A Multi-Textured Palate

A Multi-Textured Palate

how unique texture and global flavors influence menu evolutions Tasting Trends

TEXTURE

TEXTURE

70% notice texture in dishes

62% makes dishes more interesting

61% believe texture is as important as flavor

58% believe texture is a key component of flavor

59% believe texture adds authenticity

55% drives new item trial

Just 14% don t care about texture.

TEXTURE nearly everyone cares about but some care a little bit more

Women Millennials African American Men Boomers Hispanic

TOP FAVORITES 35%+ powdery chalky crunchy hard stringy vevelty dry watery airy / fluffy sharp / angular fatty prickly spongy smooth grainy creamy chewy flaky oily / greasy sticky / tacky mushy thick / viscous squishy melty

CROWD PLEASERS 20%+ powdery chalky crunchy hard stringy vevelty dry watery airy / fluffy sharp / angular fatty prickly spongy smooth grainy creamy chewy flaky oily / greasy sticky / tacky mushy thick / viscous squishy melty

CONTEXT MATTERS powdery chalky crunchy hard stringy vevelty dry watery airy / fluffy sharp / angular fatty prickly spongy smooth grainy creamy chewy flaky oily / greasy sticky / tacky mushy thick / viscous squishy melty

CONTEXT MATTERS I love flaky baked breads, but I would prefer that a doughnut not be too flaky. flaky

Some textures are straight forward CRUNCHY/ CRISPY

Some textures exist on a wide spectrum AIRY

are operators leveraging TEXTURE?

56.0% Penetration of Texture Descriptors 4-year change in penetration 45.3% 37.2% 30.6% 18.9% 16.2% 14.6% 13.3% 7.0% 7.0%

OF COURSE... Preparations Formats Visual Cues

Ingredients can be leveraged to create many textures

ALMONDS

Key TEXTURES

MAC menu adoption cycle INCEPTION ADOPTION UBIQUITY PROLIFERATION Foodservice Fine Chef-casual Casual Midscale dining dining restaurants chains Food Ethnic Quick Workplace trucks Service independents Cafeterias Restaurants Fast-casual Lodging K-12 Schools Casual Colleges C-Stores dining / prepared Universities Retail Independents foods Ethnic Grocery grocers deli Largely absent Retail elsewhere Specialty Traditional grocers grocery Retail stores Gourmet Mass Frozen merchandisers foods food aisle retailers C-Store Club stores shelves Drug & dollar stores

100,000 menus across the US and Canada

velvety airy / fluffy spongy puffy gooey chunky crunchy smooth flaky buttery chewy creamy crisp/ crispy juicy sticky INCEPTION ADOPTION PROLIFERATION UBIQUITY

creamy

CREAMY 47.3% menu penetration desirable to 63% of operators 45% of consumers used most often as a description in dips women cheesecakes particularly popular with adult millennials crème brulee hispanics

CREAMY GOES BEYOND DAIRY 46% consider nut and vegetablebased cream sauces to be authentic

CREAMY polenta tzatziki risotto peanut butter oatmeal taleggio horchata craft ice cream gelato grits upscale mac & cheese arancini non-basil pesto INCEPTION ADOPTION PROLIFERATION UBIQUITY

Smooth 19.0% menu penetration desirable to 56% of operators 47% of consumers used most often to describe milkshakes blended beverages crème brulee women particularly popular with adult millennials hispanics/ african americans

Smooth tofu aioli chocolate hazelnut spread smoothies skyr gochujang budino upscale soft serve crème brulee balsamic glaze mascarpone cream greek yogurt pudding milkshakes INCEPTION ADOPTION PROLIFERATION UBIQUITY

Airy/ Fluffy 6.2% menu penetration desirable to 45% of operators 43% of consumers used most often to describe pancakes waffles omelets particularly popular with west region gen x hispanics

AIRY/ FLUFFY brioche quinoa whipped cream omelets artisan marshmallows spatzle pate naan gnocchi marshmallow pancakes croissants budino lady fingers INCEPTION ADOPTION PROLIFERATION UBIQUITY

CRUNCHY 14.6% menu penetration desirable to 52% of operators 39% of consumers used most often to describe fried chicken potato skins fried appetizers particularly popular with west/ south regions millennials hispanics

CRUNCHY CRISPY OR CRUNCHY? While only 15% of operators use crunchy as a descriptor, 56.1 use crispy and 69.1% use crisp

CRUNCHY non-potato chips brittle dark greens wood-fired pizza gourmet fried chicken root vegetables sea salt granola lettuce onions international fried chicken shishito peppers other cruciferous veggies INCEPTION ADOPTION PROLIFERATION UBIQUITY

VELVETY 3.8% menu penetration desirable to 54% of operators 38% of consumers used most often to describe hot chocolate cakes custard/ flan particularly popular with women gen x hispanics

VELVETY custard caramel short ribs avocado olive oil canelés bone marrow pate/ rillette budino scottish salmon flan burrata butternut squash dulce de leche red velvet cheesecake pudding INCEPTION ADOPTION PROLIFERATION UBIQUITY

TRENDS

2.8% penetration +45.9% 4-year CAGR Burrata

4.8% penetration +40.3% 4-year CAGR Pork Belly

2.5% penetration +28.8% 4-year CAGR Sunny Side Up Eggs

1.0% penetration +28.8% 4-year CAGR Mostarda

3.7% penetration +23.8% 4-year CAGR Chimichurri

1.7% penetration +21.0% 4-year CAGR Harissa

1.7% penetration +20.6% 4-year CAGR Hominy

1.4% penetration +17.6% 4-year CAGR Romesco

1.3% penetration +15.3% 4-year CAGR Coconut Cake

4.5% penetration +15.1% 4-year CAGR Donuts

2.6% penetration +11.9% 4-year CAGR Lobster Roll

1.1% penetration +11.4% 4-year CAGR Honey Balsamic Glaze

1.5% penetration +11.0% 4-year CAGR Gremolata

1.9% penetration +10.9% 4-year CAGR Roasted Mushrooms

2.2% penetration +8.9% 4-year CAGR Falafel

3.7% penetration +7.6% 4-year CAGR Lettuce Wrap

6.5% penetration +7.1% 4-year CAGR Polenta

20.5% penetration +7.0% 4-year CAGR Goat Cheese