2016 Flavor, Food & Beverage Trends

Image courtesy of chawalitpix at FreeDigitalPhotos.net
Image courtesy of chawalitpix at FreeDigitalPhotos.net

It’s the end of the year and all of the marketers and trend forecasters have weighed in on their 2016 flavor, food & beverage trend predictions. Here is a comprehensive list I compiled of trend predictions for what food & beverages we’ll be eating in 2016…

Some of the trends are on-going and the evolution of an earlier food or beverage prediction. I’m most excited about African and Cuban cuisine and their culinary influences. I foresee unique flavor profiles in new consumer packaged foods & beverages inspired by these multicultural, ethnic cuisines.

The National Restaurant Association’s “What’s Hot 2016 Culinary Forecast

Baum & Whiteman’s 11 Hottest Food & Beverage Dining Trends In Restaurants & Hotels, 2016

Top Trends & Predictions For 2016 according to Andrew Freeman & Co.

2016 Cutting-Edge Culinary Trends from the Sterling-Rice Group (SRG)

The Top 14 Trends for 2016 from Starchefs International Chefs Congress

Whole Foods Market experts forecast top 10 food trends for 2016 

Innova Market Insights’ Top Food & Beverages Trends for 2016: “Clean Eating” Trend Inspires a Back to Basics Approach and trends 6-10

Technomic’s Take: 2016 Food Trends

Mintel Identifies Global Food And Drink Trends For 2016

Seaweed Is the New Kale: 11 Hot Food Trends for 2016 from CNBC

Wellness food and drink trends for 2016: It’s time to upgrade your green juice from WGSN

2016 Wellness Trends from Well + Good

Key Trends in Functional Foods & Beverages for 2016 from New Nutrition Business

Specialty Food Association’s Trend Forecast: 10 Specialty Food Predictions for 2016

The Top 8 healthy food trends for 2016 from the Fit Foodie

McCormick Flavor Forecast 2016

Comax Flavors reveals flavor trends for 2016

Bell Flavors and Fragrances: New Year, Next Flavors

Happy holidays and New Year!  Most of all happy eating and drinking!

Not So Krazy for Kale

Fresh Kale

Kale, the new superfood darling, is a cruciferous vegetable member of the cabbage family.  I remember when it was that green, curly vegetable that restaurants used as a garnish to decorate the plate.  I’m not a big fan and haven’t been converted yet.

According to Starchefs.com “chefs take note of kale for its bold appearance and complex flavor.” It’s so popular it’s being eaten raw, juiced, sauteed, baked, blanched, steamed, fried etc. High in fiber and nutrients, kale is reported to have anti-cancer health benefits. Raw foodists have been juicing and eating it for years, but it’s now going mainstream.

Get juiced…

Organic Avenue recognized the benefits of kale early and offers a variety of kale products including the Green Monkey Smoothie crafted with banana and kale and Green LOVE* super juice features pear, lemon, kale, Swiss chard, spinach, parsley, collard greens and romaine. Swiss chard, Tuscan kale, spinach, cucumber, ginger, Kohlrabi, and fresh herbs are all in Good Means Go juice from newcomer Creative Juice. Kale Me Crazy will join the juice bar trend and launch in March in Atlanta. For those who prefer an alcoholic drink, there’s the Garden Variety Margarita with Blue agave blanco tequila, ginger & kale juice, lime juice, agave nectar and smoked sea salt from The Wayland.

Eat it raw…

Pure Food and Wine serves a Tuscan Kale with Shaved Fennel and Orange salad with orange blossom scented honey, fennel pollen, and candied almond crumbs while Fatty ‘Cue offers a Kale & Chicory salad with cincalok and green peppercorn dressing. Just Salad offers Winter Crunch Superfood made with Iceberg-Kale-Red cabbage, multigrain croutons, apples, wheatberries, broccoli, and shaved Parmesan. You know kale has hit critical mass when restaurant’s like Cheesecake Factory add it to their menu and serve Fresh Kale Salad.  Watch out, because according to The Globe and Mail, the French are beginning to embrace it.

Some like it hot…

Red Medicine serves a Young Turnips with roasted banana, banana vinegar, fermented black bean, creme fraiche, and kale while Scampo offers Norwegian salt cod ravioli with roasted pork belly and Tuscan kale.

Snack attack…

Brad’s Raw Food sells a variety of kale chips such as Vampire Killer-Leafy Kale and Nasty Hot-Leafy Kale and Earth Chips has Cheezy Kale and Chocolate Kale flavors.

The future…

The Chicago Tribune’s Food trends for 2013: What’s the next kale? article suggests that “vegetables will continue to move to the center of the plate” with kale being the current superstar. QSR supports this trend and sees ‘More fruits and vegetables’ as 10 Trends for 2013, and foresees kale “becoming more popular as a healthful option at some fast-casual restaurants and on college campuses.”

Is kale a fad or is it going to be part of our diet for good?

P.S. Watch as this leafy green trickles into beauty care products like Dr. Alkaitis’ Universal Organic Mask and Mor’s Emporium Black Collection Kale & Watercress.

Sunchoke What?

Jerusalem Artichokes tubers by Christian Guthier
Jerusalem Artichokes Tubers (photo by Christian Guthier)

What exactly is a sunchoke? A sunchoke is most popularly known as a Jerusalem artichoke and is a tuber vegetable.  It’s not from Jerusalem, it’s native to North America and it’s rich in inulin. As part of the Sunflower family, it derives its name from sun(flower) + (arti)choke. According to Food Network, the sunchoke is described as “nutty, sweet and crunchy” and looks like a ginger root.

Sunchoke is the ‘it’ vegetable emerging on restaurant menus.  However, it is not a new ingredient.  Over the last few years it comes and goes in and out of favor during the fall and winter months. I can’t remember the last time I’ve eaten a sunchoke or for that matter if I’ve ever eaten one. Regardless, here are a few places sunchoke has been seen…

Christopher Kostow of The Restaurant at Meadowood prepared a Sunchoke “granola” for Bon Appetit’s Do Your Part Dinners event on December 6, 2012. Lil Mikey from Chowhound enjoyed Ari Taymor of Alma’s “earthy sunchoke purée over a perfect egg yolk, and a salad of artichoke, grapefruit slivers, and baked wheat berries.” Gwynnett St. features Sunchokes with hazelnuts and Alpine cheese. ISA in Brooklyn, has been known to use it in dishes like Tartare – Sunchoke, Flax, Creme Fraiche and Sunchoke Cream with Espresso and Dust. StarChefs.com chose the Sunchoke Soup, Potato, Shrimp, and Truffle Essence dish from Chef Chris Nugent of Goosefoot in Chicago, as one of the Top U.S. Dishes of 2012. Julia Moskin of The New York Times predicts that ‘Sunflower Power,’ which includes sunchoke, as one of the 10 Trends for 2013. Let’s see if sunchoke catches on this time.

Have you eaten any unique sunchoke dishes or prepared any unusual sunchoke recipes?