Trends to include more vegan and ‘root-to-stem’ options
Plant-based foods go mainstream
Grocery-store shelves are filling up with examples of how Americans are getting more of their proteins from something other than red meat. According to trend forecasters Baum + Whiteman, increased interest in vegan and vegetarian diets and food options means Americans believe plant-based foods will improve their health and nutrition. In the restaurant realm, look for more vegetarian options and a greater acceptance of plant-based “meats,” such as the Impossible Burger (available in Houston at Hopdoddy, The Counter and the Hay Merchant) and Beyond Meat meat substitutes. Whole Foods Market says to look for more nut milks and yogurts on the shelves as well as dairy-free ice cream, brownies, brioche and even vegan frosting. The Specialty Food Association also named plant-based foods as its top trend for 2018.
Global street-food fusion
Food trucks and food halls are taking traditional hand-held street foods in new directions, according to McCormick’s annual flavor forecast. That means Vietnamese banh xeo crepes being filled with American-style barbecue and sauces; Asian bao buns stuffed with British banoffee pie or pecan pie filling; and South American arepa corn cakes acting like Greek gyros holding sliced meats and tzatziki sauce.
Flower power
Whole Foods Market put floral flavors as the No. 1 trend on its 2018 food forecast. Floral inspiration, it says, is in full bloom with drinks and snack foods flavored with sweet and fresh aromatics. Look for food presentations with flowers used like herbs — think hibiscus teas, violet marshmallows, more elderflower in products, lavender lattes and rose-flavored everything.
Upmarket fast-casual
The National Restaurant Association put chef-driven fast-casual concepts at the top of its trend list for the new year — culinary masters “making magic for the masses by serving up great meals that are fast, convenient and affordable.” Examples include superchef David Chang’s restaurant Fuku chicken sandwich spot and James Beard Award-winning chef Mark Ladner’s Pasta Flyer, a fast-food pasta concept. In Houston, the food-hall concepts being planned for downtown may bring affordable, chef-driven food to the marketplace.
Feeding the couch potato
Nearly 50 percent of dinners purchased from a restaurant are consumed at home, the NPD Group says. And in-home meals are more often coming from ready-to-prepare dishes purchased from a food-service establishment. These trends coincide with the growth of mobile apps that bring a variety of restaurant meals to your door. Smart restaurants that want to improve sales aren’t just joining Postmates, UberEats and Favor, they’re rewarding their customers with incentives and loyalty programs. “Operating in a digital world is no longer a nice-to-have,” NPD says. “It’s now a must-have for most operators to drive traffic in a positive direction in 2018 and beyond.”
Next-wave cuisines
For years, Filipino food has been on the cusp of being the next big trend, and again it shows up on flavor forecasts for 2018. The Specialty Food Association says the flavors of the Philippines have traditionally been overshadowed by other Asian cuisines but that this is their year for a cuisine infused with Asian and Latin flavors. Baum + Whiteman agrees that Filipino foods are on the rise with dishes such as lumpia, sisig and karekare. Baum + Whiteman also predicts that fast-casual Indian food might make its mark and that Korean food is ready to go upscale.
Upcycling
With so much waste in the food system, products made with scraps are gaining ground. The Specialty Food Association says consumers will respond to juices pressed from imperfect fruit, chips made from fruit pulp and snack bars made from spent grains from the beermaking process. Whole Foods Market concurs, suggesting the “root-to-stem” movement will make use of entire fruits, including stems and leaves. Our infatuation with Brussels sprouts means we’re going to start eating the stem, too.
Super sandwich
According to Bon Appetit, the torta ahogada, a Mexican sandwich drowned in salsa or tomato-based sauce, is the next big sandwich. That claim is good news to those who like constructing their sandwiches on bolillo rolls, torta rolls and telera breads. At home, try making your favorite burgers, steak sandwiches, Cubans and lunch-meat sandwiches using Mexican breads and rolls.