GRAPEVINE, Texas -- Careful, that ice cream may have avocado in it, or maybe goat cheese.
Speaking before about 80 attendees at Winsight’s ninth annual FARE conference, Jack Li, a researcher with Datassential, Chicago, revealed several emerging trends coming from his firm’s tracking of items, techniques and ingredients appearing on foodservice and restaurant menus across the country, among them, a move to savory ingredients in desserts.
“It skews to a younger audience, but you’re seeing sweet items converted into savory,” Li said. “That includes savory oatmeal, savory yogurt and even foie gras gelato, which we've seen in Vegas.”
Other trends Li mentioned included the following:
- The use of alternative grains or “pulses,” such as lentils, chickpeas, pinto beans, kidney beans and black-eyed peas.
- Superfoods, which provide proteins and antioxidants. “We’re moving from where food is not only good for you, but it’s functional, it delivers energy, it does something for me.”
- Ethnic food is American food. As the population’s demographic mix becomes more diverse, so-called “ethnic” food becomes more specific. “Instead of Mexican, we say taco,” Li said. “As we know more about each ethnic category, we get more specific.”
- Charred. As a culinary trend, charring to achieve a burnt flavor is appearing on menus. The trend includes charring corn, tomatoes, cauliflower and meats.
- Hyperlocal. Li said people want more transparency about where their food comes from and want foodservice operators to have a connection with local flavors and tastes. He suggested that larger chains need to start figuring out how to regionalize and localize their offers in order to stay relevant.
- Home delivery. Online food-ordering companies have received millions in new investment funds in recent years, forcing everyone from convenience stores to big-box retailers into the fray.
Most foodservice operators take their cues from trendsetters such as high-end restaurants, up-and-coming chefs and food trucks. The bad news is that customers are expecting more from every foodservice outlet, Li said, suggesting that operators need to get on trend sooner.
“The big challenge is how to start migrating further to the left [toward true innovation] without killing your brand in the process,” Li said. “Go to where it hurts and move a few inches more.”
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