2015 saw a surge in comfort food canapes, street food and the hybrid vegetable -Kale but what will 2016 have in store for bakers and chefs? We at BAKO NW understand that competition is fierce in the food industry and the key to success is keeping up with the hottest new food trends. Whether that means putting a twist on some of your classic recipes or completely reinventing your menu, it’s hard to keep up!
The team at BAKO have taken a look at some of the hot new food trends that are on the rise and below we share our predictions for what’s set to appear on menus in 2016.
Baking with raw ingredients has become increasingly popular over the past year and is a trend that is going to be huge in 2016.
If you’re looking for a healthier alternative for your customers, or you’re just looking to create delicious twists on some of your dessert classics, there’s no need to substitute taste. The concept is simple, ditch the refined and modified ingredients and replace them with wholesome ones in their original state.
The base of these tasty desserts is usually made from a combination of ground nuts and seeds, with a filling made from some sort of nut butter or coconut substitute and then naturally sweetened by fresh or dried fruits. Some even go the extra mile and include plant-based sweeteners such as agave nectar or maple syrup.
Artisanal Candy Floss
Last year we saw popcorn and marshmallows go gourmet, but candy floss is set to get the ‘artisan’ treatment in 2016. No longer will candy floss be thought of as a childhood treat, as foodies are set to create grown-up version with flavours such as mojito, maple bacon and chilli and parmesan.
Burnt is back
We never thought we’d hear ourselves saying that burnt is better, but in 2016 it’s set to become a popular trend. Smoke and fire is the key to success – smoky is the new spicy. Keep your eyes peeled for charred or roasted vegetable side dishes and accompaniments. Desserts will even get a smoked finish with burnt sugar toppings and charred fruits, with cocktails featuring smoked ice, smoked syrups and smoked salts.
Eclairs are going to be appreciated as the new macaron or cupcake in 2016 and we can see exactly why. Not only do they look fantastic but they can take on most flavours too. Bakers will be replacing the traditional fondant toppings with the likes of meringue or caramel and transforming the custard filling with sweet and savoury curds.
Some exciting flavours you can expect in 2016 include mango yoghurt, blood orange, green tea and Christmas pudding!
Are you ready to get back into the kitchen this January to try out these new inventive trends? Stock up on all the professional quality baking ingredients you’ll need to get started from BAKO, and don’t forget to share your creations with us on Twitter.