It’s time to look ahead to 2019 and forecast the hot food trends. My way of distinguishing trend from fad is when the concept hits on several prevailing sensibilities. Here’s what I see ahead:
Local 3.0
Remember when “buy local” was all about the carbon footprint? With-it chefs purchased ingredients only within a 100-mile radius. That morphed into DIY produce. Chefs started rooftop or patio gardens and started buying farms and contracting with local farms. Well, meet the future—balance. Global flavors, ingredients and cuisines are fueling this new tempered local. Authentic ethnic requires ingredients that must be shipped in. Local will abide, but so will global sourcing.
Color: The beet goes on
I’m not the first to point out that Instagram is a taskmaster. For the sake of free photographic publicity, food must be eye candy, and thus colorful. Using natural color, of course. Beets were already booming, but for their vivid color, they have lasting power. Same with turmeric. Its stardom goes beyond its commanding yellow hue. It’s also ethnic and it’s a superfood. Butterfly pea tea powder/extract, anyone? That covers the blue and purple spectrum and is becoming quite popular in the beverage arena, especially as stenciled flowers on foam tops. It hasn’t received its publicity due, and I wonder if 2019 is the year the media starts talking about it.
Oat milk
This plant-based milk (which will likely have the milk regulated out of it) seems to have the best culinary power—more so than coconut milk and almond milk. Where creaminess and/or a health halo matters, oat milk is tops. It will continue its rise through 2019, not only in tea and coffee beverages, but in desserts.
Global citrus
I’m old enough to remember when the grocery store produce department was just one or two cases with no value-added product and only one lettuce, one apple and one orange variety. And no one knew any better. I think when it comes to citrus, we are on the cusp of a variety explosion, thanks to authentic Asian cuisines. Globally focused chefs are driving the introduction of more complex citrus flavors—like yuzu, pomelo and calamansi. Will this trickle down to the grocery store? Yes to those that are globally focused.
UH, NO
Just because I can, I’m going to point out two things that I predict will be a bust.
IHOP Pancake wear. The pancake chain just launched a line of pancake inspired merchandise. The company press release says, “From statement-making clothing to playful accessories—including exclusive holiday sweaters, kids gear and collectible pins—the online store was created so that all-day breakfast fans everywhere could show off their passion for pancakes.” Well, for starters, pancakes are not addictive. Any one of us can and do decide daily we won’t eat pancakes because A) we don’t have the time, ingredients or will to make them ourselves and B) only rarely will we go out and eat them. So, to say people are passionate about pancakes isn’t true to anywhere near the degree they would say they are passionate about Starbucks coffee. Now if Starbucks came out with a line of clothes, that might be something. But right now, that chain is focused on launching delivery. Meanwhile, IHOP is about to be disappointed. No one wants pancake wear.
Eclairs. I read one trend prediction that said, “Filled choux pastry will invade the U.S. market as the next macaron or cupcake.” Why? Because in France, the choux pastry has become increasingly popular. Do I need to point out that here in the U.S., we can’t even pronounce it? Besides, what does a choux pastry (éclair) have that a donut doesn’t? I have to push my buzzer on that trend prediction.
Tell me what you think.
Jody
