FSR October 2022

TRENDING ON THE MENU // Pasta

CONSUMERS ARE LOOKING FOR NOSTALGIC DISHES, LIKE THIS CHICKEN CARBONARA CREATED BY CHEF KEVIN PAUL OF UMASS.

BARILLA AMERICA

Infinite Pasta-bilities Pasta’s versatility allows for endless innovation. O ctober is National PastaMonth— one more reason to celebrate one of the country’s favorite foods.

pasta’s vast scope of varieties and appli cations allow for constant reinvention. It’s found a way to attract broad appeal as well as niche clout. In fact, the Spe cialty Food Association named pasta as the top trending food of 2022. “Pasta continues to be a comfort food shared amongst friends and family at nostalgic gatherings, and the pandemic proved this right,” says Chef Michael Boyer of the Nordstrom Restaurant

Group. e pandemic revived consumers’ interest in classic, traditional favorites. A recent survey from e Food Group found that 42 percent of respondents ate more comfort food over the last two years—and 33 percent plan to eat more comfort food in the next year. “On menus, pasta is always the safe bet to feature because there’s familiarity with the wide variety of standard prep arations that customers have come to

Eighty-six percent of consumers “love” or “like” pasta, according to Datassential, and theNational Pasta Association found that Americans consume 2.7million tons of pasta each year. e affinity for pasta continues to grow and stay fresh. Despite being served in some format on nearly every menu in the country,

42

FSRMAGAZINE .COM

OCTOBER 2022 | SPONSORED CONTENT