Specialty Food Magazine

Spring 2019

Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

Issue link: https://www.e-digitaleditions.com/i/1090132

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Page 86 of 87

In this Spring 2019 issue, we look at how technology is transforming the foodservice industry, how Baby Boomers are demanding more palatable options in hospitals and senior living foodservice, and the opportunities for restaurants that are presented by gig economy delivery services such as DoorDash, Uber Eats, and Seamless. Here's a look at some numbers related to the stories in this issue. $ 2.6 billion The total sales of meal kits in 2017, which are expected to grow by 12.2 percent per year between now and 2023, according to a report from Packaged Facts. Meal kit companies are working with specialty food makers to create kits with high-quality ingredients and gourmet touches. The portion of restaurants surveyed by Oracle that say they expect the use of AI in location site selection to be mainstream by the year 2025. Other tech advancements that are shaping the foodservice industry are driverless cars, personalized customer communications, and meal prep automation. 60 % 90 , 000 products The amount of honey Americans consumed in 2017. This number increased by 50 percent from 2009, according to research from the USDA. Locally sourced honey in particular is in demand, as consumers better understand the role bees play in the environment. 585 million pounds 72 million Estimated number of Baby Boomers in 2019, according to the U.S. Census Bureau. Their predilection for specialty is expected to impact senior living and foodservice operations. From local products to on-site chefs and made-to-order food, senior living communities are upping the ante to make the experience better than ever. The number of foods and beverages on display at the 2019 Winter Fancy Food Show. The SFA Trendspotter panel found several trends and themes on the exhibit floor, including biodiverse ingredients and edible beauty products. by the numbers 84 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com

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