Hot New Trends
Hot New Trends
Sustainability is the key word here. With the rapid rise of farm-to-table cookery and hyper-local ingredient sourcing, chefs all over are striving to use every bit of an ingredient. They’re even finding use for the parts that aren’t generally considered appetizing and would otherwise be tossed out. We are living in a different time than previous generations. When given the option, today’s consumer gravitates towards food choices that have less negative impact on the environment and the communities that produce them. They also want food to be ethically sourced, sustainable and from renewable resources if possible. Whether it’s using tripe and tendon – as the wildly popular Vietnamese soup “pho” does – or processing the stems of a head of cauliflower to make “rice”, these estranged ingredients are starting to shine more as people become increasingly familiar with the idea that they can be tasty as well as useful in the kitchen.
Try this Basil Carrot Top Pesto recipe for a fresh take on the use of avant-garde greens.
Honey as an ingredient has been swarming food & beverage menus for years, and it’s still as hot as ever. From honey-infused cocktails and meads to spicy honey glazes and honey turned natural sweetener alternative, it has really evolved into an ingredient chefs and consumers gravitate towards. Chefs appreciate its versatility and the way it complements so many other flavors. Consumers enjoy its perceived health benefits and the comfortability it offers. Look for gourmet honey to have its day in the form of varietals and local honey, as the farm-to-table movement becomes mainstream.
Create a buzz around your next creation with this Rosemary Honey Vinaigrette.
The recently popular ‘chicken and waffles’ craze may have kick started this movement, however we blame it on pure deliciousness. Fried chicken just tastes good, no matter how you slice it. Before, when a hankering for fried chicken set in, you’d to have to visit a local diner or Mom-and-Pop roadside stop to get your hands on the greasy goodness. Now, fried chicken is carving out its place on menus everywhere in unexpected ways. Casual-dining chain restaurants and upscale establishments alike have embraced fried chicken. With a twist of course, spicing the nostalgic dish up with the popular flavors of sriracha or ghost pepper, or turning up the sweet with a touch of honey or house-made glaze.
Satisfy your cravings with this luscious Maple Fried Chicken recipe.
Small plates, tapas style and snacking options are a growing menu trend. People are using dining out as a social experience, in small to large groups of friends. They’re seeking socially shareable moments that look amazing and deliver on incredible, craveable taste. This trend is spurring next level innovation in food and beverage flavours, colors and textures. Piggybacking off this trend and the resilient demand for global flavours mash-ups, one standout dish is hummus. This rich and creamy spread has a strong Mediterranean origin but can be flavoured in a number of ways, from spicy and savoury to a sweeter or spiced dessert style.
Invite good luck and prosperity to your menu with this Black-Eyed Pea Hummus.
Shifts in consumer beliefs and behaviors have always worked to influence mainstream food & beverage trends. More than ever, consumers are demanding customized solutions to match their lifestyles. They want ingredients that will improve gut-health, digestion, fortify bones or boost immunity. The marketplace has seen rapid growth with foods like kimchi, a Korean vegetable dish with natural fermentation that has been proven to aid stomach ailments, or spices like turmeric which has anti-inflammatory and cancer fighting properties. It’s clear that health & wellness and food choices clearly go hand in hand!
Toss a touch of turmeric into your diet with this Miso Ginger Turmeric Dressing recipe.