Free-from, vegan, vegetarian and other health and / or plant focused dietary options are ‘growth markets’ (see what we did there) both in and out of home. And while wholesome bowls of rainbow-coloured delights will continue to rule Instagram, the new-look plant life is totally gone ‘Dude’. Dude foods were big news in 2015 but had fallen from grace due to their high sugar, high salt, high fat content. However, now adopting healthier often vegan plant-focused alternatives - typically with North American, Japanese, Korean or Caribbean flavours - dude foods are ready to rise again!
Use Your Noodle
We were crooning over noodle concepts back in the spring (#justsaying) and in the months now passed noodles have slid that little bit closer to world domination. Clean, spicy Vietnamese pho remains uber fashionable - pho-sure - however the popularity of this and other like-minded dishes is starting to plateau. Meanwhile ramen and similarly comforting concepts continue to soar with consumers seemingly unable to get enough of their umami deliciousness.
The Real Deal
Where developing new food concepts, the authenticity of the cuisine on offer - as well as the diners experience in general - has never been so important. The dish being served needs to be the real deal - to tell a story and say something about the provider and their brand. We’re not saying you have to be Thai to serve Pad Thai noodles but consumers want to be ‘taken on a journey’ with quality ingredients and / or a passion for where the dish originated.
Top of the Pots: More Foodie Movers and Shakers
What’s Hot - Japanese, Korean and Caribbean concepts remain on the up and up while Indian cuisine, which had gone off the boil, has received a sexy street food reboot.
What’s Not – Pulled pork (and other pulled meats) are losing their animal magnetism with vegan alternatives, such as pulled jackfruit, now taking their place.