ʻO nā papa charcuterie headturning, nā mea inu maiʻa-infused a me nā mea ʻono, a me nā milo hou ma nā mele ʻoluʻolu ʻo Mekiko ma waena o 10 mau mea hoʻoikaika nui e alakaʻi nei i nā ʻano papa kuhikuhi no 2022, wānana ʻo Flavor & The Menu magazine i kāna puke hou Top 10 Trends, ma ka pūnaewele ma getflavor.com .
ʻO kēlā me kēia makahiki, ʻo nā mea hoʻoponopono ʻo Flavor & The Menu ʻo Cathy Nash Holley lāua ʻo Katie Ayoub e hōʻuluʻulu i kahi ʻano o nā ʻano e hoʻopili ai i nā mea kūʻai aku o kēia lā a hāʻawi i nā manawa ulu no ka ʻoihana hale ʻaina. Hōʻike lākou i nā ʻano ʻono e puka mai ana, e hāʻawi ana i nā ʻike e hoʻomālamalama i ka "no ke aha" ma hope o kēlā me kēia o ka 10. ʻO kēia ʻano hiʻohiʻona e lawelawe nei ma ke ʻano he alahele no ka hana hou, e hāʻawi ana i nā mea hoʻomohala papa me nā manaʻo no ka hoʻokō ʻana i ka mākeke.
"ʻO ka hōʻiliʻili ʻana o nā Top 10 Trends i kēia makahiki e hōʻailona ana i kahi neʻe ʻana, kahi e noho maoli ai nā mea kūʻai ʻōpio i ka noho o ka mea hoʻokele i ka wā e pili ana i ka ʻano meaʻai a me ka mea inu," wahi a Cathy Nash Holley, Flavor & The Menu's Publisher/Editor-in-Chief. "Ua hōʻoia kā mākou noiʻi ʻana ua piʻi ka ʻoihana pūnaewele i kahi manawa e hoʻoikaika ʻia ai nā ʻano hale ʻaina e nā ʻano mea kūʻai. ʻO kēia ka huli ʻana o nā makahiki ʻelua i hala aku nei, i ka wā i hui pū ai nā mea hoʻohana me nā hale ʻaina no kā lākou hana pilikino. ʻO kekahi o nā ʻano i uhi ʻia i kēia pukana e pili ana i nā mākau akamai o nā mea hoʻohana media media a me nā mana o waho.
Ua wehewehe ʻo Katie Ayoub, ka mea hoʻoponopono hoʻoponopono, i ke ʻano o ka "democratization of innovation." “ʻO nā ala pāpaʻi kaiaulu kaulana i kēia lā hiki a hoʻoulu i nā mea kūʻai aku ʻōpio e hōʻike i ko lākou noʻonoʻo a me ka makemake i nā ʻano meaʻai a me nā mea inu. ʻO kēia mau hana leʻaleʻa hana-ma-home-e like me nā papa charcuterie, ka berena maiʻa a me nā quesadillas-fold-fold-e puhi koke i ke ahi ma kēia wahi, e loaʻa ana ka manawa a me ke kūkulu ʻana i ka hoihoi no nā ʻike hou aku. Hiki i nā mea kuke, nā mea ʻai meaʻai a me nā mixologists ke hoʻomaka mai laila mai, e hoʻohana ana i kēlā ʻano moʻomeheu pop hou, a laila lawe i kēia mau ʻono a hana i nā kuhikuhi hou a hoihoi i kā lākou menus, "wahi a Ayoub.
ʻO Flavor a me ka papa kuhikuhi he 10 mau ʻano no 2022:
1. Next-Level Charcuterie: Hoʻoikaika ʻia e ka pāpaho pūnaewele, hoʻomaka nā papa charcuterie i ko lākou ala hou ʻana ma ke ʻano he mea hiki ke kaʻana like.
2. Spanish Bocadillos: Ke ʻimi nei ka bocadillo maʻalahi o Sepania i kahi home ma nā menus ʻAmelika.
3. He Helene hou: Ke hoʻokuʻu nei i ka kitschy "Americanized" Helene i wehewehe i ka meaʻai no nā hanauna, nā hale ʻaina e hoʻoponopono hou ana i ke kelepona me nā mea ʻai a me nā meaʻai.
4. Tropical Flavors: Me nā waihoʻoluʻu e hoʻoulu ai i ka naʻau, nā mea hoʻolalelale a me ka noʻonoʻo holo ʻana o ka mokupuni, hāʻawi nā mea ʻono o ka tropics i ka pakele a me ka hauʻoli.
5. ʻO ka hōʻoluʻolu Mekiko: ʻO nā tweaks aʻe o nā kīʻaha makemake nui e like me quesadillas, taquitos a me birria e hāʻawi i kahi huakaʻi palekana i uhi ʻia i ka hōʻoluʻolu homey.
6. Mea iʻa mea kanu: Ke hoʻomaka nei nā meaʻai iʻa mea kanu e hana i nā nalu ma nā menus, ʻoiai nā mea hoʻolako hou e hoʻolauna i nā huahana ʻē aʻe i ka lawelawe meaʻai.
7. Paʻakai: Ke ulu nei ka paʻakai ma ke ʻano he mea hoʻonui i ka ʻono a me kahi ʻono hopena kiʻekiʻe ma kāna iho.
8. Nā Pai lima ʻono: Ua hoʻāla hou nā manaʻo kūikawā i nā pai lima i nā ʻenekini o ka hana hou e pili ana i nā empanadas, nā ʻiʻo ʻiʻo, nā pāpaʻi, nā puffs a me nā mea hou aku.
9. Nā maiʻa: Hiki i nā mea hoʻomohala papa kuhikuhi ke ʻili i nā ʻāpana o ka mea hiki ke loaʻa i ka maiʻa haʻahaʻa: ke kelepona ʻana i kona mau leo wela, e hilinaʻi ana i kona ʻoluʻolu Hema a i ʻole e ʻimi ana i nā mash-up eclectic.
10. Nā Inu Kope Anu: Ke hoʻoikaika nei nā mea kūʻai ʻōpio i nā mea hou i nā mea inu kofe anu, e hoʻokau i ka hana hou o ka papa kuhikuhi ma kahi ākea o nā noi, mai nā tonic kofe non-alc hou a i kahi hoʻohana ākea i ka cocktails.
He aha e lawe ʻia mai kēia ʻatikala:
- Younger consumers are driving innovation in cold-coffee beverages, driving menu innovation in a wider array of applications, from new non-alc coffee tonics to a broader use in cocktails.
- “This year’s collection of Top 10 Trends signals a shift, whereby younger consumers are indeed in the driver’s seat when it comes to food and beverage trend inspirations,”.
- Salt is gaining traction as both a flavor enhancer and a high-impact flavor on its own.
