top foodie trends for 2016… so far.
Tuesday, April 12th, 2016
Veggies are back! NPR recently reported that vegetables may take over meat products in popularity in 2016. With that trend, culinary professionals are experimenting with new ways to prepare and serve root vegetables, from making pesto and stock to pickling and juicing. Paleos be banished, veggies are about to shine!
Are you on the koji bandwagon? This Japanese rice has an improved flavor because it’s been treated with a mold. (Yes, you read that correctly: Mold.) This trend began as a fatty flavor enhancer for salad dressing and marinades causing them to not require additional salt, sugar or oil in Japan. (It’s long been used in miso and soy sauces.) It’s really taking off when we add the flavor to American favorites, such as Koji Fried Chicken and Koji Scallops.
Move over Kale. It’s time for Seaweed. With consumption of kale down in the United States, seaweed has stepped up to the plate, so to speak. It’s sustainable, nutritious and is a staple in clean eating diets in 2016.
Where’s the pasta? Pasta is starting to look like an endangered species. Is it gluten-shunning? We don’t know but the stats don’t lie: According to report from Sysco, pasta sales have dropped 8% in Australia and the United States, 13% in Europe and a whopping 25% in Italy. Keep those veggie ribbons cutting, because this trend doesn’t look like it’s going to reverse anytime soon.
The farm-to-table movement has finally moved off of our top 5 trends, however, it’s still an important topic in culinary education. Understanding food, where it comes from, how to best prepare it and the environmental impact of the industry is now a fundamental part of most culinary programs.
Make sure your students are receiving food safety AND workplace safety training with S/P2 Culinary.
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