Here's a summary of food-related buzzwords whose profiles are rising during the first half of 2017.Â
Marshmallows
Blended burgers to reduce meat content
Cotton candy on desserts
Syringes for injecting flavor (into sushi, frozen desserts, fried snacks)
Thai rolled ice cream
Potentially silly one-item specialty restaurants:
- Avocado
- Marshmallow
- Cream cheese
- Ice tea
- Raw cookie dough (expanding but for how long?)
Bubble waffle ice cream cones
Modern Indian fast-casual dining
Charred bitter flavor profiles
Honeycomb
Alcohol-infused desserts
Labne
New life for churros
Plant/vegetable "butchers"
Globalized ice cream flavors
Sushi burgers in rice cakes
Frozecco and Frosé
Seaweed
Jackfruit
"Up-cycling" -- making food from kitchen discards
Philippine cuisine
Purple yams (ube)
"Plant-based" everything (we're waiting for cruelty-free harvesting)
Hemp
"Goth foods" turned black using activated charcoal
Need more information? Call Michael Whiteman at 718 622 0200. If you've got additions to this list, please send them on.
Baum+Whiteman creates high-profile restaurants around the world for hotels, restaurant companies, museums and other consumer destinations. Based in New York, their projects include the late Windows on the World, the magical Rainbow Room, and the world's first food courts. They also run F&B trends seminars for major hotel and restaurant companies.
Contact:
Michael Whiteman
mw@baumwhiteman.com
www.baumwhiteman.com