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Food Processing October 2011 Diane Toops	Product Developers Find Ethnic Flavors Continue To Succeed with U.S. Consumers With Mexican, Chinese, etc., now mainstream, adventurous shoppers look for Thai, Japanese and Caribbean foods.
Prepared Foods April 1, 2006	Ethnic Food Using just a few common ingredients, foodservice institutions are embracing the diversity of America's population, providing a wide range of offerings that are attractive across cultural lines.
Food Processing October 2012 Dave Fusaro	Global Flavors Are Capturing Imaginations And Driving Sales Authentic spices are the key as even the most mainstream food companies try out bold new ethnic offerings.
Prepared Foods July 16, 2007 Tom Zind	A Tough Temptation Truly understanding the North American Hispanic market is essential, but the food preferences of this culturally diverse group are anything but homogeneous.
Prepared Foods December 2007	Haute Cuisine: Ideas for 2008 Determining foodservice and menu trends can be done by utilizing a few key strategies -- "Regional Mashups," redesigning mainstream favorites and venturing beyond tradition to engage consumers.
Prepared Foods January 1, 2006 Lauren Swann	Better Living for Latinos Health officials and food industry experts call for a return to traditional cooking practices and ingredients to combat a growing trend in diet-related health problems among Latin-Americans.
Prepared Foods November 1, 2006 Marcia A. Wade	2006 Foodservice Annual: Entrees: Redefining Dinner Restaurateurs are redefining the concept of the main course.
Prepared Foods May 1, 2006	On the National Menu Vinaigrettes have become a popular flavor component of menu items... The chipotle pepper's spicy, smoky flavor appeals to the mass restaurateur... Pesto has heightened its profile beyond the traditional pasta realm... etc.
Prepared Foods November 1, 2005 Marcia A. Wade	Centered on the Plate Whether they are quick-service restaurants (QSR), limited-service restaurants (LSR), casual dining or fine dining establishments, foodservice operators are targeting entrees, appetizers, sandwiches and soups that promote menu diversity by using petite portions and ethnic variations.
Prepared Foods November 2007 William A. Roberts, Jr.	Article: Around the Foodservice Frontier Diverse flavors are having an impact on American consumers' tastes and preferences.
Food Processing September 2012 Diane Toops	The New American Majority How food and beverage marketers are targeting Hispanics, Asians and other fast-growing demographic groups.
Food Processing March 2007 Frances Katz	Ethnic ingredients find new homes From sushi chips to Thai French fries to panko bread crumbs on everything, fusion comes to packaged foods.
Food Processing April 2009 Mark Anthony	Mainstreaming Hispanic Flavors As an ethnic group, Hispanics are approaching 25 percent of the population; their influence on flavors and food product development is even bigger.
Prepared Foods April 8, 2007 J. Hugh McEvoy (Chef J)	Cuban Cuisine: On Trend and Coming Fast! - April 2007 The media attention accompanying Cuba's eventual change in government will dovetail nicely with a red-hot interest in Hispanic foods.
Prepared Foods March 15, 2006 Anju Holay	Meal-y Mouthing Statistic indicates the need for -- and the rapid growth of -- the convenience meals, soups, sides, and processed meats categories.
Prepared Foods February 2008 William A. Roberts, Jr.	Article: The Hispanic Influence The food and beverage industry has tremendous challenges to cater to the important, yet varied, Hispanic consumer base.
Food Processing June 2007	Extending brand equity to foodservice Why sell a commodity ingredient to foodservice clients when you can provide an ask-for brand that differentiates the restaurant, too?
Food Processing January 2007 Frances Katz	Flavor Trends for 2007 Will acai be the next pomegranate? Is it time to develop Argentine frozen dinners? Will dark chocolate work on pizza?
Prepared Foods June 5, 2007 Chef J. (a.k.a. Hugh McEvoy)	Latin Cuisine: No Longer Ethnic? Restaurants in every area of the U.S. now carry Latin-inspired items on their regular menus.
Prepared Foods September 1, 2005 Wilbert Jones	Another Italian Job No longer considered an ethnic food in America, Italian cuisine is as American as apple pie and as mainstream as Asian and Mexican cuisine. Grocery stores across the country usually carry more Italian food products on their shelves than any other type of culturally identified items.
Food Processing July 2012 Deborah Cassell	When It Comes To Flavors, The Heat Is On It used to be only some like it hot; today, everyone enjoys spicy foods.
Prepared Foods March 1, 2005 William A. Roberts, Jr.	Meal Times Ethnic sauces seek authenticity... Meal kits for microwaves and crock-pots... Convenient-lunch concept goes global... etc.
Food Processing March 2012 Diane Toops	Hail to the Chef Leading food & beverage companies employ great chefs to infuse retail products with innovation and creativity, convenience and chic.
Prepared Foods November 1, 2005 William A. Roberts	Latitude Adjustment Any observer of the nation's food and beverage trends is quick to note the impact of a diversity of ethnic cuisines. This year's Spirit of Innovation Award -- Foodservice winner certainly addresses this trend, as well as labor concerns.
Prepared Foods March 1, 2005 William A. Roberts, Jr.	Soup's On; Sides, Too Soup as a diet food... Flavor gene for jasmine, basmati rice discovered... Soups concentrating on ethnic flavors... Gluten-free products popular in Australia, Africa... etc.
Prepared Foods June 1, 2005 Tom Zind	Off the Beaten Path Every new groundbreaking food trend has left industry pundits wondering whether, at last, everything has been tried. But American diners are always searching for the next thrill. Today, over-the-top flavors and combinations are the order of the day.
Prepared Foods November 2007	Article: Menu Trends: Today's Shrinking Entree The traditional entree is shrinking, and those that have staying power are convenient, diverse and easily portable.
Food Processing October 2010 Mark Anthony	Ethnic Foods Equal Healthy Foods With good reason, many ethnic foods are associated with health-imparting benefits.
Prepared Foods July 1, 2006	Breaking Trend: Indian Gourmet Understanding the many flavors of India requires years of ongoing study. However, openness toward trying new flavors and seeking new foods on the part of Americans signals the trend toward this many-colored cuisine.
Prepared Foods April 8, 2007 Maria Caranfa	A Zenspiration - April 2007 Asian cuisine is at an all-time high in popularity, and it shows no signs of slowing down!
AskMen.com January 12, 2004 Evan Campbell	Top 10: Healthy Restaurant Meals The 10 most popular types of restaurants, from Tex-Mex to Italian, and tips on what you should order once you're there if you want to remain slim.
Prepared Foods July 1, 2005 Wilbert Jones	A Taste of Moroccan Cuisine Many in the Western world appreciate Moroccan cuisine, but its presence in the U.S. culinary scene has been limited. A handful of cutting-edge chefs and retailers are introducing Americans to tagines, Harira soup, couscous and preserved lemons.
Prepared Foods September 1, 2006 Anju Holay	The Soup Troop As concern over sodium intake mounts, soup manufacturers are responding with healthier offerings, while packaging innovations are making soup a more readily available food choice.
Food Processing September 2006 Diane Toops	Glacial growth for frozen dinners Americans love frozen dinners and entrees for their convenience, but are motivated to purchase new frozen products that look appealing in the store.
Prepared Foods November 1, 2005 Marcia A. Wade	Just Desserts The dessert menu often distinguishes one restaurant from its competitors. Along with small portions, dessert trends have ethnic twists that are fruit-heavy and convey an emotional appeal to the inner child.
Prepared Foods November 1, 2006 Marcia A. Wade	2006 Foodservice Annual: Desserts: Desserts are heading in every direction possible. But the indulgent pleasures that they invoke continue to remain the same.
Prepared Foods May 1, 2005 Tom Zind	Stirring Up the Pot Soup is comforting, but consumers want more excitement and flair. So while traditional standbys still dominate the market, soups with gourmet ingredients, health-oriented ingredient labels and innovative packaging quickly are gaining ground.
Prepared Foods April 1, 2005 Holay & O'Donnell	New Product Trends: Frozen Solid The main players and their brands in the frozen meal market know that today's health-savvy consumers are concerned about long-term health and their weight, and look to frozen foods to provide healthful nourishment. Opportunities for frozen-food marketing are growing globally, as well.
Prepared Foods July 23, 2007 Wilbert Jones	Carefree Creativity Crab cakes, mini quiches, Buffalo wings, Swedish meatballs and other outdated appetizers no satisfy the fancy appetites of today consumers.
Prepared Foods July 11, 2007	On the National Menu Huge growth in Indian cuisine... Green tea still going strong... Martinis with an energy boost... More cheese varieties...
Prepared Foods October 1, 2005 J. Hugh McEvoy (Chef J)	Signature Salad Dressings Vietnamese vinaigrette? Latino lagniappe? Niboshi nicoise? Salad dressings liven up a plate of greens, and help give salads a signature touch. Consider dressings with ethnic and exotic flavors to tempt consumer curiosity.
Prepared Foods April 1, 2005 Wilbert Jones	Ingredient Challenges: New Latin Cuisine: A Taste Of Chile American interest in Latin foods gives U.S. manufacturers a good reason to explore Chilean cuisine, rich in flavors and recipes, and to develop and offer adventuresome Americans foods inspired by this country.
Prepared Foods November 1, 2005 Bill Hahne	Cooking for the Cleanup In the aftermath of Hurricane Katrina, foodservice professionals ask, how do you feed people when there is no safe food or refrigeration, no water or sanitation, no kitchens and no way to get into the disaster areas?
Prepared Foods April 1, 2005 Kerry Hughes	A Flavor for Authenticity While Indian food has been touted for several years as the next up and coming ethnic cuisine to become popular in the U.S., other ethnic food markets gaining momentum are Mediterranean (beyond Italian cuisine) and foods from the Caribbean.
Prepared Foods April 1, 2005 Dominik Nosalik	New Product Trends: Finding Fashionable Flavors How do astute manufacturers track emerging flavor trends? And which new flavors will attract consumers to drive product sales? The answers may surprise you.
AskMen.com February 8, 2002 Gregory Cartier	Expand Your Restaurant Repertoire There is an abundance of restaurants in your area offering cuisine from all corners of the globe. Consider this article a guide to several of those corners that deserve your attention...
Prepared Foods August 2007 Craig "Skip" Julius	Flavors of the Mediterranean Mediterranean foods use items such as olive oil, vegetables, fruits and nuts in combinations that differentiate them from country to country.
Food Processing January 2005 Frances Katz	What will be the top flavors for 2005? Going into the new year, specific Asian tastes, citrus, herbs and even chocolate seem poised for popularity, says this veteran food industry reporter.
Prepared Foods November 1, 2005 Marcia A. Wade	Balancing Acts Foodservice manufacturers are trying to juggle quality, cost, convenience and health, without throwing taste out the window. Learn which foodservice trends are up-and-coming and which have fallen flat.
Prepared Foods November 1, 2005 J. Hugh McEvoy	Chefs Spotlight Global Food Trends Chefs from all over the world gathered at the recent ACF national convention in Texas to learn about four major food trends: authenticity, ethicality, food security, and exotica and indulgence.