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%.

More From FoodService Director

Industry News & Opinion

Sodexo has appointed Cathy Desquesses as its chief people officer, the company announced on Friday.

Before joining Sodexo, Desquesses held multiple leadership roles in the human resources department at General Electric, where she worked for 20 years. Most recently, she was the global HR leader for GE Power Gas.

Desquesses will begin her new role on July 1 and will report to Sodexo CEO Denis Machuel. She will replace Juan Pablo Urruticoechea, who is moving into a new position at Sodexo.

Photo courtesy of Sodexo

Managing Your Business
woman in the kitchen alone

The #MeToo movement has turned sexual harassment into the top labor-related regulatory issue for all employers, triggering action from three out of four companies, according to a new survey on workforce concerns.

About two-thirds (66%) of employers rank the issue among their top two employment-related legal worries, even without a change in the pertinent laws and regulations, the canvass found.

What has changed, concluded surveyor Littler Mendelson, one of the nation’s largest labor-focused legal firms, are employee expectations and the social climate.

“No company...

Managing Your Business
Starbucks college campus

Noncommercial dining centers are often filled with their own Starbucks, Burger Kings, Panera Breads and dozens of other nationally recognized brands. Branded concepts, whether corporate brands or self-operated, offer diners familiar names, menu items, and a sense of place. This translates into more money spent and more diner loyalty for foodservice operators.

However, the success of branded concepts vary greatly. There can be significantly different results depending on whether noncommercial operators decide to franchise, lease or develop their own branded concepts. There’s no one-...

Menu Development
pizza oven

Wood-fired ovens take the biggest slice of the pie when it comes to pizza-cooking preference for consumers. Just fewer than half (45%) of consumers say they prefer a pizza cooked in a wood-fired oven compared to other oven cooking methods. Here are the styles of ovens pizza consumers prefer most.

Wood-fired oven 45% Gas oven 13% Electric oven 11% Grilled 4% Coal oven 4% No preference 23%

Source: Technomic 2018 Pizza Consumer Trend Report , powered by Ignite

Photo courtesy of Thinkstock

FSD Resources

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