Tastewise uses artificial intelligence to digest information on the latest food trends | Food Dive

By February 13, 2019Food trends, Novotaste

Tastewise report

The site analyzes billions of data points — including more than 1 billion photos shared every month and 153,000 restaurant menus across the U.S.

Food companies have struggled to adapt to changing consumer demands as e-commerce and social media change the industry.

Source: Tastewise uses artificial intelligence to digest information on the latest food trends | Food Dive

Recent food trends

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August 3, 2020

Rise in fruit and vegetable ingredients spurred by immunity and health-boosting demands | Food Ingredients First

As consumers become more aware of the environmental and health implications of their eating habits, consumption of plant-based foods is moving to new heights. This onward trend allows the creative…
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July 30, 2020

Trends in Snacks: Healthy? Yes. Flavorful? Absolutely | Food Processing

The traditional idea of a “snack” is a between-meal, quick bite that satisfies an urge. But in today’s world, snacking has become much more important. According to a 2011 USDA…
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July 30, 2020

Changing Food Trends Fuel Pasta Popularity | Food Institute Focus

In the U.S., pasta appeals to a wide range of lifestyles, budgets, and age groups due to its versatility, ease of preparation, availability and cost-effectiveness. According to the National Pasta…
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July 21, 2020

Cauliflower innovation ‘on trend’ and accelerating | Food Business News

Photo: RollinGreens By Donna Berry Like all vegetables, cauliflower is a carbohydrate. It’s a non-starchy, complex carbohydrate high in fiber, low in sugar and loaded with nutrients, including folate (vitamin B9),…
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July 19, 2020

Beer Bread: Baking some boozy bread is the new quarantine food trend | Newsheads.IN

Beer Bread: Baking some boozy bread is the new quarantine food trend New Delhi : Most of us love some good old beer but quarantine has left us feeling bored having…
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July 13, 2020

Consumer Perception Drives Interest in Plant-Based Eating | Food Institute Focus

By Valued Contributor According to recent data from the Plant Based Food Association (PBFA), U.S. retail sales of plant-based foods outpaced total food sales during the pandemic by a considerable margin. Peak…
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July 13, 2020

2020: What are the food trends? | Fort Worth Business Press

State of the Plate 2020 - top foods across various cities Since shelter-in-place orders began in the U.S. in mid-March, consumers have changed their morning coffee routine. GrubHub said Friday…
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July 13, 2020

Chipotle to test cauliflower rice | Restaurant Business Online

Photo courtesy of Chipotle Chipotle Mexican Grill will start testing a grain-free, low-carb rice alternative this week, the fast casual announced Monday. The chain’s Cilantro-Lime Cauliflower Rice will be rolled…
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July 13, 2020

Frozen sales continue to surge as sector outperforms fresh and chilled | Food Navigator

UK sales of frozen food increased by £285m in the last three months according to the latest statistics from market researcher Kantar and the British Frozen Food Federation (BFFF). Source:…
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July 13, 2020

Grubhub ‘State Of The Plate’ Stats Show Trends | PYMNTS.com

Grubhub has published its “State of the Plate” report, looking at food trends this year, with the pandemic having resulted in much more use of the food-delivery app. The numbers show spicy…
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July 2, 2020

Persuading China to switch to ‘fake’ pork | BBC News

Image copyrightOMNIPORKImage captionDavid Yeung is one of the new wave of environmentally concerned entrepreneurs "Ma po tofu has to be a favourite," says David Yeung, a smile evident in his…
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June 30, 2020

Redefine Meat ushering in the ‘Alt-Steak era’ | Food Business News

Photo: Redefine Meat By Rebekah Schouten Israeli startup Redefine Meat is unveiling its first Alt-Steak plant-based products, created using the company’s patent-pending 3D food printing technology. Set to test in select…
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June 29, 2020

Fewer Americans seek to limit sugar, IFIC survey says | Food Business News

Photo: ©OKEA - STOCK.ADOBE.COM By Ron Sterk The recently released 2020 Food & Health Survey from the International Food Information Council (IFIC) showed fewer Americans were trying to limit or avoid…
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June 29, 2020

The Grill Heats Up: Canadians Finding Renewed Passion for Barbeque | Ipsos

As consumers, we are often looking for new and fresh trends, products and services.  This is especially true in the multi-billion-dollar food industry.  But the Covid-19 pandemic has created such…
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June 26, 2020

Here’s what the future holds for fine dining and culinary experiences post lockdown | Architectural Digest

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June 26, 2020

Flour power: How manufacturers helped baking become the hottest new trend | Fooddive

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June 26, 2020

Leftovers: DiGiorno delivers pizza with a croissant crust; Truly scoops hard seltzer-infused ice cream | Food Dive

Permission granted by DiGiorno Leftovers is our look at a few of the product ideas popping up everywhere — some are intriguing, some sound amazing and some are the kinds…
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June 26, 2020

Victorian farmers create world’s first cold-smoked egg, and chefs are loving the results | ABC News

Julie and Paul Kos run the Smoked Egg Company from their farm in Stonehaven, East of Geelong.(ABC Rural: Jane McNaughton) Smoked meat and veggies have increasingly become a popular food…
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June 24, 2020

How Food Brands Can Have Their Cake And Eat It | GWI

Cultural narratives have always had power over our relationship with food. In 1870, for example, a German chemist assessed the iron content of various vegetables and mislaid a decimal point when…
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June 23, 2020

Ice cream innovation heats up with summer | Food Business News

Photo: Velvet Ice Cream By Donna Berry Warmer weather and longer days are the tell-tale sign for ice cream processors to increase production for the summer months of licking and dripping.…
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June 18, 2020

Prices for beef and seafood skyrocket | Restaurant Business Online

Photograph: Shutterstock Reopening a restaurant shut down by a global pandemic is hard enough. As operators went about rehiring employees, investing in safety and sanitation protocols, reconfiguring the space and…
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June 18, 2020

Maple Leaf launches fusion protein products | Food In Canada

Canadians curious about plant-based protein can now incorporate it into their meals without compromising on great taste with new Maple Leaf 50/50™, an innovative range of products from Maple Leaf Foods. Maple…
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June 17, 2020

Slideshow: Hormel Foods’ year of innovation | Food Business News

Source: Hormel Foods Corp. By Rebekah Schouten While protein may seem the prime focus for Hormel Foods Corp., the company’s recent innovation shows Hormel Foods is much more than meat. In…
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June 15, 2020

Ain’t That Sweet: Kids, Millennials, and Gen Z Consumers Favor Cereal With More Sugar | PR Newswire

Many of the largest food categories are treats that people want to indulge in. Sweetness is expected and the sweeter the better, especially for kids and younger consumers under age…
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June 15, 2020

‘Breakfast Is Back’: 3 Key Trends During The Most Important Meal Of The Day | Benzinga

Tastewise is an artificial intelligence-powered platform that scans billions of food data points to offer real-time insights for food brands and hospitality companies. The company released in a report in conjunction…
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June 15, 2020

Youth Month: Culinary trends on the rise with young consumers | IOL

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June 13, 2020

Chefs predict avocado trends | Produce News

Some trends never go out of style, and avocado toast is one that has defined the last decade. Kicking off the month of June, in celebration of California Avocado Month,…
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June 12, 2020

Charred Mexican street corn | Flavor & The Menu

Elote: charred Mexican street corn, huitlacoche crema, Cotija, scallions and chorizo vinaigrette. Chefs have been trying to figure out the perfect way to introduce elote onto the menu, as the…
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June 12, 2020

Eight in ten consumers changed their eating habits due to COVID-19 | Food Business News

Photo: ©GPOINTSTUDIO - STOCK.ADOBE.COM By Sam Danley As many as 85% of Americans made changes in the food they eat or how they prepare food because of the coronavirus (COVID-19) pandemic,…
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June 12, 2020

Good Catch® Plant-Based Tuna Line Hooks Celebrity Investors | Deli Market News

Good Catch® Plant-Based Tuna Line Hooks Celebrity Investors Building off of a 36.8M-dollar investment, this unique brand partners with A-list celebs to expand its reach At the start of 2020, we…
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June 11, 2020

4 Modern Moves with Eggs | Flavor & The Menu

Eggs add luxurious flavor and textural notes—and comfort cues—to a broader range of menu items today. Menu innovations starring the egg have skyrocketed in recent years, thanks to the growth…
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June 11, 2020

More snacking among key trends in IFIC survey | Bake Magazine

A new study from the International Food Information Council’s (IFIC) 2020 Food & Health Survey reveals that 85% of Americans have made at least some change in the food they…
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June 9, 2020

Why More People Are Eating Plant-Based Protein During COVID-19 | 

Meat shortages, environmental concerns, and a desire to eat a healthier diet are among the top reasons people say their interest in plant-based foods has increased during the COVID-19 pandemic.…
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June 8, 2020

Redefining comfort | Food Business News

Photo: Four Sigmatic By Natalie Shmulik When in crisis, consumers crave comfort. The pandemic has pushed stressed shoppers to stockpile familiar vices like indulgent food and alcohol, for now reversing what…
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June 5, 2020

Slideshow: New flavours & products from Hershey, Bang Energy, Sweet Baby Ray’s | Food Business News

Source: The Hershey Co., Bang Energy, Sweet Baby Ray's, Swerve By Rebekah Schouten Low- and no-sugar products are trending in recent food and beverage innovation. The Hershey Co.’s One Brands business…
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June 4, 2020

The latest trends in deli sides | Supermarket Perimeter

By Emily Park When it comes to deli sides, consumers are looking for indulgence, authenticity and connectivity, said Melanie Skloff of Schwenksville, Penn.-based Don’s Prepared Foods. “Consumers are increasingly looking…
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June 1, 2020

Formulating with almonds: Key development considerations for R&D | Food Dive

Permission granted by Almond Board of California Rachel Zemser for Almond Board of California Sponsored content By Almond Board of California More people today are snacking through their mealtimes rather than…
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June 1, 2020

Taste evolves into an organic benefit | Food Business News

Photo: ©THAMKC - STOCK.ADOBE.COM Taste, once a barrier, has become a bonus for the organic category, said Laurie Demeritt, chief executive officer of Bellevue-based The Hartman Group. “A couple decades…
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May 31, 2020

Sask.-grown purple wheat holds promise as grain with health benefits and flash of colour | CBC News

Bryn Rawlyk, owner of the Night Oven bakery in Saskatoon, received some purple wheat from local producers and milled it into flour at his bakery. He says he was surprised…
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May 30, 2020

Lab-Grown Meat? Peasant Food. Meet Lab-Grown Foie Gras | Digital Trends

There are plenty of companies out there making cellular meat and seafood, referring to types of protein that are grown artificially using lab technologies rather than harvested from living animals. But while the…