EDG musings on 2016 food trends

Working with chefs every day has some advantages. In late 2015 we were tasked with looking forward to trends that would impact the food and beverage industry this year. These results help determine the way we design restaurants, hotels and campus internationally.  Here are some of our favorite trends for 2016.

Breakfast savory porridges:

Made from grains you’d normally think of for dinner (buckwheat, congee, farro, millet), plant based porridge will be making an impact in 2016. High in protein, antioxidants and fiber, these filling foods are a healthy breakfast alternative. The re-imagined breakfast porridges can be combined with meats, herbs or even vegetables.

In-house fermenting and pickling:

Pickling and fermenting are proven processes that have been around for ages, but they will be taking center stage in 2016 with some innovative, creative uses. As this trend evolves, we can expect to see elaborate takes on traditional processes and recipes – brined and fermented french fries, smoked pickled veggies, and unique takes on kimchi, sauerkraut and miso.

Ethnic Condiments and Spices:

Move over Sriracha – 2016 is going to be loaded with a ton of new spicy, tangy ethic condiments and spices. Peri peri, gochujang, and sambal oelek aren’t just fun words to say. These flavors really pack a punch, and we’ll be seeing them on menus globally. Also keep an eye out for harissa, dukkah and ras el hanout, African spice blends that are predicted to make a splash this year. 

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