Initiative, a program where companies pledge to advertise only healthy foods to children. The researchers also found that breakfast cereal and fast food ads were the most frequently displayed advertisements to children. 

> Edible Education

Want to know how sustainable your sushi is? If you’re dining at Harney Sushi, in San Diego, just pull out your cell phone. The restaurant will be posting edible QR codes on its sushi, which will take diners to the National Oceanic and Atmospheric Administration’s FishWatch website where they can find information about the fish they are consuming. The QR codes will be printed on a rice paper wafer and a water-based edible ink will be used. The restaurant says it sees the project as a way to “further engage their customers in the movement by providing modern tools by which to become educated about sustainable seafood.”

> 20%

The amount that U.S. shrimp prices have increased in recent months, according to Thailand’s leading exporter. The hike is due to a bacterial infection that is killing shrimp in Asia, which has reduced output in Thailand by as much as 40%, according to The Wall Street Journal. The bacterium isn’t harmful to humans, but it is deadly to shrimp. The U.S. relies on Thailand for most of its imported shrimp. U.S. restaurants are feeling the crunch. Landry’s is considering menu changes or price increases to combat the shrimp shortage. 

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Younger consumers are driving an increased focus on sustainability, and more consumers overall are demanding a wider variety of seafood on menus. With shifting interest in seafood, operators need to be familiar with the seafood consumer—who they are, what they’re looking for and when they eat it—to more effectively boost interest in seafood dishes.

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Technomic’s 2017 Center of the Plate: Seafood & Vegetarian report finds that 65% of consumers eat seafood at least occasionally (once every 90 days or more), either as an...

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The Missouri House of Representatives has initially approved a bill that would enable students with dietary issues to forgo mandatory meal plans at public colleges and universities, U.S. News reports.

Approved Tuesday, the bill would grant students with medical documentation of food sensitivities, food allergies or medical dietary issues the right to opt out of meal plans.

Supporters of the bill say it will allow students to not have to pay for food they can’t safely eat, while opponents say that the bill will negatively impact schools financially. According to legislative...

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A study released by Sodexo indicates that gender-balanced management improves team performance.

The 2018 study is an expansion of a previous Sodexo study that launched in 2014. The expanded study analyzed 50,000 managers in all levels of management from 70 entities around the world over five years.

The study found that teams managed by 40% to 60% women had better employee and client retention, saw fewer workplace accidents and increased their operating margins and employee engagement.

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Rick Farmer, executive chef for St. Jude Children’s Research Hospital in Memphis, Tenn., and Stephanie Powers, executive chef of Spring Harbor, a retirement community in Columbus, Ga., were crowned the winners of MenuDirections’ 2018 Culinary Competition.

Split into teams of two, chefs had 60 minutes to prepare and plate their own entrees using a preselected basket of ingredients such as beans, mushrooms and orange sauce. Each dish was judged on its presentation, taste and creativity.

The winning dish was orange glazed pork with a black bean and wild mushroom cake topped...

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