At this year's National Association of College & University Food Services 2019 Pacific Chef Net, Shayna Snyder, the Account Director of Culinary Visions and Y-Pulse (ypulse.org), presented the 2019 Trend Forecast to College & University foodservice directors, chefs and dietitians who were in attendance.
The presentation focused on the Big 5 Mega Food Trends that are influencing today’s customers. Participants learned what factors are influencing the food choices they make, what they are looking for on menus and how dietary, sustainable, ethical and wellness concerns are effecting what people choose to eat, without sacrificing flavor and convenience.
On day 2 of the conference, Y-Pulse research was presented again in the
Plant-Forward Dining: Flexitarian, Vegetarian & Vegan learning session. The growing trend of “Veg-Centric” was explored in more detail. Attendees learned how this trend is being added to menus around the country in a variety of different settings including other college and university food services. Participants were taught how to apply different world flavors and cooking techniques with their own “Veg-Centric” creations.
The day's learning was put into practice during a hands-on culinary team session. Groups consisted of both culinary and nutritional professionals with the goal of producing amazing food and team building techniques to produce that night’s dinner. Focus was on using World Flavors to create amazing dishes where animal proteins play a side role.
