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:
Mediterranean
Middle East
Latin America
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:
Chef-driven fast-casual
Farm-to-table
Family friendly
Top three emerging restaurant concepts:
Dog friendly
Upcycling
Hyper-local
Retail trends: fresh experiences driving zeal for retail
Top three retail departments expected to generate the most consumer excitement:
Prepared foods
“Grocerant” in-store drinking and dining
Produce
Amelia Levin
