I always enjoy reading and hearing about expected trends in food. I love to try new dishes and flavors and enjoy experimenting in my own kitchen when given the chance.
With that, members of the American Culinary Federation have identified food categories they believe will be the 2016 food trends. Over 1,600 chefs were surveyed by the National Restaurant Association’s annual “What’s Hot: 2016 Culinary Forecast“.
5 center of the plate trends:
- Locally sourced meats and seafood
- New cuts of meat
- Sustainable seafood
- Free-range pork and poultry
- Street food inspired main courses
5 appetizers and main plates:
- Fresh/house-made sausage
- House-made charcuterie
- Vegetarian appetizers
- Ethnic/street food inspired appetizers
- Seafood charcuterie
5 preparation methods that will be popular in 2016:
- Pickling
- Fermenting
- Smoking
- Sous vide
- Fire roasting
Keep an eye on these movers and shakers:
- African flavors
- Authentic ethnic cuisine
- Ethnic condiments/spices
- House-made/artisan soft drinks
- Middle Eastern flavors
Which of these most excites you? I personally have a meat grinder on Christmas wish list, look out homemade sausage and other ground meat products!
————————
Dr. Lindsay can also be found on:
– Website (http://food.unl.edu/ag-and-food)
– Twitter/Instagram (agwithdrlindsay)
– Facebook (https://www.facebook.com/agwithdrlindsay)
– Pinterest (Lindsay Chichester-Medahunsi)
Agricultural with Dr. Lindsay 
Lindsay,
I always find things like this interesting.
I love sausages! I think the house made sausage idea is fun and charcuterie sounds interesting.
Not sure what I think about African or Mid Eastern flavors as I’ve not been exposed to very many of those.
I am intrigued by the meats too. I like different flavors, but in Nebraska we are fairly limited on the diversity of dishes. I will have to keep an eye out for easy recipes we can make at home! 😉