2016 NACS Show: Foodservice Trends Roundup
By Aimee Harvey on Nov. 07, 2016ATLANTA -- There were plenty of trend-forward, flavor-focused foodservice happenings at this year’s NACS Show in Atlanta. Let’s take one last look at the food and beverage themes that will be making their mark on c-store menus next year and beyond ...
Healthy food
Healthy today means different things depending on who you ask, but at this year’s NACS Show, healthy revolved around freshness, clean labels and premium quality. Visual appeal—the food’s appearance and presentation—was also a noticeable factor. Hand-wrapped sandwiches in natural color palettes and salad-shaker cups both played up the look of fresh and colorful ingredients.
Cold-brew coffee
Attendees witnessed the proliferation of cold brew and nitro-dispensed coffee for themselves, as many manufacturers showcased cold-brew options, both on the foodservice side and for the packaged-beverage category.
Big, bold chicken
Hot and spicy preparations put the emphasis on bigger flavors for chicken products this year, and the proof is in the numbers. According to Technomic's MenuMonitor data, spicy chicken at c-stores is on the rise, with a 13% spike in spicy chicken offerings since last year. Broaster Co. brought the heat to the show floor with the debut of its Genuine Broaster Chicken Spicy offering. A spicy marinade made with hatch, habanero and chipotle chili peppers ensures fiery flavor down to the bone, while a heat-tinged coating provides a bold bite.
Spicy snacks
More than three out of four consumers (76%) make a c-store foodservice visit to purchase snacks, according to Technomic's quarterly 2016 C-Store MarketBrief. And when we consider their preferences, we know they're in search of spicier, more complex flavors. Beyond simply hot profiles, we also saw flavors advancing toward deeper, more spice-forward tastes in general, especially for snacks. Ruiz Foods showcased El Monterey Empanadas, a classic, rustic Latin American cuisine staple made with seasoned beef and Monterey Jack cheese inside a light and flaky crust.
Unique sweets
Manufacturers are getting creative with desserts. Rich’s Products promoted Mixing Bowl Gourmet Filled Cookies made from new recipes and all-natural ingredients with no artificial colors or flavors, hydrogenated oils or high fructose corn syrup. Three standouts: a sea-salt chocolate-chip cookie with fudge filling; a PB&J cookie with raspberry filling; and a strawberry sugar cookie with lemon filling. Hunt Brothers Pizza meanwhile launched its first dessert product: The Mega S'more is baked in-house with a graham cracker crust, Hershey's chocolate and melted marshmallows.
'Haute' dogs
Hot dogs and sausages were all dressed up at this year’s show. McLane served up a Vietnamese-style twist with a Banh Mi Dog at its booth, while Johnsonville offered sausage in a mini tortilla-type carrier, topped with queso fresco, crema, corn relish, shaved radishes and cilantro.
Flavorful frozen dispensed beverages
Cappuccino, margarita, coconut, chocolate and green tea-flavored slushies joined stalwart varieties such as strawberry and orange on the NACS Show floor. The next extension of this flavor trend could see horchata, frozen cold-brew coffee or even cocktail-based frozen dispensed beverages making a splash.
Craft dispensed CSDs
Look beyond the fountain for craft-beverage innovation: Bunn showed off its Refresh water dispenser, ideal for an Italian soda program using the same syrups used for espresso drinks, while Manitowoc showcased its customizable craft-soda dispenser system. PepsiCo promoted its new Stubborn craft sodas, aimed at millennials; and Domino, with its Tate & Lyle syrup line, offered a multitude of unique flavors ideal for craft Italian sodas.