May 2014 Emerging Trends

This month: USC's burrito vending machine, top 10 dessert trends for 2014 and pizza's brave new world.

Published in FSD Update

43%

The decrease in obesity rates in 2- to 5-year-olds in the past decade, according to a new study released in The Journal of the American Medical Association. The study’s authors tempered excitement surrounding the news by cautioning that this data set makes up a very small portion of the overall population, and that rates for society as a whole have remained flat or even increased in a few segments.

Top 10 dessert trends for 2014

The Food Channel has released its Top Ten Dessert Trends for 2014, which examined behaviors of consumers, foodservice professionals and manufacturers to determine what made the list.

  1. Spoon desserts: Pudding and other soft desserts
  2. Layers
  3. Hand pies: Mini versions of the whole pie
  4. Midwestern influence: Cobblers, pies, crisps and tarts
  5. Mash-ups and muffins: Think duffins, a combination of muffins and doughnuts
  6. Pepper, flavored salts and international spices
  7. Dessert butters: Ground up cookies that are turned into soft fillings that can be rolled into a truffle or added to a sandwich cookie
  8. Crêpes
  9. Nuts
  10. Small-batch desserts

Nearly one in five Americans struggle with food insecurity

For the sixth year, Mississippi ranked as the state where residents are most likely to be food insecure, a Gallup study released in March shows. A whopping 25.1% of Mississippians—one in four—struggle to afford food. Rounding out the top 10 are: West Virginia (23%), Louisiana (23%), Alabama (22.9%), Arkansas (22.5%), North Carolina (22.2%), Kentucky (21.8%), Georgia (21.5%), Oklahoma (21.2%) and Arizona (21.1%). The state with the lowest percentage of residents who are food insecure was Alaska at 11%. That’s more than one in 10 people in the state who say they struggle to afford food. And that’s the best. The average nationwide is 18.9%, up slightly from 2012’s 18.2%.

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The School Nutrition Foundation —the School Nutrition Association’s philanthropic sibling—and Share Our Strength’s No Kid Hungry campaign have partnered to launch an initiative called Schools as Nutrition Hubs.

“No Kid Hungry really sees schools as a critical place in the fight against childhood hunger,” says Laura Hatch, director of national partnerships for No Kid Hungry. “Schools are really a no-brainer because they have the infrastructure, they have the experience, it’s a trusted place for families. And being able to maximize their programs and maximize the federal...

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The walk-in cooler can serve as a gathering place for more than just produce. When temperatures rise, staff at Empire State South restaurant in Atlanta host meetings in the walk-in and make occasional trips to hang out throughout the day to beat the back-of-house heat.

Menu Development
college students eating

Taste may reign supreme when college students choose their next snack, but operators should also pay attention to factors such as price and portion size. Here are the most important attributes students consider when choosing snacks, according to Technomic’s 2017 College and University Consumer Trend Report .

Taste: 78%

Ability to satisfy my appetite between meals: 67%

Price: 64%

Portion size: 54%

Familiarity: 46%

Overall nutrition value: 40%

Protein content: 36%

All-natural ingredients: 29%

Fiber content: 27%

...

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