La Place showed the very latest food trends during the Trend Session 2016. The breakfast session recipes included sugar-free smoothies, an all-day breakfast, spring rolls, and yacon quinoa. These are a translation of the general food trends presented during the same session by food trend watcher Marjan Ippel of Talkin' Food.
Local and global markets join hands
Local is connected to global. We want to eat locally as much as possible, but the world is tempting. This is the solution:fresh exotic peppers grown in Almere; Dutch quinoa, Dutch vanilla; there are exotic sweet organic potatoes from Limburg and Japanese shiitakes from Italy; Middle Eastern flatbreads are on the rise and are being baked everywhere.
Artisinal (craft) goes hand in hand with high-tech
High-tech embraces craft. Now that Silicon Valley has discovered the food industry, food is developing at lightning speed. From food gadgets as an allergen tester to the latest hi-tech 'farm' in the middle of the city. There are food printers for healthcare facilities and the first soy steaks have been served. Recently, a 3D printed biodegradable packaging for food waste was also released.
I – We – The world
As awareness about nutrition and the vulnerability of the earth grows, the individual becomes connected to the world. No healthy body without a healthy earth. There are detox soups for a healthier version of yourself. But there are also restaurants where food leftovers are enjoyed together that are served tastefully. Designers process waste (fish skins) sustainably in upholstery for furniture; fast food is getting healthier vegetarian variants worldwide and in the butcher's shop of the future you will find everything, but no meat.
East street meets West suite
Asian street food enters and conquers western (top) restaurants and cuisines. 2015 was already the year of the condiment:to add or enhance flavour, we use sauces, oils and dressings. With this trend that has come over from Asia, we will also be adding a personal touch to our dishes in 2016. Asian continues to grow in popularity:from Vietnamese to Japanese, but also (Dutch) Indies is on the rise.
Day – Night The 24-hour economy is turning our eating habits upside down. The day meets the night, which means that everything is possible in the dining area 24/7. Cereals as a starter? No, all day long! The classic huevos rancheros transforms from breakfast to dinner. There are breakfast waffles, morning cocktails, a late night breakfast, an all day breakfast, a brunch with burgers and vegetable ice cream. There are hummus bars and breakfast rave has blown over from New York.
Sugar-free smoothies and all day breakfast
La Place is the second largest food service company in the Netherlands. “That obliges us to surprise customers with innovations. By translating some of these food trends into new recipes, we show that La Place is on-trend," says junior buyer Naushad Aliradja. ‘For example, by using riper fruit for smoothies, no more sugars need to be added. You can use our all day breakfast of lactose-free yogurt and oatmeal at any time of the day and personalize it with various toppings such as fresh fruit and nuts. For an extra bite there is lime, basil or ginger.'
Fewer food miles
With homemade spring rolls, served with condiments such as peanut and soy sauce, La Place responds to the street food trend, where fresh and easily digestible ingredients are central. These can be eaten for lunch as well as for dinner. According to Aliradja, the dish with newcomer yacon, an exotic that originates in the Andes and does well in our climate, and 'Lower quinoa', which is also grown in our country, fits in with the aim to make fewer food miles. /P>
Yacon Flavor Revolution
The new root vegetable for the Netherlands, yacon, also known as apple root, is fresh and can be processed from fruit salads to warm dishes. Tea suitable for diabetics can be made from the leaves. Yacon contains few calories and sugars. Yacon is grown by La Place in collaboration with The Salvation Army in the Netherlands. The taste is like an apple/melon combination, wonderfully fresh, sweet and juicy.
