Culinology - June 2021 - 7

EMERGING trends
Datassential's
10 ingredients
to watch
Successful food and beverage innovators
need to know what emerging ingredients
are capturing the consumer's attention.
Mike Kostyo, senior managing editor and
trendologist for the market researcher
Datassential, Chicago, identified 10
ingredients product developers should
consider during a virtual presentation at
the Research Chefs Association's RCA+
conference in March.
Mr. Kostyo called 2021 the year " innovation
roars back. " Citing Datassential data, he
said 65% of consumers say they are tired
of cooking at home, 58% are bored with
comfort food, and 79% are craving something
new overall.
" This supports the idea this will be the year
of innovation, " he said.
Some innovation efforts have focused
on creating comfort foods with a twist. The
restaurant chain Shake Shack's Korean-style
Fried Chick'n Sandwich, which features a
spicy-sweet gochujang-glazed crispy chicken
breast on a bed of kimchi slaw, was cited as
an example.
Looking ahead, Mr. Kostyo identified 10
ingredients product developers may want
to consider as they seek new ideas for
innovation.
Fermented honey was one such ingredient.
It sits at the intersection of two prominent
trends - the consumer's affinity for honey as
a sweetener and the perception of fermented
products as having a health halo, Mr. Kostyo
said. As an example, he referenced the
Butcher & Bee restaurant in Charleston, SC,
which offers a whipped feta dip made with
6 | Culinology | JUNE 2021
fermented honey and black pepper.
Next-level produce like Del Monte's
Pinkglow pineapple and the Blue Java
banana also are ingredients sparking
interest among consumers. Such items offer
consumers a twist in a familiar format, which
has been at the heart of food and beverage
innovation for several years.
Kheer, a Southern Asian pudding made by
boiling milk, sugar and rice, tapioca or bulgar
wheat, also made Mr. Kostyo's list. At the
restaurant Rooh, Palo Alto, Calif., diners may
find a wild rice kheer with dates and cashews
on the menu.
In the 1980s, carob was thought to be an
ingredient to challenge the dominance of
chocolate. While that never happened, Mr.
Kostyo said in 2019 and 2020 the ingredient
grew 10% on menus.
" Chefs are realizing it has potential, " he said.
At Byblos, Miami, patrons may order an
appetizer of lamb ribs with dukkah, buttermilk
sauce, carob molasses and red chili schug.
Consumers also have taken an interest in
curry, Mr. Kostyo said.
" Consumers have gotten savvy about it, "
he said. " They understand there are different
types of curries, and they want to understand
them. The different types on retail shelves
really showcases the trend. "
Sudachi citrus, a small, green citrus fruit
from Japan, has the potential to be a nextlevel
alternative to yuzu, Mr. Kostyo said.
" It's a great option when looking to add
acid, " he said. " You see it in cocktails. "
Another ingredient showing up in alcoholic
beverages is honeysuckle. The Cathead

Culinology - June 2021

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