International Taste Sensations Trending in 2018
At We Take The Cake, our specialty is baking and decorating hand-crafted cakes using only the finest all-natural ingredients. Our wholesome homemade recipes have stood the test of time. But as foodies, we’re always open to new taste adventures!
The world is getting smaller due to the digital revolution and social media. The world is now our playground, and the United States is becoming more diverse. Our curiosity is piqued by new people, new places, new sounds and tastes. So, we thought we’d share the latest international food sensations and 2018 trends, coming to a coffee shop, restaurant, or supermarket near you!
1.Coffee and tea with something extra
• Coffee Plus: We don’t mean milk or a flavored syrup. Cinnamon, cardamom, and other herbs and spices are the new coffee mates. Café de olla is a traditional Mexican coffee with cinnamon and panela, an unrefined, nutty flavored sugar. And in Yemen, coffee might have cinnamon, cardamom, ginger, cloves, fennel, or anise. “It’s almost like coffee’s chai. Chai uses tea as a base to add different herb and spice blends. Coffee is going to pop in that way, too,” according to Food Business News.
• Tea: Matcha will continue to make its mark. A special Japanese green tea, it’s a more potent source of nutrients and antioxidants than regular green tea because the whole leaves are ingested.
2. Umami meals for breakfast
Consumers are starting to want a non-sweet start to the day, with savory flavors from China like jianbing becoming more popular. The dish, which is made of a breakfast crepe, hoisin and chili sauce, egg, pickled vegetables, and herbs, can also be accompanied by other Asian favorites like barbecue pork, drunken chicken, Peking duck, and kimchi.
3. More from the Middle East
According to Whole Foods, “things like hummus, pita and falafel were tasty entry points, but now consumers are ready to explore the deep traditions, regional nuances and classic ingredients of Middle Eastern cultures, with Persian, Israeli, Moroccan, Syrian and Lebanese influences rising to the top.”
There is a lot of hype around moringa as the next superfood. It has a dried spinach flavor and comes from the dried leaves of a plant found in African and Asia. It’s full of protein, fiber, potassium, calcium, and Vitamin A, and you might start seeing it in packaged foods and beverages.
5. Slow dough
Probiotics continue to be a big trend, and in 2018, less-processed, easier-to-digest foods will remain center stage, including the Roman pinsa, which is a flour blend with a long fermentation time. Similarly, sourdough’s popularity will be on the rise.
6. Sweet stuff: ice cream
• Macaron ice cream sandwiches: As if the French macarons weren’t enough, the trend is now to put ice cream between two large macarons, a new iteration of the ever-popular ice cream sandwich.
• Rolled ice cream sandwiches: A Thai treat, rolled ice cream is smashed into a thin layer and then rolled and piled with toppings.
• Matcha ice cream: As with many flavors, once it catches on in one product, innovators quickly introduce it in new products. This year it will be ice cream.
With so many new tastes and flavors to explore in 2018, now’s the time to feed your adventurous side and indulge in some new treats that will expand your taste horizon. Bon appétit!