Last week we introduced our new blog series covering the top trends that are driving the market for sandwiches in the United States. As international cusine becomes more popular among foodies, beloved flavors from around the world are appearing in a variety of food, including sandwiches. In this week’s series, we'll take a closer look at tortas and cemitas, Mexican sandwiches, and garden tartines, French-inspired sandwiches. 

The modern concept of a sandwich can be traced back to eighteenth century Europe. The first written usage of the word appeared in a historian’s journal, referring to “bits of cold meat” as a “sandwich.” Today, sandwiches are a staple in restaurants and homes throughout the U.S. With so many varieties to choose from, it’s no surprise that 79 percent of adults say they have eaten a sandwich in the past seven days.

In the latest edition of its Culinary Trend Tracking Series, Packaged Facts covers the top trends in the U.S. sandwich industry. Over the next few weeks, we are going to explore these trends and provide an overview of the sandwich types that are gaining importance in U.S. restaurants.

What’s a simple, easy way to keep employees happy and productive? You guessed it — coffee.

Citing its performance-improving qualities, low cost, and ability to boost morale, Business Insider listed coffee as the one perk employers must splurge on.

According to a report by Natural Marketing Institute, 38% of organic consumers are new within the past year. This means that consumers have only recently begun focusing on adding organic products to their purchases. In order for consumers to appreciate their products, they need to be educated so they understand what they are buying, and how it will benefit their health.

Food industry research has been binging on sandwiches, a culinary form for which the U.S. market is the world’s center of gravity, not least because of eager adoption and adaptation of favorite sandwich formats and fillings from around the world. 

Corn, Modified & Clean Label Starches

The starch processing industry has transformed into a bioprocessing industry to meet the demands of a multitude of market segments, such as food, industrial, bioplastics and biochemicals-based renewable sources, with highly efficient and sophisticated biochemical and engineering processes that produce a multitude of products from corn, one of the most significant crops in world. 

On Wednesday, March 25, 2015, H.J. Heinz and Kraft Foods Group announced a $36 billion merger between the two major market players aimed at reducing costs, increasing international growth, and developing a more consumer-centric direction. The merger results in the creation of the 5th largest global food company.

Looking ahead to 2015, it’s clear that the changes in consumer preferences will influence new trends in food retailing. The types of trends consumers will be seeking in restaurants will change as well as the way consumers buy their groceries. We viewed two research reports from Packaged Facts, leading food and beverage industry experts, Future of Foodservice: Food and Beverage Menu Trends & Opportunities and Online Food Shopping and Grocery Delivery in the U.S.: Future of Food Retailing, to determine what the biggest trends of the new year will be.

By the close of 2014 in the next couple weeks, sales of coffee in retail and foodservice are expected to hit $48 billion. To capture some of those sales, coffee shops and brands are going to have to be innovative, embrace change, and get creative with their business decisions. One company that has truly grasped these concepts is none other than K-cup creator, Keurig.

With the busy lives of Americans today, as well as the movement towards Thanksgiving being a consumer-driven holiday, it isn’t surprising that the traditional golden-brown, 20-pound turkeys are not the most important aspect of Thanksgiving dinner anymore. Families are branching out and purchasing new alternatives to the beautiful bird.