The International Association of Culinary Professionals (IACP) and Menu Directions (MD) have uniquely different perspectives. At IACP culinary professionals gather to examine issues related to food and modern lifestyles. At MD foodservice professionals gather to share ideas on their businesses and their customers.

Next Frontier of Food Products

Today foodservice operators are blending mushrooms with meat for an umami hit that makes it easy to use less meat in meat centric-dishes. On the horizon is lab-grown meat with potential to sustainably grow endangered species.

What’s In and What’s Out

Authenticity is powerfully appealing to consumers, yet the definition of true authenticity continues to rage on among culinary professionals. Extra sensory dining experiences are in, created by chefs seeking out unique and hard to find ingredients and spices to create dishes that are not easily replicated at home. Sin is in with 71% of consumers saying they order indulgently when they dine out, according to Technomic. Casual dining is in with the exclusivity that used to be associated with fine dining. Modern consumers are seeking out experiences that are not easily accessible. Stealth Health is out in favor of full transparency for consumers who want to know about the foods they are eating. Ethnic is out in favor of more fully defining authentic experiences from Asia and Latin America as countries from around the globe strive to define unique aspects of their cuisine.

Industry Highlights

Americans enjoy a much more diverse diet than they did even a decade ago with greater openness to new cuisines. Millennials have gained a reputation for leading the charge, and a new Y-Pulse survey found 72% of kids aged 8-18 liked to try new dishes and flavors when they dine away from home.

Implications for Food Marketers

Invigorating the Classics – flavor and form twists on pantry staples can add new appeal to old favorites; think giant French fries or smoked olives. Transformative Influences – cheap travel and digital photography are making the world accessible to a new generation of consumers. Mindful Merchandising – foodservice professionals are using appetizing menu descriptions and premier placement of healthy items to encourage their customers to make mindful choices.

Simply Healthful Recipes

Minor changes to foods consumers love can provide an equal or better experience for consumers. Imaginative plant forward cuisine and the “protein flip” where meat is served on the side rather as the main attractive are pleasing carnivores interested in healthful eating without compromising satisfaction.

Taste Talk Tweet

Twitter chatter included:
  • Breakfast for lunch is an indulgence, but breakfast for dinner is comfort food.
  • Connections between cuisines: “Because of vanilla and chocolate, all desserts are Mexican”
  • Exotic fruit revelations that the majority of it is edible: fleshy fruity part, seeds, and stringy fibers
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