“The
focus is on connecting with consumers through truly local
foods, driven by small metro areas,” says the company.
“ In
fact, small geographical distances can have a huge impact on what consumers see
and want.”
Ethnic
foods will be important, but not billed as ethnic. People of different ethnic
groups will simply choose to dine on familiar foods.
“This
generation is more likely to prefer cuisines like Korean or Vietnamese to
“American” or Southern. They don’t go out to eat for cuisines like “Mexican” or
“Japanese,” they simply go out for tacos and ramen,” the company says.
Foodservice
items will be moving into homes.
“Consumers
are using technology to bring the best parts of eating out into the home, with
a wealth of new on-demand delivery services and meal kit startups.
‘Investors
are taking notice; it’s estimated that over a billion dollars will be invested
in the space this year, up from $600 million in 2014.’
Almost
no dish or ingredient is safe; chefs and
manufacturers are on the lookout for alternatives to almost everything.
Even
foundational ingredients such as flour, milk or peanut butter are making way
for alternative flours (chickpea, spelt, buckwheat), milks (almond, hemp, rice)
and nut butters (cashew, pistachio).
“Smoked”
dishes are being left on the fire for a bit longer and transformed into “burnt”
and “charred.” Use of the terms have grown from two percent of menus a decade
ago to seven percent today, and the technique can be applied to just about
anything, from tomatoes to proteins to cocktail ingredients.
“Almost
anything can be transformed into a savory version of itself, from savory
oatmeals on the breakfast menu, which swap out maple syrup and brown sugar for
sriracha and a poached egg, to savory yogurts and ice creams showing up everywhere
from retail to fine dining.
“The
United Nations has declared 2016 the International Year of Pulses, bringing
awareness to these crops harvested for dry grain — lentils, beans, chickpeas,
etc. Pulses are perceived as truly functional foods, not just because of their
protein and amino acid content, but also because of their positive impact on
the environment.
“Food
halls” which combine foodservice and retail in a single location are ‘under
development across the country while on-site segments (hospitals, colleges and
universities) and retailers are taking inspiration from food hall designs.”
The
researchers also say that restaurants and bars will combine several sections,
or themes, under one roof, such as a wine bar, a sushi bar and a Rathskeller.
