Food trends for 2016

It’s that time of the year again, when foodies and restauranteurs alike, start looking toward the start of a new year with an avid eye – what will the new culinary trends be, what’s de rigueur and what’s oh-so-last-year-darling? Gastronomical bodies and their trend-spotting abound, but Technomic – America’s leading food research and consulting firm who specialise in food industry research from field to fork – lead the way. Here are five trends they predict will transform all things culinary in 2016.

1. The Sriracha effect. Sriracha sauce is a chilli sauce made from chilli peppers, distilled vinegar, garlic, sugar and salt. As Sriracha sauce added instant ethnic appeal to even the humble sandwich; chefs are scouting the globe for other assertive flavours to use in similar ways. Bets are on that the new and exciting might include the likes of ‘ghost pepper from India; sambal from Southeast Asia; gochujang from Korea; harissa, sumac and dukka from North Africa.’

2. Elevating peasant fare. Meatballs and sausages will be more prevalent on 2016 menus – all shapes and sizes, types and combinations. Also gaining in popularity will be multi-ethnic dumplings, from East European pierogis to Chinese bao buns – freshly steamed dough balls stuffed with a variety of savoury fillings.

3. Trash to treasure. In keeping with the need for global sustainability plus the ‘rising prices for proteins … under-utilized stewing cuts, organ meats and “trash” species of fish’ will begin to make their appearance in more dishes. We really will begin to live: reduce, reuse and recycle.

4. Burned. All things smoke and fire will be big in 2016 ‘in charred or roasted vegetable sides; in desserts with charred fruits or burnt-sugar toppings; in cocktails featuring smoked salt, smoked ice or smoky syrups.’

5. Bubbly. Always an effervescent delight, bubbles will lead the way in the trendiest of trendy drinks,  from classic Champagnes and various aperitifs, to even non-alcoholic ‘ginger ales and root beers, fruit-based artisanal sodas and sparkling teas’.

Technomic also speculate on our further move away from genetically engineered foods; the need to modernise the supply chain; the fast food refresh revolution; how this will be the year of the worker; and how technology will drive our choices to dine in as opposed to out.

While theories and trends abound; unchanging and indisputable is the fact that N1 will constantly strive to provide the best service, the best quality and the best delivery in all things meat and frozen foods wholesale. So from all of us at N1, may the year ahead be filled with great success, peace and prosperity for all.