2018 trends report - 2018 trends report.pdf · trends, health and lifestyle trends and much more....

2018 TRENDS REPORT

LES DAMES D’ESCOFFIER INTERNATIONAL TREND REPORT 2018

Objectives: Methodology and Demographics: 144 Dames surveyed Conducted over a period of 35 days Close-ended and open-ended questions were

asked The experts who took the survey included a wide range of expertise from many different disciplines in the food industry. Their professions and fields included: Catering Restaurant/Foodservice Retail Publishing Media Beverage Industry Chef Consultant Cooking and Culinary Education Event Planner Farmer Food Broker Health Professional/Nutritionist Hospitality Wholesale/Distributor

Members of Les Dames d’Escoffier were asked about International Food Trends, Restaurant Trends, Catering Trends, Retail Food Trends, Health and Lifestyle Trends and much more.

To gather comparable data about the current and emerging trends in the food, fine beverage and hospitality industry.

To gather in-depth insights from Dames, experts in the food, fine beverage and hospitality industry.

Les Dames D’Escoffier International | Trends Report 2018

International Food Trends………………………………………………………………………………………….3-8 Restaurant Trends …………………………………………………………………..…………………………………….9-11 Catering Trends………………………..………………………………………………………………………….………….12-13 Retail Trends ………………………..….………………………………………………………………………..…………….14-15 Kids And Food ………………………..………………………………………………………….………………….…………16-17 Health And Lifestyle Trends ………………..……………………………………………………….…….…….18-21 Superfood Trends ……………………..…..……………….…………………………………………….………….……22-25 Beverage Pairing ………………………..………………………………………………………………….…….…………26 Street Food Culture………………..……………………….…………………………………………….…….…..……27 Retro-Cool Versus Just Plain Dated………………..…………………………………….…….…………28 Cooking Methods………………..……………………………………………………………..…………….….…………29 Culinary Inspiration………………..………………………………………………………………….……….…………30 Food Fads………………..……………….……………………………………………………………………………...…………31 Flavor Of The Year………………..……………………………………………………………………….…….…………32

Table of Content

INTERNATIONAL FOOD TRENDS

In the next year: 1) Mediterranean Sea 2) Middle East 3) Latin America

In the next 3 years: 1) East Africa 2) The Balkans 3) The Caribbean Sea

In the next 5 years: 1) Maghreb 2) The Balkans 3) East Africa

Most influential parts of the world on the American

food scene

Most likely international food

concepts and flavors to become prominent food

trends

1) Puebla Hot Pot (Latin America, Mexico) ancho chile, smoked paprika and spices in chicken stock, served with chicken or pork, corn, avocado crema and fresh garnishes.

2) Manouri (Mediterranean, Greece) a semi-soft, fresh white whey cheese made from goat or sheep milk.

3) Millet (India) ancient grains harvested from small-seeded grasses used for

porridge etc.

Least likely international food

concepts and flavors to become prominent food

trends

1) Mauby (Caribbean Sea), a bittersweet fermented drink made from tree bark boiled with orange peel, cinnamon, nutmeg and cloves.

2) Kunafa (Middle East), dessert consisting of dough and melted cheese that is soaked with sugar.

3) Ube (South East Asia, Philippines), aka Purple Yam or Sweet Potato, sublime deep purple color dessert made from boiled and mashed purple yam. Ube halaya is also used in pastries and other desserts such as halo-halo and ice cream.

Les Dames D’Escoffier International l Trends Report 2018



17%

57%

38%

56%

41%

22% 66%

32% 24%

30%

53%

30%

68%

30% 23%

28%

58%

26%

Which of the following regions or parts of the world do you think will exert the most influence on the American food scene in the next 1, 3 and 5 years?

East Africa

India

North Asia

South East Asia

Latin America

Caribbean Sea

Next Year

Next 3 Years

Next 5 Years

Detailed Results 51%

40%

19%

Scandinavia

13%

55%

38%

The Balkans

14%

36%

55%

Maghreb

75%

30% 21%

Mediterranean Sea

68%

35%

19%

Middle East


Rank the likelihood of the following international food concepts and flavors becoming prominent food trends:

Mishkaki (East Africa - Tanzania), marinated meat skewers including a blend of lemon, tomatoes and green papaya, curry, garlic, red pepper and ginger.

4% 21%

58% 17%

Shakshuka (Maghreb – Tunisia), egg dish with tomatoes and chili peppers.

6% 26%

32% 36%

Kunafa (Middle East), dessert consisting of dough and melted cheese that is soaked with sugar.

15% 50%

29% 6%

Akvavit (Scandinavia), flavored spirit, gets its distinctive flavor from spices and herbs (caraway or dill). 7%

25% 44%

24%


Very Likely Likely Unlikely Very Unlikely

Detailed Results



Burek (The Balkans), baked filled pastries made of a thin flaky dough which can be filled with sirenje (white cheese), minced meat or vegetables.

5% 26%

53% 16%

Manouri (Mediterranean - Greece), a semi-soft, fresh white whey cheese made from goat or sheep milk. 2%

19% 55%

24%

Puebla Hot Pot (Latin America - Mexico), ancho chile, smoked paprika and spices in chicken stock, served with chicken or pork, corn, avocado crema and fresh garnishes.

3% 7%

41% 49%

Ube (South East Asia - Philippines), aka Purple Yam or Sweet Potato, sublime deep purple color dessert made from boiled and mashed purple yam. Ube halaya is also used in pastries and other desserts such as halo-halo and ice cream.

8% 37%

41% 14%



Detailed Results



Jianbing (North Asia - China), street-food breakfast crepe brushed with umami-rich hoisin and chili sauce; layered with egg, pickled veggies and herbs, and sometimes customized with sausage or bacon.

6% 23%

43% 28%

Millets (India), ancient grains harvested from small-seeded grasses used for porridge etc.

7% 16%

44% 33%

Mauby (Caribbean Sea), a bittersweet fermented drink made from tree bark boiled with orange peel, cinnamon, nutmeg and cloves.

22% 45%

30% 3%



Detailed Results


Undiscovered & Authentic

Healthy & Sustainable News Cycle & World Dynamics

Spices & Flavors

“Select dishes from any country which include a rich and diverse mixture of herbs and spices. Herbs and particularly spices are emerging as potential contributors of antioxidants, anti-inflammatory, anti-microbial and anti-fungal constituents to individual diets.”

“Spicy flavors are the name of the game.”

“Indian Spices to be more readily incorporated to kick up the flavor profile of standards.”

“Food that is visually vibrant that carries bold flavor and captures the interest of our culinary community.”

“Smaller countries will command a stronger presence as routine travelers look for the "new," the "undiscovered." Localism will continue as economies of scale will demand more of regional suppliers.”

“I think food trends are linked to travel trends - and real travelers are curious about seeing "authentic" places before they become mainstream. So perhaps eaters feel the same way.”

“Places that have been ignored or not fully developed internationally -- Africa, Latin America and the Caribbean, the Balkans.”

“Food trends are influenced by newsworthy places in the world; new trends will reflect this observation. Immigration trends also will influence international cuisine/foods.”

“I believe the Syrian refugee crisis will at some time bring food into the mainstream palette. Immigrants can use food as their voice no matter the level of education. In restaurant kitchens employing immigrants to facilitate language and processes to help them with their corner carts, food trucks, urban gardens. In turn developing the clientele that is adventurous in food.”

“The more flavorful foods and foods from regions that are being decimated by war as well as regions that are recreating comfort foods from ancestors.”

“Less meat. Environmentally sustainable foods especially those that use less water.”

“More attention to wellness: antibiotic and hormone-free; sustainable, organic.”

“Healthy food that is distinctive and flavorful.”

“I believe that the Mediterranean food will develop more and more because it is healthy, light, colorful and tasteful.”


DAMES INSIGHTS

RESTAURANT TRENDS

1) Dog Friendly 2) Upcycling 3) Hyper-local

Emerging Established

and Growing

1) Chef-driven fast-casual

2) Farm-to-Table

3) Family Friendly

1) Food Trucks 2) Farm-to-

table 3) Small Plates

Losing Steam

1) Buffet 2) Member

Only 3) Food Trucks

At its Peak

Dames Insights Health Focus Concepts “A movement of health-driven, culturally diverse restaurants.” “Functional foods featured on menus for specific health

benefits.” “Upscale vegetarian/vegan or pescetarian (even for those who

don't follow this lifestyle) along with focus on common dietary restriction such as gluten free, dairy free.”

Regional Importance “Seafood that's hyper-local, seasonal.” “Very specific areas within regions.” “Hyperlocal.” Reinvent Venues “No cell-phone zones. More stand-up and eat places.” “Repurposing former buildings, such as factories or breweries,

into restaurants or food courts.” “How about Laundry Mats or Car Washes combined with

Coffee/Bakery Shop or small plate specials.” New Family Friendly “In a few years, millennials will have established families and

perhaps restaurateurs will re-think the family-friendly concept.” “More family-style comfort food, presented in elegance.” “Grandkid Friendly.” Convenience and Economy “Fixed price dinners like Urban Plate.” “Chef-driven but cost-effective dining that is inclusive and

comfortable providing a bit of upscale environment while affordable to more people.”


RESTAURANT TRENDS


Categorize each of the following restaurant trends according to:

Emerging

Established and Growing

At its Peak

Losing Steam

1% 14%

33% 51%

1%

Making a Comeback

I am not familiar with this trend

Farm-to-Table

Food Truck 29%

34% 36%

1%

Small Plates

4% 28%

31% 36%

1%

Food Halls

4% 6%

16% 17%

39% 19%

7% 10%

73% 4% 4%

1%

Buffet

Pop-up/Temporary

1% 1%

20% 20%

40% 17%

Detailed Results

RESTAURANT TRENDS


Emerging


At its Peak

Losing Steam

Making a Comeback


Upcycling

37% 1%

6% 5%

16% 35%

Member Only

17% 9%

33% 4%

13% 23%

1% 7%

10% 57%

24% Chef-driven fast-casual

Dog Friendly

10% 1%

7% 7%

30% 45%

Family Friendly

2% 14%

13% 14%

45% 12%

Hyper-local

3%

13% 17%

39% 28%


Detailed Results

CATERING TRENDS


When it comes to evaluating the catering business and its future, how much do you agree or disagree with the following statements?

6%

4%

5%

17%

12%

49%

28%

42%

28%

67%

41%

Catering has become morecasual.

Today's catering business is justas much about providing great

experience as it is about servingdelicious food.

It has become increasingly moredifficult to wow guests who have

seen it all with great catering.

Disagree Somewhat Disagree Somewhat Agree Agree

CATERING TRENDS

Smaller but Better

Don’t ignore the thirst

Food Stations for All


“Food stations...not a buffet but stations like a salad station, meat station, seafood, and so forth. Spread around the room so the lines are small and the food stays stocked and attractive.”

“Deconstructed food stations (mash potatoes bar, grain salad bar), unique sweets (donuts, popsicles).”

“Great Appetizer Stations!”

“Create your own food stations. Baked Potato Bar, Taco Bar, Hamburger Toppings.”

“Interactive whole animal butcher class, followed by cooking class.”

“Popular make your own tacos or salads, so that folks are able to customize to their preferences and likes.”

“Catering is done on smaller sites […] Weddings - the traditional catered event - are growing smaller, very much dictated by a realistic financial assessment of its impact on a younger person's budget. Is this the reason there are small 'destination' weddings and celebrations where the budget can be gracefully shared? It challenges caterers to re-invent every event they serve into a smaller context.”

“Service on bite-sized spoons, shells, etc.”

“Mixology has become an important part of catering now too […] Now they have bourbon pairings, tequila tastings and the creativity of the bar package is just as important as the creativity of the food offered.”

“We have a concept where we offer roving carts and/or roving hawkers trays that feature single items served with various options and/or paired with beverage […] We just rolled out Artisan Coffee Bar with cold brew coffee drinks (hot & cold) and a Cold Pressed Infused Juice Bar-we pair creative, fun food to pair with beverages on both bars.”

Participation is Key

DAMES INSIGHTS

RETAIL TRENDS


MOST CONSUMER EXCITEMENT

Meat

1 Prepared Foods

2

3

4

4

4

5

6

7

8

“Grocerant,” in-store drinking and dining

9

10

11

12

Produce

Alcohol

Non-alcoholic beverages

Organic

Snacks

Seafood

Frozen foods

Bakery

Deli

Grocery

Other: Meal kits, delivery/pick up

RETAIL TRENDS

Make it Easy

Make it Diverse

Make it Fresh

Make it Healthy


“All-natural, no preservatives, no added coloring type foods.”

“Healthier snacks,” “Healthy snack foods,” “Healthy/Organic Veggies.”

“Healthy and dietary/lifestyle conscious prepared items.”

“Nutra drinks like turmeric, charcoal and lemon, chlorophyll, etc. for health and detox.”

“Complete carry-out meals,” “Ready to cook 'subscription meals' now available at retail level.”

“Pick up or delivery.”

“Some partially prepared foods to finish at home. All the spices and sauces are already prepared.”

“Exotic prepared meals.”

“Produce that is diverse. Fresh fish from around the world,” “More and more international fruits and vegetables.” “There is more global cuisine available and a wider variety of seafood and produce.”

“Ethnic inspired,” “Exotic ingredients.”

“Fresh prepared foods are gaining steam whether eaten on-premise or taken home. The real gains for retailers will be blending fresh prepared with other store items (bakery, grocery) such that shoppers can create their own meal/experience.”

“Already prepped fresh produce.”

“Fresh vegetables all cut up and ready to be cooked.”

DAMES INSIGHTS

KIDS AND FOOD


Kids’ dining tastes have grown more sophisticated across all age groups equally - Elementary school, middle school, and high school. According to Dames, middle school kids enjoy cooking for themselves and their families the most. High school kids want to be in the know about where their food comes from. Middle school kids and elementary school kids enjoy learning about food and preparation methods the most. High school kids are the ones challenging their parents when it comes to knowledge about health and nutrition.

Dames were asked to identify which age groups food-related statements apply to the most. Elementary school Middle school High school

DAMES INSIGHTS

THE ROLE OF FOOD PROFESSIONALS IN EDUCATING YOUNG CONSUMERS ABOUT FOOD


Fill the Gap

Guide & Educate

Advocate

“Advocating for healthier school lunches should be a priority for any food professional in this country.”

“(…) Professionals need to get involved at the city, state and government level to continue to try to get more funding for this in the school systems.”

“Food professionals can provide coaching to youth staff and providers, volunteer to do food demos, and/or develop classes for caregivers.”

“Because many families have no family cook, there is a role for culinary nutrition educators among food professionals.”

“Perhaps too many parents don't really know how to cook (or have fun in the kitchen). As a result, they're not "inviting" kids to join them in meal prep (or setting or clearing the table or....). Dames who really know how to cook and have a bit of nutrition knowledge could go a long way to helping this country's young people learn to cook. That it's not just about preparing a meal, but it's about being creative, it's about science (the way yeast and baking soda act), it's about learning patience as you watch cookies bake and then get to taste a warm one...well, I'm always amazed by the youngsters I've taught that they love telling you about the things they cooked with their (pick one: mom, grandma, aunt, dad, etc.).”

“Talk about food with kids. Answer questions. Correct myths.”

“Teach and coach; provide skills to shop for and prepare ingredients/healthy meals at home. With this will come how to reduce or eliminate unhealthy ingredients and replace with healthier options to prevent chronic disease. This is a lifelong 'survival skill'.”

“Teach them at the stores at restaurants, get them engaged.”

“Food professional should work with the coaches for team and individual sports to help kids get proper nutrition guidance.”

“I think it's extremely important for kids to know where their food comes from. Professionals should not take this for granted as many adults do not know where their food comes from.”

“In school demos show how easy food is to prepare, take the fear out.”

HEALTH AND LIFESTYLES TRENDS


THE LIFE CYCLE OF HEALTH AND LIFESTYLES TRENDS

1) Vegetarian cuisine

2) Organic 3) Vegan cuisine

An equal number of Dames think these trends can be classified as “emerging trends” as well as a “fad that need to go away” Ketogenic diet Detoxification Whole30

Established and Growing Trends

Health Trends on the Bubble

At its Peak

Losing Steam

1) Organic 2) Gluten-free 3) Non-dairy

beverages

1) Paleo diet 2) High-protein 3) Sodium-

conscious

HEALTH AND LIFESTYLES TRENDS


DAMES INSIGHTS

Looking at Dames’ answers gives a great holistic view of what Health and Lifestyles trends are in today’s society. Lowering intake of certain food groups “Low carb” “Low meat diet” “Lower sugar” “Low processed foods” It involves increasing consumption of plant-based foods “Plant predominant diets, with meat as a condiment.” “Sodium and sugar reduction in diets and an increased in green vegetables.”

These all contribute to the idea of striking for a more wholesome and balanced diet: “A balance healthy food with organic products and the right variety of products necessary to have an healthy life!” “Eating a whole food healthy diet (…)” “Eating healthfully. (…) Yes, we are not going to eat perfectly, but we are trying to improve all the time.” Dames also introduced new interesting avenues for the future of health in the foodservice industry: “It would be nice to see something based on portion control.” “In a world where people now value experiences over possessions, we are seeing the rise of the emotional economy where people look for deeper connections to emotions, places, people. This goes for their dining experiences, restaurant décor and their connection with chefs, bartenders and food servers.” “Satisfy all the senses!”

HEALTH AND LIFESTYLE TRENDS



Emerging


At its Peak

Losing Steam

4% 13% 13%

57% 13%

Fad that needs to go away

Vegan cuisine

Vegetarian cuisine

1%

12% 80%

1%

Gluten-free

19% 15%

33% 34%

1%

Organic

3% 4%

34% 58%

19%

22% 32%

22% 18%

10%

Paleo diet

Non-dairy beverages

8% 6%

28% 51%

8%

Detailed Results

HEALTH AND LIFESTYLE TRENDS


Categorize each of the following health and lifestyle trends according to:

Emerging


At its Peak

Losing Steam

10% 15%

12% 50%

14%

Fad that needs to go away

Plant-based meat substitutes

Sodium-conscious

6%

20% 36%

9%

Ketogenic diet

30% 18%

11% 22%

21%

Detoxification

30% 20%

13% 18%

19%

30% 14%

19% 19% 19%

Whole30

High-Protein

16% 30%

27% 26%

3%

Detailed Results

SUPERFOOD TRENDS


The top of the food chain

1 Blueberry

2

3

1

2

Avocado

Turmeric

Moringa

Collagen powders

Not so strong Hercules

Say what now?

Tahini

Mushrooms

Eggs

Least likely products to be perceived as superfoods by the mainstream consumer:

1

2

3

Most likely products to be perceived as superfoods by the mainstream consumer:

Products that are somewhat unknown by the experts:

Dames super choices

Fermented products

Leafy dark greens

Global products: “Fruits from the Amazon,” “Something from China,” “Papaya”

ARE YOU READY FOR KOHLRABI, ASHWAGANDHA, CELLULAR MATCHES OF INDIVIDUAL DNA TO NUTRITIONAL NEEDS?

1

2

3

Products mentioned by Dames:

SUPERFOOD TREND


When it comes to evaluating the concept of “superfoods”, how much do you agree or disagree with the following statements?

7%

5%

10%

16%

19%

35%

57%

52%

36%

21%

24%

19%

Superfoods have great nutritionalvalidity.

Superfood are simply a marketingconcept.

Superfoods popularity will growexponentially in the next few

years.

Disagree Somewhat Disagree Somewhat Agree Agree

5%

18% 13% 12%

52%

1% 7%

43% 49%

Moringa

7%

35%

61%

SUPERFOOD TRENDS

Rank the likelihood of the following products to be perceived as superfoods by the mainstream consumer:

Eggs

10%

34% 37%

19% Avocado

6%

26%

32% 36%

Salmon. Broccoli

1%

16%

42% 42%



Blueberries

3%

48%

34%

16%

Mushroom

4%

51%

36%

10%

Tahini

Detailed Results


4%

19%

46%

28%

3%

1%

8%

35%

57%

4%

21%

41% 35%

20%

46%

21%

9%

1% 7%

43% 49%

Acai

SUPERFOOD TRENDS

Rank the likelihood of the following products to be perceived as superfoods by the mainstream consumer:

Whole Grain

Turmeric Fermented Food Collagen

Powders 10%

34%

21%

12%

23%


Matcha

3%

20%

46%

29%

Goji Berries

3%

24%

48%

10%

Cultured Dairy Products

Detailed Results



SECRET TO THE PERFECT FOOD AND BEVERAGE PAIRING


TESTED AND APPROVED BY DAMES

Bacon Wrapped Dates/Goat Cheese/Almonds with Pinot Noir Filet mignon with Cabernet Sauvignon Homemade anything - Grilled salmon with ginger, cucumber, tomato, dill and feta cheese in a lemon vinaigrette with sea salt, and paired to cold mineral water with a shot of combined fresh cucumber juice, fresh lime juice and fresh Serrano juice. Matcha and bourbon Mussels, Muscadet Bayuls and chocolate Poke bowl with white wine Spicy margarita paired with a taco that has citrus, cilantro and creamy avocado Pungent cheese or pungent cheese dish paired with a spicy, robust red wine

STREET FOOD CULTURE AND FOOD BUSINESS

Les Dames D’Escoffier International | Trends Report 2018

AFFORDABILITY

ACCESSIBILITY

CONVENIENCE

CULTURE

TRENDY PORTABILITY ON-THE-GO

SNACK FOODS

ETHNIC WORLDLY

METROPOLITAN

APPROACHABLE

FAST CASUAL DECADENT FAD

EXPERIENTIAL

INFLUENCER

ALTERNATIVE

IMMIGRANT-INFLUENCED

CRAZY IDEAS

EXPERIMENT

AFFORDABILITY, CONVENIENCE AND CULTURAL EXPOSURE WERE SOME OF THE MOST AGREED UPON LEVERAGE POINTS OF THE STREET FOOD CULTURE.

YOUNGER AUDIENCE

RETRO-COOL VERSUS JUST PLAIN DATED


Retro-Cool Recipe of Success

Step 1, Take an item that is “tried and true, recognized and well-liked by the masses.”

Step 2, Give it a twist: “Update it for the current times,” “a hipster

twist,” “beloved generational foods that make a comeback, often with a twist,” “embracing of traditional foods with a modern twist.”

Step 3, Ingredients focused: Use “fresh ingredients.” Step 4, Flavor-conscious: “Balanced flavors,” “complexity of flavor,”

“is it delicious?” Step 5, Extra care for details: “Attention to details,” “carefully curated

selection of well-kept vintage items that hearken back to a specific time.”

Step 6, Presentation counts: “More contemporary and trending.”

Step 7, Mindful and adequate service: “Level of Service.”

Step 8, Savvy marketing: “Marketing perception,” “PR,” “Depends on

who is delivering the message and whether people believe that person,” “Perception.”

Just Plain Dated Mistakes

Ingredients: “canned food like a shrimp, cream cheese, cocktail sauce appetizer,” “canned soup as a sauce.”

“Dated is over-used.” “Dated is unkept, not clean or intentional.” “Rich cream sauces or cream-based soups, savory items

in heavy pastry i.e.. Beef wellington and salmon coulibiac, veggies that are masked with too many other ingredients, jello molds.”

“Overly fussy.” “Squishy white bread.”

“THE FIRST GENERATION REMEMBERS, THE SECOND GENERATION FORGETS AND THE THIRD GENERATION RE-INVENTS!”

COOKING METHODS


Pressure cooker/Instant pot

Slow cooking

Fire roasting

Air frying

Sous vide

Grilling

Raw food

Steaming

1

2

3

4

4

5

6

7

8 Pickling

EXPECT TO FIND MORE IN RECIPES AND/OR MENU IN 2018

9 What about microwaving?

CULINARY INSPIRATION


Traveling

Cookbooks

Farmers’ markets

Internet and social media

Fresh produce

Chefs

Food magazines

Seasons

Beautiful imagery

People and culture

1

2

3

4

4

5

6

7

8

9

TAKE IT ALL IN

FOOD FAD OR TREND


Diets: Paleo, vegan, keto

Gluten free

Kale

Fried food

Fast food

Small plates

Oversized, high calorie meals

1

2

3

4

4

5

5

TRENDS EXPERTS WANT TO SEE DISAPPEAR IN 2018

6

Avocado toast

Processed food

6

6

Untrue claims

FLAVOR OF THE YEAR


Sour

Exotic

Bitter

Simple Sweet - Familiar

WHAT WILL 2018 TASTES LIKE?

Citrus Vinegar

Brocollini Coffee Matcha

Dates, plums, figs Vanilla

Raspberry Natural Sweeteners

Harissa Turmeric Za’atar Coconut Floral, rose, lavender Cha Ca La Vong (from Hanoi) Freshly ground spice blends Mango Dark Purple

2018 is going to be a year of discovery with flavors emerging from different parts of the world. From bitter to sour, simple sweet to exotic and tropical flavor, our palate will not get bored.

We see influences from the Middle East, North Africa and South East Asia in the flavors mentioned by Dames. This brings us back to our first question about the role played by the different parts of the world on the American food scene.

2019 is anticipated to bring to the front more intricate and unusual flavors such as Ethiopian Berebere and fermented foods. We are in for a culinary ride!

THANK YOU VERY MUCH To the members of Les Dames d’Escoffier International

who contributed their time and talent to this survey.

If you have any questions about the Trend Report 2018 Please email [email protected]

2018 trends report - 2018 trends report.pdf · trends, health and lifestyle trends and much more....

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