Consumer Affairs and Food World News share their picks for the top specialty food trends which could be showing up on restaurant menus for 2016.
Sarah Young of Consumer Affairs explains that simplicity with a dash of excitement is the name of the culinary game for 2016, and Pao Uychiat of Food World News shared restaurant menu predictions based on a recent Baum + Whiteman survey.
Rejected produce will be reincarnated and seaweed is the new kale in 2016, according to the editors of Specialty Food News. The $109 billion specialty food industry will see a focus on health and convenience next year. Fifty percent of consumers purchase specialty food and those numbers are expected to rise in 2016, according to Association research.
“Consumers gravitate toward simpler foods and beverages, often sustainable and local,” said Denise Purcell, head of content for the Specialty Food Association. “They respond to products and new store formats that make their lives easier. But, while they may want their food simpler, they don’t want it boring. There’s always room for indulgence and new taste adventures.”
Here are some of the trends predicted by Consumer Affairs and Food World News that could be popping up in the kitchen and on restaurant menus for 2016:
- Vegetables – Vegetables are getting new respect and will be seen more in teas, yogurt and ice cream. Seaweed will also become more popular.
- Fresh florals – Flowers will adorn chocolate, cheese, snack foods, carbonated water and an expanding variety of teas.
- Food waste – Food retailers and makers will be looking for more creative solutions to combat food waste.
- Locally sourced foods – Locally sourced meats, seafood and produce will continue to attract attention from consumers.
- Fungi – The mushroom is now at the intersection of several trends: vegetables, umami and foraging.
- Snacks – Better-for-you snacks are being viewed as meal replacements by solo diners, busy parents and even their children.
- Fat – Full-fat products once deemed forbidden are back in style, from milk to butter to red meat.
- Latin foods – From food halls to high-end eateries, Latin American cuisine is building a forceful presence on the global culinary scene.
- Acai bowls – Acai bowls are packed with nutrients, starting with acai fruit, which is a grape-like fruit native to Brazil. Acai bowls can be loaded with breakfast stars like granola, milk, bananas, chia seeds and peanut butter. These healthy bowls are a great way to start the day and will find popularity in juice bars, food trucks and breakfast and brunch chains.
- Fried Chicken Burger – The hype of the Fried Chicken Burger continues into 2016, but steamy and spicy Nashville hot chicken continues to gain in popularity.
- Turmeric -The spice is similar to ginger with the color of curry. It is an antioxidant and has anti-inflammatory properties.
Some of the food tends have gained momentum in 2015 and are going to be major breakouts in 2016. Next year this time, we will find out if these food predictions were popular with restaurant goers or fell flat of the expectations.
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