Friday Food News

avocado ballPINTEREST PREDICTS NEXT YEAR’S HOT FOOD TRENDS
Via Los Angeles Times

Avocado oil, distill-your-own spirits and savory takes on traditionally sweet dishes are among Pinterest’s picks for the hottest food and beverage trends of 2016. The social site’s top 10 list also includes gourmet heritage cuisines and vegan recipes.

GEN Z’S MULTICULTURAL INFLUENCE FLAVORS 2016 FOOD TRENDS
Via SmartBrief/SmartBlog on Food & Beverage


Ethnic dishes and hyper-local are the preferred cuisines of multicultural Generation Z and top the list of macro food trends for 2016, according to Datassential. Burnt and charred ingredients are gaining a bigger presence on restaurant menus, as are savory versions of traditionally sweet dishes and lentils, chickpeas and other pulses.

FRANCE CREATES LIST OF THE WORLD’S 1,000 TOP EATERIES
Via The New York Times

France’s Foreign Ministry has created La Liste, a new ranking with its picks for the 1,000 best restaurants in the world. Switzerland’s Restaurant de l’Hotel de Ville tops the list, followed by New York City’s Per Se. The list features eateries in 48 countries, including 101 in the US.

FERMENTED BEVERAGES APPEAL TO HEALTH-CONSCIOUS CONSUMERS
Via FSR Magazine

Fermented beverages with active cultures, such as kombucha, kvass and kefir, are gaining popularity with consumers looking for healthy beverage options. Restaurants are adding housemade versions of the tangy drinks to the menu as an alternative to soda and beer.

CULINARY WORDSMITHS NAME TOP FOOD WORDS OF 2015
Via The New York Times

“Foodie” made a US list of banished words this year and a Canadian language agency has replaced it with “cuisinomane.” It’s one of a slew of new terms that took hold in the food world in 2015, including “hangry” to describe the state of being so hungry you’re irritable, and “foodspo” to tag inspirational food photos on Instagram.

CHIPOTLE PROVIDES FOOD SAFETY ANSWERS TO FANS ONLINE
Via Advertising Age

Chipotle Mexican Grill added new FAQ items on its website last week, to answer a range of questions by brand fans in the wake of recent E. coli and norovirus outbreaks. The questions were selected as a representative sampling, Communications Director Chris Arnold said, and touched on issues around plans to shore up food safety.

CHOBANI PLANS TO COMBAT CONSUMER BOREDOM WITH SPICY YOGURTS
Via FoodNavigator

Sales of Greek yogurt are growing, according to data from Nielsen, and product launches are driving growth for Chobani. The company plans to introduce 100-calorie Flip varieties and sweet-and-spicy combinations such as sriracha mango. “It’s highly curated, culinary, with lots of nuts and spices and interesting flavor combinations,” Chief Marketing Officer Peter McGuinness said. “Consumers are bored beyond belief by current flavors, they want flavor and texture.”

SURVEY: BREAKFAST WAS THE MOST IMPORTANT FOOD STORY OF THE YEAR
Via Advertising Age

McDonald’s launch of all-day breakfast and rivals’ push to beef up their own morning menus was the top food-related news story this year, according to an annual study from Hunter Public Relations. Food safety and environmental issues also gained attention — Blue Bell’s recall ranked second, followed by the growing impact of drought in the West.

image courtesy of ulterior epicure on flickr  

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