Welcome to the Culinary Tides’ monthly Culinary Compass, where we chart the course of the food industry’s latest trends, data, and developments. Each month, we’ll be sharing our top research picks, breaking news, and favorite industry insights, alongside all the latest from Culinary Tides, Inc.—including trend insight videos, upcoming speaking events, and expert navigation advice. We are excited to bring you these curated highlights and exclusive content, designed to keep you ahead of the curve in our ever-evolving industry.
Anchored Insight: Research
YouGov: Americans prefer salty snacks (71%), sweet snacks (70%), 47% very open and 41% somewhat open to trying new snacks, flavor is top priority for 78%, ingredients (58%), nutritional value (48%)
IFIC: When presented with a list of ingredients, dyes and colors are the most avoided (35%), sugar substitutes (34%), MSG (29%), bioengineered / GMO ingredients (27%), preservatives (25%), 41% ultra-processed foods, 37% plant-based meat alternatives, 29% processed meats
The Best of Future Bites: Conference Insights
What were the most interesting and exciting trend topics from recent conferences? Take a quick educational break from your day and enjoy this 5-minute look at a trend from the National Restaurant Association conference that impacts both CPG and food service.
Click Below to Watch ~ From Munchies to Meals: Snacks Step Up as Meal Replacement
Best of News Comments
Every weekday we post news items and cutting edge research which impact the food and beverage industry. If you missed them, check out a few of our favorites from the past month:
✨Nostalgia in marketing isn’t about a lack of creativity; it’s about tapping into deep consumer drivers that new ideas alone can’t reach. 🌟 During times of uncertainty and distrust, nostalgia takes center stage, offering comfort and familiarity. Don’t confuse nostalgia with comfort food. Nostalgia is tied to a time and place in history. That’s why we see Newstalgia emerging—blending the new and innovative with the trusted and beloved. 🕰️✨
📈 Plant-based meats gained traction initially due to consumer curiosity rather than a genuine shift towards sustainability or health. However, the reality has set in—ongoing complaints about taste, price, texture, and unfamiliar ingredients have driven consumers back to traditional meats. To navigate current economic pressures, many are opting for cheaper cuts or simply reducing their meat intake. This shift underscores the importance of aligning product development with authentic consumer drivers rather than fleeting trends. ✨
Anchored Insight: Tech Launches
ASR Group: Launches Tagatose, a natural, low-calorie sugar alternative that closely mimics sucrose, which can be used in a wide range of applications, like confectionery, frozen desserts, beverages, baked goods, dairy, and protein bars
DairyX Foods: Develops a cow-free casein protein that can self-assemble into micelles, enabling the production of a full spectrum of cheese varieties, including firm, stretchy, and creamy types, without the use of cows
Culinary Tides in the News
- R&D Strategy: Seeing the Complete Picture– preparedfoods.com
- Apple spice knocking out pumpkin spice for fall’s favorite flavor?– fastcasual.com
- Can pumpkin spice outgrow its label as the taste of fall?– Post Gazette
- The rise of the Pumpkin Spice Latte– NPR.org
- Vegetables You Need to Know– U.S. News
Culinary Tides’ Next Conference Appearance
- Florida Restaurant Show – Orlando FL, November 6, 2024
October’s Culinary Snapshot
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