CHICAGO -- The Food Channel has identified the top ten sandwich and salad trends for 2015. The list is based on research conducted by The Food Channel in conjunction with CultureWaves and sponsored in part by Heinz Foodservice:
- The New Enhancements. Infused flavors, chunky additions, ketchup/mayo mixtures—anything to enhance the experience and the flavor.
- Vegetable Infusions. Cauliflower is turned into pizza dough, broccoli goes into the sauce and roasted asparagus goes on top.
- Global Flavors. From bahn mi sandwich to donar kebab, global influences are getting stronger and sandwiches are a great carrier to try them out.
- Cheese Choices. Burrata, fontina, gruyere and brie are all coming into prominence. Salads and sandwiches significantly change flavor and texture profiles with a difference in cheese choices.
- Daypart Agnostic. Salad for breakfast is now a thing, particularly as certain fast food restaurants are experimenting with all-day breakfast offerings.
- Seafood as the Protein of Choice. Soft crab, whitefish and trash fish.
- Grain Salads. A grain salad made with tabulah or quinoa or enhanced with freekah, spelt, or chia seeds.
- Sandwich Breads. Bread is some of the hottest news in sandwiches. Pretzel bread, brioche, and Hawaiian rolls are mainstream, and banana flour is the newest choice for gluten-free bakers.
- Beyond French Dip. Many consumers already order "dressing on the side," so adding cheese dip, ranch dip, salad dressing or apple butter changes up the flavor just enough for it to be new again.
- Wilted Salads. Far from withering on the vine, today's salads are thriving once put into a hot skillet. The nutrition and benefit of salad greens take on a different flavor from charring or searing.
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