While so many trend forecasters focus on finding the next new sriracha or matcha, Packaged Facts in its latest report highlights creative culinary twists on classic kitchen staples. Think beets, black pepper and brown butter.
“Culinary trends in 2018 will be inspired by familiar comforts from our childhoods but with artisanal, indulgent, and downright delicious reimaginings that satisfy the appetites of traditionalists and foodies alike,” said David Sprinkle, research director for Packaged Facts.
The farm-to-table movement has sparked renewed interest in locally grown ingredients, and across the country chefs are showcasing these standards in new ways. Cauliflower, for example, continues to rise on restaurant menus as a versatile vegetable in a variety of applications, from soups to sandwich fillings to “steaks.” Its year-round availability, neutral flavor and nutritional chops have propelled it into a “restaurant and retail superstar,” according to Packaged Facts.