Trends in the Industry
Top Cheese Varieties
According to MenuTrends in all dining categories overall the top 5 cheeses are:
However, in the fine dining industry, the 3rd most popular cheese to date is Goat Cheese.
Source: MenuTrends Direct
Specialty Cheese Trends
According to MenuTrends the overall top 5 specialty cheeses are:
The fine dining industry's most popular cheese is Goat Cheese with 50% of fine dining restaurants carrying goat cheese on the menu.
Other top specialty cheeses are Brie, Mascarpone, and Roquefort.
Source: MenuTrends Direct
Top Burger Cheese
According to MenuTrends, top 5 cheeses for burger toppings in all dining categories:
In accordance with BurgerBusiness predictions, 2011 is the year for the stuffed burger. Stuffed burgers are a simple idea and they put a nice spin on your typical burger. Try enriching your burger by stuffing it with a mixture of your favorite cheeses and see your customers come back for more!
National Restaurant Association has published their 2011 Hottest Trends. According to that survey:
3/5 top trends relate to local foods.
- Locally source meats and seafood
- Locally grown produce
- Hyper-Local - restaurants with vegetables gardens, etc.
Also on the top 20 trends for 2011 are half or smaller portions for lower price and featuring artisan cheeses.
The top ingredients for 2011 are Artisan Cheeses followed by Ethnic Cheeses.
Source: National Restaurant Association
Weight Loss and Cheese
Weight loss food: cheese
Women who ate an ounce of full-fat cheese (picture a wedge about the size of your thumb) daily gained fewer pounds over time than their less-cheesy peers, a study in The American Journal of Clinical Nutrition shows. Whole dairy contains conjugated linoleic acid, which may stoke your metabolism. One low-cal wonder: full-fat ricotta. It weighs in at a scant 49 calories and 4 g fat (2 g saturated) per ounce and has the lowest amount of sodium of any cheese out there. For a decadent-tasting dish, toss ricotta with pasta and fresh herbs or stir it into jarred tomato sauce for a flavor upgrade.
Source: Yahoo Health & The American Journal of Clinical Nutriton
Cheese Consumption in the US
Per capita U.S. cheese consumption reached 32.3 lbs. in 2007, with a forecasted increase to 42 lbs. by 2013.
Source: International Dairy-Deli-Bakery Association (IDDBA), “What’s in Store,” 2008.
Chefs know when to save, when to splurge
Food professionals say they are able to keep costs down without sacrificing quality by knowing when to save and when to splurge. For example, save on chicken thighs, which are tastier and cheaper than breasts, but splurge on a little bit of good cheese, which packs a flavor punch.
Source: Milwaukee Journal Sentinel (3/27)