A focus on health and ‘freshness’ of food as well as tailoring a food order to an individual customer’s taste topped the trends at this year’s National Restaurant Association (NRA) show in Chicago.
A trend towards descriptions that featured a combination of ‘healthy’, ‘locally sourced’, ‘containing no additives’ and ‘natural’ were omnipresent, as was the rise in gluten-free foods, as evidenced by the presence of gluten-free peanut butter, teriyaki sauce and gluten-free hot dogs.
The NRA attracted over 70,000 people to 2,000 suppliers showcasing flavours and trends that could be featured on menus and in restaurants in the future.
Horizons, the foodservice data and insight firm, noted among these ideas being showcased were ranges of flavoured milk to restore interest in a declining milk market; butter with maple syrup; gluten-free dishes; ginger blossom-flavoured drinks, and chilli-based flavouring sriracha.
“Healthy foods for kids were also on-show, along with new iced tea flavours, coconut water and tropical flavoured teas and desserts,” said Peter Backman, managing director of Horizons.
Winners of the NRA’s Food & Beverage Innovations Awards included: the Bonfire Wine Pouch, which is said to keep wine fresh for four weeks and reduces packaging and waste; Deya’s gluten free flour; a low-fat, low-sodium alternative to bacon called Schmacon made of cured beef; and Sweety Drop Peppers, a sweet-flavoured pepper. Another award winner was Gardein Vegan Fishless Fillets – said to deliver the taste of fish, but with no cholesterol or transfats.
“There seems to be two extremes in product innovation – either indulgent, calorie-laden treats or healthy products, ‘free from’ various ingredients and freshly prepared. We seem destined to become a nation of extremes in our eating habits,” added Backman.
