#Trendspotting National Restaurant Association Show 2017 Recap

 In Blog, Trendspotting

June 2017 Trendspotting National Restaurant Association Show Recap from Imbibe on Vimeo.

FLAVOR

   

Floral flavors like hibiscus and lavender were featured in packaged products, and in dishes created by top chefs.

   

Brands are bringing the heat. Spicy flavors could be found in products like peanut butter, honey, apple cider vinegar, and ketchup.

Who does it well: Peanut Butter & Co., Mike’s Hot Honey, Fire Cider, Huyfong Foods Sriracha

   

Savory flavors made their way into less traditional formats, like gelato and yogurt.

ON THE MENU

 

Stand out plant-based products included the Beyond Meat Burgers, Upton BBQ Jack Fruit, and Ahimi Ahi Tuna alternative.

Who does it well: Beyond Meat, Upton, Ahimi

   

Beverages across several categories were served on draft, including kombucha, coffee, tea, and craft soda.

Who does it well: Marin Kombucha, Royal Cup Coffee and Tea,
Harney & Sons, Rishi

   

Globally-inspired cuisine from Latin America and Asia were also common across the show floor.

 

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