Trends

To stay ahead of the latest trends in the industry read below.

What's hot for 2013?

http://blog.foodnetwork.com/fn-dish/2012/12/2013-food-trend-predictions-from-food-network-kitchens/

Restaurant sales flat in 2012:

 Link: http://www.meatingplace.com/Industry/News/Details/38641

Interesting ways one blogger is getting the most out of pork:

Link: http://www.meatingplace.com/Industry/Blogs/Details/37593

Do female retail shoppers still value brand trust?  Click here to learn more:

Link: http://www.progressivegrocer.com/top-stories/headlines/consumer-insights/id36574/90-of-female-shoppers-compare-private-labels-to-brand-names/?utm_source=PGDaily&utm_medium=newsletter&utm_campaign=2403

Restuarants are still #1 in local online searches.  Click here to learn more:

Link: http://www.marketingcharts.com/wp/direct/local-search-still-favors-restaurants-biz-distance-impacts-mobile-ad-ctr-23431/?utm_campaign=newsletter&utm_source=mc&utm_medium=textlink

Move over Baby Boomers, the Millenials will be taking the marketplace by storm.  Click here to learn more:

Link:  http://cfcsharepoint/doccenter/Market%20Research/TroubleinAisle5%20-%20Millennialls%20Changing%20the%20Retail%20Industry.pdf

Interesting restaurant trends for 2012.  Clicke here to learn more:

Link: http://www.restaurant.org/pressroom/social-media-releases/images/whatshot2012/What's_Hot_2012.pdf

USDA recommends cooking all whole cuts of meat to 145 °F as measured with a food thermometer placed in the thickest part of the meat, then allowing the meat to rest for three minutes before carving or consuming. Click here to learn more:

Link:   http://www.fsis.usda.gov/News_&_Events/NR_052411_01/index.asp

From its leaner nutrition profile to its powerful flavor experience, pork sausage is capturing the culinary world's attention in the New Year. The Food Channel has even ranked sausage among the leading food trends for 2011.  Click here to learn more:

Link:  http://www.perishablenews.com/index.php?article=0012706

Ethnic Pork Inspirations:  Sausage to Sliders. Pork Is the Trend.

It seems as if chefs have fallen in love with pork all over again, thanks to the growing availability of high-quality niche products like naturally raised pork and heirloom breeds such as Berkshire, which are widely touted for their old-time "porky" flavor. In fact, according to data provided to the pork industry by NPD, some 40% of chefs are offering some form of niche pork on their menus.  Click here to learn more:

Link:   http://www.nestleprofessional.com/united-states/en/SiteArticles/Pages/Sausage-to-Sliders-Pork-is-the-Trend.aspx