2005 Flavor Forecast -- Trends that will influence the menu development process this year and beyond (1/2)

By Flavor and The Menu Magazine Health Factor Year 2005 ushered in the new U.S. Dietary Guidelines, which will influence food and flavor trends on a macro level for years to come. Here are some early effects: Spotlight on fruits and vegetables: It’s recommended we eat 8-10 servings a day, which will take considerable effort given that many had trouble fitting in the 5-a-day recommended in the old guidelines. Fortunately, chefs are offering flavorful ways to increase produce consumption: * Be creative with hearty seasonal greens and more salads (both cold and warm salads) * Use herbs in salads, as is done in Mediterranean, Middle Eastern and Asian cuisines. * Present one vegetable several ways on the same plate, as in steak with caramelized onions, crisped sautéed onions and fried onion rings. * Sneak more fruits into savory dishes. * Add pickled or preserved fruits and veggies to their repertories - Kimchee is “hotter” than ever. Grains Gain Steam: The new dietary guidelines also recommend increasing whole grain consumption, and the Whole Grain Council is fortifying efforts to replace fluffy white starch. Grains mixed with nuts – another food enjoying renewed interest due to health benefits. Trim the Trans Fat: Early adapters, both in foodservice and food manufacturing, are changing to transfat-free frying and baking oils with positive results. Not only are foods improved nutritionally, but also many operators and diners are reporting fresher, cleaner food flavors. Small Bites Win Big Portion Control: Spurred on by the small-plates approach, menu offerings continue to reshape. Ethnic influences like sushi, dim sum, piquitos, taps and meze have revealed a world of varied flavors and increased choices. The small-plates approach also fosters another great flavor phenomena in foodservice: customization. Small plates allow diners to pick and choose more dishes. Even pizza, a meal already built for sharing, is becoming easier to share, cut into smaller dippable portions and served with selection of dipping sauces. Flavor-wise, these new menus present immense opportunities: Cuisine without Borders: Appetizer samplers can include spring rolls, bruschetta, satays and skewered chorizo, or individual small plates that travel the globe. Dip Into Possibilities: Half the fun of shared plates is mixing and matching flavorful sauces and dips like chutneys, spiked ketchup, sweet and sour variations and salsas. Small Amusements: The tiny “amuse” course has taken hold in fine dining, and allows chefs to introduce new flavors, ingredients and combinations in a low-risk way. Street Smart: Street foods of Asia and Latin America fit right into our new pick-and-choose eating style. Some favorites: Chinese dumplings and rolls, skewers, mini-tacos and empanadas. Flight patterns: Tasting flights started with wines but have evolved into ways to try the same cheese, aged or rind-washed several ways, sip a sampling of soups or test a range of chocolates. In Favor of Authentic Flavor Farm-fresh ingredients No longer a niche phenomena, organic ingredients have entered the foodservice mainstream. The link between chef and farmer has grown closer and stronger. Some chefs are cultivating their own herbs and greens, while other are building subscription-like business relationships with small local farms. In face, the term “local” has become a sought-after flavor qualifier, connoting quality, purity and the intensity of “the way food used to taste”. Authentic Ethnic Americans are looking for more authentic ethnic flavors and favors three ethnic cui?sines categorized as Mediterranean (Spain is the hot country), Asian (Pan-Asian), and Latin (Mexican food). Asian Cuisines Rise High