Each year, Cathy Nash Holley and Katie Ayoub, editors of Flavor & The Menu, compile a collection of trends that will resonate with today’s consumers and provide growth opportunities for the restaurant industry.
They highlight emerging flavor trends, providing information that sheds light on the “why” behind each of the 10. This iconic problem serves as a roadmap for innovation, providing menu developers with ideas for implementation. work in the market.
“This year’s Top 10 Trends collection signals a shift, where young consumers are indeed in the driver’s seat when it comes to food and drink trend inspirations,” says Cathy Nash Holley, Editor. /editor of Flavor & The Menu. “Our research has proven that social media has reached a point where restaurant trends are inspired by consumer behavior. This is the reverse of just a few years ago, when users teamed up with restaurants for their personal branding efforts. Many of the trends covered in this issue can be traced back to the smart skills and outsized influences of social media users.
The Top 10 Flavor and Menu Trends for 2022
- Next level charcuterie: Boosted by social media, charcuterie boards have begun their resurgence as the ultimate sharing.
- spanish bocadillo: Spain’s simple, rustic bocadillo finds its place on American menus.
- Modern Greek: Avoiding the kitsch “Americanized” Greek that has defined cuisine for generations, restaurants are resetting the dial with authentic recipes and ingredients.
- Tropical flavors: With mood-boosting colors, vibrant ingredients and an island escapist sensibility, flavors of the tropics offer escape and joy.
- Mexican comfort: Next-level tweaks of craving dishes like quesadillas, taquitos, and birria provide a safe adventure wrapped in homey comfort.
- Plant-based seafood: Plant-based seafood is starting to make waves on menus, as innovative suppliers introduce alternative products to catering.
- Salt: Salt is gaining ground both as a flavor enhancer and as a high-impact flavor.
- Handmade savory pies: Concepts specializing in handmade pies have revived the engines of innovation around empanadas, meat pies, pâtés, puff pastries, etc.
- Bananas: Menu developers can peel back the layers of possibilities found in the humble banana: dial in its tropical tones, lean into its Southern comforts, or explore eclectic blends.
- Cold coffee drinks: Young consumers are driving innovation in cold coffee beverages, driving menu innovation in a wider range of applications, from new non-alcoholic coffee tonics to wider use in cocktails.
Katie Ayoub, editor-in-chief, describes the phenomenon as the “democratization of innovation”.
“Today’s popular social media channels enable and inspire young consumers to show their creativity and passion for food and beverage trends. These fun-to-make-at-home trends like charcuterie boards, banana bread, and pocket-fold quesadillas are quickly catching fire in this space, gaining momentum, and generating excitement for more iterations. Chefs, pastry chefs and mixologists can take it from there, taking advantage of this new pop culture vibe, and then take those flavors and shapes in exciting new directions on their menus,” Ayoub said.