CONFIDENCE IN EVERY CASE. Trends

SUMMER - 2021

Seasonal Summer Boosting Immunity As temperatures rise, vaccinations increase, The pandemic put health in the spotlight, and more restaurants open up to full perhaps like never before. Investing in capacity, socially starved customers are personal strength by focusing on immunity- ready to get out and dine on delicious boosting has skyrocketed into one summer recipes prepared with colorful, of the most popular dietary trends to come flavorful fresh fruits and . out this difficult past year. What should • Tomatoes hit peak flavor over the next chefs highlight to capture these diners? few months. Highlight • Garlic and onions not their vibrant color and only give recipes a burst tangy-sweet flavor in of bold flavor, but they cold/raw preparations also contain sulfurous such as gazpacho (see compounds that are thought photo to left), to help fight inflammation, salads, bruschetta, even lower cholesterol, and a unique sorbet. decrease blood pressure. • Showcase sweet corn in • Leafy greens, especially Bright, bold seasonal spicy salsas, green salads, spinach and kale, are rich ingredients like on the cob slathered in vitamin C, vitamin A, tomatoes, cucumbers, with crumbled cheese and many antioxidants. and garlic combine to and fresh herbs, puréed Fill your menus with make a delicious, chilled with cream and chiles, green salads and lightly summer soup. or in tarts. sautéed side dishes using • Domestic stone fruits like these superfoods. apricots, cherries, nectarines, and peaches, • Berries are brain . Blueberries’ rich SUMMER - 2021 are at their best during the summer color comes from anthocyanins that are TRENDS AT A months. Incorporate them into ice cream, said to help with inflammation and lessen GLANCE green salads, charred meat dishes, fiery oxidation. Toss these fruits into drinks, marinades, smoothies, and craft cocktails. green salads, barbecue and chimichurri • Some Like It Hot: • Okra, the most important vegetable , pies and tarts, or Highlight Seasonal items like oatmeal and pancakes. Summer Fruits & in the of the African diaspora, Vegetables is particularly timely over the summer. • Flavoring agents ginger and turmeric are This versatile item can be prepared popular in Asian and desserts. They • Healthy You, Healthy in myriad ways—think deep fried may help decrease inflammatory diseases Planet: Immunity- Boosting Ingredients in in cornmeal or tempura , and reduce nausea. Use them in stir- Demand pickled with mushrooms, stewed with fries, curries, hot teas, dips like hummus seafood, or grilled alongside ribs. and cucumber-yogurt, egg dishes, meat • Comfort Foods Get glazes, bean soups, and salad dressings. Fancy! • California strawberries are at their plumpest and juiciest at this time of the • The bowl trend so popular with Gen • Food From The Earth: year. Bake in pies, freeze in popsicles, Z and Millennials lends itself well to Plant-Based Booms stir into scones and quick , top immune-boosting ingredients such açai bowls, and serve on cheese plates. as kimchi, roasted Brussels sprouts, • Watermelon slices are synonymous with avocados, whole grain sorghum, hot weather. Refreshing and subtly sweet, flaxseed, and Shiitake mushrooms. their firm, granular texture and deep color • Offer healthy shots at the bar—think work well in many beverages, especially wheatgrass, fresh citrus, ginger, carrot frozen and chilled cocktails (and mocktails). juice, and apple cider vinegar.

To learn more about Markon brands, please contact your sales representative | markon.com Trends

SUMMER - 2021

The Hot List Plant-Based Explosion • First there were vegetarians, then vegans, • Pickled Watermelon followed by flexitarians...and now the • QR Code Menus diet gaining the most traction is known as • Oat Milk climatarianism. This movement is fueled • Climatarianism by the desire to know where your food • Hard Seltzer comes from, how it was grown, and what • Ajvar impact it may have on the environment. • Robotics Plant-based foods figure prominently into • Snacking this style of eating, with fresh fruits and • War On Waste vegetables being the stars of the plate. • Filipino Recipes • Appetizers such as whipped Burrata • Vegetable Salads with macerated strawberries and • Contactless Delivery rhubarb, roasted beets with grapefruit • Global Condiments and labne, and charred Brussels • Labor Solutions sprouts tossed in Romesco are • Grilling & Charring all examples of bold flavors that don’t • Health Halos need animal protein to feel satisfying. • Low-Alc Drinks • Whole Fruit Ice Creams • Tacos remain hot! Offer plant-based High-Quality Comfort • Edible Insects versions with fiery charred cauliflower as the main attraction, topped with Chicken fingers and pizza ruled menus • Travel By Eating creamy guacamole, pickled watermelon throughout the darkest days of the • Restaurant Brands radishes, shredded green cabbage, COVID-19 pandemic, with people • Tajin On Mango & Melons and charred green onions. opting for familiarity over innovation. • BBQ++ Now as things begin to transition to the • Peaches • Puréed produce such as mango, new normal, savvy chefs are reworking • Open Air Dining blackberries, cantaloupe, cucumbers, traditional recipes with sophisticated • Kebabs and pineapples make ideal sorbet. add-ons and creative upgrades. • Ketogenic Diet Garnish with diced fruit, chopped • Block Party Dinners nuts, sesame seeds, or a sprinkle of • Burgers of all types (both animal- and • Yuba matcha for social media appeal. plant-based) continue to sell well, • Kits especially when made with the finest • And veg-forward doesn’t always mean • Eastern base ingredients (top-grade meats and meat-free, but rather a higher ratio • Dining Indoors superior grains/vegetables). Toppings of fresh produce than animal protein. • Produce “Walktails” are more important than ever, so don’t Garnishing pasta dishes with crumbled • Total Transparency skimp on the caramelized onions, tender Italian sausage, dotting green salads with • Sweet & Spicy romaine lettuce, juicy tomato slices, lardon, adding bits pork belly to kimchi • Untraditional Coleslaws thick bacon, or adventurous sauces. fried , and tossing green beans with • Mexican Elotes salumi vinaigrette are all examples of • Lobster mac & cheese was popular before incorporating small amounts of meat the pandemic, but continued to sell well Get Connected! for bursts of flavor and texture. along with other iterations of this American Sign up to receive these reports classic. Try adding roasted Brussels exclusively from markon.com: Sources: sprouts, crispy pancetta, tender short rib • Fresh Crop—a weekly rundown of Baum + Whiteman Healthline meat, roasted morels, or fried chicken. Bon Appetit Inc.com the fresh produce market including Eating Well National Geographic • Give pizzas and flatbreads a summer Fine Dining Lovers Nation’s Restaurant News prices, supply levels, and quality. Perishable News makeover by topping with charred zucchini, Foodable • Trends—forecasts what is on the Executive QSR Magazine heirloom tomatoes, grilled melon and ham, FoodNavigator-USA Restaurant Business culinary horizon four times per year. Foodservice Director Specialty Food Magazine house-made pesto, or balsamic-glazed figs. FSR Magazine

To learn more about Markon brands, please contact your sales representative | markon.com