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Sterling-Rice Group's Culinary Trends 2018 Report

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Sterling-Rice Group's Culinary Trends 2018 Report Sterling-Rice Group’s Culinary Trends 2018 report is the culmination of our year-long examination of the global foodscape, based on international scouting trips, in-depth primary research, and input from our Culinary Council, a team of more than 175 chefs, restauranteurs, and food experts 2018 from around the world. While some culinary trends may rise and fall within the same calendar year, many of the most relevant trends follow longer arcs, manifesting in connected, yet new, innovations along the way. This year, we wanted to highlight the “trendjectories” taken by trends that allow them to maintain relevance and stay front and center in the minds of consumers. While foodie fads come and go, culinary themes with staying power follow unique paths—here are some of our favorites this year, presented within the context of their predecessors. We hope to whet your appetite as TrendJector� we share thoughts on what may “pop on plates” in 2018! —Liz Moskow, Culinary Director 1 2 3 4 5 6 COFFEE + SPICE U•MAMI MORINGA SLOW Dough TRENDY TEA OBJECTIFICATION is everything nice makes breakfast is the thinga! & the Chickpea of food IN 2015... IN 2012... IN 2014... IN 2015... PREVIOUSLY IN 2015... SRG PREDICTED THAT consumers SRG PREDICTED THAT the fresh, CONSUMERS’ QUEST FOR VITALITY SRG’S CULINARY TRENDS REPORT THE HOT ASIAN CUISINE FOR SRG PREDICTED THAT avocado would were ready to say goodbye to café spice-forward flavors of Thailand, led SRG to predict the popularity predicted a growing consumer 2018 lived at the confluence of SRG’s take over in new and inventive ways. lattes and hello to “hotter” coffee Vietnam, and Korea would work their of Japanese matcha, a powerhouse interest in fermented, probiotic-rich buzziest food “trendjectories” today! Avocado #toasttuesday has become libations. Since then, we’ve seen nitro way into American comfort classics. green tea known for its antioxidant foods in categories other than yogurt Our previous report highlighted not only a popular way to showcase and cold brew increase in popularity, power and functional benefits. and kombucha. Since then, probiotics trends including “Tea Leaves the the versatility of the verdant fruit, but as well as experimentation with have earned “mega-trend” status, a Cup,” “Advanced Asian,” and “The also a gateway to exploring the visual coffee blending, brewing, and IN 2018... topic we explored in detail in our 2017 Secret Side of Chickpeas.” appeal of food. steeping techniques. IN 2018... Natural Nine. YOU WILL SEE U.S. CONSUMERS IN 2018... IN 2018... beginning to embrace (with both CONSUMERS JUST CAN’T GET ENOUGH IN 2018... IN 2018... hands) jianbing, a traditional Chinese of the green, which is why we predict street-food breakfast crepe brushed that moringa–a superfood derived not only does burmese food take THE RISE OF INSTAGRAM MAKES food HOT AND COLD COFFEE beverages with umami-rich hoisin and chili from the dried leaves of the “tree of RISING INTERNATIONAL INTEREST tea leaves outside the cup, but even more about styling. From unicorn are prime targets for the type of sauce; layered with egg, pickled life”–will be the “thinga” in 2018 and in gut health, combined with a also ferments them and puts them lattes to edible diamond-studded flavor and functional benefits that veggies, and herbs, and sometimes beyond. Compared to matcha, moringa continued increase in consumer gluten centerplate in a delicious fermented sundaes, food is becoming a medium herbs and spices can add; think customized with sausage or bacon. has far more protein, fiber, calcium, sensitivities, is leading more people to tea leaf salad. Additionally, shan for visual expression. Starting next chai-style coffee. Café de Olla, a While Americans aren’t quite ready and vitamins, and a new study from UC seek out less-processed, easier-to- tofu, a meat substitute made from year the Culinary Institute of America Mexican favorite that layers flavors for a traditional fish-based Japanese Davis’s Dr. Carrie Waterman shows digest foods. In 2018, we predict more chickpea flour and turmeric is a will offer classes on taking food photos. of cinnamon, orange zest, and breakfast, Asian umami flavors have early promise that moringa may be frenzy for fermentation as artisan mainstay hailing from the northeast Art installations and “foodzeums” are sometimes clove is poised to rise and begun to take centerstage on morning more bioavailable and effective than the bakers and makers of pinsa—an of Myanmar. Burmese cuisine, a tailoring food for visual consumption shine in popularity along with other menus. Jianbing easily fits into anti-inflammation panacea; turmeric. ancient Roman style of pizza that uses blend of Chinese, Laotian, Indian, and for the camera lens rather than the spice-and-herb-infused blends. existing consumer preferences for Watch for moringa to become the next a flour blend with longer fermentation Thai flavors, has the staying power palate. We will continue to see visual egg-based portable breakfast options matcha latte or golden milk latte. periods to make the bread easier to to appeal to a variety of different food experiences created for the explicit CAFÉ DE OLLA LAYERS FLAVORS OF and provides that perfect umami pow. digest—will spur a revolution in the palates, and we predict it will be purpose of providing a perfect photo opp. HERBS, SPICES, AND EVEN FRUIT ALONG “ WHAT IS SO COMPELLING ABOUT way crusts are crafted. pushing front and center in 2018. WITH CARAMELIZED NOTES OF PANELA MORINGA IS ITS HIGH CONCENTRATION (UNREFINED MEXICAN SUGAR) ONTO RICH • THE FLYING PIG (New York, NY): Classic • BLACK STAR PASTRY (Australia): OF POWERFUL PHYTONUTRIENTS AND COFFEE FLAVORS AS IT STEEPS INSIDE AN Jianbing or Specialty Hong Shao Rou with • CAMILLO (Brooklyn, NY): Various pinsa FERMENTED TEA LEAVES, OR LAPHET, Glonut or “Glow-in-the-Dark Donuts” COMPOUNDS THAT MAY HELP PREVENT EARTHENWARE CLAY VESSEL. Pork Belly options ARE CENTER-OF-THE-PLATE IN THIS • MUSEUM OF ICE CREAM (U.S.): Designs MANY DISEASES SUCH AS DIABETES, • MR. BING (New York, NY): Various jianbing PINSA LAB BURMESE TEA LEAF SALAD. MYANMAR environments that bring people together CANCER, HYPERLIPIDEMIA, AND • (Brooklyn, NY): Various pinsa options options IS ONE OF THE FEW COUNTRIES and provokes imagination. INFLAMMATION.” WHERE DINERS CONSUME WHOLE • JIANBING COMPANY (Brooklyn, NY): • GRAND CENTRAL BAKERY (Seattle, WA): TEA LEAVES AS PART OF A MEAL. • COLOR FACTORY (San Francisco, CA): Create-Your-Own Jianbing — CONSTANCE ROARK, MBA, MS, RDN, Ferments loaves for at least 12 hours A visual experience designed for people FOOD AND NUTRITION CONSULTANT to interact with Instagram BACK OF THE YARDS COFFEE PAUL WAGTOUICZ KULI KULI FOODS RAFFAELE DE VIVO JOHN LEE BLACK STAR PASTRY.
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