Miyoko’s offers tasty cashew cheese choices. Photo by Miyoko’s.
More 2019 trends Australians have already given us avocado toast, but the strongest Aussie influences have been in the coffee space, including the flat white latte. In the food trend context, Aussie influence on U.S. food evokes “feelgood” food sentiment if one were to base it on the foods already imported here. Think chill and relaxed. Expect more Aussie influence, which is very subtle now, but becoming increasingly pervasive, particularly since there is a growing Australian population on the West Coast. Look at meat pies breaking through and also spirulina lattes. Restaurant chains can draw inspiration and menu items from this budding trend, particularly as they relate to the java space. Americans are also increasingly loving their veggie spreads, which is made possible by RESTAURANT C-SUITE | Restaurant news that’s fresh, informed, inspired (by you) 14
increased accessibility to Mediterranean foods. Veggie spreads and veggie bowls are good for experimentation within R&D at restaurant chains. Smeared dips and spreads that add appeal to vegetarian selections are in play. Going beyond the dip, “brightly-colored and bold flavored vegetable smears and swoops are brightening sandwiches, salads and meals,” says CCD Helmsman. Colors and playful combinations are bringing a new era of veggie spreads fully into view. From fruit as meat and Aussie influence to high-protein fish applications, coffee cascara brews, colorful veggie spreads, and plant cheese choices, these 2019 food trends draw inspiration from trendlines already developing and hold a world of promise for restaurant operations that choose to experiment with and adopt them.