Lots happening in the foodie world, here’s a recap of 3 trends we can expect to see much more of over the next year.
TURMERIC: Searches have surged by 300% over the last five years, according to Google’s 2016 Food Trends Report. The top five turmeric consumption videos drew 3.9 million views in the past year. Turmeric is thought to cure everything from arthritis to cancer and it’s a key part of Ayurvedic medicine so the link to yoga is important. There’s also lots of buzz around turmeric lattes, a combination of nut milk and juiced turmeric root. Food & Wine, Bon Appetit and Goop have all featured recipes. Not expecting to see them showing up at Starbucks anytime soon but give it another year and turmeric lattes may be an alternative to matcha.
THE RISE OF KOMBUCHA: Dubbed the elixir of life, Kombucha is one of 2016’s hottest trends and a $400M market in the USA. Definitely moving from fringe to mainstream e.g. Tapster, a new self-serve bar opening in Chicago’s Wicker Park early in 2017, will have beer, wine and Kombucha on self-serve taps. Of the 62 taps along their “Tapwall,” 8 will dispense wine, 4 kombucha, the balance will serve beers.
CORPORATE FOOD TRUCKS: More companies are rolling out trucks to serve as incubators and test kitchens, including:
- Whole Foods, recently launched its first food truck test kitchen under the leadership of Global VP of culinary and hospitality, Tien Ho (a Momofuku alum).
- Giant Eagle’s Fried Chicken Express Food Truck: Kicked off on July 6th in Pittsburgh to coincide with National Fried Chicken Day. The Fried Chicken Express will serve Giant Eagle’s signature fried chicken and feature a menu of chicken-centric items, including the Firecracker Chicken Sandwich.