TRENDS

Every generation assimilates the food and environmental ethos of its time. One-size-fits-all marketing may be tempting because it’s easy, but it can never adequately serve the unique demographic and psychographic variations that distinguish one generation from another.

Plant-forward eating is gaining steam. Propelled by a slew of research and documentaries touting the health and environmental benefits of eating fruits, vegetables, pulses and legumes, even A-list celebrities are promoting the trend with gusto.

The appearance of pork on restaurant menus is becoming increasingly prevalent, and that is creating strong revenue opportunities for independent meat processors that provide foodservice operators with insightful preparation and merchandising advice and a wide range of high-quality cuts.

Americans may spend well over $800 billion annually in restaurants, but these eateries aren’t the only foodservice game in town. The noncommercial segment feeds consumers in the environments they frequent regularly—college and university campuses, workplaces, and healthcare facilities, among them.

Sustainability is a regular topic of conversation in both consumer and industry food circles, but it can be difficult to pinpoint precisely what the term means.

Hippocrates said “Let food be thy medicine, and medicine be thy food.” Modern translation: Eat functional foods.

Meat processors can help boost foodservice pork sales by supplying operators with selections that have the claims that are most important to consumer, while providing merchandising guidance to their customers.

According to the National Restaurant Association’s What’s Hot Culinary Forecast, new cuts of meat are a top trend for 2019.