Here are some of newest trends showing up on restaurant menus this year.
Botanical and functional beverages: Hibiscus, lavender and elderflower teas, sodas and cocktails are showing up on menus along with the use of turmeric, anise, and rosemary. Customers are also looking for drinks that have health benefits such as antioxidant ingredients. Nostalgic flavors – watermelon, strawberry, apple, and grape – reminiscent of childhood, are appearing in adult options.
Plant-based menu items: More than one-third of customers are looking for plant-based protein foods when they eat out. For this reason, most restaurants are offering some meatless options, fishless fish, veggie burgers and other plant-based items on their menu.
Spicy and sweet heat: Global spicy flavor profiles like Korean gochujang, Mexican Tajin, Japanese furikake, and Indonesian sambal and being used by chefs to fuse exotic flavors into favorite dishes.
