Sure, it's fun to reminisce about the year that's passed. But why not say good riddance to 2015 and take a look at the top food and drink trends predicted for 2016?
Keeping up with the latest trends is important in every industry. And each year, the National Restaurant Association - with the help of industry professionals and chefs - conducts a survey to identify menu trends for the upcoming year.
Top 20 food trends for 2016:
If you've followed this list in years past, trends like locally sourced meat, produce, seafood and kids' nutrition continue to make the list. In fact, this has remained unchanged since the 2012 predictions. People are focused on nutrition for their children and knowing where and what was involved with the food they consume. A lot of times, that means the freshest ingredients possible.
One trend that interests me in particular involves new cuts of meat. A lot of these I have probably never heard of, so I am excited to see and learn. And I'm sure Chef Chris has several new ideas up his sleeve to bring forth this year.
Menu items that gained momentum since last year’s survey include African flavors, authentic ethnic cuisine, ethnic condiments/spices, house-made/artisan soft drinks, Middle Eastern flavors and non-traditional liquors. Items that fell off trend include underutilized fish, kale salads, fresh beans/peas, gluten-free cuisine, quinoa and flower essence in cocktails.
Keeping up with trends is important to growing and sustaining a business... whether it involves food, drink or even fashion. So here's to keeping up with the Joneses in 2016!
Top 20 food trends for 2016:
- Locally sourced meats and seafood
- Chef-driven fast-casual concepts
- Locally grown produce
- Hyper-local sourcing
- Natural ingredients/minimally processed food
- Environmental sustainability
- Healthful kids' meals
- New cuts of meat
- Sustainable seafood
- House-made/artisan ice cream
- Ethnic condiments/spices
- Authentic ethnic cuisine
- Farm/estate branded items
- Artisan butchery
- Ancient grains
- Ethnic-inspired breakfast items
- Fresh/house-made sausage
- House-made/artisan pickles
- Food waste reduction/management
- Street food/food trucks
If you've followed this list in years past, trends like locally sourced meat, produce, seafood and kids' nutrition continue to make the list. In fact, this has remained unchanged since the 2012 predictions. People are focused on nutrition for their children and knowing where and what was involved with the food they consume. A lot of times, that means the freshest ingredients possible.
One trend that interests me in particular involves new cuts of meat. A lot of these I have probably never heard of, so I am excited to see and learn. And I'm sure Chef Chris has several new ideas up his sleeve to bring forth this year.
Menu items that gained momentum since last year’s survey include African flavors, authentic ethnic cuisine, ethnic condiments/spices, house-made/artisan soft drinks, Middle Eastern flavors and non-traditional liquors. Items that fell off trend include underutilized fish, kale salads, fresh beans/peas, gluten-free cuisine, quinoa and flower essence in cocktails.
Keeping up with trends is important to growing and sustaining a business... whether it involves food, drink or even fashion. So here's to keeping up with the Joneses in 2016!
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ReplyDeleteThe article 'A Look Ahead: 2016 Food Trends' offers a comprehensive overview of the culinary landscape for 2016. It sets the stage for readers, creating anticipation for the upcoming trends. The article provides a well-rounded overview of projected food trends, with images or visuals to make it more visually engaging. The writing is informative and well-structured, making it easy for readers to navigate through the different trends. However, it would be beneficial to provide context or analysis for each trend, explaining why it was expected to gain popularity in 2016. The article's length is suitable, offering a concise yet informative overview without becoming overly detailed. A concluding section reflecting on the impact of these trends on the food industry or their manifestation in practice would provide a more satisfying conclusion. The article emphasizes the importance of staying updated with food trends for culinary professionals and enthusiasts, and includes links to sources or articles for further research. It also mentions regional or cultural influences that contributed to these trends. Overall, the article provides a valuable snapshot of the culinary landscape of 2016.