What’s new in cuisine?

cusineChefs everywhere are creating the new in terms of taste, presentation, and introducing new food stuffs to the palette. We asked our foodie experts on Zintro about what’s new in cuisine today and to identify some major trends.

Jeffrey Landsman, a specialty food expert, says that Mediterranean cuisine continues with all things Greek Yogurt oriented. “If it says Greek Yogurt it is in! Because of Greek yogurt there has been a push for new types of yogurt. Notice the proliferation of Yogurt Stores? Tropical flavors are getting popular in many segments including frozen treats and beverages. While there is also food deconstruction, probiotics are getting more popular all the time. These health additives are popping up in all types of foods,” says Landsman.

Jane Auster, an expert in food service marketing, says that she is seeing an unprecedented number of food and dining trends thanks to two developments that look contradictory: more chefs are travelling the world for inspiration while at the same time creating menu items from local sources. “We are seeing an explosion of ethnically influenced cuisine, but with a decidedly local flavor,” she says.

Auster sees other trends, some of which show every sign of continuing over the next year or two:

  • Anything mini: “Think sliders using a variety of different meats and mini-desserts like little cheesecakes,” she says.
  • Shareable indulgences: “Diners don’t want to give up on their pleasures, like dessert, so restaurants are offering share plates, an updated version of the please-bring-four-forks-for-one-dessert tradition,” Auster says.
  • Sweet and savory mixed together: “Just witness the popularity of taste combos like maple and bacon. In fact, bacon is being used in all sorts of sweets like ice cream and doughnuts,” Auster points out.
  • Upscale doughnuts: Auster says that New York for the longest time was mad for cupcakes; now, it’s doughnuts.

Joel Camus, an expert in automation in food processing, says that the new trend for the last few years started in Paris: fusion from two great cuisines Japanese-French. “That trend followed in Australia, the US, and Singapore,” he says.

Wouter Dijkstra, an expert in organic food ingredients, says that natural ingredients are and continue to be the hot and new trend. “Organic or not, natural ingredients are coming from Africa with a lot of nutrients without chemicals. Not only exotics, but pure healthy products for daily use in the kitchen. For example Moringa olifeira is much healthier than caffeine based boosters,” he says.

 

By Maureen Aylward

 

Zintro has experts in every industry sector, across every job function, in every geographic region. Recently, some of the following topics have seen inquiry activity:

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