Latin America, Middle East and the Mediterranean are the top three regions that will impact American food this year
By NACS Online
What will shape the culinary cultural landscape of tomorrow? Les Dames D’Escoffier International provides some insights in its 2018 Trends Report, forecasting the international, restaurant, catering, health and lifestyle trends. The report paints a rich picture of what’s new, what’s losing steam and what’s around the corner for the coming years.
The top three regions identified as having the most influence on the American food scene in the coming year are the Mediterranean, Middle East and Latin America. Here are the 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 semisoft, fresh white whey cheese made from goat’s or sheep’s milk.
- Millet (India): ancient grains harvested from small-seeded grasses used for porridge.
- Mishkaki (East Africa, Tanzania): marinated meat skewers including a blend of lemon, tomato, 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.
For restaurant trends, the top three established and growing restaurant concepts are chef-driven fast-casual, farm-to-table and family-friendly. The top three emerging restaurant concepts are ones that are dog-friendly (for a convenience store that celebrates dogs, visit Wagspark Shell ), upcycling and hyperlocal.
For retail trends, the top three retail departments expected to generate the most consumer excitement include prepared foods, grocerant in-store drinking and dining, and produce.
