One of my good friends is currently spending a year working in Hawaii. Since I began living vicariously through her adventures last November, I have learned that – aside from being the U.S. state synonymous with paradise – Hawaii is the land of wild geckos, earthquakes, termites and rain. Luckily the incredible sunsets, lush vegetation, surf and food seem to make up for the other inconveniences!
To be honest, as a person that sunburns easily (and is quite frightened by creepy-crawlers) I’m often most envious of the food images my friend sends my way. And when her texts began featuring the joys of poké – a raw seafood salad – I have to admit I did a quick Google search looking to see if I could get my hands on a bowl while living on the mainland.
A study from research firm Sterling-Rice Group (SRG), which looked at the culinary trends emerging for 2016, shows that I’m not the only one hoping to explore some Hawaiian cuisine. The study, 2016 Cutting-Edge Culinary Trends, showed that cooks and diners alike will be looking to push the boundaries when innovating food and beverages. One of the trends? Traditional and ‘ono (delicious) Hawaiian island ingredients of course! Poké bowls and musubi have begun showing up in new dishes across the mainland and are expected to continue popping up in everything from fast-casual to fine dining.
Here is a look at some of the other culinary trends the SRG expects to expand in 2016:
- Switchels: Looking for the health benefits of apple cider vinegar and ginger – sweetened with honey, maple syrup or molasses? This thirst-quenching, health-boasting refresher is set to be quite popular with consumers in the year ahead.
- Swiggable soups: Step aside juicers! With more fiber and less sugar than pressed juices, bottled soups may be the order for health-minded consumers in 2016.
- Savory desserts: Dessert menus will likely be adding savory ingredients – think malt and umani-rich miso paste.
- Porridge: Porridge is no longer limited to one or two grains. Consumers will be looking for a wide selection – spelt, black rice or quinoa, to name a few – along with sweet and savory toppings.
Do you think that poké bowls and pumped-up porridge will have a long-term or temporary place in America’s restaurant scene? What consumer food behaviors do you see changing the course of the food industry in 2016?