As the year comes to a close, it’s time to take a look into the coming food trends for 2016. We’ve touched on a few of these trends in our newsletters and blog articles such as the “root-to-shoot” (or “root-to-stalk”) style of cooking and the growing popularity of the poke bowl trend.
But as some foods and tastes rank higher, others naturally move down on the list. The National Restaurant Association noted in their What’s Hot in 2016 Culinary Forecast that underutilized fish, kale salads and fresh beans/peas actually decreased on the trend scale. So what exactly made it to the top?
We aren’t surprised to see locally sourced meats and seafood, chef-driven fast casual concepts, locally grown produce, hyper-local sourcing and natural ingredients/minimally processed foods rounding out the top five spots. In 2015, we saw Chipotle go non-gmo, Panera Bread dropping artificial ingredients, and a plethora of other big brands opting to replace the artificial ingredients with natural ones.
And Sriracha will soon find other ethnic condiments to share the limelight with: think harissa, curry, chimichurri and peri peri. See the full National Restaurant Association forecast here.
We are looking forward to a tasty 2016!Blog, restaurant trends