We want restaurant chains to leave Innovations, our annual trade show, not only with a bag full of samples but also with ideas to move their business forward. That’s why we’ve welcomed Jack Li, co-founder of Datassential, to our show eight years in a row to present his take on foodservice based on consumer behavior and menu data.
Datassential’s role at Innovations has continuously grown, with Datassential now providing the trends for our Trend Explorer tasting event. For the past two years, we’ve also welcomed Datassential Trendologist Renee Lee Wege to share the cutting-edge flavors we’re likely to see on our show floor in the coming years. Let’s revisit takeaways from Jack Li and Renee Lee Wege.
Nutrition Becomes a Foodservice Focus
Year after year, Datassential has reported that consumers consider health and nutrition their personal responsibility. But this mindset is shifting. According to Jack Li, a small but growing contingent of consumers care about the nutritional value of what’s on their plates.
More importantly, “there’s nothing that’s going to stop this from growing,” said Li. Datassential found that the top-growing segments, both by sales and units, are LSR salad and healthful chains. This will only continue as nutrition becomes a bigger part of medical curriculums, and reports about the health risks of certain ingredients heighten concerns.
From the Balkans to Peru
Rene Lee Wege presented the culinary trends of tomorrow, providing samples of unique flavors from across the globe that are starting to make a splash on U.S. menus. Spicy peppers and spreads made up most of the tasting, reflecting the growing interest in complex spicy ingredients. Examples include ajvar, a Balkan red pepper spread; salsa macha, a Mexican condiment similar to chili crisp; and sweety drop peppers from Peru, the second-fastest growing vegetable on U.S. menus.
Ingredients with strong umami flavor are also gaining momentum. Love it or hate it (as its slogan goes), marmite is predicted to grow 55% on U.S. menus over the next four years. Wege predicts furikake, a dried seaweed condiment, could become the next everything bagel seasoning—a salty, savory topping for just about anything.
Your Sourcing Solution
The biggest takeaway from both events can be summed up by Jack Li’s final words at his session: “People want better quality food—let’s give it to them.” Consumers have higher expectations for both the nutrition and flavor of their meals, and the restaurants that hit on both are poised for future growth.
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