The Food People have rounded up their Hot Trends for 2015 and here are some of our highlights from their list.
MSG – Multi Sensory Gastronomy: how all our senses cumulatively react to food and everything around food (flavours, textures, colours, aromas and temperatures etc), watch how businesses and brands can profitably manipulate these senses to enhance change or challenge.
Hybrid Vegetable Varieties: use of hybrids is increasingly popular, i.e Broccolini (broccoli crossed with Chinese broccoli, Broccoflower (broccoli crossed with cauliflower), Rainbow carrots or Kalettes (brussel sprouts crossed with kale).
Secret Menu: or off menu dishes across all dining tiers, giving rise to popularity of ‘trust the chef’ mentality.
Mexican Takes Over: ever growing in popularity, authentic Mexican takes over from Scandinavian as the greatest inspiration for the G8 of global chefs.
Condiments Galore: more on table accessories so diners can customise their meals just as they like with sauces, dips, seasonings, dressings, purees.
Closer to the Action: ‘We only have a seat at the bar’ becomes the best seat in the house as barriers between the diner and the cook become less and less, and the diner wishes to get closer to the action as the kitchen and dining spaces become one.
Big food trends that remain as trending strongly into 2015 include:
INFORMAL INDULGENCE: low brow is high brow, street food revolution, relaxed casual dining is king
SIMPLE AND NATURAL: raw foods, paleo diet, natural flavour palette, primeval cooking, home-grown and house-made
FOOD WITH CONSCIENCE: food foot print, food for social good, sustainability, non-wastage
WHAT’S THE STORY: craft and craftsman behind products, regional heritage, search for authenticity, luxury artisanal, producer name checks
These food trends reiterate the rise in the ‘pragmatic consumer’, as diners seek access to all areas of their food experience, take more notice of the story from farm to fork, and look for genuine craftmanship in their dining experiences.
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