One fine body…
January 16, 2019
What's Hot Culinary Forecast
The annual survey asks chefs to identify food and beverage trends for the coming year. Chefs ranked 140 items Ñ from all-day breakfast to zero-waste cooking Ñ as Òhot,Ó ÒyesterdayÕs newsÓ or Òperennial favorite.Ó The resulting WhatÕs Hot list gives a preview of the food, beverages and culinary themes that will be the talk of 2019.
Nearly 77 percent of the chefs ranked cannabis/CBD-infused drinks as the No. 1 trend, and 76 percent of them tapped cannabis/CBD-infused food as the second most popular. Chefs who participated in the survey said infusing foods with the ingredients could create unique cuisine opportunities and potential new markets for experiential dining occasions. Seventy percent ranked zero-waste cooking as the third most popular trend.
ÒThe AssociationÕs 2019 WhatÕs Hot report reflects contemporary consumer cravings in tandem with emerging societal dining trends,Ó says Hudson Riehle, senior vice president of research for the National Restaurant Association. ÒWeÕre seeing a more eco-friendly perspective and greater emphasis on global flavors/cuisines as well as enhanced availability of healthful items/childrenÕs meals and the exploration of new food sourcing options.Ó
The survey indicates that Americans crave foods that not only nourish them but also help sustain the planet. Plant-based and veggie centric foods are no longer just for vegetarians. In fact, three of the 15 hottest items are plant-based sausages/burgers, veggie-centric/vegetable forward cuisine and plant-based proteins. Hyper-local sourcing, including restaurants that grow produce in their own gardens, also made the Top 10 list:
Global flavors also ranked highly, with the trend heating up from last year. Globally inspired breakfast dishes claimed the fourth spot on the survey, followed by global flavors in kidsÕ meals.
In category after category, global flavors shine. The Israeli soda gazoz ranks second in the non-alcoholic beverage category. Thai-rolled ice cream placed first among sweets. African cuisines, condiments and spices trended across several categories, including items that originated in North, West and East Africa (Ethiopia). Chefs identified North African cuisine (think tajine and fuul) as todayÕs ÒhottestÓ global flavor.
New cuts of meat, such as shoulder tender, oyster steak or Merlot cut, cooled some after nabbing the top spot for the past two years. As for ÒyesterdayÕs news,Ó chefs ranked overnight oats, anise-flavored cocktails and pretzels in desserts as trends that have come and gone.
Copyright 2019 National Restaurant Association. All rights reserved. From https://www.restaurant.org.
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