Catering trends come and go, with some leaving a more distinct mark than others. From spices and herbs to grains and power foods, there’s no shortage of ways to add taste to meals.
Find out which new flavours have foodies going wild.
Seaweed
Seaweed is no longer limited to sushi. It’s taking the front seat in catering trends as foodies embrace it in new iterations. Find it in salads, bowls, and as a seasoning. Seaweed perfect for those looking for meat-free dishes. What’s more, it comes with additional and welcoming health properties.
There are so many ways to cook seaweed to add new seasoning and taste to the meal. You can even experiment with different types of seaweed for unexpected flavours. Seaweed can be the rock star, as seen in salads, or it can be the side player.
Thicken it for use as a powder sprinkled over soups or kombu. Use it as a sheet to wrap up vegetables. Seaweed gives a uniquely distinct savour to a dish. For whatever kind of topping you use it as, foodies just can’t get enough of this ocean algae.
An Open Flame
Modernist menus are increasingly including an open flame to the dish. It’s no longer limited to traditional foods such as bacon and burgers. Smoked, charred, and burnt foods continue to trend, far past typical plated dishes into desserts, drinks, and more. The open flame flavoring can be added to vegetables, cocktails, condiments, and sauces.
There’s no end to where a smoky taste can enhance a meal and provide a different spin for viewers. It pairs well as smoky cocktails and coffee drinks. A smoky afterbite gives onions, cauliflowers, and more a new twist on plain vegetables. The growing popularity of wood burning ovens, along with cast iron pans, makes it easier to enjoy smoky bites. Relish food served with personalized flavour for unbeatable taste.
Florals
Botanical flavours mixed with fruit are increasingly popular. Combinations such as blueberry hibiscus, orange blossom vanilla, and raspberry lavender know how to draw a crowd. It’s an innovative way to incorporate exciting and natural flavours. Jackfruit, lychee, and varieties of mango are a few ways we’re seeing this. Tropical floral flavours are becoming a must-have and they’re popping up in a number of dishes.
Florals add a sense of refinement complementary to strong citrus tastes. Think about how the floral of a lime pairs with the bitterness of a grapefruit. Flower specific honeys, such as kefir lime, overtake the traditional flavours many are used to. Crossbreeding plants with fruits gives a new dimension of zest and variety that foodies love.
Spice
Spices continue to grow in trend, becoming more mainstream in menus and at social events than ever before. Middle Eastern flavours were massive this year with regards to catering trends, and they continue to break the status quo.
As Indian, Thai, Japanese, and Korean cuisine remain competitive cuisines on the market, so does the knowledge of the spices used in traditional meals. Far East spices are showing up in traditional and non-traditional items, incorporating themselves into new cultures.
Tumeric, in particular, is one spice foodies still can’t get over. In addition to a punch of colour and bite, it adds spice to any basic marinade. Whether it’s roast chicken or baked fish, it brings a new dimension of bite to a meal. Its health benefits are plenty, as it contains bioactive compounds that are good for the digestive system.
Spices are versatile for seasoning any meal, which is one reason why people love them. Not only do they taste good, they help balance out other flavours on the plate. Foodies want to experiment, and they’re finding ways to use lemongrass, tamarind, cardamom, and other alternatives while cooking.
