5 Food Industry Trends Missed by Forecasters for 2015, Pt. 1

5 Food Industry Trends Missed by Forecasters for 2015, Pt. 1

By Suzy Badaracco, Foodable Industry Expert

When combing through the 210 Top 10 lists for 2015 offered up by trends forecasters, several gaps appeared. Forecasts for 2015 fell into distinct patterns with either the same predictions named again and again or general predictions offered, like “sustainable,” which are utterly useless to consumers and the industry in the end.  

To understand why food and flavor trends are born, or step into the spotlight for any given year, one must also understand their surrounding Couriers and influencers. A Courier acts to shuttle a trend in from a neighboring focus, while an influencer can be seen as an ally to a trend. Consumer, health, and technology trends impact and shift trends that are expressed in the food industry. They move as a dance — when one arena experiences a shift, the other areas will shift in response. Without understanding what is influencing a food, flavor or beverage trend, you have little hope of predicting where it will go next. And that is the difference between tracking trends and forecasting them.

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Move Over, Wheat: Ancient Grains are Set to Make a Comeback in 2014

Move Over, Wheat: Ancient Grains are Set to Make a Comeback in 2014

By Carlynn Woolsey, Foodable Contributor

Move over, rice, oats, and wheat! A new crop of grains is about to go mainstream — and in fact, there is nothing ‘new’ about them. Ancient grains including amaranth, farro, and freekeh (to name a few), are expected to be major players on restaurant menus in 2014. With a nationwide trend toward healthier living taking place, and the gluten-free trend showing no signs of slowing down, these grains pack the nutritious punch consumers are looking for and transition easily in place of traditional starchy dishes. Keep on reading to familiarize yourself with the variations chefs will be reaching for most in the coming months!

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