IT S LIKE A DISNEYLAND FOR ADULTS.

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2 IT S LIKE A DISNEYLAND FOR ADULTS. OVERHEARD AT DATASSENTIAL FOODSCAPE DATASSENTIAL S FOODBYTES: FOODSCAPE

Datassential, roamed the event on a Segway minipro. For years, clients have asked us to put on our own conference.

3 Foodscape in a nutshell: Robots, food, more robots, and more food. Kyle The Robot, real name Kyle Chamberlin, a project manager at Datassential, connected with FOODSCAPE attendees via the Double Robot; and Mark DiDomenico, director of client solutions at Datassential, roamed the event on a Segway minipro. For years, clients have asked us to put on our own conference. And for years, our response has always been the same: we ll only do it if we can bring something truly new to the table. Last month, Datassential did just that with our inaugural FOODSCAPE insights event (key word being event, as FOODSCAPE was not a conference, but an experience). Just ask some of our 200-plus attendees (we actually did ask, and received responses such as already looking forward to next year and awesome to see you raise the bar in the industry ), who experienced everything from a Dine Around Chicago food immersion including area restaurants exemplifying industry trends such as next-generation Asian food or plant-based dining; to panel discussions featuring industry experts on hot-button topics like third-party delivery and cellular agriculture; and plenty of eating FOODSCAPE was packed with snacks featuring next-level ingredients such as seaweed and gochujang crisps and various alternative items (coconut jerky, plant-based jerky, chips made with sauerkraut). In this month s FoodBytes, we re recapping our first FOODSCAPE event, bringing you back to the action and highlighting what you might have missed. For more on the wide range of insights and topics covered, or for more about our new product releases (if you haven t already, check out our just-launched versions of Firefly 2.0 and SNAP! 2.0), contact us today and stay tuned for updates on next year s FOODSCAPE. KICKING IT ALL OFF WITH THE INCEPTION RECEPTION FOODSCAPE officially began with the Inception Reception at Chicago s Fulton Market Kitchen, where attendees sampled a variety of unique dishes made from top-trending Inception-level ingredients like those below. DATASSENTIAL S FOODBYTES: FOODSCAPE

Spotlight on NON/FOOD Sean Raspet, co-founder of non/food based in Los Angeles, gave FOODSCAPE attendees a sneak peek at his latest protein-rich, plant-based product.

The non/bar, sampled at FOODSCAPE, is now available for pre-orders and is made with algae protein isolate along with duckweed, which LA Weekly describes as a little-used, fast-growing aquatic plant.

4 Spotlight on NON/FOOD Sean Raspet, co-founder of non/food based in Los Angeles, gave FOODSCAPE attendees a sneak peek at his latest protein-rich, plant-based product. Raspet, an artist that has also created new flavors of meal replacement drink Soylent, is currently working on products made with sustainable, nutrient-rich algae. The non/bar, sampled at FOODSCAPE, is now available for pre-orders and is made with algae protein isolate along with duckweed, which LA Weekly describes as a little-used, fast-growing aquatic plant. Raspet s next product, a chocolate bar made without chocolate, was highlighted by Bon Appetit in its This Company is Making Chocolate Bars out of Algae story. The non/coco bar, Raspet told the magazine, will have the look, consistency, and flavor of chocolate while being made with ingredients such as algae and monkfruit sweetener. Spotlight on chowbotics Participating in our Robots are in your Future session was Dr. Deepak Sekar, founder and CEO of Chowbotics, which he founded in 2014 to make food preparation fun by automating tedious kitchen tasks. Chowbotics is the company behind Sally, the world s first salad robot (say hi to Sally at left). Sally is described as fresh, customizable, and after she makes your salad, she ll also make your day. Stocked with 20 fresh ingredients, Sally can customize over 1,000 different salads. The robot can make 40 salads before needing a refill, and can prepare a 7-ingredient salad in under a minute. After the event, Sekar told us that FOODSCAPE was THE best food conference I ve been to in the past year. Food trends were super informative, food samples made it fun and educative, and the networking was amazing. I d definitely do this every year. DATASSENTIAL S FOODBYTES: FOODSCAPE

5 39% OF CONSUMERS ARE LOOKING TO REDUCE THEIR MEAT INTAKE 69% OF CONSUMERS ARE MAKING An EFFORT TO increase VEGGIE intake FOODSCAPE S PLANT-BASED REVOLUTION SESSION DATASSENTIAL S FOODBYTES: FOODSCAPE

6 Foodscape was outstanding. It was the best conference that I have been to in a very long time. The content was engaging and thought provoking, the space and logistics were great, and the dine around was incredible. - Michelle Amundson, J.R. Simplot I had a great time at your conference and I learned SO much! It was fabulous. Let s stay in touch I would really like to attend future events that you organize. - Kelley Fitzpatrick, NutriScience Solutions Attendees say The conference was awesome I got a lot of inspiration for our own internal trends share out, which is fabulous. I really enjoyed all of the panels & presentations and thought they were all thought-provoking and I also loved how you incorporated operators into the panels as well. It s always great to get their perspectives. I m also really excited about your new tools and SNAP Kelly Johnson, Sargento We thoroughly enjoyed your event. Your team is exceptional, and we enjoyed the opportunity to meet a wide range of interesting people. - Todd Boyman, Hungry Planet Thanks so much again for the invite to such a great session. It was truly one of the better I have attended where I left a bit scared and excited at the same time which is what I would expect and want as an attendee. - John Li, Bloomin Brands International DATASSENTIAL S FOODBYTES: FOODSCAPE

7 37% Of consumers BELIEVE ROBOTS COULD PREPARE FOOD AS WELL AS (OR BETTER) THAN THEMSELVES FOODSCAPE S ROBOTS ARE IN YOUR FUTURE SESSION DATASSENTIAL S FOODBYTES: FOODSCAPE

8 Datassential foodscape attendees 15 speakers 1 robot 1 COMPLETELY immersive experience DATASSENTIAL S FOODBYTES: FOODSCAPE

9 EVERYTHING YOU LEARNED (OR MISSED) DINE AROUND CHICAGO Eat and experience trends like Next-Gen Asian food and Future Fast Casual THE PLANT-BASED REVOLUTION From meat analogs at Hampton Creek and Hungry Planet to veggies at the center of the plate FOOD FROM CELL CULTURE Lab-grown meat, vegan collagen, and the future of food SOLVING 3 RD PARTY DELIVERY Challenges and innovations in food delivery ROBOTS ARE IN YOUR FUTURE Sally the salad-making robot, robot chefs, and more THE BIG FUTURE Reactions and predictions for the future from top chains DATASSENTIAL S FOODBYTES: FOODSCAPE

LAST MONTH S TRENDSPOTTING DINE AROUND Last month we took a look at college towns across the country, uncovering the concepts popular with

IN OCTOBER: Columbus, OH WORLD BITES Irish cuisine is more than just corned beef and cabbage.

IN OCTOBER: Nepal ON THE MENU Last month s On the Menu covered unique twists on classics, from cereal milk turned into ice cream to

IN OCTOBER: Soup dumplings, bottarga, scones. INTERNATIONAL CONCEPTS Consumers all across the world scream for ice cream.

IN OCTOBER: Casual Chains CREATIVE CONCEPTS Last month Creative Concepts was all about uncovering a variety of new seafood operators offering

IN OCTOBER: New Hawaiian FOODBYTES How do you create an LTO (limited time offer) that brings customers back time and time again?

10 LAST MONTH S TRENDSPOTTING DINE AROUND Last month we took a look at college towns across the country, uncovering the concepts popular with college students and locals. Check out the food scene in cities including Ann Arbor, MI, and Athens, GA. IN OCTOBER: Columbus, OH WORLD BITES Irish cuisine is more than just corned beef and cabbage. For the August issue of World Bites, we discovered hearty dishes such as colcannon, black pudding, boxty, and much more. IN OCTOBER: Nepal ON THE MENU Last month s On the Menu covered unique twists on classics, from cereal milk turned into ice cream to alternative hummus made with edamame or beets. We also looked at lychee, malt, wedge salads, and more. IN OCTOBER: Soup dumplings, bottarga, scones. INTERNATIONAL CONCEPTS Consumers all across the world scream for ice cream. In August, Datassential traveled the globe in search of frozen dessert chains offering everything from gelato to fruity paletas. IN OCTOBER: Casual Chains CREATIVE CONCEPTS Last month Creative Concepts was all about uncovering a variety of new seafood operators offering everything under the sea. Discover sustainable seafood, New England lobster roll concepts, and much more. IN OCTOBER: New Hawaiian FOODBYTES How do you create an LTO (limited time offer) that brings customers back time and time again? Last month s FoodBytes gave you a peek into it all with Datassential s Blueprint for LTO Success Keynote Report. IN OCTOBER: Seafood Keynote Report Sneak Peek For information about an issue or to subscribe to a title, contact Datassential Business Development Manager Susan Cohen at or susan.cohen@datassential.com. DATASSENTIAL S FOODYTES: FOODSCAPE

11 Every issue of Datassential s Trendspotting reports, searchable and ready to download in SNAP! SNAP ON!

Get schooled on the latest trends with Datassential s Seafood Keynote Report The Seafood Keynote combines the opinions and behaviors of over 1,000 consumers and hundreds of restaurant, retail, and

Dive into the seafood landscape in both retail and foodservice, delving deep into consumer and operator habits, perceptions, and preferences regarding both fish and shellfish.

Discover which seafood varieties are the most common at home and away, when and where they are eaten, how they are prepared, and more.

12 Get schooled on the latest trends with Datassential s Seafood Keynote Report The Seafood Keynote combines the opinions and behaviors of over 1,000 consumers and hundreds of restaurant, retail, and onsite operators with insights from Datassential s industry-leading menu tracking databases MenuTrends and INSIDER and consumer sentiment tools SCORES and FLAVOR. Dive into the seafood landscape in both retail and foodservice, delving deep into consumer and operator habits, perceptions, and preferences regarding both fish and shellfish. You ll learn more about Seafood Consumption Explore detailed analysis of consumers last seafood occasion in addition to the attitudes, trends, and tastes that Keynotes always cover. Discover which seafood varieties are the most common at home and away, when and where they are eaten, how they are prepared, and more. Seafood Attitudes Learn how seafood fits into consumers lifestyles, compare what consumers say they are looking for in seafood at home versus away from home, and track purchasing behavior by foodservice segment and supermarket department. Using data from Datassential s new FLAVOR database, explore favorite seafood varieties and affinity for different species and preps. Operator Perspectives Understand how foodservice operators view seafood as a traffic and profit driver, pinpoint their biggest operational challenges, and discover what changes are planned for seafood menus. Restaurant Menus Identify the most-menued and fastest-growing species, ingredients, and descriptors in seafood dishes on every part of the menu. Follow seafood growth over the past decade by restaurant segment, and track pricing for seafood apps and entrées. Sustainability Perceptions Tackle the hot-button issue of seafood sustainability with both consumers and operators. Discover exactly what consumers and operators know about sustainability and how it affects their purchasing. MenuTrends Keynote Reports are priced at $6,500 per topic. Package pricing is available with the purchase of multiple topics. For questions or to purchase the report, please contact Brian Darr P : E : brian.darr@datassential.com

Opportunity is knocking with Datassential s Foodservice @Home Keynote Eating at home today means much more than just cooking from scratch or ordering takeout or delivery.

13 Opportunity is knocking with Datassential s Keynote Eating at home today means much more than just cooking from scratch or ordering takeout or delivery. In addition to covering those classic restaurant offerings, Datassential s Keynote explores third-party delivery services like Grubhub, on-demand facilitators such as UberEATS, and subscription meal services like Blue Apron that bring fresh ingredients straight to customers kitchens. We surveyed over 3,000 consumers to provide you with the most comprehensive look at the changing landscape of You ll learn about The Consumer The majority of consumers order pick-up or delivery from restaurants with some regularity. Uncover who is most likely to order from restaurants; understand consumer motivations, barriers, and frustrations with ordering restaurant food to be eaten at home. Restaurant Delivery and Pickup Walk through each stage of the delivery/pickup process from the consumer s perspective. Gain a better understanding of preferred ordering methods, expectations when receiving food, and how food is handled once it arrives. Meal Subscription Services Dive into the emerging and highly visible world of meal kit delivery. Find out what attracts consumers to subscription services, the extent to which they compete with traditional grocery and foodservice, and see retention rates for all major meal program providers. Innovations and Opportunities Identify what s next for from delivery drones and cooking robots to voice-recognition ordering and live feeds of food preparation. Topical Keynote Reports are priced at $6,500 per topic. Package pricing is available with the purchase of multiple topics. Topical Keynote Reports For questions or to purchase the report, please contact Brian Darr: P : E : brian.darr@datassential.com

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ICE,ICE SEAFOOD (BABY)

FOODBYTES OCTOBER 2017 ISSUE 46 YOUR FREE DATASSENTIAL TREND REPORT ICE,ICE SEAFOOD (BABY) OUR LATEST FRESH-CAUGHT SEAFOOD INSIGHTS FB 58% OF CONSUMERS SHRIMP DATASSENTIAL S SEAFOOD KEYNOTE REPORT DATASSENTIAL