Food Trends: Soup and Salad

According to Technomic’s  “Left Side of the Menu: Soup & Salad Consumer Trend Report” soup and salad are both rising food trends.  Specific findings include:

  • More than two-fifths of consumers strongly agree that they visit certain restaurants specifically because they enjoy the soup (46 percent) and salad (43 percent) these restaurants offer.
  • Half of consumers (51 percent) say it is important that soup can be bundled with other items; 60 percent say the same regarding salad. Additionally, 58 percent of consumers even say that they are more likely to order soup as a combo meal than as a single item.
  • Fifty percent of consumers want to try new and unique soups. Further, more than a third (35 percent) of consumers say they purchase soup because they want to try new varieties; 21 percent say the same for salad.
  • Ethnic and innovative soups, such as Asian-style ramen and chilled varieties, are poised for growth, particularly among younger consumers. Kale, chopped and grain-based salads are trending forward at the restaurant-chain level and in the retail space.

February Food News

February is American Heart Month, dedicated to the serious matter of monitoring and taking care of our beating hearts. This is important because while heart disease has claimed fewer lives in recent years, it is still the nation’s number one killer — responsible for 616,000 deaths annually.

However, almost as if to prove that no good intention goes unpunished, February is also National Snack Food Month. And America truly “hearts” its snack foods. After the brief disappearance last year of Twinkies, there are again about 350 snack food manufacturers across the country in the $16 billion a year business of testing America’s willpower or lack of it.