Fresh ideas were presented in December 2019 and January 2020 at two
conferences focused on foodservice opportunities for the fresh produce
industry. Culinary Visions® participated in a panel discussion on Menu
Innovation at the New York conference and Y-Pulse® presented research titled,
Connecting with Gen Next Away from Home.

Menu Development Turned Upside Down
Vegetable-centricity has changed the perspective on menu development.
Today’s leading menu developers are looking at produce in the center of the
plate and using protein – animal or vegetable – as the enhancement.

MENU STARS
Flavor & The Menu magazine previewed their 2020 trend forecast at Ideation
Fresh with produce centric menu stars.
Vegan Cool – the benchmark of a rising star chef is becoming their innovative
preparations of vegan menu items that are just as cravable for carnivores as
vegetarians and vegans.
Root Vegetables – gaining attention paired with fresh, creamy burrata cheese
or used in seasonal menus featuring root to stem cooking.
Watermelon is Having Its Moment – as a replacement for tuna in poke bowls,
watermelon “ham” and watermelon burgers are making diners think again
about one of summer’s favorite fruits.
Cauliflower Can Be Anything – cauliflower pizza crust, riced cauliflower and
cauliflower tots are proving the mainstream versatility and appeal.
Beyond Beyond Burgers – although plant based manufactured “meats” are in
the news, there is tremendous burger innovation with black beans, beets, sweet
potatoes & kale that can be prepared in the kitchen rather than the factory.

PRODUCE HIGHLIGHTS
Baby Vegetables – delicate and delicious, offering gourmet appeal and
endless versatility.
Pastabilities – the varieties continue to expand on convenient vegetables, cut
and formed to offer low calorie, gluten-free options to traditional pastas.
Fermented Foods – bold, often polarizing flavors with functional benefits like
detox, unwind, de-stress or energize continue to draw enthusiasts.
Right Size Bowls – this mainstream trend is taking a new turn with curated
combinations of mini bowls attempting to capture a share of snack business
and appeal to a wide range of lifestyle diets.

GEN Z SETTING THE PACE
Y-Pulse® research presented at the FreshStart Conference noted that Gen Z
consumers have a lot of confidence in the kitchen. They are watching food
programming on traditional and digital media and creating their own content.
According to Y-Pulse® research 44% of 15-18 year olds and 30% of 8-14 year
olds say they are the best cook in their house.

IMPLICATIONS FOR FOOD MARKETERS
Sustainability Moves to CSR – Sustainable practices have become ubiquitous
and no longer differentiate purveyors. Corporate Social Responsibility (CSR)
programs and initiatives are now differentiating manufacturers with their
customers.
The Next Generations of Foodies – Young consumers are eating more like
adults than previous generations. The Kids’ Menu is rapidly becoming a thing of
the past.
Lifestyle Nutrition Is Influencing Trends – Catering to lifestyle diets is becoming
second nature to successful restaurants and retailers.