Commentary

2019: Get ready for more flavors, protein alternatives, wellness and even cannabis

The cultural shifts of the last few years in the U.S. will bring even more variety of flavors, protein alternatives, wellness and more, according to research on food trends.

Image courtesy of iStock

January 14, 2019 by Richard Traylor — Writer, WebstaurantStore

Every era has quintessential dishes that define the decade. From "Jell-O surprise" in the 30s to fondue in the 70s, food trends seem to reflect the times in which they reign. The past few years have marked significant change within the foodservice industry as the food culture shifts towards higher quality food and expediency. So, what's in store for us this year? After researching all the forecasted developments, we look forward to a 2019 filled with delicious cuisines and intelligent creations.

Global flavors

Expect to see flavors and spices from around the world on menus this year. African and Middle Eastern flavors like za'atar, harissa and sumac have been popular food trends for a few years, but expect to see them take a more prominent role this year. They will also be joined by the sour and complex flavors of Filipino food.

Alternative citrus

Lemon, orange and lime have been the go-to citrus fruits for many years, but some chefs are now choosing fruits that are lesser known in the United States, such as kumquat, yuzu, pomelo and citron. These products provide the sourness that's popular, as well as unique flavors that are new to many customers.

Unique seafood options

Interest in sustainable seafood combined with interest in international ingredients will likely make unique seafood options like geoduck, cuttlefish, roe and squid popular additions to menus in 2019.

Veggie-focused dishes and protein alternatives

With the growth of the vegan, vegetarian and eco-friendly movements, many customers are turning away from traditional protein sources like meat. Instead, they're looking for veggie-centered main courses as well as other sources of protein, such as beans, lab-grown meat options, insect protein and plant milk.

New types of greens

Kale has been the go-to leafy green in restaurants for the past few years, but fatigue is starting to set in. In 2019, look out for new types of leafy greens in restaurants, such as dandelion greens, amaranth and sorrel.

Mushrooms

Not only are mushrooms an excellent source of niacin, antioxidants and B vitamins, they're also an excellent hearty alternative to meat. In addition to popular mushroom varieties like portobello, shiitake and button, expect to see unique options like enoki, wood ear, oyster and porcini on menus in 2019.

CBD

CBD, also known as cannabidiol, is an extract from marijuana that has a multitude of uses, but does not contain any psychoactive compounds. CBD is legal in 30 states, and it can be used to treat epilepsy, reduce pain and stress, and help fight anxiety. You can use CBD as a salve on the skin or use it as an ingredient in a variety of foods and beverages.

Health and wellness

Many customers are looking for foods that not only taste good, but also fuel their body, like foods with adaptogens. Adaptogens are foods that claim many benefits, such as stress relief, energy boosts and fatigue relief. Additionally, in 2019 you can expect to continue to find fermented foods and probiotics like kimchi and kombucha in foodservice establishments.

Health & Nutrition Trends / Statistics Food & Beverage

About Richard Traylor

Richard Traylor graduated from Temple University in the winter of 2014 with a degree in Strategic Communications. After graduating, he taught English in South Korea for two years, during which he was fortunate enough to travel and see the world. In October 2016, he returned home and started to work in SEO Content at Webstaurant Store. This blog previously ran on Webstaurant Store.

Connect with Richard: