Food Technology Magazine | Market Trends
The Cheez-In Diner was a pop-up restaurant open for a week in May that showcased Cheez-Its in menu items like the Deluxe Cheez-It Milkshake and the Mac & Cheez-It. © Motion Bazaar/Ryan Gregory, Photographer
The trends shaping today’s foodservice menus, and as a result, new CPG product development, can come from anywhere. As has always been the case, some trends trickle down from Michelin-star chefs who are pushing envelopes at the very highest level. But many new menu items have more humble origins. From high-profile brand partnerships to social media–driven food trends, to a focus on functional ingredients and a passion for sustainability, what’s happening in the foodservice realm can and should i…