Top Ten Food Trends For 2016

 

CHICAGO, Dec. 15, 2015 /PRNewswire/ --The Food Channel® (foodchannel.com) has released its Top Ten Food Trends for 2016. Based on research conducted in conjunction with CultureWaves® and the International Food Futurists®, the list identifies some of the significant changes expected to hit the food world.

"We're seeing a huge emphasis on clean label, sustainability, functional food, and knowing the story behind a product," said Kay Logsdon, editor of The Food Channel. "We've called out both flavors and industry behavior in this report, with something for the consumer and the food professional alike." This marks 28 years since The Food Channel began identifying trends around food. Highlights follow:

The Food Channel Top 10 Trends for 2016

1. Clean Label. Growers and food manufacturers are removing preservatives, artificial flavors, antibiotics, and other potential allergens in response to consumer demands for transparency.
2. A No Tipping Future. Joe's Crab Shack is the first major chain to test a no-tipping policy, and New York restaurateur Danny Meyer is a leading advocate. Watch for "hospitality included."
3. Tangy: the newest flavor palate. What used to be sweet, now is savory, and vice versa.  Expect stronger flavors that pack a punch in order to make sure we notice them.
4. The New Vegan. Consumers want true personalization around what they eat... and that means figuring out how to eat at a fast food restaurant on a vegan diet.
5. Searching for Super. Everyone is trying to find the next superfood. It has become a never-ending search, leading to quick introduction of new foods with quick turnaround if they don't "stick."
6. Merging Markets. We haven't seen a lot of innovation in the food world recently.It seems the only way to grow is to combine. Are we making better companies or just bigger?
7. Cultural Diets. People are searching for their own culture, and, in doing so, are realizing that there may have been health benefits for their genetics and body type.
8. Decadent Desserts. Decadence is making a comeback. Restaurants have developed a competitive culture where each tries to outdo the other with the spectacular.
9. Coffee Flavor and Flair. Instead of flavoring our coffees, now we are flavoring nearly everything else with coffee: chewable coffee cubes, coffee candy, coffee rubs, and coffee beer are just a few.
10. Food Entertainment. We called out TV and YouTube years ago, and now we're seeing our love of food show up in mainstream television and movies, not to mention merchandising.

Recipes are also available for some of the trends; see more at foodchannel.com.

Link: http://www.foodchannel.com/articles/article/2016-top-ten-food-trends-food-channel/

About The Food Channel® The Food Channel (www.foodchannel.com) includes original video series, great feature articles, chef-tested recipes, chef profiles, 4-star food photography, reviews and food-event coverage. For additional food news, trends, recipes, and reviews, visit www.foodchannel.com. Follow The Food Channel on Twitter at www.twitter.com/foodchannel or Facebook at www.facebook.com/FoodChannel.

(via PR Newswire)

Chefs Predict Top Restaurant Menu Trends for 2016

 

WASHINGTON, Nov. 5, 2015 /PRNewswire/ -- The National Restaurant Association (NRA) annually explores the top menu trends for the coming year. For this year's What's Hot culinary forecast, the NRA surveyed nearly 1,600 professional chefs - members of the American Culinary Federation (ACF) - to find which foods, beverages and culinary themes will be hot on restaurant menus in 2016.

Top 20 food trends for 2016:

1. Locally sourced meats and seafood
2. Chef-driven fast-casual concepts
3. Locally grown produce
4. Hyper-local sourcing
5. Natural ingredients/minimally processed food
6. Environmental sustainability
7. Healthful kids' meals
8. New cuts of meat
9. Sustainable seafood
10. House-made/artisan ice cream
11. Ethnic condiments/spices
12. Authentic ethnic cuisine
13. Farm/estate branded items
14. Artisan butchery
15. Ancient grains
16. Ethnic-inspired breakfast items
17. Fresh/house-made sausage
18. House-made/artisan pickles
19. Food waste reduction/management
20. Street food/food trucks

For complete survey results, additional trends to watch, video and downloadable graphics, visit http://www.restaurant.org/foodtrends.

"True trends evolve over time, especially when it comes to lifestyle-based choices that extend into other areas of our everyday life," said Hudson Riehle, senior vice president of research for the National Restaurant Association. "Chefs and restaurateurs are in tune with over-arching consumer trends when it comes to menu planning, but add their own twist of culinary creativity to drive those trends in new directions. No one has a better view into the window of the future of food trends than the culinary professionals who lead our industry."

"We are excited to see how foodservice establishments will incorporate these culinary trends for 2016," said Thomas Macrina, CEC, CCA, AAC, national president, American Culinary Federation. "Chefs enjoy being creative and many of these trends give them the ability to do what they love: make fresh, delicious food for people to enjoy."

The top trends in food also extend to the bar, with the hottest alcohol trends including locally produced and craft beer, wine and spirits.

When asked which current food trend has grown the most over that last decade, 44 percent of the chefs surveyed said local sourcing. Looking forward, 41 percent said the trend that will grow the most in the next 10 years is environmental sustainability.

Menu items that gained in trendiness 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 lost momentum include underutilized fish, kale salads, fresh beans/peas, gluten-free cuisine, quinoa and flower essence in cocktails.

The NRA surveyed 1,575 American Culinary Federation members in September 2015, asking them to rate 221 items as a "hot trend," "yesterday's news," or "perennial favorite" on menus in 2016.

About the National Restaurant Association

Founded in 1919, the National Restaurant Association is the leading business association for the restaurant industry, which comprises 1 million restaurant and foodservice outlets and a workforce of 14 million employees. We represent the industry in Washington, D.C., and advocate on its behalf. We operate the industry's largest trade show (NRA Show May 21-24, 2016, in Chicago); leading food safety training and certification program (ServSafe); unique career-building high school program (the NRAEF's ProStart); as well as the Kids LiveWell program promoting healthful kids' menu options. For more information, visit Restaurant.org and find us on Twitter @WeRRestaurants, Facebook and YouTube.

About the American Culinary Federation

The American Culinary Federation, Inc. (ACF), established in 1929, is the standard of excellence for chefs in North America. With more than 17,500 members spanning nearly 200 chapters nationwide, ACF is the leading culinary association offering educational resources, training, apprenticeship and programmatic accreditation. In addition, ACF operates the most comprehensive certification program for chefs in the United States, with the Certified Executive Chef®, Certified Sous Chef®, Certified Executive Pastry Chef® and Certified Culinary Educator® designations accredited by the National Commission for Certifying Agencies. ACF is home to ACF Culinary Team USA, the official representative for the United States in major international culinary competitions, and to the Chef & Child Foundation, founded in 1989 to promote proper nutrition in children and to combat childhood obesity. For more information, visit www.acfchefs.org. Find ACF on Facebook at www.facebook.com/ACFChefs and on Twitter @ACFChefs.

(via PR Newswire)