America’s future food trends revealed
Mediterranean cuisine, ancient grains and chef-driven fast-casual are just three trends highlighted by a recently released trend report, reports Amelia Levin
Les Dames D’Escoffier International (LDEI) has released its 2018 Trends Report, forecasting the international, restaurant, catering, health and lifestyle trends, among other categories, that will shape the culinary cultural landscape of tomorrow. LDEI is a prestigious society of women in all aspects of the food and beverage industry with more than 2,300 members.
Top three regions identified as having the most influence on the American food scene in the coming year:
Top five international food concepts and flavors expected to become prominent food trends:
Puebla Hot Pot (Latin America, Mexico): ancho chile, smoked paprika and spices in chicken stock, served with chicken or pork, corn, avocado crema and fresh garnishes.
Manouri (Mediterranean, Greece): a semi-soft, fresh white whey cheese made from goat or sheep milk.
Millet (India): ancient grains harvested from small-seeded grasses used for porridge etc.
Mishkaki (East Africa, Tanzania): marinated meat skewers including a blend of lemon, tomatoes and green papaya, curry, garlic, red pepper and ginger.
Jianbing (North Asia, China): street-food breakfast crepe brushed with umami-rich hoisin and chili sauce; layered with egg, pickled veggies and herbs, and sometimes customized with sausage or bacon.
Top three established and growing restaurant concepts:
Top three emerging restaurant concepts:
Retail trends: fresh experiences driving zeal for retail
Top three retail departments expected to generate the most consumer excitement:
“Grocerant” in-store drinking and dining