Not all food trends are created equal

Not all food trends are created equal

Justin Massa is CEO of Food Genius, which delivers foodservice market intelligence to drive actionable insights for product developers, marketers, sales, and consumer insights professionals. This article does not necessarily reflect the opinions of the editors or management of Nation’s Restaurant News.

In case you didn’t hear, according to the New York Times, calamari is so 1996. At least that’s when the term experienced peak mentions in the paper. In 2013, it was only mentioned a paltry 19 times. That hardly stacks up to the 216 mentions that kale accrued in the same year. And if you believe that what newspapers are talking about is an

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TAGS: Food Trends
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