bake - February 2019 - 52

foodservice

WHAT'S HOT
ON THE

MENU?
The National Restaurant Association (NRA)'s annual survey

for the ﬁrst time will be available as part of the company's retail

of chefs looks to identify food and beverage trends for the

and foodservice lines. Both extracts were launched at the 2019

coming year. Approximately 650 chefs, all American Culinary

Winter Fancy Food Show.

Federation members, predicted what will be prevalent on
menus for 2019.

According to the restaurant industry report, the top food
trend for 2019 is CBD and cannabis-infused food and bever-

Bakeries and sweets shops are part of the report. The NRA asked

ages. Nearly 77% of the chefs surveyed ranked cannabis and

chefs to name the top trending snacks and sweets for 2019.

CBD-infused beverages as the top trend, and 76% of them
ranked cannabis and CBD-infused food as the second most

THE TOP FIVE:
1.
2.
3.
4.
5.

Thai-rolled ice cream
Donuts with non-traditional filling
(liqueur, Earl Grey cream)
Chocolate (responsibly sourced, new flavors)
Injera chips
Artisan/house-made ice cream

popular trend. They believe it will create unique cuisine opportunities and promote experiential dining occasions.
"These foods, already popular in consumers' own homes,
are now poised to ignite sales at restaurants and foodservice operations," says Hudson Riehle, the National Restaurant
Association's senior vice president of research. "It's no secret
restaurant customers seek new food experiences when dining

Sustainability continues to dominate food trends across

out. Chefs are listening to that request and offering them the

many categories. Nielsen-Massey Vanillas, for instance, sees

foods they want. That's good for guests and business."

big opportunity in the coming year. As the market for vanilla
stabilizes, the company has looked to introduce new prod-

Another big trend for 2019 is plant-based proteins. According

ucts, expand its retail presence, and bolster its e-commerce

to 64% of the chefs surveyed, plant-based sausages and

presence.

burgers will be big because of their appeal to vegetarians and
69% of chefs surveyed said that ethnic-inspired items would be

new products it has introduced in 2018 and will introduce in

the year's top food trend, especially when it comes to breakfast

2019, all of which are sustainable, all-natural, allergen-free,

foods.

certiﬁed GMO-free, kosher, and gluten-free. In January, the
company became the ﬁrst brand to offer ﬁve distinct, single-

Vegetable substitutes for carbs are on the rise as well. Noodles

origin pure vanilla extracts from Tahiti, Mexico, Madagascar,

made of vegetables like zucchini and beets have become more

Uganda, and Indonesia. The Ugandan and Indonesian Pure

prevalent on restaurant menus, and that will continue in the

Vanilla Extracts have been available to industrial customers, but

New Year.

52 < FEB 2019 | bakemag.com

JOHN UNREIN

vegans, their sustainability, and their ﬂavor and texture. Over
Nielsen-Massey has examined consumer trends to dictate the

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bake - February 2019

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