June 2017 Trendspotting National Restaurant Association Show Recap from Imbibe on Vimeo.
FLAVOR |
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Floral flavors like hibiscus and lavender were featured in packaged products, and in dishes created by top chefs. |
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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 |
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Savory flavors made their way into less traditional formats, like gelato and yogurt.
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ON THE MENU |
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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 |
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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, |
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Globally-inspired cuisine from Latin America and Asia were also common across the show floor. |
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