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Integrating Modern Culinary Trends
By: Chrissy Carroll, MPH, RD
Every year, new culinary trends—often driven by social media and generational preferences—shape restaurant and retail food offerings. While these may not seem like a priority for non-commercial food service, integrating trends can help meet evolving consumer preferences and enhance client satisfaction. The CDM, CFPP plays an essential role in determining how to incorporate trends while still aligning with regulatory standards, medical nutrition therapy guidelines, and budgetary constraints. Luckily, many of today’s top culinary shifts are surprisingly compatible with the realities of your kitchen. Here are some key trends to consider, with ideas for bridging the gap between concept and execution.
PLANT-BASED OPTIONS
In years past, vegan options on a menu may have been limited to a veggie burger or a salad. These days, the demand for plant-based dishes has expanded, with the global market growing approximately 12 percent annually, according to data from Avendra. This has led to a variety of new products and creative menu approaches.
Additionally, trends show many folks are also searching for “plant-forward options,” rather than fully vegan dishes. These meals feature plant ingredients as the starring actors, while meat and dairy play smaller supporting roles.
The good news? Plant-forward dishes can be budget-friendly and easy to scale. They also tend to provide additional fiber, key for digestive health and preventing constipation (an issue for both older and younger clients!).
Tips for Incorporating This Trend:
- Try whole food options in addition to substitutes. While plant-based burgers or chicken tenders can certainly have a place on a menu, from-scratch options are often less expensive and can be more nutritious. For example, consider bean-based soups, grain bowls, baked tofu, or lentil bolognese.
- Remember how versatile beans and lentils are! You’re probably familiar with using them in entrees, but also consider other unique applications. Pureed varieties can be added to baked goods like cookies, brownies, or waffles, or used in sweet and savory dips.
- Consider ways to build flavor into plant-based dishes. About 23 percent of consumers claim that lack of flavor is the primary reason they don’t choose plant-forward options. Creative culinary approaches are an easy solution. Try cooking methods that enhance flavor, like roasting, grilling, charring, or sautéing. Think about the difference in flavor between boiled Brussels sprouts and roasted Brussels sprouts, and it’ll remind you why these cooking methods are so important! You can also utilize a variety of seasonings or sauces to enhance the taste of plant-based dishes. For example, a creamy pesto or tangy vinaigrette transforms a grain bowl from “meh” to mouthwatering.
- Create hybrid dishes for the plant-forward crowd by simply incorporating more produce in inspired ways. Ground beef can be cooked with finely chopped mushrooms to make blended burgers or taco meat. Shredded vegetables can be mixed into meatloaf or pasta sauces. Pureed butternut squash or cauliflower can add a plant boost to mac and cheese. Get creative!
GLOBAL FLAVORS
The United States is a tapestry of different cultures, all offering unique culinary perspectives. As generations become accustomed to these cuisines, they will expect these offerings in noncommercial foodservice settings, from schools to long-term care.
In addition, many global cuisines offer nutrient-dense meals that promote health. For example, a South Asian dal typically contains lentils or beans that supply plant protein and fiber. A coconut milk curry can provide calorie density that’s useful for residents with limited appetite. A Vietnamese noodle salad may be packed with several phytochemical-rich vegetables.
Tips for Incorporating This Trend:
- Evaluate your population’s cultural identities and preferences. This can vary widely depending on your location. A CDM, CFPP working in long-term care in Massachusetts, for example, might serve a large Haitian, Cambodian, or Portuguese population, depending on the city. Cultural backgrounds can influence food preferences; however, avoid relying on generalizations. Actual preferences, rather than broad assumptions about a group, should guide menu planning.
- Consider comfort and authenticity, rather than complete novelty. While in some settings extreme innovation may be welcomed, in others, comfort food from different cuisines can be more approachable. In addition, the National Restaurant Association suggests “global comfort foods” is one of this year’s top 10 culinary trends. Think of options like a warm noodle dish, a hearty stew, or a filled dumpling – all of which can be familiar food vessels but created from a different cultural lens.
- Use common formats and pivot into unique flavors. Different spice blends and vegetable combinations can transform a familiar base dish into a completely new option. Consider a foundational dish like herb-baked chicken with gravy and rice. This could be transformed into a Caribbean-inspired chicken served with rice and beans, or made into Spanish-style arroz con pollo. Similar base ingredients, completely new experience.
- Host a local chef for a special event that specializes in a particular cuisine. This creates a fun activity for residents or students and allows for sampling new dishes.
- Experiment with flavor trends from international cuisines. This year’s top trending ingredients include dragon fruit, gochujang, matcha, tahini, and black sesame. For dishes, options include Mexican conchas, birria, tres leches, Swedish princess cake, biryani chicken, empanadas, and paratha. If your audience loves new dishes, you can flex your culinary creativity with one of these selections! But if your clients tend to prefer tried and true over new, test smaller innovations – like adding the option for a gochujang sauce on a chicken sandwich, or creating a tahini banana bread for a breakfast add-on.
- Be aware of allergens in new cuisines. For example, hummus contains sesame, traditional mole sauces may contain nuts, and Pad Thai is often made with oyster or fish sauce—thus containing shellfish or fish. Be sure to carefully examine new recipes for allergens and label appropriately.
FUNCTIONAL FOODS FOR GUT HEALTH
Gut health has moved beyond wellness-influencer territory and into mainstream menus, and for good reason. The microbiome is important not only for digestive health, but also for mental health, immune support, and prevention of chronic disease. Fiber-rich foods provide prebiotics that can feed the gut bacteria in the body, while fermented foods offer probiotics (live cultures of gut-friendly bacteria).
The later not only benefit health, but also add acid or tanginess to a dish, enhancing flavor too. In clinical settings, it’s also important to weigh possible contraindications for fermented foods. Some are high in sodium, which may be in opposition to certain diet plans. Foods with live cultures could present infection risks for certain immunocompromised patients. High-fiber options support gut health, but it’s key to introduce them gradually and with ample fluid intake, otherwise they can worsen digestive problems.
Tips for Incorporating This Trend:
- Lean into dairy! Many yogurt brands contain live bacterial cultures that support the gut microbiome. Since it’s a familiar food, it is also probably the easiest entry point for a gut supporting option. In addition to using a standalone breakfast or snack item, consider incorporating it creatively, like in dressings or sauces.
- Know the difference between pickled and fermented vegetables. Pickled foods are created by soaking the vegetables in an acid, while fermented options are made via a chemical process between beneficial bacteria and the natural sugars in the food. Both can have a punchy, tangy flavor, but only fermented foods offer live bacterial cultures. Fermented vegetables are delivered refrigerated, while many pickled options are shelf stable.
- Add fermented vegetables where a pop of tanginess would benefit the dish. For example, sauerkraut on a hot dog, kimchi on top of a grain bowl, or miso paste whisked into homemade dressing.
- Purchase commercially prepared options. Fermenting in house can open liability concerns. For most settings, it’s best practice to source these from trustworthy commercial vendors.
- High temperatures kill live bacterial cultures, so keep this in mind if you are cooking with fermented foods. Interestingly, there is some speculation that the “postbiotics” in these cooked foods (inactive microorganisms and their byproducts) may still benefit health, though research is not conclusive yet.
- Don’t forget about foods rich in prebiotics – the fiber that feeds the bacteria already in the gut. Some of the best ingredients include asparagus, garlic, onion, bananas, wheat, barley, rye, corn, cabbage, soy, peas, almonds, and beans.
PROTEIN-PACKED MEALS
When you spot protein-enhanced popcorn and breakfast pastries at the grocery store, you know the nutrient has officially moved into the spotlight. Of course, for institutional operators, the focus isn’t on packaged snacks but rather ensuring protein adequacy in your menu.
It’s a smart move in any setting. For long-term care, protein is a priority for preventing sarcopenia. In hospital settings, it is key for wound healing. In school nutrition, protein supports growing bodies and youth athletes.
Tips for Incorporating This Trend:
- Consider auditing your current menu to determine any potential weaknesses in meeting your clientele’s needs. Breakfast is often the mealtime that falls shortest in protein. One study in Clinical nutrition ESPEN found that their hospital breakfasts provided only 14 grams of protein on average prior to a breakfast intervention which increased intake to 20 grams on average. Easy additions like Greek yogurt, hardboiled eggs, or protein-enhanced smoothies can be useful for boosting the morning meal.
- Make whole-food swaps to boost protein content. Greek yogurt can be used in place of sour cream (whole or in part, depending on the recipe). Pureed beans can be added to baked goods (with a bonus of more fiber too). Cottage cheese can be used in pancake recipes or baked egg cups. Ricotta can be added to a fresh fruit bowl and drizzled with honey for a simple, satisfying dessert.
- Consider updating menu labeling or signage. If a dish delivers a certain amount of protein (for example, at least 25 grams), you might add this notation to printed menus or point-of-service labeling. This is obviously more relevant in certain settings, like university or corporate dining, where visual cues can help guide choices.
- Utilize versatile and inexpensive protein bases for multiple meals. For example, shredded chicken can be used in soups, grain bowls, casseroles, and more. This can help reduce labor costs while increasing meal variety and protein concentration.
NOSTALGIA-DRIVEN OFFERINGS
Close your eyes and think of a favorite food tradition from your childhood. Perhaps it was eating grilled cheese sandwiches with your grandmother, baking cookies for the holidays with your dad, or savoring a big pot of sauce and spaghetti with the whole family on Sundays. Odds are, each time you enjoy that food now, you experience warm and fuzzy feelings thinking back on those memories.
Your residents, students, or other clients enjoy these types of nostalgia-driven dishes too. Luckily, comfort food options are arguably one of the easiest trends to implement.
Tips for Incorporating This Trend:
- Brainstorm nostalgic favorites to incorporate on your menu. Popular options for many older adults might include meatloaf, mac and cheese, pot pie, stew, grilled cheese with tomato soup, roast chicken, or spaghetti and meatballs. Keep in mind that younger generations may have different options that drive nostalgia.
- Make slight tweaks as needed for nutrition. Many comfort foods tend to be high in added sugar, fat, or sodium, or low in nutrient-rich vegetables. Rather than overhauling the entire dish, consider small tweaks to bring it into alignment with guidelines. For example, grilled cheese could be made on whole grain bread rather than white bread for a slight fiber boost, while meatloaf might be served in a more moderate portion with ample vegetables on the side.
- Host a “recipe memory” session. Give residents the chance to describe beloved dishes. You may find that there are common dishes that evoke positive memories for many people, offering a standout option to add to the menu.
- Consider a special event. A monthly “Comfort Food Friday”or “Throwback Thursday” event allows you to test dishes and gauge acceptance without as much commitment to a full menu addition.
THE BOTTOM LINE
Not every food trend will translate to your kitchen, and that’s OK! Consider which are most relevant for your audience and take the lead in determining how to appropriately implement those. Many of these trends simply require extra attention to what you already do well – creating satisfying and nutritious menus within your budget.
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About the Author
Chrissy Carroll, MPH, RD
Chrissy Carroll is a registered dietitian, freelance writer, and brand consultant based in central Massachusetts.
