FOODBYTES

JANUARY 2019

| ISSUE 61 |

YOUR FREE DATASSENTIAL TREND REPORT

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Everyone likes to have the inside scoop. You want the inside info on changes in the

market, what consumers and operators are thinking, and the next generation of trends

that will define what we eat in the years ahead. You want the head's up on the latest

data and research to make smart business decisions.

That's what Datassential's Market Intelligence team is designed to do. We dive deep

into the core topics that form the basis of your strategy in Keynote Reports. We take

you inside the mind of the modern operator with comprehensive PULSE and PULSE

Topical Reports. Market Intelligence puts real-world trends and ideas at your team's

fingertips, turning you into the trend experts, with 70 issues of TrendSpotting Reports

released annually. And we bring it all together with the brand new Ahead of the Trends

package, combining TrendSpotting with exclusive reports, webinars, and early access to

Foodscape 3 and our 2020 trend predictions.

We know you want that inside scoop, so in this issue of FoodBytes we're giving you a

sneak peek at what we have in store for 2019. You're one of the first to see the topics

and trends we'll focus on in the year ahead (and you'll learn a few things along the way –

by the end of this issue you'll know what yuzu kosho and churchkela are).

Combine these reports with your core package of tools and services – SNAP!, custom

research reports, Firefly, and beyond – plus a trip to Datassential's annual Foodscape

event, and you'll be unstoppable.

Want to be certain your team has access to all of this in 2019?

Contact your Datassential expert at 312-655-0622 or info@datassential.com.

2DATASSENTIAL’S FOODBYTES: 2019 PREVIEW

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3DATASSENTIAL’S FOODBYTES: 2019 PREVIEW

A. K A V A

D. P A P A L O

G. C A R A M E L L E

J. D O N B U R I

B. G A Z O Z

E. C Y N A R

H. Y U Z U K O S H O

K. H E L L E S

C. N AT T O

F. A S H W A G A N D H A

I. M A M E Y

L. C H A G A

In 2019, Datassential's On the Menu TrendSpotting Reports will cover a huge variety of ahead-

of-the-curve trends. We'll look at how they're being leveraged in both foodservice and at retail,

and we'll combine it with consumer data from our MenuTrends and FLAVOR databases.

How in-the-know are you on the latest trends? Test your knowledge by matching 12 of the

nearly 70 trends we'll cover in the year ahead with their picture and description (if you attended

Foodscape 2018 or read last month's FoodBytes, you’ll have a head start).

A type of mushroom often brewed into tea or coffee.

An island plant with a relaxing, sedative effect; typically found in drinks.

An alternative to cilantro that loves the heat.

A Japanese rice bowl.

A fermented paste that is both citrusy and spicy.

An Israeli drink made with syrups, fruits, herbs, and soda water.

A traditional German pale lager. A digestive amaro made from artichokes.

Fermented soybeans.

A root showing up on U.S. menus because of an interest in adaptogens.

A tropical fruit with a sweet potato/pumpkin/vanilla/honey taste.

Small filled pastas shaped like candies.1

2

3

4

5

6

7

8

9

10

11

12

Answers: A – 11. B – 12. C – 2. D – 5. E – 9. F – 6. G – 1. H – 8. I – 7. J – 10. K – 3. L – 4.

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CITIES

4DATASSENTIAL’S FOODBYTES: 2019 PREVIEW

Global cuisines have driven so many food trends in the past decade that it probably feels like you've seen it all. But how much do you know about Ecuadorian, Singaporean, or even Canadian cuisine (beyond poutine)? In 2019, World Bites will fuel your global cuisine knowledge. Learn why these six cuisines should matter to you and discover six iconic dishes from each cuisine for your ideation toolbox. Subscribe to World Bites in 2019 and you'll dive deep into each of them with extensive consumer data on 10-14 dishes from each cuisine in every issue. It's time to jumpstart your global cuisine knowledge.

You've tried poutine and maple syrup, but have

you looked north for baked good and dessert

inspiration? Canadians love their butter tarts,

Nanaimo bars, and Montreal-style bagels.

Singapore's cuisine, along with the country overall,

has been growing in global stature. Look for trends

on both ends of the spectrum, from fine dining

concepts to hawker centers.

An Alpine-inspired menu can take you beyond the

holidays and span the entire winter season. Think

melty cheeses, rich meats and sausages, flavorful

breads, and warming cocktails and sweet wines.

Mediterranean, Middle Eastern, European,

Levantine, Asian – it all comes together in

Armenia. If you're looking to use fruits, spices, and

other flavors in new ways, discover Armenia.

Food is central to Jewish culture and it has, in turn,

influenced cuisines around the world, from Italy to

Asia to the U.S. You may know challah and brisket,

but what about options like sufganiyot?

If proteins matter to you, Ecuadorian cuisine

combines seafood from the coast with chicken and

beef from the interior, plus some tropical

rainforest flavors to kick it all up a notch.

B E A V E R T A I L S

This fried dough treat is iconic in Canada –

there is even an entire chain devoted to

them – yet they're practically unknown in

the U.S. Could they be the next churro?

H A I N A N E S E C H I C K E N R I C E

Looking for new ideas to update America's

favorite protein – chicken? Consider

Hainanese chicken rice, a simple,

inexpensive dish that has been earning

attention from Michelin.

T A R T I F L E T T E

In the 70s we saw fondue trending (could it

come back with the rise of communal,

experiential foods?), then more recently

raclette – is it time for tartiflette? It's a

cheesy, bacon-y gratin – what's not to like?

A R M E N I A N S N I C K E R S

You're not you until you've had your

churchkela, a string of walnuts dipped in

fruit juices and dried, also known as

"Armenian Snickers."

G R I B E N E S

We've covered salty, rich chicken skins –

called gribenes in Jewish cuisine – in past

issues of On the Menu, but the supply

could increase as it becomes possible to

grow chicken parts in the lab.

P A N E L A

With the focus on clean ingredient lists

and "Mexican sugar" in sodas, look to

countries like Ecuador which use panela

(or piloncillo), or unrefined whole cane

sugar, in drinks and baked goods.

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7DATASSENTIAL’S FOODBYTES: BLOCKCHAIN & CRYPTOCURRENCY

K - 1 2You may be surprised by how much this segment has changed, both nationwide and

from district to district. This ideas-packed issue of Creative Concepts: K-12 will

showcase interviews with K-12 decision-makers, best-in-class examples from schools

across the country, and survey data from parents on what they want to see on their

child's breakfast and lunch menu, which has impacts beyond the segment itself.

F U N C T I O N A L F O O D SWe often think of losing weight as the top issue consumers are concerned with when it comes

to healthy foods, but according to our brand new Functional Foods Keynote Report, energy is

the top functional benefit consumers are interested in. In Creative Concepts: Functional Foods,

set to release in April, we'll dive into restaurant concepts across the country that are putting

function in its many forms at the center of the menu.

I N C U B A T O R P R O D U C T SSince we first covered food incubators four years ago, startup mania has hit the food industry,

with major brands seeking out the newest products and forging partnerships with the growing

number of incubators across the country. Our 2019 update will be your catalog of the coolest

incubator-developed products, plus you'll find interviews with both leaders at incubators and

the business owners themselves to see what works, what doesn't, and what's next.

F O O D & M U S E U M SMuseums for ice cream, candy, wine – just about any food you can imagine – are popping up

around the world, designed as both an experience and Instagram-bait. Creative Concepts:

Food & Museums will showcase the types of food museum concepts, plus the wider museum

landscape, that are sure to inspire retail and foodservice ideas in the future.

S T A D I U M S & A R E N A SStadiums have come a long way from hot dogs and light beer. Today's stadiums and arenas

feature farmers' markets, food halls, vegan and global options, and local brands. You'll find it

all in Creative Concepts: Stadiums, plus all of the giant, wacky, just plain in-your-face foods

that stadiums have become known for – we're still waiting for a 6-foot-long hot dog.

Sometimes a single data point can inspire a TrendSpotting issue. Or it can surprise you and make you want to learn more. These 5 data points are just a tiny taste of the data, interviews, trends, concepts, and ideas you'll find in our 2019 issues of Creative Concepts:

A L S O C O M I N G I N 2 0 1 9Retail Alcoholic Beverages | Spin-off Brands | Innovative Pizza Concepts

Distilleries | Retail Health-Driven Products | International Technology | Modern Burger Concepts

57%of consumers are interested in energy-giving foods, making it the top function they're interested in

HALFof all schools serve

breakfast pizza,

vs. 2% of restaurants

77%

of consumers told us they

actively support small

businesses in our 2015

issue of Creative Concepts:

Food Incubators

86%of stadium-goers purchase food at the venue

Lodging & Recreation Keynote Report

100 MILLION+photos and videos are

uploaded to Instagram

every single day

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From the gourmet roadside

c-stores found in France and Italy

to the over-the-top c-store

culture of Japan, discover the

international concepts that can

inspire brands here in the U.S. as

the segment continues to evolve.

A lot has changed in Austin since

we first covered it in Dine Around

five years ago. Now it's truly one

of the trend capitals of the

country, with concepts that go

well beyond BBQ (though there's

still plenty of that).

TIPS has been tracking the latest trends for nearly 15 years.

In those first few issues we covered and predicted

numerous trends early in their lifecycle – in 2005 alone we

covered the rise of root vegetables (now they're the stars of

modern plant-based menus), unique non-alcoholic

beverages (before kombucha and spirit-free cocktails hit the

mainstream), and harissa (long before it showed up at chains

like Red Lobster and Buffalo Wild Wings). In 2019, we're

taking TIPS to the next level. In the year ahead, we're going

to laser focus on the trends from early in the Menu

Adoption Cycle. We're also going to dive deep into larger

issues, major changes in the industry, and more hot-button

issues. And, because you asked, we're going to TIP you off

to the latest trends and ideas that the Datassential team has

been seeing and tracking firsthand in every issue.

6DATASSENTIAL’S FOODBYTES: 2019 PREVIEW

With more café concepts opening

across the U.S. and younger

demographics looking for the

next big thing, global non-

alcoholic beverage chains can

jumpstart and inspire stateside

ideation.

If you read our first issue of

International Concepts: Australia,

you discovered the flat white well

before Starbucks brought it to the

U.S. What concept or trend will

you discover in our 2019

Australia update issue?

Harlem has long been New York's

capital of African American

culture. From famous restaurants

like Sylvia's ("The Queen of Soul

Food") to modern concepts like

The Cecil, rediscover this food-

centric neighborhood.

We continue branching out to

international cities in Dine Around

with a visit to Shoreditch, the

creative center of London's East

End. Take a virtual immersion and

discover hip fast casuals and cool

gastropubs in the UK.

Austria | Mexico Update | Norway | Iceland | Saudi Arabia | Colombia | France A L S O I N 2 0 1 9

A L S O I N 2 0 1 9

Sacramento | Madison | Puerto Rico | Maui | Salt Lake City | Cincinnati | Oklahoma City

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For truly comprehensive, insights-rich data on key segments, topics, and menu categories, nothing comes close to Datassential's Topical Keynote Reports. They're the foundation that allows you to make data-driven decisions. In 2019, you'll see key updates on many of our most popular reports in categories that continue to evolve rapidly, like supermarket prepared foods, alcoholic beverages, breakfast and brunch, and the ever-changing c-store. You'll also see brand new reports on the latest topics, including automation & micromarketsand the current independent operator's mindset (including their outlook and concerns for the future). Every Keynote Report combines consumer opinions and behaviors with insights from Datassential's OPERA panel, with more than 30,000 purchase decision makers. Here are all of the topics to look forward to:

7DATASSENTIAL’S FOODBYTES: 2019 PREVIEW

What drives the modern independent operator? Dive into their current behaviors, concerns, and their outlook for the future across each

restaurant segment.

From operators' expectations and opportunities for

foodservice to consumer preferences and motivations, get the data you need to

stay on top of this evolving segment.

You can never have enough data in this ever-changing space. Discover the latest attitudes and perceptions of healthy terms and gauge barriers

and drivers for makinghealthy purchases.

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TRENDSPOTTINGLAST MONTH’S

CREATIVE CONCEPTS

Uncover the future of convenience in last month's issue of Creative Concepts. Discover new technologies like self-serve kiosks and checkout-free concepts plus health-forward foods and beverages.

IN FEBRUARY: K-12

FOODBYTES

They're here – last month we unveiled Datassential's2019 "Flavors to Watch." As always, we focused on the truly forward-thinking trends – terpenes, lichen, koji, and beyond.

IN FEBRUARY: The latest research from Datassential.

ON THE MENU

In the December issue of On the Menu, we covered magical, color-changing butterfly pea flower tea, Thai rolled ice cream, guava, spirulina, comeback sauce, and country ham.

IN FEBRUARY: Venison, passionfruit, aguas frescas, and more.

INTERNATIONAL CONCEPTS

Explore the world of fast casual restaurants in last month's International Concepts. See how international cuisines like Singaporean and Korean are being leveraged by international operators.

IN FEBRUARY: Austria

DINE AROUND

We headed to the middle of the country for Dine Around: Des Moines, where the dining scene combines traditional stick-to-your-ribs Midwestern food with next-level innovative dishes.

IN FEBRUARY: Connecticut

WORLD BITES

In last month’s World Bites, we covered traditional Spanish dishes, from familiar paella to lesser-known fabada asturiana, a hearty pork and bean stew. Plus, uncover pisto, chorizo, churros, and more.

IN FEBRUARY: Canadian

For information about an issue or to subscribe to a title, contact Datassential Business Development Manager Susan Cohen at

312-219-6428 or susan.cohen@datassential.com.

8DATASSENTIAL’S FOODBYTES: 2019 PREVIEW

BE THE TREND EXPERT7 0 I S S U E S A Y E A R . S E A R C H A B L E I N S N A P . S U B S C R I B E T O D A Y .

What has your food done for you lately? Consumers don’t just want to know that their food

is filling them up, they want to know what it’s doing for their body: if it’s aiding in digestion, clearing

their skin, or helping their eyesight. Dozens of new terms have entered the food lexicon in the past

several years to describe the functional phenomena related to food, from adaptogens to flavonoids

to probiotics. Learn more about the who, what, and why of the rapidly-changing

functional landscape today.

FUNCTIONAL FOODSa keynote

consumer awareness &

understanding of terminology

awareness & interest in functional

foods & beverages

attitudes toward functional trends

details on trending terms and

ingredients

definitions and other relevant

information

demographic influences

FUNCTIONAL FOODS:a keynote

DOWNLOAD TODAY.

Contact Brian Darr at 312-655-0594 or brian@datassential.com

Topics covered

CONSUMERS

90% are interested in functional foods

25% say they can define the phrase

“functional foods”

74% say that it is difficult to find functional

foods at restaurants

55% are interested in foods that promote

heart health

66% are more likely to buy a functional

food backed up by scientific data

7% don’t believe that foods can have

functional health benefits

From the report

o learn how much consumers know about the

terminology surrounding functional foods, and

how functional foods compare to other health-

related food trends

o discover which terms move the needle at home

and in foodservice

consumer awareness & understanding

of terminology

o discover which functional foods consumers love,

which they know, and which are still relatively

unknown

o explore which foods consumers regard as

functional

o see how consumer affinity for functional foods

varies by generation

awareness & interest in functional

foods & beverages

o learn which functional benefits consumers are

looking for, and which they truly believe they can

get from their food and beverages

o compare the percentage of consumers who are

interested in functional foods to those who

actually buy

attitudes toward functional trends

o uncover what you need to know about the most

important functional foods, beverages, and

terminology

definitions and other relevant information

Over 2,000 consumers from all

generations and regions

report webinarx-tab tool

datassential.com

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