Top 4 ingredients to work into your dishes
- Depending on where you find yourself in the world, sprinkling your dishes with marijuana may not be as taboo as it once was. From cocktails to CBD infused syrups and sauces, the culinary world is gearing towards a new trend.
- Thanks to the rising popularity of Korean, Persian and Filipino cuisine, diners are developing an insatiable taste for sour flavours. Think kimchi, kombucha, rhubarb, tamarinds, vinegar and fermented produce like miso and koji. It’s good for the gut and good on your menu. 2019 is looking zesty, sweet, and sour.
- The demand for edible insects is on the rise – by 2024, it’s expected to bring in USD 270 million. In many countries like China and Thailand, edible insects are a staple. Cost effective and packed with proteins, insects will slowly but surely creep into the ingredient lists of western restaurants. Get prepared to have your customers crunching on a cricket or two.
- Diners are more health conscious than ever. They want sustainable, plant-based food, high in nutrients and rich in proteins. Cue wholesome grains such as lentils, barley, black beans and rice.
Plates in 2019 will be clean, minimalist and geometric. Expect earthy colours and a lot of blank space on the plate.
Something else that looks as if it’s here to stay is the cosy bowl. Hawaiian Poke Bowls, rice bowls, burrito bowls and super food bowls – whatever your customers’ tastes are, they will prefer to eat something out of a bowl now and in the future.
Robo-restaurants and food science trends
“Motherless”, lab-grown meat is here. Whether your customers are concerned about the environmental impact of livestock farming or simply curious about what science has to offer, cultivated meat is now ready for today’s market.
Technology is also helping restaurants to cut down on staff expenditure and utilise robots that are able to perform repetitive tasks or assist humans in certain processes.
Customers will also expect to be given the option to personalise their orders by using self-service kiosks to select or exclude specific ingredients from their orders, eliminating scenarios where servers are often blamed for getting the order wrong.
Millennials want options, they desire the experience of socialising with their friends at a trendy bar while avoiding the alcohol. Low and non-alcoholic drinks offer the taste and feel of a normal cocktail, without the hangover. This trend isn’t really surprising considering the shift in demand for healthier alternatives.
The growing popularity of non-alcoholic drinks is more inclusive of designated drivers, expectant mothers and those who are trying to discreetly gain control of their health without compromising on the taste of a well-crafted cocktail.
Popular non-alcoholic spirits include:
- Ceder’s Classic Non-Alcoholic Spirit
- Silk Tree Distilled Non-Alcoholic Irish Spirit
- Nosecco Non-Alcoholic Prosecco
- Seedlip Non-Alcoholic Spirits
The non-restaurant dining experience
With the decline of footfall in major city centres and shopping malls, venues are coming up with space-saving and innovative ways to incorporate coffee shops and restaurants into large spaces such as banks and retailers.
And, as if things weren’t tough for the restaurateur already, customers are opting to dine in more and more. This places a significant demand for home delivery and takeaways.
In a nutshell
Today’s trends look to be reflective of a young clientele that is driving demand for healthier alternatives, better eating experiences and more responsible sourcing of ingredients, packaging and production. From ancient grains to lab-grown meat, the culinary future is looking interesting, flavoursome more environmentally conscious – and probably served in a bowl.