Innovative Usage Ideas for Current Food Trends
Are you wondering what food trends are on the culinary horizon? Let us help you to sort
through the up-and-coming trends that may be a fit for your menu or specials board.
Good health, nutrition, and sustainability, have dominated trends for the last several years. Salads, from leafy greens to grilled vegetables to pickled fruits, fit the bill for just about every diet, making them a slam dunk for modern menus.
Today’s dining public has such a wide variety of wants and needs that it makes sense to include at least one vegan, vegetarian, low-carb, and gluten-free option to escape the veto vote. No matter your focus, offer something for everyone.
A simple way to incorporate on-trend, global flavors (without changing your entire menu) is to offer flavored mayonnaises, enhanced ketchups, and variations on traditional mustards. Give classic sandwiches and grilled proteins different flavor profiles with wordly herbs and spices.
It feels like poke (pronounced po-kay) bowls, dishes of sliced or cut raw fish and seasoned rice, were merely a regional Hawaiian specialty just a short time ago. Fast forward to today and they have become a global phenomenon with entire restaurants dedicated to this cult favorite.
Black is the new black. Technomic market research showed a 61% increase in the word ‘burned’ and a 19% rise in ‘smoked.’ And these jumps aren’t merely in the meat category; rather, dishes using blistered vegetables, charred fruits, blackened breads...even smoked ice and salts are top trends.
Coconuts are everywhere. In electrolyte-rich waters, cooking oils, Asian curries, vegan ice creams, house-made granolas, and nut milks...this ingredient is being seen on menus of all genres and in all day parts.