DUBLIN--(BUSINESS WIRE)--Jun 8, 2018--The "Protein and Center Plate: Culinary Trend Tracking Series" report has been added to ResearchAndMarkets.com's offering.

The rules about protein and the rules about center plate are being completely remade. Where once there were steaks and chops and chicken breasts, there are now novel nose-to-tail cuts such as culotte, short ribs, shoulder, neck and thighs - more value-conscious and comforting, but also more adaptable to cheffy culinary flourishes and global inspirations. Neither protein nor center of the plate will ever be the same.

The analysis provides:

Quick, menu data-supported introduction to proteins and dishes trending on restaurant and foodservice menus Generous listing of current menu items and images featuring these proteins Detailed, on-target trend translation tips for menus and retail foods Fresh, relevant insights for tying substantive innovation to culinary and consumer market trends

Key Topics Covered:

Introduction: Scope of Report and Forward


Alternative Cuts: Lesser as Better Beef Short Ribs as Slow Food Burgers Drop the Rule Book Charcuterie a Cut Above Fried Chicken Is Red Hot Piled High Chicken Thighs Deviled Eggsplosion Dim Sum and Then Some Duck Makes a Bigger Splash Foie Gras and Chicken Livering It Up Making a Hash of Things Meatballs on a Roll Pork: The Belly of the Feast Raw Seafood Beyond Sushi Specialty Sausages: See How They Are Made Rising Tides: Trout and Octopus



For more information about this report visit https://www.researchandmarkets.com/research/v894rn/protein_and?w=4

View source version on businesswire.com:https://www.businesswire.com/news/home/20180608005659/en/

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Related Topics:Food



SOURCE: Research and Markets

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PUB: 06/08/2018 02:17 PM/DISC: 06/08/2018 02:17 PM