LONDON, Dec 1 — As part of their annual trendspotting predictions, restaurant consultancy group Baum + Whiteman has released a list of food-related buzzwords and snack flavours they believe will become increasingly popular in 2016.
When it comes to snack foods, expect to see a major shift from sweet foods as sugar becomes vilified as “this year’s culinary Satan.”
When sweeteners are involved they’ll be offset by spices, ethnic, bitter and sour flavours, predict Baum + Whiteman.
Snack flavours will also be amped up by different layers such as heat, smoke, and sweetness.
Look out for chilli-citrus or mango-chilli-lime potato chips for instance.
Beef jerky will also be used as a vehicle for innovative flavour pairings, such as honey jalapeno and bacon, cranberry jalapeno, buffalo chicken jerky.
Likewise, Millennials are driving up interest in plant-based proteins, resulting in the popularity of bean and lentil bars, as well as chickpea snacks.
Meanwhile, here’s a selection of some of the buzzwords, concepts and ideas to look out for on restaurant menus over the next year:
- Kombucha
- Burnt vegetables
- “Everything-bagel” seasoning blends
- Root-to-stalk cooking
- Poke (Hawaii’s answer to ceviche)
- Globalised ramen bowls
- Seaweed-flavoured popcorn
- General Tsao flavourings
- More 3D food printers
- Paella
- Nashville Hot Chicken
- War on waste
- Philippine cuisine — AFP-Relaxnews
