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Trend Tracker

Tangy Flavors 2017: Housemade Pickles Over the past few years, chefs have shown their prowess for preserving seasonal ingredients through pickling. Think everything from watermelon rind to ramps; and while a perfect pickle knows no quitting time, the trend itself has already started to yield the floor to other sour notes, like house-made fermentables such as sauerkraut and kimchi.


2018: Vinegars with Terroir Wine culture familiarized chefs and guests with the term ‘terroir,’ which, according to is, “how a particular region’s climate, soils and aspect (terrain) affect the taste of wine.” Essentially, it’s the taste of a place in the final product. Vinegars are getting in on this concept with chefs skipping the mass-marketed stuff in favor of locally-sourced vinegars, as well as vinegars that use local ingredients in their blends.

Young Jackfruit Protein

Meets Food Service Operator Needs 2017: Humanely-Sourced Protein

Consumers continued to question the sourcing of their foods, specifically

Increase Customer traffic by offering on-trend “meat alternative” menu items that are compelled to label accordingly, animal proteins, in 2017, and producers were rapidly rising in demand calling out practices like ‘grass-fed,’ ‘grass-finished,’ and ‘humanely-raised.’

As consumers grow accustomed these terms, you can expect producers Drive Higher Revenues by attracting a broader audience of customers andto consumers accustomed and willing to pay more fortoabegin healthier food (higher check averages) calling outchoice even more specifics, such as field rotation and the types of grass used to operators feed their crops because, we’re learning, not all humanely-raised Gain Competitive Advantage over other foodservice by featuring delicious, is created nutritious, wholesome jackfruit entreesor onsustainably-sourced “Meatless Mondays”protein and everyday forequal in terms of flavor. flexitarians, millennials, vegans, and vegetarians

Market Insights

2018: Alternative Protein Sources

• 60% consume • 26% of US consumers Plant-based healthier plant-based meals1proteins are typically ate less meat1 and more sustainable than their

meatier counterparts, and customers are picking up on this in a big way. One

• 95% of meat alternatives • 36% of Americans eat at least trend that’s picking up steam isone plant protein that eats like meat, with a “bleeding are soy- or wheat-based vegetarian meal per week1

burger” catching eaters’ attention last year. Consider the following statistical

• Supports transparency, • 36% eat meat alternatives1 data: “According to HealthFocus data, 17% of U.S. consumers aged 15 to 70 authenticity, simplicity, global 12016 SPINS Plant Based Foods Report currently claim to eat a predominantly plant-based diet, while 60% report to be inspiration, and convenience2 22015-2016 New Hope Network

cutting back on meat-based products. Of those who are reducing their intake of animal-based proteins, 55% say the change is permanent, and 22% hope that it is.” Jackfruit - Plant Based Meat Alternative (#514231) We’re also excited to watch the rise of zero-waste concepts, the popularity of bugs as a source of protein, and healthier kids meal options. What food trends Empty contents into colander, press jackfruit did you see in 2017, and what do you hope catches on in the new year? to drain excess water

Naked Jackfruit Preparation Tips Sauté in vegetable stock until reduced or concentrated

Sear in pan with oil or broil to achieve crispness Season as desired with spices and simple mirepoix

provisions January/February 2018


Provisions January/February 2018  
Provisions January/February 2018