An overview of the top 12 food trends for 2016, originally completed at the beginning of 2016. For each trend Symrise analyzes the source of inspiration and the top consumes related to the trend. We then look at which industry publications are picking up on the trend, menu examples, news stories and finally the Symrise take on the trend.
Food trends don't start on Instagram, that is where they go to die. They start in the dimly lit corner of your Google search history as you try to stay ahead of the healthy & hip curve. "How to make kimchi" "Health benefits of turmeric" "Bacon ice-cream recipe" "Is coconut water a scam". #RIPkale
This short presentation scrapes the surface of what's going on in the frozen snacks category. It offers some consumer insights as well as trends affecting frozen snacks.
This report surveys what’s changing when it comes to how we find, cook and eat food, how we think about what we eat and how brands are marketing food. It doesn’t, however, attempt to round up everything of note in the wide world of food and beverage. Rather, it focuses on eight
of the relevant macro trends we’ve highlighted in the past few years, plus three overarching trends affecting the food category: the influence of technology, health and wellness, and foodie culture. Within these trends, we spotlight some of the things to watch we’ve been tracking.
The Next Idea International Restaurant and Food Trend Forecast 2018Robert Ancill
The Next Idea (TNI) anticipates 2018 to be a very exciting year as the ever-changing restaurant and food landscape adjusts itself towards an uncertain yet deeply curious and discerning consumer.
This Presentation represents the authoritative guide to the most significant food trends anticipated in 2018.
Food trends don't start on Instagram, that is where they go to die. They start in the dimly lit corner of your Google search history as you try to stay ahead of the healthy & hip curve. "How to make kimchi" "Health benefits of turmeric" "Bacon ice-cream recipe" "Is coconut water a scam". #RIPkale
This short presentation scrapes the surface of what's going on in the frozen snacks category. It offers some consumer insights as well as trends affecting frozen snacks.
This report surveys what’s changing when it comes to how we find, cook and eat food, how we think about what we eat and how brands are marketing food. It doesn’t, however, attempt to round up everything of note in the wide world of food and beverage. Rather, it focuses on eight
of the relevant macro trends we’ve highlighted in the past few years, plus three overarching trends affecting the food category: the influence of technology, health and wellness, and foodie culture. Within these trends, we spotlight some of the things to watch we’ve been tracking.
The Next Idea International Restaurant and Food Trend Forecast 2018Robert Ancill
The Next Idea (TNI) anticipates 2018 to be a very exciting year as the ever-changing restaurant and food landscape adjusts itself towards an uncertain yet deeply curious and discerning consumer.
This Presentation represents the authoritative guide to the most significant food trends anticipated in 2018.
Fermented foods are finding artisan, regional and chef-driven takes. Their authenticity is rooted in hundreds of years of craft preparation and artisan pride. Regional preparations of fermented foods, like craft pickles and small-batch whiskey, are being elevated in the preferences of consumers looking for artisan foods. In addition to growing artisan appreciation of these foods, more consumers are preferring foods that contain ingredients geared toward wellness. The probiotic goodness of some of these foods, such as kimchi, lactic-acid fermented craft pickles and miso, are appealing to those looking to boost digestive health. Propelled by culinary interest in umami flavor, also known as the fifth taste, fish sauce and dried shrimp are seeing larger roles as ingredients in the kitchens of popular restaurants and foodservice operations as they carve their path toward consumer homes.
Packaged Facts’ new report explores seven different foods and beverages that encompass thematic avenues of opportunity for food businesses. Fermented Artisanal Foods: Culinary Trend Tracking Series charts how current lifestyle and demographic shifts open up fresh menu and packaged food opportunities related to foods fermented with care, which extends the potential for innovation deeper into meal, snack and beverage territory.
2015 Consumer Trends in Food and Beverage - Insights from SIAL Paris Hamutal Schieber
-- Thank you for downloading! Excited to announce a new 2016 presentation - check out our Slideshare! --
The Sial presentation features the trends we believe will shape 2015 in the food & beverage industry, along with examples from the SIAL Paris 2014 exhibition, which in our opinion best express those trends.
We believe that today's consumer wants to avoid stress as much as possible, while enjoying any consumption opportunity and managing to turn those events into exciting experiences. The SIAL innovations featured in this presentation demonstrate some of the marketers' responses to these needs.
Today's foodies want less meat, more veg and sustainable, zero-waste options. Read more about the 20 trends that will dominate higher ed dining in 2020 in this enlightening SlideShare.
Food and Beverage Trends: The Fancy Food Show, 2017Hamutal Schieber
In June 2017 we visited New York’s “Fancy Food Show” in order to review the most interesting innovations in F&B first-hand, and help our clients find partners and discover opportunities.
This presentation features the trends we believe to be shaping the food & beverage industry, along with examples from the exhibition’s products and lectures, which in our opinion best express those trends.
10 exciting dining trends to be served up in 2018DG Consulting
From the evolution of vegetable dishes and a new focus on botanicals, to a deeper need for personalised customer interactions and ownership of ethical responsibilities – here are 10 Dining and Drink Trends Expected to Make an Impact in 2018
2016; a year in which we will be noticing the transformation the Food & Beverage industry is undergoing even more. Not only on a global but also on a local level, both from a societal and a personal perspective, innovative while traditional at the same time, and even more dynamic and complex than ever. While we have headed into this exciting new year yet, please let us introduce you to the trends we see.
As the culinary marketing vertical has evolved, so too has the way brands and entities are engaging with this massive audience, which we now recognize as a Food-Connected consumer. In the pages that follow, we provide some background information on the culinary marketing as a whole and examples of how brands and entities are leveraging this powerful medium.
Grab and go trends: how to enhance your offer (Menu Directions Culinary Works...Rachael Sawtell
As the world gets busier the demand for food on-the-go is set to grow and thrive. This presentation covers everything you need to know about this increasingly important sector; providing key market insight to demonstrate how operators can maximize grab and go opportunities by staying ahead of the trends, right though to packaging material options and waste management issues.
For 2009, Pavone creating a food trends presentation based on research we conducted with our contacts throughout the industry. This is that specific presentation. If you are interested in seeing our 2010 Food Trends presentation, please contact us.
Restaurant Marketing, when done correctly, doesn’t just help you advertise your food and beverage offerings – it brings in a lot of useful data that you can apply to your strategies – both in your venue and in your marketing campaigns.
Here are 5 Trends Currently making an Impact in the Culinary World.
WHAT’S ON THE MENU IN 2017: Global Food and Beverage TrendsEdelman
Look ahead to what’s next for food and drink around the world, and what it means for consumers and brands.
Prepared by Edelman's Global Food and Beverage sector.
Top Trends From the 2017 Winter Fancy Food Show Symrise
The Symrise team has put together the Top 10 Trends from the 2017 Winter Fancy Food Show in San Francisco, CA. For more information visit in-sight.symrise.com
Fermented foods are finding artisan, regional and chef-driven takes. Their authenticity is rooted in hundreds of years of craft preparation and artisan pride. Regional preparations of fermented foods, like craft pickles and small-batch whiskey, are being elevated in the preferences of consumers looking for artisan foods. In addition to growing artisan appreciation of these foods, more consumers are preferring foods that contain ingredients geared toward wellness. The probiotic goodness of some of these foods, such as kimchi, lactic-acid fermented craft pickles and miso, are appealing to those looking to boost digestive health. Propelled by culinary interest in umami flavor, also known as the fifth taste, fish sauce and dried shrimp are seeing larger roles as ingredients in the kitchens of popular restaurants and foodservice operations as they carve their path toward consumer homes.
Packaged Facts’ new report explores seven different foods and beverages that encompass thematic avenues of opportunity for food businesses. Fermented Artisanal Foods: Culinary Trend Tracking Series charts how current lifestyle and demographic shifts open up fresh menu and packaged food opportunities related to foods fermented with care, which extends the potential for innovation deeper into meal, snack and beverage territory.
2015 Consumer Trends in Food and Beverage - Insights from SIAL Paris Hamutal Schieber
-- Thank you for downloading! Excited to announce a new 2016 presentation - check out our Slideshare! --
The Sial presentation features the trends we believe will shape 2015 in the food & beverage industry, along with examples from the SIAL Paris 2014 exhibition, which in our opinion best express those trends.
We believe that today's consumer wants to avoid stress as much as possible, while enjoying any consumption opportunity and managing to turn those events into exciting experiences. The SIAL innovations featured in this presentation demonstrate some of the marketers' responses to these needs.
Today's foodies want less meat, more veg and sustainable, zero-waste options. Read more about the 20 trends that will dominate higher ed dining in 2020 in this enlightening SlideShare.
Food and Beverage Trends: The Fancy Food Show, 2017Hamutal Schieber
In June 2017 we visited New York’s “Fancy Food Show” in order to review the most interesting innovations in F&B first-hand, and help our clients find partners and discover opportunities.
This presentation features the trends we believe to be shaping the food & beverage industry, along with examples from the exhibition’s products and lectures, which in our opinion best express those trends.
10 exciting dining trends to be served up in 2018DG Consulting
From the evolution of vegetable dishes and a new focus on botanicals, to a deeper need for personalised customer interactions and ownership of ethical responsibilities – here are 10 Dining and Drink Trends Expected to Make an Impact in 2018
2016; a year in which we will be noticing the transformation the Food & Beverage industry is undergoing even more. Not only on a global but also on a local level, both from a societal and a personal perspective, innovative while traditional at the same time, and even more dynamic and complex than ever. While we have headed into this exciting new year yet, please let us introduce you to the trends we see.
As the culinary marketing vertical has evolved, so too has the way brands and entities are engaging with this massive audience, which we now recognize as a Food-Connected consumer. In the pages that follow, we provide some background information on the culinary marketing as a whole and examples of how brands and entities are leveraging this powerful medium.
Grab and go trends: how to enhance your offer (Menu Directions Culinary Works...Rachael Sawtell
As the world gets busier the demand for food on-the-go is set to grow and thrive. This presentation covers everything you need to know about this increasingly important sector; providing key market insight to demonstrate how operators can maximize grab and go opportunities by staying ahead of the trends, right though to packaging material options and waste management issues.
For 2009, Pavone creating a food trends presentation based on research we conducted with our contacts throughout the industry. This is that specific presentation. If you are interested in seeing our 2010 Food Trends presentation, please contact us.
Restaurant Marketing, when done correctly, doesn’t just help you advertise your food and beverage offerings – it brings in a lot of useful data that you can apply to your strategies – both in your venue and in your marketing campaigns.
Here are 5 Trends Currently making an Impact in the Culinary World.
WHAT’S ON THE MENU IN 2017: Global Food and Beverage TrendsEdelman
Look ahead to what’s next for food and drink around the world, and what it means for consumers and brands.
Prepared by Edelman's Global Food and Beverage sector.
Top Trends From the 2017 Winter Fancy Food Show Symrise
The Symrise team has put together the Top 10 Trends from the 2017 Winter Fancy Food Show in San Francisco, CA. For more information visit in-sight.symrise.com
A new day for the Ruby Tuesday casual dining chain | Rick Zambrano, Profit Ca...Rick Zambrano
After the April 9, 2015 presentation by the management of Ruby Tuesday, many of us long-time customers of the chain that have been following it realized that many of the recent moves were not enough to return it to its former glory. What's emerging with Ruby Tuesday and what is possible to return it as a darling of the casual dining scene and the ticker boards? Here's just one perspective.
In cooperation with the Abu Dhabi Government, SIAL Middle East gathered F&B buyers, suppliers, investors, ministers, and industry experts for four main reasons:
•to develop export potential across the region for food and beverage products
•to initiate an integrated food policy for GCC countries
•to familiarise home-grown companies with global experiences and practices
•to introduce international food companies to a region hosting over 2 billion consumers
The result: the largest and best attended business event launched in Abu Dhabi last year.
The Future Of Casual Dining? Asian ConsumersThinkNow
ThinkNow Research has taken a closer look at the casual dining from a Total Market perspective. We were looking for signs of potential demographic trends that could help the casual dining industry regain its footing in the increasingly competitive restaurant industry.
This World Food Day, we celebrate the innovations around the world that are transforming the way we dine, and contemplate how this will shape the future of the F&B industry
MSLGROUP's Food & Beverage team predicted 10 food and beverage trends for 2014: wood-fired cooking, savory desserts and Middle Eastern spices, and more!
South American foods and flavors are ripe with opportunity for the food industry. From now-assimilated foods such as quinoa to still exotic imports such as purple corn or aji amarillo, South American cuisines offer unique flavor, color, nutrition, and culinary potential.
At its best, marketing and promoting international and regional cuisines is neither strictly about tradition nor exactly about fusion. It’s about participating in the evolution of foodways that are “always-already” fused, continuing the intermingling of traditions and cross-cultural influences in the spirit of authenticity rather than under the strict letter of culinary law. Peruvian cuisine, for example, is built up not only from indigenous Andean and colonizing Spanish influences, but also from the history of Chinese and Japanese immigration to Peru, manifested in the Chifa and Nikkei expressions of this nation’s cuisine. Menu and product developers will find success with the right balance of respect for tradition and informed innovation. Much of the motivation for looking at regional Mexican cuisines as well as places further south of the border is to bypass the deracinated and overly Americanized Hispanic foods of a past generation. Instead, we can take American food culture back to the future—not simply back to the past— via authentic Latin American foodways.
Profiles in this issue
Looking forward, what’s the opportunity-scape for South American foods and flavors? This report profiles the following menu and packaged product development opportunities:
• Aji peppers and rocoto see expanded applications in sauces and as ingredients for snacks with a global flair
• Purple corn and purple potato will stake more claim as authentic and healing foods, including for those seeking non-GMO ingredients
• In the wake of quinoa, amaranth and pichuberry will play on texture and flavor attributes, as well as leverage health & wellness, to increase penetration in the specialty and natural market
• Pisco and Caipirinha will draw on perennial interest in international spirits and beverages to foster new mixology and flavoring applications
• South American stews, including Brazil’s Feijoada, have gotten their sea legs in the restaurant circles.
Consumer drivers
With a new front-runner and ambassador in Peruvian cuisine, there’s a lot of momentum behind South American cuisine. Consumers are ready for the exploration of these foods and drinks, and to effectively meet this market opportunity restaurants and food retailers must simultaneously respond to the long-term consumer drivers that are reshaping our food culture:
• Health and wellness
• Food authenticity and integrity
• Artisanal and craft spirit
• Purposeful eating
• Flavor adventure and tourism
This month in our ongoing FringeStream series, our monthly magazine exploring how the fringes of culture are shaping mass behaviors, we're digging into the a topic that tempts us all: FOOD. In gaining an understanding of FringeStream Food, we've unearthed some interesting findings that recognize how the simultaneous celebration of food culture and turmoil of traditional food systems have led to mainstream confusion over what to eat. Find out how empowered groups are moving beyond our over reliance on over-processed convenience food to create new opportunities and an increasing Appetite for Conviction.
This white paper demonstrates that a persons educational level does not influence their fast food choices. The 28 survey participates with PhD's and Master degree ordered fat laden, high cholesterol and sugar loaded fast foods as often as those participates with associate degrees, some college and high school educations. Additionally, even though some participates already had Type II diabetes, and heart issues--it did not hinder them from regularly eating fast foods with high trans and cis fat.
"The Future of Food," a trends report by Hong Kong based communications firm CatchOn, has identified macro movements, hot spots, personalities, ingredients, design trends and the buzzwords shaping the food scene today.
Nancy Kruse - Spotting Millennial Food TrendsJohn Blue
Spotting Millennial Food Trends - Nancy Kruse, Owner, Leading Food Consultants/Nation’s Restaurant News, from the Animal Agriculture Alliance Stakeholder Summit Titled Cracking the Millennial Code Stakeholder Summit, May 8 - 9, 2014, Crystal City, VA, USA.
More presentations at http://www.trufflemedia.com/agmedia/conference/2014-cracking-the-millennial-code
Presentation for food content team, marketers on opportunities that exist now and in the future for evolution of veggie-friendly recipes, new ways of eating, vegetarianism, etc.
Nancy Kruse - Changing Times, Changing Tastes: Putting More Pork on the PlateJohn Blue
Changing Times, Changing Tastes: Putting More Pork on the Plate - Nancy Kruse, President, The Kruse Company, from the 2015 Minnesota Pork Congress, January 21-22, Minneapolis, MN, USA.
More presentations at http://www.swinecast.com/2015-minnesota-pork-congress
From Gluten Free to Trans Fat Bans, food safety is about more than food borne illness. It's about understanding the nutritional needs and dietary preferences of your customers, how to accommodate them and even market your healthy menu options.
Featuring: Carolyn O’Neil, MS RD LD
Tuesday, September 28, 2010
3:00-5:00 pm
Ansley Golf Club
Sponsored by: Atlanta Hawks & Thrashers, Coca-Cola Foodservice, Georgia Power, Heartland Payment Systems, The Rebate Group, LLC
New Restaurant Trends that you can expect to witness in 2018 which will shape the restaurant industry. Top Restaurant Trends, Food Trends, Beverage Trends & Technological Trends that are going to affect the way Restaurant functions!
This month in our ongoing FringeStream series, our monthly magazine exploring how the fringes of culture are shaping mass behaviors, we're digging into the a topic that tempts us all: FOOD. In gaining an understanding of FringeStream Food, we've unearthed some interesting findings that recognize how the simultaneous celebration of food culture and turmoil of traditional food systems have led to mainstream confusion over what to eat. Find out how empowered groups are moving beyond our over reliance on over-processed convenience food to create new opportunities and an increasing Appetite for Conviction.
Top Flavor Trends of 2020: Premium Indulgence and Emotional DiscoveriesSymrise
This is Part 2 of our Top Flavor Trends of 2020 Report infographic. This includes both Premium Indulgence and Emotional Discoveries and the facts backing them up.
Top Flavor Trends of 2020: Healthy Lifestyle and Natural GoodnessSymrise
This is Part 1 of our Top Flavor Trends of 2020 Report infographic. This includes both Healthy Lifestyle and Natural Goodness and the facts backing them up.
What Southern Revival Means to American Food and Beverage ConsumersSymrise
We surveyed +1,000 US consumers to identify their existing associations with Southern food and the flavors and techniques that are revolutionizing the traditional cuisine as
we know it. As a component of our Southern Revival Initiative our goal was to reveal consumers’ current exposure and appeal towards specic international avors as well as their standing on traditional Southern food and the appeal of international fusions.
Our survey recipients range in age, gender, ethnic backgrounds, state of residence and other demographics making them a diverse representation of the average American consumer.
Symrise North America's Ice Cream Flavor Madness 2020Symrise
Symrise Flavor North America surveyed 10,000 consumers across the United States to determine America's most beloved ice cream flavor.
In the proper fashion of a March Madness styled bracket, we started with 64 flavor "teams" and narrowed it down to one championing flavor.
Top 12 Trends from the 2020 Winter Fancy Food ShowSymrise
Symrise Flavor NA attended the 2020 Winter Fancy Food Show in San Francisco, CA to report on the latest trends to impact food and beverage.
Enjoy our report and reach out to a member of our team in you'd like to learn more: https://in-sight.symrise.com/contact/
Happy 2020! As a celebration to the past decade, we’re taking a look back at the unexpected food and beverage trends that took the industry by storm over the past 10 years
Top 13 Savory Flavor Trends of the Past DecadeSymrise
Symrise Flavor North America identified 13 savory flavors that transformed the food industry over the past decade and we're sharing the statistics that back them up.
Southern cuisine was born of a melting pot of ethnicities, food cultures, techniques and ingredients brought together within the region. And it continues to evolve, building on American favorites like fried chicken and buttermilk biscuits. Rediscover the South with Symrise and learn about the flavors that form the foundation of traditional Southern cuisine, as well as the flavor spins and global influences that represent this modern day cuisine.
Playful Escapism: The Global Flavor Trend of Emotional DiscoverySymrise
The desire and search for new flavors continues – this time Millennials and Gen Z are taking a global approach. Playful Escapism is the phenomenon of consumers’ search for authentic, modern, re imagined and accessible international flavors. Learn more about this global flavor trend and the new products its inspired in our latest infographic!
Living Nature is a component of Symrise’s Global Trendscope® which is aligned with our annual flavor trend report. This infographic illustrates the flavors, ingredients and preparation methods within Living Nature: pickling/sour, veggies at the center of the plate, waste reduction, koji, and the new moo.
Successful Food and Beverage LTOs for LGBTQ+ Pride Month Symrise
Gay Pride is an integral part of our past, present and future narrative as a country – making it an important occasion for brands to participate in during June and every other month of the year. According to Gartner’s 2018 LGBTQ Community Survey, 85% of participants agreed that corporations that support LGBTQ equality are more important than ever. Today, brands are eager to participate in and support the Gay Pride Movement by releasing LTOs leading into June and beyond.
3 Millennial Archetypes and Their Food and Beverage ChoicesSymrise
Possessing over $200 million in buying power, millennials make up the largest consumer group in the United States. Meet Beau, Sasha, and Evan – they represent the 3 millennial archetypes which their +80 million member generation is comprised.
Symrise has conducted extensive research into the millennial consumer market to deliver key findings for millennial targeted food and beverage branding.
Infographic: Defining Craft Branding in Food and BeverageSymrise
This infographic reflects extensive research that Symrise Flavor NA conducted within the craft artisanal food and beverage space. Between an in-depth consumer research study with millennials and conducting an immersive food trek across the U.S., we're presenting our critical findings as to what craft branding means to millennials.
2018 Top Trends Recap With Product LaunchesSymrise
Earlier this year, we released our Symrise North America Top Trends Report for 2018+. We collaborated with StarChefs to survey a wide-ranging group of chefs, pastry chefs and mixologists, and examined intriguing flavors and ingredients popping up on restaurant menus to select the top 10 trends across food & beverage.
Now that we’ve reached the end of 2018, we decided to look back at the flavors from our report that indeed made it onto the shelves at stores across America and Canada.
Piccola Cucina is regarded as the best restaurant in Brooklyn and as the best Italian restaurant in NYC. We offer authentic Italian cuisine with a Sicilian touch that elevates the entire fine dining experience. We’re the first result when someone searches for where to eat in Brooklyn or the best restaurant near me.
At Taste Of Middle East, we believe that food is not just about satisfying hunger, it's about experiencing different cultures and traditions. Our restaurant concept is based on selecting famous dishes from Iran, Turkey, Afghanistan, and other Arabic countries to give our customers an authentic taste of the Middle East
Roti Bank Hyderabad: A Beacon of Hope and NourishmentRoti Bank
One of the top cities of India, Hyderabad is the capital of Telangana and home to some of the biggest companies. But the other aspect of the city is a huge chunk of population that is even deprived of the food and shelter. There are many people in Hyderabad that are not having access to
Ang Chong Yi Navigating Singaporean Flavors: A Journey from Cultural Heritage...Ang Chong Yi
In the heart of Singapore, where tradition meets modernity, He embarks on a culinary adventure that transcends borders. His mission? Ang Chong Yi Exploring the Cultural Heritage and Identity in Singaporean Cuisine. To explore the rich tapestry of flavours that define Singaporean cuisine while embracing innovative plant-based approaches. Join us as we follow his footsteps through bustling markets, hidden hawker stalls, and vibrant street corners.
Key Features of The Italian Restaurants.pdfmenafilo317
Filomena, a renowned Italian restaurant, is renowned for its authentic cuisine, warm environment, and exceptional service. Recognized for its homemade pasta, traditional dishes, and extensive wine selection, we provide a true taste of Italy. Its commitment to quality ingredients and classic recipes has made it a adored dining destination for Italian food enthusiasts.
2. Top 12 Food Trends 2016
Table of Contents
Veg at the Center of the Plate
Pickling/Sour
Bowls
Souping
Authentic Ethnic
Gourmet Junk
Smoke
Sweet Heat
Cheese Goes Gourmet
Grains/Milling
Citrus on Fire
Butter/Fat
4. 4
Veg at the Center of the Plate
Veg-centric cuisine, Flexitarian, Meat Alternatives
Source of Inspiration: Consumer:
Vegan/Vegetarian
Movement Boomers
5. 5
Industry Restaurants
In the News Symrise Observation
Veg at the Center of the Plate
Veggie Main Dishes, Flexitarian, Meat Alternatives
Flavor & The Menu – Top 10 Trends for 2016
• Vegetable Forward
Restaurant Hospitality
11 Trends that will Impact Restaurants in 2016
• Vegetables will Continue To Step Up on the Plate
“The Salt” on NPR Jan 11, 2016:
Vegetables likely to take up more of your plate
in 2016
“Millenials have a huge impact. They order
ingredients online, and learn to cook from
YouTube as well as. They care about the
environment, ethical treatment of animals, and
community.”
Top Trend at Starchefs International Chefs Congress 2015:
Vegetarian Goes Mainstream - No longer the oddballs for the
hippie set, vegetarian food is now inconspicuously meat-free,
elegantly technique-driven, and soulfully satisfying. Leading the way
are New York chefs like Joseph Buenconsejo of Wassail, Elise
Kornack of Take Root, Brooks Headley of Superiority Burger, and
José Ramírez-Ruiz and Pam Yung of Semilla.
Satis Bistro NJ: Cast Iron Cauliflower Steak
Beefsteak D.C.: New fast casual vegetable
centered concept from Jose Andres
Plant Food and Wine LA: Radish Toast w/ sea
beans and herbs
Adoure Alain Ducasse: Veggie Tasting Menu
Cheesecake Factory: Brown Rice Veggie Burger
7. 7
Industry Restaurants
In the News Symrise Observation
Pickling/Sour
Fermenting, Vinegar, Shrubs
QSR Magazine Feb 2016:
Balancing Act: Bitter, Sour Flavors Help Bring
Harmony To Menu Items
“Sour is common, from a slice of lemon served with
fish to vinegar with a slaw. It comes down to a
question of how sour you make it. There has been a
big uptick in people’s desires for sour because it
brightens a dish.”
Top Trend at Starchefs International Chefs Congress 2015:
Pastry Goes Funky:“Fermentation and pastry have gotten
comfortably in bed together,” says Starchefs CEO Antoinette Bruno.
Another example of the strange bedfellows: Pastry Chef Mina Pizarro
of New York’s Juni who ferments oats for a chocolate-lovage dessert.
And in Kirkland, WA you’ll find shio koji gelato created by Pastry
Chef Junko Mine of Cafe Juanita.”
Black Market NYC: Corn Cob Ice Cream w/
Strawberry Shrub Caramel
Yardhouse: Koren Street Taco w/ Pork Belly and
Radish Kimchi
Bahama Breeze: Pickled Cucumber Pineapple Salsa
Seasbirds Costa Mesa, CA: Purple Taquitos with
Fermented Curtido
National Restaurant Association
What’s Hot 2016 Culinary Forecast
• #1 Preparation Method: Pickling
Mintel Report: Condiments & Dressings
• December 2015
• What’s Next: Pickling for Digestive Health
9. 9
Industry Restaurants
In the News Symrise Observation
Bowls
Protein, Veggie, Smoothie, Poke
Mintel Report: Innovation on the Menu
• October 2015
• Trend for Tomorrow: Bowls
Research Chefs Association Conference 2015
Flavor Trends at Street Level
• Bowls
• Smoothie Bowls
Eggshop NYC: Spandex - poached egg, miso
quinoa , avocado, pickled carrot, farm greens
ediBOL LA: Honey Citrus – roasted cauliflower,
quinoa & green lentil pilaf, spiced caramelized
pecans, honey-maple citrus dressing
Noodles & Co.: BUFF Bowls
Panera Bread: Thai Garden Chicken Broth Bowl
The Wall Street Journal – Jan 12, 2016
Bowls Are The New Plates
“Sales of bowls are rising as Americans prefer more
casual, one-course meals that layer flavors.
Restaurants are overhauling their china cabinets and
consumers are increasingly cradling their food while
perched at kitchen islands, lounging on sofas or
multitasking at a table.”
Symrise Treks in Los Angeles, New York and Portland 2015:
Bowls are a must for modern eateries catering to vegans, vegetarians
or flexitarians. They offer maximum customization, health and protein
appeal and endless possibilities for concepts, including classic
American, Asian, Latin and beyond. Recently Poke, a Hawaiian raw
fish salad, has taken off in New York. Served in bowl form, the trendy
dish can be found at Pokeworks in Midtown, Wisefish Poke in Chelsea,
or Onomea in Williamsburg, among multiple other outposts.
11. 11
Industry Restaurants
In the News Symrise Observation
Souping
Drinkable Soups, Soup Cleanses, Bone Broth
Summer Fancy Food Show 2015
• Tio Gazpacho (drinkable soups)
• Splendid Spoon (drinkable soup cleanse)
• Miso & Easy – Easy Miso Broth Concentrate
Technomic Independent Insights 2015 Vol. IV
• Hot Ingredient: Bone Broth
New York Times Feb. 3rd, 2016:
Souping is the New Juicing
“Like a growing number of people, Ms.
Zhao came to the routine — known as
souping, or going on a soup cleanse —
after finding juice cleanses, which she
tried several times, too extreme.”
Brothfest 2015 NYC:
There has been a reawakening of bone broths in NYC,
as was evident at the First Annual Broth Fest held at
the South Street Seaport in lower Manhattan on
3/14/15. The all-day event was sold out as broth
enthusiasts converged on the Seaport. Competitors
included Katz’s Deli, Spur Tree, Baz Bagel &
Restaurant, and Bone Deep & Harmony.
Splendid Spoon Brooklyn: Offers vegan,
gluten-free soups in single-day cleanses or
meal replacements over the course of a week.
Soupure LA: 17 flavors of hot & chilled soups,
broths, tonics and waters
Brodo NYC: Take out window featuring
drinkable bone broths in coffee-style cups
12. 12
Authentic Ethnic
North African, Southeast Asian, Beyond Mexico
Source of Inspiration: Consumer:
Mainstream America
Street
Food
Demographic
Shifts
Internet Food
Television
13. 13
Industry Restaurants
In the News Symrise Observation
Authentic Ethnic
North African, Southeast Asian, Beyond Mexico
National Restaurant Association
What’s Hot 2016 Culinary Forecast
• Authentic Ethnic
Technomic – Top Trends for 2016
• North African Flavors May Be next
• Sumac +400% Menu Mentions
• Harissa +55% Menu Mentions
Food Business News on Dec 4, 2015:
Latin American Flavor Trends
“Americans favor more and more Hispanic foods,
from spicy, hot chili peppers to sugary, sweet
pastries. Broad shifts in the US population set the
stage, but for many years now, consumers of all
ethnicities have eagerly sought out flavors from
Latin America and the Caribbean.”
Top Trend at Starchefs International Chefs Congress 2015:
Spanish and Asian influences continue to be ever-present: Trevi
Hutchins, mixologist at Tempo Dulu (Portland, ME), extends the restaurant’s
Asian-fusion concept to the beverage program, creating a sake snow cone,
complete with ginger, yuzi and smoked pineapple. Iron Chef Jose Garces of
Amada (Philadelphia, PA) further discussed how chefs are influenced by
Spanish and Latin America cuisine because of the growing Spanish-speaking
population.
Avec Chicago: Kale & Carrot Salad w/ Dill
Green Harissa and Sunflower Seed Dukkah
Beco Brooklyn.: Feijoada
La Ceiba Long Beach: Pupusas Chicharron
Pok Pok Portland: Vietnamese Chicken Wings
California Pizza Kitchen: Thai Chicken Pizza
15. 15
Industry Restaurants
In the News Symrise Observation
Gourmet Junk
Fried Chicken, Hot Dogs, Poutine
Flavor & The Menu – Top 10 Trends for 2016
• Fried Chicken
National Restaurant Association
What’s Hot 2016 Culinary Forecast
• Fried Chicken
Technomic – Top 10 Trends for 2016
• Elevating Peasant Fare (Meatballs, Sausages)
Bangers & Lace Chicago: Foie Gras Corn Dog
Fuku NYC: Spicy Chicken Sandwich w/ pickles and
Ssam sauce
Root & Bone NYC: Sweet Tea Brined Fried Chicken
w/ Cheddar Cheese Waffles
Underbelly Houston: Poutine w/ Pork Bone Gravy
Dave & Busters: Wagyu Beef Kobe Style Hot Dog
Eater.com Oct 2015:
2016 Will be the Year of Delivery and Fried Chicken
“It's no mystery why so many chefs are after their own
Shake Shack. After releasing a Shake Shack IPO,
Danny Meyer is now a multimillionaire, proving that
chefs and operators with fine-dining backgrounds can
succeed in the world of fast food.
Symrise Global Trend Report
Gourmet Junk- As a countertrend to an increasingly calorie-
driven diet, Gourmet Junk invites consumers to celebrate taste to the
max. Classic fast food and daily basics are redefined and turn into
top-quality cuisine offering high-grade ingredients and taste
experiences to pamper oneself with a delicious feast.
17. 17
Industry Restaurants
In the News Symrise Observation
Smoke
Smoked Meats, Burnt, Charred
Technomic – Top 10 Trends for 2016
Burned
• Burned +61% Menu Mentions
• Smoked +19% Menu Mentions
National Restaurant Association
What’s Hot 2016 Culinary Forecast
• #3 Preparation Method: Smoking
Washington Post Feb 22, 2016:
Why Chefs are Burning Your Food
Intentionally
“Chef Victor Albisu prefers to smoke and slow-
grill his meat, but he has no qualms about
charring vegetables, fruit and herbs. His menu
has included such items as burnt Brussels
sprouts, broccoli and radishes. “
Top Trend at Starchefs International Chefs Congress 2015:
Smoke is the new flavor: If you’re thinking woody flavors like
mesquite and hickory, you’ve got it all wrong. Newly created
“smoke” flavors are popping up in ganaches, pastrami, and
cocktails, infusing flavors from teas and spices right into the
dish.
Volt D.C.: Charcoal-ate Dessert w/ burnt
caramel and smoked hay ice cream
Chili’s Bar & Grill.: Smoked Chicken
Quesadillas
Hard Rock Café: Smoked BBQ Platter
Ditka’s Chicago: Charred Broccolini
BLT NYC: Spiced Tuna w/ burnt orange
18. 18
Sweet Heat
Sauces, Wings, Ethnic Hot Sauce, Next Sriracha
Source of Inspiration: Consumer:
QSR’s
Casual
Restaurants Mainstream America
19. 19
Industry Restaurants
In the News Symrise Observation
Sweet Heat
Sauces, Wings, Ethnic Hot Sauce, Next Sriracha
Flavor & The Menu – Top 10 Trends for 2016
• Hot Harissa
Technomic – Top 10 Trends for 2016
• Sriracha Effect
National Restaurant Association
What’s Hot 2016 Culinary Forecast
• Ethnic Hot Sauces
Prepared Foods Feb 11, 2016:
Spice, Flavor Trends in Food Service
“Adding a mix of mild and spicy peppers and
sweet-heat mashups can stir customer intrigue
and cravings for dishes that aren’t easily
replicated at home. This can help drive both
traffic and sales.”
The search for the next sriracha goes through “sweet heat”
Millennials are driving the push for flavor combinations and more
bold and spicy flavors. They have an interest in more complex spicy
flavors, including calling out different types of peppers rather than
“spicy”. Casual chains like Buffalo Wild Wings have a done a great
job of connecting to millennial consumers with sweet heat sauce
concepts like Chipotle Barbeque, Mango Habanero, and Asian Zing.
Balthazar NYC: Lamb Sandwich with Harissa Mayo
Seasons 52: Korean Duck Lettuce Wraps w/
Gochujang Red Chili Glaze, Asian Pear, Ginger
Lone Star Steakhouse: Pork chop w/ Sweet and
Spicy Jalapeno Jelly
Hurricane Grill & Wings: Coconut-Habanero-Lime,
Chipotle Raspberry, Maple Pepper Sauces
20. 20
Cheese Goes Gourmet
Upgraded Cheese Dishes, Raclette, Mac & Cheese
Source of Inspiration: Consumer:
Chefs Casual
Restaurants
21. 21
Industry Restaurants
In the News Symrise Observation
Cheese Goes Gourmet
Upgraded Cheese Dishes, Raclette, Mac & Cheese
Flavor & The Menu – Top 10 Trends for
2016
• Soft Cheese Sensations
National Restaurant Association
What’s Hot 2016 Culinary Forecast
• Ingredients: Artisan Cheeses
Raclette NYC: Savoyarde - Raclette Cheese
Lola Cleveland.: Mexican Chihuahua Grilled
Cheese w/ roasted red pepper, arugula
Cochon Butcher NOLA: Cheddar & White Wine
Mac & Cheese w/ Pancetta & Tomato
Starbucks: Grilled Cheese w/ Aged White Cheddar,
Yellow Cheddar, Cheddar Jack And Mozzarella On
Hearty Multi-Grain Bread
USA Today on Feb 22, 2016:
Costa Cruises to Launch Mozzarella Gourmet Bar
“Cruise guests will be able to observe as the
cheese is made and sample it while it is still warm.
In addition to pizzas, the authentic Italian cheese
will be featured in a new Mozzarella Gourmet Bar
paired with an assortment high-quality Italian
specialities.
Symrise Treks in Chicago, Miami, New York and Portland:
In our treks around the country, it’s evident that cheese has gone
from plain to gourmet. Cheese plates are a staple at most restaurants
along with provenence, pairings, producer and descriptions of each
slice. Along with cheese plates are cheese-centric dishes that feature
specific cheeses blended with premium ingredients that take normal
American classics to the next level.
23. 23
Industry Restaurants
In the News Symrise Observation
National Restaurant Association
What’s Hot 2016 Culinary Forecast
• Ancient Grains (kamut, spelt, amaranth, lupin)
• Protein Rich Grains
Flavor & The Menu – Top 10 Trends for 2016
• Comfort Bases
Gastropod Miami: Soured Pumpernickel
Porridge
Buddakan NYC: Roast Chicken Congee
Ruby Tuesday: Low Country Shrimp & Grits
Le Pain Quotidien: Harvest Porridge
Panera Bread: Ancient Grain, Arugula and
Chicken Salad
Glenn Roberts, Found of
heirloom grain company Anson
Mills, appears on CNN’s Parts
Unknown with Anthony
Bourdain alongside chef Sean
Brock to discuss grains and the
Southern revival in the U.S.
Top Trend at Starchefs International Chefs Congress 2015:
Milling is a movement - Chefs and pastry chefs are using an ever-
widening array of grains with small scale milling operations cropping
up coast to coast. And it’s not just chefs and bakers that are taking to
grains; the beverage industry is also taking embracing this trend. The
“hot” item of the moment is porridge with unexpected flavors turning
up in welcome treats.
Grains/Milling
Ancient Grains, Grits, Porridge, Congee
24. 24
Citrus on Fire
Citrus Comes to the Kitchen
Source of Inspiration: Consumer:
Chefs
Demographic
Shifts Mainstream America
25. 25
Industry Restaurants
In the News Symrise Observation
Citrus on Fire
Citrus Comes to the Kitchen
Flavor & The Menu – Top 10 Trends for 2016
• Citrus on Fire
Mintel Report: Innovation on the Menu
• October 2015
• International Flavors: Citrus
Boka Seattle: Fried Calamari with Grilled Lemon
Octavia San Francisco: Sonoma Duck Breast,
Muhammara, Charred Mandarin
Bocca NYC: Insalata di Finocchi w/ Shaved
Fennel Grapefruit Mint Citrus Vinaigrette
Applebee’s: Fiesta Lime Chicken
Chick-fil-A: Asian Salad w/ Mandarin Oranges
FSR Magazine on Feb 11, 2015:
Citrus and Grapefruit Trend Upward
“Driving the renewed interest in citrus and
grapefruit is consumers' inclination toward bold,
distinctive flavors as well as ingredients with a
healthy perception. Citrus creates a balanced dish
when combined with other ingredients, allowing
restaurants to serve full-flavor meals that are not
laden with fat and unnecessary calories.
Grilled Fruit Flavors are an illustration of the influence of
Latino consumers on mainstream America
Many chefs and mixologists in the U.S. are integrating grilled fruit in
their menu for the unique sweet, smoky and bitter characters. Grilled
fruits are part of menus across Latin America, and citrus definitely
plays a big part. Grilled citrus flavors capture the unique taste
perceptions that are delivered when the sugar content of the fruit
caramelizes in the grilling process.
27. 27
Industry Restaurants
In the News Symrise Observation
Flavor & The Menu – Top 10 Trends for 2016
• Butter Goes Bold
Food Navigator USA
Top Ten Specialty Food Trends for 2016
• Full-Fat Dairy
Succotash D.C.: Dry Aged Bone-In Ribeye w/
Gochujang Butter
Roy’s Dallas: Lobster Potstickers w/ Spicy
Togarashi Miso Butter Sauce
Applebee’s : All-Day Brunch Burger w/ Bacon &
Onion Seared in Fried Egg
Carraba’s Italian Grill: Mahi Wulfe w/ Basil Lemon
Butter
Yahoo! Health on Sept 24, 2015:
People Are Eating More Full Fat Foods
“Sales of whole milk in the U.S. for the first half of
this year grew by 11 percent, while sales of skim
milk shrank by 14 percent. The logic makes sense on
some level — low-fat and non-fat foods may have
undergone more processing; therefore, their full-fat
versions should be more “natural.”
Real Fats & Upgraded Butters = Flavor
Millennials spend around $174/month eating out compared to $153
for other generations combined. Because millennials value eating as
an “experience” rather than a satiation exercise, they are willing to
spend more for maximum flavor and indulgence. Real fats deliver
flavor and the way add flavor after sauces, is butter. This is why
butters are making a splash with all kinds of new flavors including
herbal, spicy, sweet, sour and smoky butters.
Butter/Fat
Real Fats and Upgraded Butter