The International Dairy Deli Bakery Association (IDDBA) has released the 34th edition of its What’s in Store trends publication. The annual report is an essential resource for industry professionals in the dairy, deli, bakery, cheese, and foodservice sectors.
Cut fruit and vegetables, leaf, grain and pasta salads, sandwiches, wraps, and other grocery deli and grab and go favorites will be among the foods produced at a new Ahold Delhaize USA central kitchen in North Kingstown, Rhode Island.
In today’s hyper-competitive food world, getting an edge by whatever means necessary can be the difference between thriving and just getting by. More and more companies are finding that making their central kitchens, commissaries and other facilities more energy-efficient is not only good for the environment, but good for their bottom line.
Halloumi cheese is a flavor Maeve Webster, president of consultancy Menu Matters, expects to see popping up a lot next year. The only thing that could limit its growth, she says, is accessibility.
Demand for ethnic cuisines will remain strong in 2020, but expect more regional twists on current ethnic favorites — and on one that’s an old industry standard.