30 Trendy Food-Related Buzzwords

Le Cirque dessert: Panna Cotta with Grapefruit Foam Surrounded by Cotton Candy

Ok, I admit it.  I’ve taken a break from blogging.  Life gets in the way, that’s for sure.

But I’m back.  Trying to post more often here on Nutrition Unplugged — and trying to do more of my additional writing for other outlets.

What’s easy for me to write about is food trends.  There’s a lot to tackle on the nutrition front, more fad diets and crazy product claims than ever.   That’s for another day.  In the meantime, wanted to share some of the food-related buzzwords that restaurant consultants Baum+Whiteman recently identified for the first half of 2017.  I’ve certainly seen evidence of these trends at some of the recent shows I’ve attended, including the National Restaurant Association Show.


So here you go…

For Sweets:

Marshamallows
Cotton candy on desserts
Thai rolled ice cream
Globalized ice cream flavors
Bubble waffle ice cream cones
Alcohol-infused desserts
Churros

One-Item Specialty Restaurants:

Avocado
Marshmallow
Cream Cheese
Iced Tea
Raw cookie dough

Flavor and Ingredients:

Syringes for injecting flavor (into sushi, frozen desserts, fried snacks)
Charred bitter flavors
Blended burgers to reduce meat content
Jackfruit
Plant/vegetable “butchers”
Plant-based everything
Up-cycling, or making food from kitchen discards
Sushi burgers in rice cakes
Labne
Honeycomb
Seaweed
Purple yams (use)
Hemp
“Goth foods” turned black using activated charcoal
Philippine cuisine
Modern Indian fast-casual dining
Frozecco and Frose

Photo credits:  Tweber1 for cotton candy dessert, Stu_spivack for churros

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