Top 10 Food Trends for 2016 | #FashionForFood

Top 10 Food Trends for 2016 | #FashionForFood

Posted by Samuele Visentini on 15th Dec 2015

Yogurt with muesli and fresh raspberries

The food industry had a great and exciting year in 2015 filled with molecular gastronomical dishes and local sourcing. Restaurants around the world filled their menus with savory desserts and appetizers served in cones. However, now is the time of year to analyze where kitchens have traveled over the last year and where they are heading in the next year. Here are the predicted 10 hottest trends too look out for in 2016:


  1. No more cutting fat: This year, more attention has been called to whether not consumer low-fat dairy is better for your health or not. And most news sources are agreeing that there isn’t any proof supporting that low-fat dairy is healthier. With this notion, more individuals and businesses are making pushes to include full-fat dairy for flavor and texture. So think twice when you reach for skim milk, nonfat yogurt, or less fattening cheese – your body, your menus, and your customers may thank you for grabbing full-fat dairy.
  2. Bugs are not pests, they’re food: Bugs have been flying around the culinary world for years, but with new adventurous generations, we expect 2016 to be the year they land on menus. A sustainable source of protein, bugs can be an innovative alternative to other meat sources. Bugs have become popular in many different restaurants, especially seasoned perfectly with a crunch or dipped in chocolate. Right now, crickets are the most popular and tried bug on tables; however, we predict many different types of insects will make way.
  3. Meals at customers’ doors: Delivery is making its way through the food industry, even in unconventional establishments. More restaurants are offering full meals to be delivered right to their customers’ doors, and people are loving it. Customers love the option to have a night in, but feel like they are out on the town because of their meal. This also lets specialty food increase in availability to those who may not have the option to go out. So, in the upcoming year, expect more takeout menus and delivery drivers from restaurants all over town.
  4. Veggies make a comeback: Vegetables unfortunately had a bad reputation during the wave of junk food that clouded our nation; however, more and more chefs are starting to bring vegetables back as stars of their menus. Not only are standard vegetables, like broccoli, asparagus, carrots, peppers, and cabbage, finding their way back on menus, but nonconventional veggies like eggplant and squash are getting in the limelight too. Chefs around the world are using vegetables in unique ways, and this will only strengthen in 2016.
  5. Revitalizing fast food: Fast food companies try many different tactics to offer their customers something new: brand partnering, specialty foods at a low cost, unique flavors, and even all-day breakfast. However, with the new push for healthy foods, we will most likely see fast food chains stripping their menus back to basic ingredients and simple foods for an affordable price. Simple is the new desire, and the fast food industry can take advantage of this.
  6. War on food waste: Many restaurants have already taken on the battle of reducing food waste. With our nation’s current consumption, we are nowhere close to establishing a sustainable living. However, if we work together to reduce food waste in our restaurant industry, then we can collectively build an eco-friendlier and more sustainable industry. To tackle this issue, many restaurants are donating the food they would otherwise waste at the end of the day.
  7. Snack attack: Snacks are making a name for themselves in restaurants across the world. With healthy and clean eating topping trend lists, snacks are right up there with them as an alternative to heavy meals. Mini dishes are easy to eat and easy on the stomach, so they appeal to many different customers like children, brunch eaters, and those eating cleaner. Snacks are a unique option that many diners don’t expect, so snack menus will definitely intrigue customers.
  8. Flower food power: During the hunt for intriguing flavors, many chefs discovered flowers could add a whole new level to their favorite dishes. Flowers have been used in flavoring different teas for centuries, so, with the popularity of tea, it only makes sense for flowers to be used in foods too. The most popular flowers used in the restaurant industry are roses and lavender. You can expect to see these powerful aromas in a variety of ice creams, drinks, and chocolate.
  9. Absolutely no GMOs: Genetically modified organisms (GMO) in foods have been the centerpiece of news in the restaurant industry for years. The struggle of GMOs is derived from out unsustainable consuming habits across the world. When the world consumed more produce than we could supply, scientists stepped in with GMOs as the answer. Food with GMOs has been severely frowned upon, even so that numerous countries have banned them completely. In the next year, we should see interesting shifts to avoid the use of GMOs in eating establishments.
  10. Family-style and shared meals:  Eating at the same table is commonly correlated with establishing connections and relationships, and now the meals will reflect that as well. Shared family-style meals, or when multiple dishes are ordered for a table to share, are gaining popularity across the nation. If customers do this, then they aren’t committing to eating just one dish – they can pick and taste different foods. Some restaurants focus on this eating style, and in 2016, we will most likely see it as a common practice.

appetizer with shrimp