Food Trends include Butter Bombs

By on November 12, 2018

A Dash of Tech, A Drop of Bitters and Butter Bombs Are Coming to the Table

Boulder, CO, November 12, 2018 – In its 6th annual cutting-edge Food Trends report, the Sterling-Rice Group (SRG), a research leader on trends in the food industry, identifies the top culinary trends that will stand out on menus, expand into grocery shelves and attract consumer interest in the year ahead.

The report identifies flavors, ingredients and even technological advancements in Artificial Intelligence and farming as components of the wave of dining and eating influences. It also cites a growing interest in food as a health, wellness and beauty partner. SRG’s Top 10 Culinary Trends Report for 2019 was overseen by the agency’s culinary director Liz Moskow and its culinary team who drew insights from over 175 food experts, sociologists, chefs, nutritionists, and other trend-spotters.

“The thread that ties all the new flavors, ingredients and market forces together is how our desire to improve all aspects of the human experience is profoundly influencing the foods we will be eating well into 2019,” explains Liz Moskow, Culinary Director at SRG. “We are also seeing extreme diet protocols from keto to paleo and more, giving consumers permission to eat things that were previously considered bad for you, giving full fat dairy and other foods a seat at the table.”

SRG says to look for these culinary trends – and more – to expand and grow next year as they move from cutting edge to mainstream:

· Butter is the new Bacon – Fat Bombs are the new antidote to hunger and ketosis. And now appear on an all time high of 64% of restaurant menus

· Bitter is the new Sweet – sugar aversion has given rise to bitter as the flavor of choice – menu references to bitter have risen more than 22% in the past four years and are projected to grow over 18% in the next four

· Lettuce is going beyond the salad bowl and into fresh-pressed juice with exotic new varieties and hydroponically grown lettuces being called out by name on menus.

· Rooted and Ravishing – the plant based revolution has taken hold with diners hungry for heartier veggie-centric main dish options with vegetables like cassava, Japanese yams, parsnips, jicama and even the white potato served up in delightful new forms

· Data mining dining – Artificial intelligence is the hot dish being served up in the food industry now. Technology is being leveraged to foresee food and flavor trends happening in real-time. Tech companies like Spoonshot, Foodpairing, Analytical Flavor Systems, and FlavorWiki are employing machine learning to support new product and menu development to pinpoint ever-changing consumer preferences as they happen.

About Linda Eckhardt

Linda West Eckhardt, is an award winning journalist, food writer, and nutritionist. Her more than 20 cookbooks have garnered prizes including the James Beard prize for the best cookbook for a text she wrote with her daughter, Katherine West DeFoyd, entitled Entertaining 101, Doubleday. Their follow-up book, Stylish One Dish Dinners, Doubleday, was also nominated for a James Beard prize. Their next book, The High Protein Cookbook, Clarkson Potter, remains a best seller after 12 years. That book was designed to accompany low carb diet plans. Her ground-breaking book, Bread in Half The Time, Broadway Books, was named the Best Cookbook in America by the prestigious IACP, The Julia Child award. Her award winning radio work with Jennifer English, for a national show on the Food and Wine radio network, was nominated for a James Beard Prize for a show called, “I Know What You Ate Last Summer.”

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