The Times-Picayune's food writer Judy Walker gave an overview of her time on the EXPO floor in this morning Living Section, in the article, Flavor trends and food art at the state's restaurant trade show."
In no particular order, here’s what we determined as the top
trends based on our own observations and feedback from attendees:
Seasonings and sauces
How much hot sauce, sauces and seasonings can your pantry
hold? Ours is overrun and we love it! It’s what keeps our creative culinary juices
flowing and they were certainly prevalent at the EXPO. Launching a new
seasoning blend or sauce at the EXPO is sure to garner a company a ton of
exposure. The EXPO is a captive audience of restaurateurs and chefs seeking the
latest greatest flavor profile to wow their guests. National trends point to
diners wanting more exotic flavors. The easiest way to transform a customer’s
palate is to use international spices, seasonings and sauces!
Seafood Sustainability
Harlon Pearce of Harlon's LA Fish features a chef demo in his booth and invites his customers for a three-course meal using fresh Gulf seafood. BBQ shrimp was on the menu Sunday during the EXPO. |
Eco-friendly disposables
While this is not a new trend nationally, at the LRA EXPO this year, those exhibitors with eco-friendly disposable plates, serving ware and utensils were swarmed with attendees. The look of bamboo disposables is modern and unique and if you are hosting an event for an eco-conscious client or just want to make it standout, these products might be just the ticket. Using eco-friendly products are a small way restaurants can reduce their carbon footprint.
The PeaceBaker joined Dianne Schafer during the Gluten Free Idea Zone presentation with a variety of gluten free desserts like the whoppie pies pictured here. |
It’s estimated that more than 10 million Americans are
gluten intolerant. More and more restaurateurs are encountering diners that
have such allergies and are intolerant of wheat products. An IDEA ZONE
presentation by Dianne Schafer of the Celiac Sprue New Orleans Chapter drew a
crowd of nearly 50 as she shared valuable information for restaurateurs and
chefs about how gluten-free menus can be prepared for this incredibly loyal customer
base. She was joined by the Peace Baker, a gluten free, dairy free and vegan baker who’s
made a name for herself in the New Orleans area in the past few months. The
bakery hasn’t even had its Grand Opening yet, and it can hardly close for the
day, as gluten intolerant customers from across the metro area flock to the
Peace Baker to purchase its wares.
Specialty meats/charcuterie
Nationally, specialty meats and charcuterie is hot right
now, and it’s seeing a resurgence in Louisiana, where we’re known for boudin,
sausages and smoked and cured meats. It was no wonder that exhibitors serving
artisan beef, duck and procuitto had the attention of the crowds. Ian
Barrilleaux with Cochon Butcher’s “Charcuterie Showdown” in the IDEA ZONE gave
attendees a historical overview and information on profitability, taste,
texture and popularity of various smoked and cured meats. Diners are looking
for authenticity in their food, and what better way to pay homage to the past
than to master the art of this ancient form of meat preservation?
Presentations that WOW
Capitol City Produce used their fresh fruit and vegetables to capture their take on the EXPO theme, "the Art of Hospitality." |
Mixers and liquid flavorings
Plain old H20 just doesn’t have the same allure as mango peach vitamin water. It was evident that many companies are tapping into the popularity of kicked up beverages—alcoholic or not. From mixers inspired by popular alcoholic beverages to fruit flavored Moscato varieties, beverage companies are offering unique and flavorful ways to jazz up ordinary refreshments.
Community Coffee brings their Trolley to the EXPO every year. This year, the Trolley was set up next to the first Idea Zone, which made it a popular stop for attendees. |
We noticed coffee at every turn during the EXPO. Coffee is
certainly nothing new in Louisiana, but its popularity is certainly notable, as
it’s mother’s milk for many of us, especially after an exciting three days at
the EXPO, where a jolt of caffeine keeps you going. Given the long hours many
of us put in daily serving others in our industry, the options seem to be
growing as companies vie for loyalty. With the EXPO sitting right on the Port
of New Orleans, Louisiana-based coffee producers view the EXPO as a must as
they market their unique blends to a food centric crowd—many of which grew up
drinking coffee milk.
Did you attend the EXPO? What were the stand out trends for
you? Next year is the big 6-0, and we are already discussing EXPO themes!
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