2018 Food Show Trends
Paradise chefs and R&D recently attended several food shows, including Expo West, Pizza Expo and the Research Chefs Association. After gathering information, taking photos, and a lot of tasting, we’d like to share several great trends that were common to all the events. Plus, show some fun examples from our spring food show journey!
The trends we saw everywhere were: ethnic condiments/sauces; healthy and/or medicine as food options; veggie centric; clean label; and local sourcing/selling with a story.
Many of these trends are not new to the world but are continuing to expand and evolve. Ethnic sauces fit right into this category.
Asian food has always been a top 3 for ethnic foods in the USA (rounded out by Italian and Mexican), but ethnic flavors continue to evolve into more regional and authentic areas. “Asian” has evolved into Thai, Filipino, Japanese, Indian, Korean, and Burmese distinctions, with an endless number of options.
Korean cuisine is front and center, starting with bulgogi (Korean BBQ) and continuing onto bolder flavors such as gochujang (a savory, sweet, and spicy fermented chili paste), ssamjang (a spicy Korean dipping sauce) and kimchi (salted and fermented vegetables). We saw Korean flavors showcased in rice bowls, protein bars, potato chips, sauces, beef jerky, hummus, wings and burgers.
Kettle Brand Potato Chips, always a flavor trend leader, has a Korean Barbeque chip flavor with sweet and savory flavors.