Symrise Top 12 Food Trends 2016

2016

Symrise Top 12 Food Trends2016

Top 12 Food Trends 2016Table of Contents

Veg at the Center of the PlatePickling/SourBowlsSoupingAuthentic EthnicGourmet Junk

SmokeSweet HeatCheese Goes GourmetGrains/MillingCitrus on FireButter/Fat

The FormatExplanation of Content

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Veg at the Center of the PlateVeg-centric cuisine, Flexitarian, Meat Alternatives

Source of Inspiration: Consumer:

Vegan/Vegetarian Movement Boomers

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Industry RestaurantsIn the News Symrise Observation

Veg at the Center of the PlateVeggie Main Dishes, Flexitarian, Meat Alternatives

Flavor & The Menu – Top 10 Trends for 2016• Vegetable Forward

Restaurant Hospitality11 Trends that will Impact Restaurants in 2016• Vegetables will Continue To Step Up on the Plate

“The Salt” on NPR Jan 11, 2016: Vegetables likely to take up more of your plate in 2016“Millenials have a huge impact. They order ingredients online, and learn to cook from YouTube as well as. They care about the environment, ethical treatment of animals, and community.”

Top Trend at Starchefs International Chefs Congress 2015:

Vegetarian Goes Mainstream - No longer the oddballs for the hippie set, vegetarian food is now inconspicuously meat-free, elegantly technique-driven, and soulfully satisfying. Leading the way are New York chefs like Joseph Buenconsejo of Wassail, Elise Kornack of Take Root, Brooks Headley of Superiority Burger, and José Ramírez-Ruiz and Pam Yung of Semilla.

Satis Bistro NJ: Cast Iron Cauliflower SteakBeefsteak D.C.: New fast casual vegetable centered concept from Jose AndresPlant Food and Wine LA: Radish Toast w/ sea beans and herbs

Adoure Alain Ducasse: Veggie Tasting Menu

Cheesecake Factory: Brown Rice Veggie Burger

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Pickling/SourFermenting, Vinegar, Shrubs


Chefs

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Pickling/SourFermenting, Vinegar, Shrubs

QSR Magazine Feb 2016: Balancing Act: Bitter, Sour Flavors Help Bring Harmony To Menu Items

“Sour is common, from a slice of lemon served with fish to vinegar with a slaw. It comes down to a question of how sour you make it. There has been a big uptick in people’s desires for sour because it brightens a dish.”


Pastry Goes Funky:“Fermentation and pastry have gotten comfortably in bed together,” says Starchefs CEO Antoinette Bruno. Another example of the strange bedfellows: Pastry Chef Mina Pizarro of New York’s Juni who ferments oats for a chocolate-lovage dessert. And in Kirkland, WA you’ll find shio koji gelato created by Pastry Chef Junko Mine of Cafe Juanita.”

Black Market NYC: Corn Cob Ice Cream w/ Strawberry Shrub CaramelYardhouse: Koren Street Taco w/ Pork Belly and Radish KimchiBahama Breeze: Pickled Cucumber Pineapple Salsa

Seasbirds Costa Mesa, CA: Purple Taquitos with Fermented Curtido

National Restaurant AssociationWhat’s Hot 2016 Culinary Forecast• #1 Preparation Method: Pickling

Mintel Report: Condiments & Dressings• December 2015• What’s Next: Pickling for Digestive Health

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BowlsProtein,Veggie, Smoothie, Poke


Vegetarian Restaurants

Street Food Flexitarians

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BowlsProtein, Veggie, Smoothie, Poke

Mintel Report: Innovation on the Menu• October 2015• Trend for Tomorrow: Bowls

Research Chefs Association Conference 2015Flavor Trends at Street Level • Bowls• Smoothie Bowls

Eggshop NYC: Spandex - poached egg, miso quinoa , avocado, pickled carrot, farm greensediBOL LA: Honey Citrus – roasted cauliflower, quinoa & green lentil pilaf, spiced caramelized pecans, honey-maple citrus dressing Noodles & Co.: BUFF Bowls

Panera Bread: Thai Garden Chicken Broth Bowl

The Wall Street Journal – Jan 12, 2016Bowls Are The New Plates

“Sales of bowls are rising as Americans prefer more casual, one-course meals that layer flavors. Restaurants are overhauling their china cabinets and consumers are increasingly cradling their food while perched at kitchen islands, lounging on sofas or multitasking at a table.”

Symrise Treks in Los Angeles, New York and Portland 2015:

Bowls are a must for modern eateries catering to vegans, vegetarians or flexitarians. They offer maximum customization, health and protein appeal and endless possibilities for concepts, including classic American, Asian, Latin and beyond. Recently Poke, a Hawaiian raw fish salad, has taken off in New York. Served in bowl form, the trendy dish can be found at Pokeworks in Midtown, Wisefish Poke in Chelsea, or Onomea in Williamsburg, among multiple other outposts.

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SoupingDrinkable Soups, Soup Cleanses, Bone Broth


Entrepreneurs Dieters

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SoupingDrinkable Soups, Soup Cleanses, Bone Broth

Summer Fancy Food Show 2015• Tio Gazpacho (drinkable soups)• Splendid Spoon (drinkable soup cleanse)• Miso & Easy – Easy Miso Broth Concentrate

Technomic Independent Insights 2015 Vol. IV• Hot Ingredient: Bone Broth

New York Times Feb. 3rd, 2016: Souping is the New Juicing

“Like a growing number of people, Ms. Zhao came to the routine — known as souping, or going on a soup cleanse — after finding juice cleanses, which she tried several times, too extreme.”

Brothfest 2015 NYC: There has been a reawakening of bone broths in NYC, as was evident at the First Annual Broth Fest held at the South Street Seaport in lower Manhattan on 3/14/15. The all-day event was sold out as broth enthusiasts converged on the Seaport. Competitors included Katz’s Deli, Spur Tree, Baz Bagel & Restaurant, and Bone Deep & Harmony.

Splendid Spoon Brooklyn: Offers vegan, gluten-free soups in single-day cleanses or meal replacements over the course of a week.

Soupure LA: 17 flavors of hot & chilled soups, broths, tonics and waters

Brodo NYC: Take out window featuring drinkable bone broths in coffee-style cups

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Authentic EthnicNorth African, Southeast Asian, Beyond Mexico


Mainstream AmericaStreet Food

Demographic Shifts

Internet Food Television

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Authentic EthnicNorth African, Southeast Asian, Beyond Mexico

National Restaurant AssociationWhat’s Hot 2016 Culinary Forecast• Authentic Ethnic

Technomic – Top Trends for 2016• North African Flavors May Be next• Sumac +400% Menu Mentions• Harissa +55% Menu Mentions

Food Business News on Dec 4, 2015: Latin American Flavor Trends

“Americans favor more and more Hispanic foods, from spicy, hot chili peppers to sugary, sweet pastries. Broad shifts in the US population set the stage, but for many years now, consumers of all ethnicities have eagerly sought out flavors from Latin America and the Caribbean.”


Spanish and Asian influences continue to be ever-present: Trevi Hutchins, mixologist at Tempo Dulu (Portland, ME), extends the restaurant’s Asian-fusion concept to the beverage program, creating a sake snow cone, complete with ginger, yuzi and smoked pineapple. Iron Chef Jose Garces of Amada (Philadelphia, PA) further discussed how chefs are influenced by Spanish and Latin America cuisine because of the growing Spanish-speaking population.

Avec Chicago: Kale & Carrot Salad w/ Dill Green Harissa and Sunflower Seed DukkahBeco Brooklyn.: FeijoadaLa Ceiba Long Beach: Pupusas Chicharron

Pok Pok Portland: Vietnamese Chicken Wings

California Pizza Kitchen: Thai Chicken Pizza

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Gourmet JunkFried Chicken, Hot Dogs, Poutine


Chefs

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Gourmet JunkFried Chicken, Hot Dogs, PoutineFlavor & The Menu – Top 10 Trends for 2016• Fried Chicken

National Restaurant AssociationWhat’s Hot 2016 Culinary Forecast• Fried Chicken

Technomic – Top 10 Trends for 2016• Elevating Peasant Fare (Meatballs, Sausages)

Bangers & Lace Chicago: Foie Gras Corn DogFuku NYC: Spicy Chicken Sandwich w/ pickles and Ssam sauceRoot & Bone NYC: Sweet Tea Brined Fried Chicken w/ Cheddar Cheese Waffles

Underbelly Houston: Poutine w/ Pork Bone Gravy

Dave & Busters: Wagyu Beef Kobe Style Hot Dog

Eater.com Oct 2015: 2016 Will be the Year of Delivery and Fried Chicken

“It's no mystery why so many chefs are after their own Shake Shack. After releasing a Shake Shack IPO, Danny Meyer is now a multimillionaire, proving that chefs and operators with fine-dining backgrounds can succeed in the world of fast food.

Symrise Global Trend Report

Gourmet Junk- As a countertrend to an increasingly calorie-driven diet, Gourmet Junk invites consumers to celebrate taste to the max. Classic fast food and daily basics are redefined and turn into top-quality cuisine offering high-grade ingredients and taste experiences to pamper oneself with a delicious feast.

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SmokeSmoked Meats, Burnt, Charred


Artisan ButchersChefsFlavor

Explorers

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SmokeSmoked Meats, Burnt, Charred

Technomic – Top 10 Trends for 2016Burned • Burned +61% Menu Mentions• Smoked +19% Menu Mentions

National Restaurant AssociationWhat’s Hot 2016 Culinary Forecast• #3 Preparation Method: Smoking

Washington Post Feb 22, 2016: Why Chefs are Burning Your Food Intentionally

“Chef Victor Albisu prefers to smoke and slow-grill his meat, but he has no qualms about charring vegetables, fruit and herbs. His menu has included such items as burnt Brussels sprouts, broccoli and radishes. “


Smoke is the new flavor: If you’re thinking woody flavors like mesquite and hickory, you’ve got it all wrong. Newly created “smoke” flavors are popping up in ganaches, pastrami, and cocktails, infusing flavors from teas and spices right into the dish.

Volt D.C.: Charcoal-ate Dessert w/ burnt caramel and smoked hay ice creamChili’s Bar & Grill.: Smoked Chicken QuesadillasHard Rock Café: Smoked BBQ Platter

Ditka’s Chicago: Charred Broccolini

BLT NYC: Spiced Tuna w/ burnt orange

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Sweet HeatSauces, Wings, Ethnic Hot Sauce, Next Sriracha


QSR’sCasual

Restaurants Mainstream America

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Sweet HeatSauces, Wings, Ethnic Hot Sauce, Next Sriracha

Flavor & The Menu – Top 10 Trends for 2016• Hot Harissa

Technomic – Top 10 Trends for 2016• Sriracha Effect

National Restaurant AssociationWhat’s Hot 2016 Culinary Forecast• Ethnic Hot Sauces

Prepared Foods Feb 11, 2016: Spice, Flavor Trends in Food Service

“Adding a mix of mild and spicy peppers and sweet-heat mashups can stir customer intrigue and cravings for dishes that aren’t easily replicated at home. This can help drive both traffic and sales.”

The search for the next sriracha goes through “sweet heat”

Millennials are driving the push for flavor combinations and more bold and spicy flavors. They have an interest in more complex spicy flavors, including calling out different types of peppers rather than “spicy”. Casual chains like Buffalo Wild Wings have a done a great job of connecting to millennial consumers with sweet heat sauce concepts like Chipotle Barbeque, Mango Habanero, and Asian Zing.

Balthazar NYC: Lamb Sandwich with Harissa Mayo

Seasons 52: Korean Duck Lettuce Wraps w/ Gochujang Red Chili Glaze, Asian Pear, Ginger

Lone Star Steakhouse: Pork chop w/ Sweet and Spicy Jalapeno Jelly

Hurricane Grill & Wings: Coconut-Habanero-Lime, Chipotle Raspberry, Maple Pepper Sauces

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Cheese Goes GourmetUpgraded Cheese Dishes, Raclette, Mac & Cheese


Chefs Casual Restaurants

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Cheese Goes GourmetUpgraded Cheese Dishes, Raclette, Mac & Cheese

Flavor & The Menu – Top 10 Trends for 2016• Soft Cheese Sensations

National Restaurant AssociationWhat’s Hot 2016 Culinary Forecast• Ingredients: Artisan Cheeses

Raclette NYC: Savoyarde - Raclette CheeseLola Cleveland.: Mexican Chihuahua Grilled Cheese w/ roasted red pepper, arugulaCochon Butcher NOLA: Cheddar & White Wine Mac & Cheese w/ Pancetta & Tomato

Starbucks: Grilled Cheese w/ Aged White Cheddar, Yellow Cheddar, Cheddar Jack And Mozzarella On Hearty Multi-Grain Bread

USA Today on Feb 22, 2016: Costa Cruises to Launch Mozzarella Gourmet Bar

“Cruise guests will be able to observe as the cheese is made and sample it while it is still warm. In addition to pizzas, the authentic Italian cheese will be featured in a new Mozzarella Gourmet Bar paired with an assortment high-quality Italian specialities.

Symrise Treks in Chicago, Miami, New York and Portland:

In our treks around the country, it’s evident that cheese has gone from plain to gourmet. Cheese plates are a staple at most restaurants along with provenence, pairings, producer and descriptions of each slice. Along with cheese plates are cheese-centric dishes that feature specific cheeses blended with premium ingredients that take normal American classics to the next level.

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Grains/MillingAncient Grains,Grits, Porridge, Congee


Chefs FlexitariansHealth

Conscious

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National Restaurant Association What’s Hot 2016 Culinary Forecast• Ancient Grains (kamut, spelt, amaranth, lupin)• Protein Rich Grains

Flavor & The Menu – Top 10 Trends for 2016• Comfort Bases

Gastropod Miami: Soured Pumpernickel Porridge

Buddakan NYC: Roast Chicken Congee

Ruby Tuesday: Low Country Shrimp & Grits

Le Pain Quotidien: Harvest PorridgePanera Bread: Ancient Grain, Arugula and Chicken Salad

Glenn Roberts, Found of heirloom grain company Anson Mills, appears on CNN’s Parts Unknown with Anthony Bourdain alongside chef Sean Brock to discuss grains and the Southern revival in the U.S.


Milling is a movement - Chefs and pastry chefs are using an ever-widening array of grains with small scale milling operations cropping up coast to coast. And it’s not just chefs and bakers that are taking to grains; the beverage industry is also taking embracing this trend. The “hot” item of the moment is porridge with unexpected flavors turning up in welcome treats.

Grains/MillingAncient Grains, Grits, Porridge, Congee

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Citrus on FireCitrus Comes to the Kitchen


Chefs Demographic Shifts Mainstream America

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Citrus on FireCitrus Comes to the Kitchen

Flavor & The Menu – Top 10 Trends for 2016• Citrus on Fire

Mintel Report: Innovation on the Menu• October 2015• International Flavors: Citrus

Boka Seattle: Fried Calamari with Grilled Lemon Octavia San Francisco: Sonoma Duck Breast, Muhammara, Charred MandarinBocca NYC: Insalata di Finocchi w/ Shaved Fennel Grapefruit Mint Citrus Vinaigrette

Applebee’s: Fiesta Lime Chicken

Chick-fil-A: Asian Salad w/ Mandarin Oranges

FSR Magazine on Feb 11, 2015: Citrus and Grapefruit Trend Upward“Driving the renewed interest in citrus and grapefruit is consumers' inclination toward bold, distinctive flavors as well as ingredients with a healthy perception. Citrus creates a balanced dish when combined with other ingredients, allowing restaurants to serve full-flavor meals that are not laden with fat and unnecessary calories.

Grilled Fruit Flavors are an illustration of the influence of Latino consumers on mainstream America

Many chefs and mixologists in the U.S. are integrating grilled fruit in their menu for the unique sweet, smoky and bitter characters. Grilled fruits are part of menus across Latin America, and citrus definitely plays a big part. Grilled citrus flavors capture the unique taste perceptions that are delivered when the sugar content of the fruit caramelizes in the grilling process.

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Butter/FatReal Fats and Upgraded Butter


Chefs

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Flavor & The Menu – Top 10 Trends for 2016• Butter Goes Bold

Food Navigator USATop Ten Specialty Food Trends for 2016• Full-Fat Dairy

Succotash D.C.: Dry Aged Bone-In Ribeye w/ Gochujang ButterRoy’s Dallas: Lobster Potstickers w/ Spicy Togarashi Miso Butter SauceApplebee’s : All-Day Brunch Burger w/ Bacon & Onion Seared in Fried Egg

Carraba’s Italian Grill: Mahi Wulfe w/ Basil Lemon Butter

Yahoo! Health on Sept 24, 2015: People Are Eating More Full Fat Foods

“Sales of whole milk in the U.S. for the first half of this year grew by 11 percent, while sales of skim milk shrank by 14 percent. The logic makes sense on some level — low-fat and non-fat foods may have undergone more processing; therefore, their full-fat versions should be more “natural.”

Real Fats & Upgraded Butters = Flavor

Millennials spend around $174/month eating out compared to $153 for other generations combined. Because millennials value eating as an “experience” rather than a satiation exercise, they are willing to spend more for maximum flavor and indulgence. Real fats deliver flavor and the way add flavor after sauces, is butter. This is why butters are making a splash with all kinds of new flavors including herbal, spicy, sweet, sour and smoky butters.

Butter/FatReal Fats and Upgraded Butter