*Do You Know Jack?

A trend review of Alternative Meat & Dairy Substitutes in Food Service 2017

*Jackfruit = Hot Sales

Tired of the tasteless knock offs of a veggie burger, well move over Tofu you have been replaced. The Jackfruit is making its move and has been exploding in Menu Penetration Growth at nearly a 33.2% growth rate

relative to just 4 years ago.

Although this fruit has been historically associated with Asian/Ethnic menus the popularity of this fruit can now be found on Pizza and

Sandwich menus.

This fruit really is "The Jack of All Food" it’s used in a multitude of applications:

*Blended Drinks, Frozen Treats, Desserts, Lemonade, Pizza & Cake.

In addition it is often paired with a variety of flavors like ranging from sweet to savory. Scientist have confirmed the secret to this fruit is its

molecule called Heme, when cooked it supports the texture of meat and its flavor.

Source: Datassential 2017 Jack Fruit Food Profile & 2016 October TWSJ Next Hot Trends in Food

Historic Penetration Growth Jackfruit

Source: Datassential 2017 Jack Fruit Food Profile

2005 2006 2007 2008 2009 2010 2011 2012 2013 2014 2015 2016

0.1%

0.2%

0.2%0.2%

0.2%0.3% 0.3%

0.2%

0.2%

0.2%

0.3%

0.3%

MenuTrendsPENETRATION vs. 2012vs. 2015

1 year 4 year

Growth rate (relative % change)0.3% 14.2%

33.2%

US Chains & Independents (2016)| n=946,930 menu items

Ice Cream

Coconut

Milk & Condensed Milk

Chocolate

Tapioca

Sweet & Savory FLAVORS

Bean

Onion

Potato

Rice

BBQ

Source: Datassential 2017 Jack Fruit Food Profile

At Follese Culinary Consulting (FCC) we can help you decipher between the best options with hard data that is on trend to compliment the flavor that reaches your customers taste buds and dollars.

Blended, Boiled, BBQ’d, Organic or Clean Label let us take the confusion out of making the best choice.

At FCC you will clearly taste the best concepts presented in sound Culinary Innovations backed with Todays Trends.

Providing Culinary Solutions to Commercial Manufactures, Marketing Firms &Commodity Groups.

Your Contact: Dan Follese920-492-1338

dan@FolleseCulinaryConsulting.comwww.FolleseCulinaryConsulting.com