null

Spend $500+, Get 15% Off Your First Order & Free Shipping. Use Code CHEF15.

2023 Trends We're Digging

We’ve digested a mountain of food and restaurant trends and predictions so you don’t have to, and we’re spotlighting our favorites along with ways to implement them on your menu.


 TREND #1 
Functional Eating For the Win 

Expect to see more menus that call out specific ingredients and dishes that add to consumers’ lives. Meet “Functional Eating.” What does that mean? Adding (and calling out) specific ingredients that support functional health like immune support or gut health.

Here are some of the reported health benefits of some of our favorite herbs and spices. 

  

Herbs and spices make food tastier while boosting your health. You should be cooking with herbs and spices regularly - and, if possible, using several at a time.  — Monica Auslander Moreno, Adjust Professor of Nutrition, University of Miami.

We agree Monica, we agree. 



 TREND #2 
We're Not Saying Bye to Dry

We know NA drink options aren’t a new trend, but as their star continues to rise, consumers are increasingly expecting more complex and inventive options. So, let’s make sure you have something on the menu for everyone.

                     

Ingredient Tip: Chilis and herbs can be used to create unique, hot bitters that’ll enhance any drink they’re added to. Infuse, wait, then serve (with caution) to create layered, hot and sometimes smoky flavors.

Spices and herbs are a great way to mimic the bold flavors of your favorite boozy beverages. In fact, many liqueurs were made with spices and herbs to begin with. Create your own zero ABV versions.

Aquavit: Caraway and dill 

Fernet: Juniper, rhubarb, aloe, chamomile, and mint 

Pastis: Star anise, fennel, sage, lemon verbena, cinnamon, cardamom and peppercorn.


 TREND #3 
Sw-icy Global Fusion Flavors

What’s Sw-icy? When sweet and spicy elements come together in a single entrée, dessert or side.

While this trend surfaced years ago with concepts like miso caramels, hot honey and chili dark chocolate, patrons’ tastes continue to evolve beyond singlenote desires like “hot” or “sweet”. We’re expecting the sw-icy trend to evolve and begin to incorporate more global ingredients like Yuzu and chaat masala.

Hot and sweet ingredients of 2023 we're digging: habanero marinade, Nashville hot, hot honey, chamoy, peri-peri sauce, mango-habanero sauce. 


TREND #4 
MSG For You And Me


MSG (Monosodium glutamate) is a concentrated form of glutamate with roughly one-third of the sodium found in salt. It adds a depth of flavor and savoriness to food. It’s derived from a naturally occurring amino acid, and has an umami flavor, which creates that “mouth-watering” taste.

PUT MSG TO USE. YES, CHEF! 

Calvin Eng, the James Beard-nominated chef behind Bonnie’s in NYC is such a proponent of MSG in his dishes, he even got it tattooed in a heart on his arm. The MSG party continues with Bonnie’s most famous offering - the MSG Martini made with olive brine, Shaoxing wine and MSG.



 TREND #5 
Fermentation Fest

While part of the functional eating trend, fermentation deserves its own moment in the spotlight. We’ll continue to see global cuisine brought to life with fermentation, especially since it gives health-conscious consumers an almost scientific level of insight into their food.


 TREND #6 
The Rise of Experiential Eating


As we all know, it’s been three years since the start of the pandemic and restricted social interaction. Diners are hungry (excuse the pun) for interactive experiences that bring excitement to the meal - but we’re not talking Medieval Times. Rather, dishes that bring forward experiences that can’t be recreated easily at home or with takeout.


"A trend that has been refashioned!... Chef Counters are a great way to set an experience. It is, however, important that the Chef is trained in customer engagement and how to read the room. Have as much possible information on the dishes and ingredients to craft a great storytelling session along with Culinary flare. — Chef Neil Doherty, Sr Director Culinary Development - Sysco