CNIC: 2012 food trends

Jan. 15—At the Child Nutrition Industry Conference in Orlando Phil Lempert, founder/editor of SoupermarketGuru.com, shared eight food trends for the coming year.

The trends are:

Food prices: Prices will continue to rise, and shoppers are buying less meat and seafood and more vegetables and grains

Never ship or eat alone: There will be more food blogs and mobile marketing. Communication and community are important in the dining experience

Increase in farm to fork: The farmer is the new food celebrity, and people want to know where their food comes from

• Ethnic food revolution

New role of the male shopper: Forty-one percent of at-home prepared meals are prepared by men

• Sugar is out

Sound of food: Freshness and readiness are being designated by sound

Lempert also talked about food trends as they pertain to kids. He said children have more taste buds in their cheeks and palates than adults and that texture is more important to children than taste. According to research by Cornell University and London Metropolitan Universities, kids prefer to have their entrées in the lower portion of their plates as opposed to adults’ preference of the center of the plate; kids prefer to have six to seven food colors ontheir plates as opposed to three for adults; and kids prefer figurative designs of their food.

In addition, Lempert said foodservice directors need to make food more enjoyable and make the cafeteria in to a community. He also said food trucks are influencing students’ preferences by introducing more exotic and ethnic items.

More From FoodService Director

Sponsored Content
grilled chicken salads

From Pierce Chicken.

With more chicken producers gravitating away from the use of antibiotics, menu claims touting “clean” chicken no longer have the impact they once did—consumers have come to see it as the norm. To keep diners satisfied, operators have plenty of options for creating menu items that stand apart from the crowd.

A.M. appeal

Pork has long ruled the breakfast daypart, but consumers increasingly say they’d like to see a change of pace with more chicken on the menu. According to Technomic’s recent Breakfast Consumer Trend Report , 43% of consumers aged 18-34...

Sponsored Content
Vio cup

From WinCup.

Eco-friendliness is a top priority for many operators when evaluating to-go cup options. You may assume that paper cups are the most sustainable choice, but is that really true?

When choosing the best material for the cups in your kitchen—whether you’re running a cafe, dining hall, hospital cafeteria or any other kind of operation—you need to know what the cups are really made of. That includes how well they perform for your operation and the people you serve.

Let’s start with a common comparison: paper cups versus EPS foam. Here are six key points to...

Industry News & Opinion

In an effort to boost its competitive advantage, foodservice vendor Aramark is set to buy the Avendra purchasing firm .

The deal, worth $1.35 billion, will give Aramark ownership of the hospitality services company, which was formed more than 15 years ago to combine the buying power of five large hotel chains, including Marriott and Hyatt.

“Combining Avendra’s powerful procurement capability with Aramark’s leading supply chain management expertise will bring increased buying scale and improved service levels to both Avendra’s and Aramark’s customers, while strengthening our...

Ideas and Innovation
onion slices

In an interview with Bon Appetit magazine, Sam Schiffer, line cook at Di Alba in Los Angeles, recommends cutting onions straight into ice-cold water to keep eyes from watering. Submerging the vegetable in water helps eliminate the tear-inducing gas that onions release when cut.

FSD Resources