The Next Menu Trend

I thought I’d be smart and make a 2011 menu trend prediction. I’ve not read of this as a trend, but it just has to be, so let me be the first to say that yogurt will rise. Not necessarily all by itself, but as an important ingredient. “Health and wellness” will see to that as research chefs flex their culinary muscles and make some substitutions. Face it, with required menu transparency coming our way, 98% fat content, compliments of mayo and butter, doesn’t look good. There’s a way to modify using yogurt.

For trend backup evidence, I checked Mintel Menu Insights. The proof is there. From Q3 2007 to Q3 2010, yogurt as a menu ingredient has increased 49%. By far, beverages make up the most mentions, also at 49%. That is likely a result of the smoothie revolution. But more interestingly, entrees come in second, accounting for 17% of the menu mentions, and that is up 108% since 2007. Something has been quietly going on in restaurant kitchens.

I had a feeling about this six months ago, so I asked the editor of National Culinary Review magazine if I could write an article about yogurt on menus. She agreed. In that research, I found great reasons and ways for using plain yogurt. In baking, it gives the flavor of buttermilk, without the fat. Here’s a hint. If a batter recipe calls for a cup of buttermilk, use 1/3 cup of regular milk and 2/3 cup of yogurt. To deal with the yogurt’s acidity in that case, add a little baking soda. For yeast breads, the bacterium in yogurt helps to activate the yeast.

Additionally, I discovered that yogurt is a natural meat tenderizer. That’s one of the reasons tandoori chicken is so tender. Dressings and dips, which are often high in fat and calories, also can benefit from yogurt instead of mayo and cream. Use herbs and spices to add flavor.

There are many other ways yogurt is used, but I won’t spoil it for you. Just read my newly posted article to the right from the November/December issue of National Culinary Review, “Seven Menu Applications for Yogurt.”

I will say that chefs clearly prefer plain yogurt – adding their own flavor. Flavored yogurt, including vanilla, takes away from the health benefits. Now, watch 2011 with me and see if yogurt doesn’t get some respect.

Tell me what you think.

Jody Shee

Comments

[Joanne]

Hi Jody:
I just read your article in the National Culinary Review and have written a post offering excerpts for my own blog. Not sure when I will post it, but would like to check with you to make sure it is ok.
I have referenced your name and blog in the post.
Due to the popularity of yogurt with the "healthy mindset" I thought this would be such a fun article to "copy" and let more people know about - other than those receiving Culinary Review.

Thank you. Joanne