Trend Tracker

Ice Cream: The hot way to cool off this summer

An impressive 82% of Americans plan to enjoy ice cream this July as the industry celebrates National Ice Cream month. This figure came out of an independent survey commissioned by Baskin-Robbins, the world’s largest ice cream chain. Here’s what else was revealed about consumers’ ice cream eating habits: • 77% of survey respondents eat ice cream at least once a month, while 42% said they indulge at least once a week and 5% claimed a daily ice cream fix

Spirits soar

Today's vibrant cocktail culture seems to be sparking growth in the spirits market. According to the Technomic 2012 SpiritsTAB report, spirits now account for 6.4% of total alcohol, or adult beverage, up from 6.1% the year before. • The spirits market in the U.S. grew 3.4% in 2011 and achieved a slight increase in share of total alcohol • Spirits continue to grab market share from beer, representing a total of five points of share since 2000, reports the Distilled Spirits Council

A taste for authenticity

In recent years, consumption of ethnic foods has increased—both in and out of the home—and market researcher Mintel predicts steady future growth. Global cuisines and flavors are a constant craving for Americans. However, certain factors go into creating a successful ethnic menu.

Quenching summer thirst

Year round, hot coffee is the most frequently purchased beverage in foodservice operations; 49% of consumers buy it regularly, according to a survey by American Express MarketBriefing. But as the weather gets hotter, the sale of cold beverages also heats up.

Kiddie meals with toys on the decline

Are Happy Meals history? According to The NPD Group, there's been a 6% decline within the past year in kids meals containing toys at fast-food restaurants. NPD attributes the decline to several factors. • Kids are exposed to a larger selection of different foods and are more willing to try healthier options than they were in the past, says NPD's Bonnie Riggs. Today's kids are also more experimental and have more of a drive to grow up fast—both of which are reflected in their palates.

Seductive nutrition can sway diners

Healthy vs. indulgent: What do most restaurant customers choose when dining out? According to Unilever Food Solutions’ World Menu Report Global Research Findings 2012, 52% of diners worldwide look for healthier menu options but 72% of them decide to treat themselves instead with something that’s more appealing and not that nutritious.

Snacking goes global

America has become a snacking culture. People now eat before, between and after meals. What’s more, snacking is and will continue to grow as a global exploration of taste, as today’s younger consumers are more interested in globalized flavors.

Smoke & fire alert

Bacon mania is about to reshape restaurants’ dessert and drink menus, but the dining world may yet be spared the likes of pork belly pie or bacon mojitos, suggests new research from Packaged Facts. The researcher attributes the bacon craze to consumers’ embrace of a “deep smoky flavor,” and predicts that’s the element likely to show up in treats and cocktails.

Drive-thru windows drive takeout business

Drive-thru windows at quickservice restaurants are essential to the American eating style—and essential to QSR profitability. According to the NPD Group, there were 12.4 billion restaurant visits via drive-thru windows in 2011— a 2% increase from the prior year. And that number is expected to grow, as customers continue to seek portable foods they can eat on the run.

Snacking takes a bigger bite

A growing population of snackers is pushing traditional meals over to the sidelines. In a recent Technomic survey, nearly half (48%) of consumers polled confessed to snacking at least twice a day. With these mini-meals on the rise, here are a few trends to watch: • Major chains are using late-night hours to promote value-oriented snack items and bar plates that cater to younger customers who visit during this time period

Health nuts crack when convenience calls

Even those with the best intentions sometimes fall short. Scarborough Research revealed that 74% of health-conscious consumers (defined by adults who belong to a gym and buy local or organic food) caved into temptation and visited a fast food restaurant in the 30 days prior to their survey. And although these respondents went for the quick fix, the results of the survey showed some interesting results.

Bursting the gluten-free bubble

The gluten-free trend doesn’t have long legs, reported Dr. Elizabeth Sloan, president of Sloan Trends, in a presentation at the recent Research Chefs Association conference in Texas. Among her findings, a few standout themes emerged: