As another year in food comes to a close, it’s tempting to try to uncover the next kale (collard greens?), sriracha (gochujang?) or coconut water (beet juice?). But many of the key food and drink trends to watch for in 2016 aren’t as much about buzzy ingredients as they are seismic shifts in the way we think about an consumer food.
On the following pages you'll find both irresistible tidbits--such as what makes food "shareable" and how to use the Next Big Condiment--as well as the deeper trends shaping (and challenging) our food perceptions. Both come to life in the form of seven stealable, tweakable recipes that can inspire new menu items or even fine-tune existing ones.
Consumers are linking diet to wellbeing more than ever, and it’s evident across menus. Fat content alone is no longer a barrier in the search for healthy food, according to Mintel’s Jenny Zegler.
“Consumers are becoming more open-minded about fat, so there’s more opportunity to offer them that range of options—whether that’s a butter-based pastry for indulgence or a salad with olive oil dressing and avocado for healthy fat,” says Zegler, global food and drink analyst for Mintel, Chicago.
Tom Vierhile, innovation insights director for London-based Canadean, credits coconut in part with helping consumers understand the role of fat in a balanced diet. “People are beginning to see [it] as something that promotes satiety,” he says.
Echoing Vierhile’s sentiments, a recent survey by researcher Innova Market Insights found that 78% of Americans are interested in food products that will “keep them full.”
For many of them, satiety is equated most with protein. More than a quarter (26%) of consumers say they’ve upped their protein intake in the past two years.
So what’s the new public enemy No. 1? Artificial ingredients, according to Mintel. “There’s been an evolution of consumer priorities from natural being nice to [being] necessary,” Zegler says.
Consumers also remain wary of GMOs, despite what the science says, according to Chicago-based Technomic Inc. More are seeking GMO-free fare and—at the very least—labeling on menus.
All this ties into the growing demand for transparency when it comes to product origins. Local also helps with differentiation, Vierhile says. “The local tie-in—whether that’s buckwheat honey or Honeycrisp apples instead of generic honey or apple—suggests the product is special or higher quality,” he says.
Keep these overarching sentiments about the food we eat in mind as you explore the following recipes—each reflecting one or more trends that will dominate headlines in 2016. Depending on where you fall on the foodservice spectrum, they should provide you with fodder for your test kitchen, conversation starters with your supplier partners, or simply inspiration for a flavorful year.
Table of Contents
Totchos with Salsa Fresca
Chopped Pork Barbecue
Gochujang Hot Wings
Pimiento Cheese & Egg Biscuit
Tofu Ranch Dressing
Gyro Burger with Yogurt Sauce
Jerk Chicken Pasta Shaker
Totchos with Salsa Fresca
For today’s smartphone-wielding consumers, shareability on social media is almost as important as flavor, according to Mintel’s 2016 trend report. Get in on the action with totchos, the buzzy tater tot-nacho hybrid that has taken Pinterest and tailgate parties by storm (hashtag optional). The use of frozen tots makes preparation simple.
INGREDIENTS (4 servings)
Salsa Fresca
1 green onion, ends trimmed, sliced
½ c. tomato, chopped
1 T. cilantro, chopped
2 t. lime juice
pinch of salt
pinch of sugar
Totchos
¼ c. sour cream
3 t. taco seasoning, divided
3 lb. frozen tater tots
½ c. spiced cheese sauce
½ c. Salsa Fresca
4 small lime wedges
INSTRUCTIONS
Salsa Fresca: Mix all ingredients in a small bowl; set aside.
Totchos: Mix sour cream with 2 t. taco seasoning. Pour into a squeeze bottle to drizzle over the tots. (Alternately, you can dollop.) Prepare tots according to package instructions. Warm cheese sauce to pourable consistency.
Per serving, place 12 ounces tots into mixing bowl, sprinkle with 1/4 t. taco seasoning, and toss to coat. Place tots in serving vessel; pour 2 T. cheese sauce over top. Top with 2 T. Salsa Fresca and 1 T. sour cream mixture. Garnish with a lime wedge.
Source: Chef Julie Crist, The Tot Cart, Philadelphia, for Idaho Potato Commission
Chopped Pork Barbecue
Pulled pork has risen 13% annually on U.S. foodservice menus in the past two years, according to Technomic. “Pulled pork goes above its pay grade because it’s perceived as labor-intensive,” says Vierhile of Canadean. “Tweak it with different liquor flavors, like bourbon, which is also trending up in barbecue sauces and pickles.”
INGREDIENTS (14 to 18 4-ounce servings)
Pork
¼ c. kosher salt
¼ c. paprika
2 T. brown sugar
1 T. granulated garlic
1 T. onion powder
1 T. chili powder
1 T. black pepper
1 Boston butt roast (5-7 lb.)
Sauce
2 c. cider vinegar
½ c. tomato juice
¼ c. ketchup
2 T. mustard
2 T. Worcestershire sauce
1 T. granulated garlic
1 T. molasses
1 T. crushed red pepper flakes
14 to 18 Kaiser rolls, for serving
INSTRUCTIONS
Pork: Heat smoker with hickory and oak to 225 degrees Fahrenheit.
In large bowl, combine dry ingredients, and massage into pork. Place pork on rack in the smoker and cook 12 to 13 hours, or until it reaches 190 degrees Fahrenheit internal temperature. (Note: If you don’t have a smoker, brown pork in a 400-degree oven for 30 minutes; turn oven down to 250 degrees and cook 4 to 5 hours, or until it reaches 190 degrees.)
Trim pork of excess fat, remove bone and chop to desired consistency. Set aside.
Sauce: Combine ingredients in a pot, bring to boil and reserve. Toss pork in sauce, spoon 4 ounces onto bun and serve.
Source: Chef Jason Alley, Comfort, Richmond, Va., for National Pork Board
Gochujang Hot Wings
Consumers’ love affair with sriracha appears far from over, but Technomic is placing its bets on several other ingredients with similar ethnic cachet, such as Indian ghost peppers; Southeast Asian sambal; and harissa, sumac and dukka from North Africa. But if one can topple the beloved rooster in 2016, it’s the sweet-hot, umami-packed Korean chili paste gochujang, say both Technomic and Canadean. The only problem? “Nobody knows how to pronounce it,” says Canadean’s Vierhile. (It’s GO-choo-jahng.) Still, he expects to see it more on menus under more pronounceable monikers, such as Korean barbecue.
INGREDIENTS (10 servings)
40 chicken wings
2 T. olive oil
1 T. ginger purée
2 T. melted butter
¼ c. gochujang chili sauce
INSTRUCTIONS
Preheat oven to 375 degrees Fahrenheit. Rinse chicken wings with water and pat dry. Coat wings with olive oil and ginger purée, and spread them evenly on a sheet pan. Bake for 20 minutes or until fully cooked. Remove, and reduce heat to 350 degrees.
In large bowl, toss cooked chicken wings with melted butter and gochujang until well coated. Spread evenly on a sheet pan and bake until browned.
Note: For spicier wings, use more gochujang. For sweet-hot wings, add 2 T. honey to butter-gochujang marinade.
Source: Chung Jung One
Pimiento Cheese & Egg Biscuit
Regional foods that tell a story continue to romance consumers, according to Mintel’s 2016 trends report. Here an otherwise typical egg sandwich gets a southern twist with a smear of pimiento cheese—better known as “the caviar of the South.”
INGREDIENTS (1 sandwich)
Pimiento Cheese
½ c. mayonnaise
1 clove garlic, minced
¼ t. cayenne pepper
1½ c. (about 6 oz.) Wisconsin aged cheddar cheese, shredded
¼ c. pimientos or roasted red peppers, well drained, finely diced
Sandwich
1 large (about 3 in. diameter) buttermilk biscuit or English muffin
½ c. baby spinach leaves, lightly packed
2 t. butter
1 egg
½ roasted red bell pepper, well drained, finely chopped
INSTRUCTIONS
Pimiento Cheese: In medium bowl, combine mayonnaise, garlic and cayenne pepper; mix well. Stir in cheddar cheese and pimientos. Cover and refrigerate at least 30 minutes or up to three days.
Sandwich: Split and lightly toast biscuit. Spread about 2 T. Pimiento Cheese on each half. Wilt spinach in small nonstick skillet over high heat, turning with tongs. Place over bottom half of biscuit. Melt butter in same skillet. Fry egg to desired doneness, and place over spinach. Top with roasted pepper; close sandwich and serve.
Source: Wisconsin Milk Marketing Board
Tofu Ranch Dressing
As alternative proteins move from special diet substitute to menu mainstay, consider methods of incorporating them in approachable ways. For this recipe, silken tofu lends thickness and protein to this vegan version of a favorite salad dressing. Capitalize on another trend by serving it over grilled romaine—Technomic predicts all things charred will be big in 2016.
INGREDIENTS (10 servings)
1 package soft silken tofu
5 T. soybean oil
2 T. lemon juice
1 t. garlic powder
1 t. parsley
1 t. onion powder
1 t. black pepper
2 t. salt, or to taste
INSTRUCTIONS
Combine all ingredients in a food processor; blend until smooth. If too thick, add water to thin. Check for seasoning, and adjust as needed. Drizzle over salad of choice.
Source: Chef George Formaro, Gateway Market & Café, Des Moines, Iowa, for Soyfoods Council
Gyro Burger with Yogurt Sauce
Put a Greek spin on the ever-popular burger by swapping beef for lamb and topping with creamy, mint-laced yogurt sauce. With protein packed into both the meat and yogurt-based sauce, you’ll likely attract some of the 71% of consumers saying they want more protein in their diets, according to NPD Group.
INGREDIENTS (4 servings)
Yogurt Sauce
¾ c. plain low-fat yogurt
⅔ c. cucumber, peeled and chopped
2 green onions, thinly sliced
1 T. fresh mint, chopped, or 1 t. dried mint, crushed
¼ t. granulated sugar
¼ t. garlic powder salt, optional
Burger
1 t. dried oregano, crushed
½ t. garlic powder
½ t. pepper
¼ t. onion powder
¼ t. ground cumin
¼ t. salt
1 lb. ground lamb
2 pita bread rounds (6-inch), halved crosswise
1 c. fresh spinach or lettuce, chopped
INSTRUCTIONS
Yogurt Sauce: In medium bowl, combine yogurt, cucumber, green onion, mint, sugar, garlic powder and salt to taste. Set aside.
Burger: In large bowl, combine oregano, garlic powder, pepper, onion powder, cumin and salt. Add lamb; mix well. Form into four patties, about 3/4-inch thick. Broil about five minutes on each side or to desired doneness.
To assemble, split open each pita half, forming a pocket. Place gyro burger in each pocket; top with chopped spinach and Yogurt Sauce.
Source: American Lamb Board
Jerk Chicken Pasta Shaker
Across all age groups, more consumers are living in single-person households or occasionally eating meals alone, meaning they are seeking more thoughtful single-serve options, according to Mintel. Customize pasta shakers with different mix-ins (olives, feta and tomatoes, or steak and arugula) and sauces (creamy Greek or spicy Tabasco dressing) for an elevated solo meal.
INGREDIENTS (25 servings of 12-oz. cups)
1 lb. 9 oz. whole-grain rotini
½ #10 can black beans
3 T. Caribbean jerk seasoning mix
3 lb. 2 oz. cooked chicken, diced
1 lb. 6 oz. sweet red bell peppers
12 oz. carrots, shredded
1 lb. 14 oz. green onions, sliced
INSTRUCTIONS
Cook pasta according to directions; drain and chill. Toss beans with half of seasoning mix; toss remainder with chicken.
To assemble, place 1/2 c. rotini in bottom of each cup. Top with 1/8 c. beans, 2 oz. chicken, 1/8 c. red peppers, 1/8 c. carrots and 1/8 c. green onions. Include salad dressing of choice, cover with lid and date stamp.
Source: Barilla Foodservice
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