Trend Trekking with The Hartman Group: The Lowdown on Injera, Ethiopian Cuisine, Gluten-Free, Digestion and More

In this podcast, we present a Hartman Group review of dozens of trend treks our company has made to explore the frontiers of food culture, health and wellness and sustainability.

Hartman Group trend treks have a long history of exploring these topics and more in destinations in the Pacific Northwest (and virtually) and have ranged from company treks to tea shops, cannabis dispensaries, chocolate factories, recycling centers and food trucks to Starbuck's Reserve Roastery and Bastyr University's vegan cafeteria (to name but a few unique trek destinations).

In this episode, we discuss previous trend treks and then focus in on exploration of injera (a fermented, pancake-like flatbread derived from the grain teff), Ethiopian cuisine and related topics like immunity, fermentation, gluten-free, digestion, plant-based and health and wellness.

Listen in and learn more about how injera meets many trend-forward consumer needs and may also represent unique opportunities for food and beverage marketers as well as restaurant operators.

Interested in how topics like fermentation are influencing consumers and the food and beverage marketplace? The Hartman Group’s Food & Technology 2022 study (which is now fielding) builds on and updates our 2019 research and explores evolving consumer awareness, attitudes, usage, and drivers around a range of food-tech advances and innovations. In particular, the study explores technologies related to food production and in-home food management through the consumer lens.

You can download a copy of the Food & Technology 2022 study overview and order form here.

Learn more about how Hartman’s syndicated reports can be an essential resource to help you navigate the way forward in these uncertain times. Contact: [email protected]

More information about Hartman Group capabilities and services is available here.

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