Page 22 - mch0418_Magazine

TRADE SHOW

NRA Show visitors get up-to-the-minute information
about trends, issues and growth opportunities.
once-fashionable diets that limit consumption of
calories, fats, carbohydrates and foods associated
with raising cholesterol levels.
food trucks, carts, kiosks and pop-ups around Exhibitors showcase the latest Datassential presented the popular menu trends
the world, and add a sense of adventure to products and services, as well as research results last June in the webinar “The New
the menu. Popular items include tempura, give information about trends. Healthy Healthy.” Marie Molde, a dietitian with
kabobs, dumplings and pupusas. Datassential, said anything “healthy” is popular.
Ethnic cuisine continues to be popular, and the chefs sug- Two-thirds of consumers say what they eat and drink is
gest enhancing the breakfast category with some international important to them, Molde said. And when it comes to making
flavor. More consumers want ethnic offerings on their breakfast food choices, consumers are about overall longevity, sustained
menus, according to the survey results. The chefs suggest cho- energy and mental sharpness.
rizo scrambled eggs, coconut pancakes or breakfast burritos. One of the five big trends identified in the Datassential
Environmental causes motivated the fifth trend, sustainable research is plant-based foods, including vegetables, fruits,
seafood. Chefs and consumers are making smarter seafood nuts, beans and legumes. In addition, plant-based protein al-
choices that not only taste great, but also protect the environment. ternatives to beef burgers are on the rise, she said.
Restaurants are responding to growing interest in nutritious Supporting the trend, according to the research, is that
items that also taste great, and the trend is even influencing one in five U.S. consumers say they’re looking to limit red
kid’s menus. Whole grains, veggies and fruit are favorites right meat in their diets. Items like black-bean and quinoa patties,
along with mainstays pizza and chicken tenders. falafel and chickpeas are experiencing huge growth. Chia is
Chefs are finding more ways to substitute for carbohydrates popular, too. It is used in baked goods, like muffins, breads
with vegetables. Vegetables are low-carb substitutes for bread, and cakes, and Jamba Juice launched a Chia-turmeric Passion
pasta and rice. Popular alternatives are cauliflower rice and Pudding Cup last year as well.
zucchini spaghetti. Use of non-dairy milks grew 30 percent in the last four
Herbs are ingredients that chefs commonly use to add zest years, Molde said. One in 10 menus across America have alter-
and flavor to recipes. Chefs responding to the survey encour- native milks, made with ingredients like soy or nuts, on them.
age going beyond the usual assortment by adding uncommon Alternative nut butters are commonplace. “The popular-
herbs to the mix, such as chervil, lovage, lemon balm and ity of almond butter has increased 121 percent; cashew but-
papalo, to create interesting and distinctive flavors. ter, 998 percent; and pistachio butter, 348 percent,” she said.
Creating better variety by expanding menus with ethnic “Also, almond butter in smoothies, cookies and baked goods
influences figures into the last two of the top 10 trends based is prolific.”
on the survey responses. Chefs encourage sampling great Fourth among the trends is a shift toward sprouted grains,
global cuisine because people are more familiar with authentic which, Molde said, straddle the line between a seed and a
ethnic recipes, the No. 9 trend, through increased travel and plant while offering a host of health benefits.
access to these foods. In 2017, she said, Au Bon Pain introduced its Signature
Ethnic spices, at No. 10, are another approach for chefs Farmhouse Omelet sandwich on toasted sprouted-grain bread,
to create different tastes and flavor profiles. Chefs respond- and Starbucks started offering a sprouted-grain vegan bagel.
ing to the survey see consumers, especially younger ones, as Sustainable foods rounds out Datassential’s top-five trends.
excited to try new spices and herbs. According to the survey, Seafood and coffee are the two categories of sustainable foods
harissa, curry, peri peri, ras el hanout and shichimi are spices being marketed most on chain menus now, according to Molde.
that are in demand. Rubio’s recently did a salmon taco limited-time offer using
sustainable salmon, and McDonald’s offers sustainable coffee
GOING HEALTHY and espresso drinks. “It’s interesting to think about where else
Catering and food service directors and managers consid- we might see this continue within the chain realm,” she said,
ering revisions to stay on course with consumers also need “because we know it’s not an easy thing for the big operators
to be aware of the growing influence of healthier options on to achieve.”
menu planning. Other trends to focus on that are still on the rise include
Research by the food marketing research firm Datassential gluten-free and vegan/vegetarian options. Also, spirulina, an
finds that plant-based protein, alternative milks and nut butters, edible algae, is showing up in beverages, smoothies and parfait
sustainable foods and sprouted grains are in vogue, replacing bowls. —MCH

22 MILITARY CLUB & HOSPITALITY | APRIL 2018