This website requires certain cookies to work and uses other cookies to help you have the best experience. By visiting this website, certain cookies have already been set, which you may delete and block. By closing this message or continuing to use our site, you agree to the use of cookies. Visit our updated privacy and cookie policy to learn more.
This Website Uses Cookies
By closing this message or continuing to use our site, you agree to our cookie policy. Learn More
This website requires certain cookies to work and uses other cookies to help you have the best experience. By visiting this website, certain cookies have already been set, which you may delete and block. By closing this message or continuing to use our site, you agree to the use of cookies. Visit our updated privacy and cookie policy to learn more.
Refrigerated Frozen Foods logo
search
cart
facebook twitter linkedin youtube
  • Sign In
  • Create Account
  • Sign Out
  • My Account
Refrigerated Frozen Foods logo
  • Home
  • Magazine
    • Current Issue
    • Digital Edition
    • Archives
  • Exclusives
    • Refrigerated Foods Processor of the Year
    • Frozen Foods Processor of the Year
    • Foodservice Distributor of the Year
    • Sustainable Processor of the year
    • State of the Industry
    • Top 150 Frozen Food Processors
    • Editor's Blog
    • Best New Retail Products
  • Topics
    • Case Studies
    • Energy Management
    • Food Safety
    • New Retail Products
    • Packaging
    • Supply Chain & Logistics
  • News
    • Industry News
    • Technology Showcase
    • People News
    • Supplier News
  • Directories & Guides
    • Cold Storage Warehouse Guide
    • Cold Storage Construction Guide
    • Take a Tour
    • Food Master
  • More
    • eNewsletter
    • Expert Columns
    • Trade Education
    • Partners
    • Polls
    • Directory of Associations
    • Market Research
    • Custom Content & Marketing Services
    • Nominations for RFF Awards
    • R&FF Store
    • Sneak Peeks
  • Events
    • Food Automation & Manufacturing (FA&M) Conference & Expo
    • Calendar of Events
  • Multimedia
    • Podcasts
    • Photo Galleries
    • Videos
    • Webinars
    • Video Spotlights
    • White Paper eBlast
  • Contact Us
    • Contact
    • Advertise
  • Subscribe
Home » Oklahoma State University reveals Top 10 menu trends for 2019
Industry News

Oklahoma State University reveals Top 10 menu trends for 2019

Regional flavors, gut-healthy options, alternative meats and more are on the menu for 2019.

November 29, 2018
KEYWORDS market trends / menu trends / waste reduction
Reprints
No Comments

Regional flavors and gut-healthy options are among the Top 10 menu trends for 2019, according to Oklahoma State University’s Robert M. Kerr Food & Agricultural Products Center (FAPC), Stillwater, Okla.

“Businesses need to pay attention to trends in order to find new growth opportunities and their target audiences,” says Andrea Graves, business planning and marketing specialist. “Understanding these trends helps businesses stay ahead of upcoming change, whether it is regulatory or a new flavor profile. Also, in most cases, consumers drive the trends, and are looking for products and companies that are meeting their needs and lifestyles.”

Here’s a look at the Top 10 menu trends for 2019:

1. Regional flavors

The United States is a great American melting pot, which brings together flavors from nations around the globe. Each region of the United States has its own flares on foods as well. From tried-and-true barbecue sauces and potato recipes with a twist, food developers are becoming inspired from Kansas City barbecue, Southern Appalachian pimento cheese, Made in Oklahoma salsas and other areas from sea to shining sea. Consumers will see a growing number of their favorite products influenced by local, regional and global tastes.

2. Gut-healthy options

Studies by medical professionals show a healthy gut is the key to overall wellness, and more than ever, customers are seeking foods that support self-care and healthy immune systems. Customers will find a rising number of products rich in probiotics and plenty of flavors.

3. Meats and more

“Heme,” derived from the Greek word for “blood,” is at the forefront of food science, forging the way to a more environmentally sustainable meat and protein alternative. Tech-food companies are using it to bring a meaty quality to their plant-based protein products. For those customers who still appreciate a good old-fashion steak, cuts like the Vegas Strip Steak, merlot cut and bavette are making their way into select steak restaurants nationwide.

4. No waste

Food waste has been a hot topic in the food industry around the globe for years. But, today’s food producers will offer rind of pickled watermelon, pesto made from the stem of some vegetables and other ingenious products made with food waste.

5.  Transparency

Consumers want to know the real story behind their food. They have demanded more food transparency in past years, and there is no sign of it coming to an end in 2019. Information on genetically modified products, the seal of fair trade, producers who have grown products and the good treatment of animals will all be factors influencing consumers standing in the grocery aisle.

6. Buggy cuisines

As food costs continue to rise, chefs will be looking for new ways to incorporate protein in dishes. Insects are crawling to the top of the popularity list as a sensible choice for a protein substitute. Low in fat and rich in protein, insect powders can be used to enhance cocktails, while cricket powder may be used to make breads and pastries.

7. Convenience cooking

Subscription boxes filled with fresh produce are popping up at the doors of busy consumers across the nation. New technologies will allow consumers to order delivery or subscription services without the touch of a button; all consumers have to do is talk to their voice systems connected to mobile devices to order every item on their grocery list.

8. Super powders

Smoothies, nutrition bars, soups, baked goods and more have room to incorporate powders. Maca root, cocoa and turmeric power, among other herbs and roots, are being pursued for their healthy properties and flavors.

9. Less sugar and more flavors

Sugar is on the list of ingredients that will be drastically reduced in 2019. Recent studies show sugar increases the risk of many health issues, so consumers are in search of a replacement through the slow sugar trend. It advocates for replacing sugar with naturally sweetened fruit, as well as root or vegetable derivatives such as honey, stevia, coconut sugar, agave syrup, corn syrup, rice syrup and birch sap.

10. Snap, crackle and puffed foods

Other than the typical French fries, consumers are craving more puffed, crispy and popped foods. In the coming year, pasta, seaweed and rice will be on the list of foods that food scientists will transform.

Subscribe to Refrigerated and Frozen Foods

Related Articles

Euromonitor reveals Top 10 global consumer trends in 2019

Whole Foods Market unveils Top 10 food trends for 2019

Acosta reveals Top 10 CPG industry predictions for 2019

Report reveals Top 10 states for LEED green building in 2018

Related Products

Refrigerated & Frozen Foods November 2019 Issue

Refrigerated & Frozen Foods March 2019 Issue

The NEW Launch Plan: 152 Tips, Tactics and Trends from the Most Memorable New Products

The 10 Principles of Food Industry Sustainability

Related Events

NEVF New England Vegetable & Fruit Conference 2019

Related Directories

Americold Logistics - Oklahoma City, OK

You must login or register in order to post a comment.

Report Abusive Comment

Subscribe For Free!
  • Print & Digital Edition Subscriptions
  • What’s Hot in Cold eNewsletter
  • Online Registration
  • Subscription Customer Service

More Videos

Popular Stories

2019 Frozen Foods Processor of the Year

2019 Frozen Foods Processor of the Year: B&G Foods—The giant of the frozen vegetables aisle

ARYZTA Mixed Rolls

ARYZTA announces new frozen bread line at Ancaster, Canada, bakery

Gotham Greens Chicago greenhouse

Gotham Greens opens largest urban agriculture campus

Jeff Thomas, TransPlace

Transportation trends and 2020 market outlook

Zucchini

2019 Frozen Foods Processor of the Year: B&G Foods makes giant-sized footprint in frozen food category

ColdStorageConstructionGuide_360

Events

April 26, 2020

Food Automation and Manufacturing Conference and Expo

Food Engineering's Food Automation & Manufacturing Conference and Expo (FA&M) is a 2 ½ day event that brings food and beverage processors and suppliers together to gain valuable information on the latest trends and technologies in manufacturing, automation, sustainability and food safety.

January 1, 2030

Webinar Sponsorship Information

For webinar sponsorship information, visit www.bnpevents.com/webinars or email webinars@bnpmedia.com.

View All Submit An Event

Poll

How will your company be affected?

President Trump withdrew the United States from the Trans-Pacific Partnership deal. How will this decision affect the future of your company?
View Results Poll Archive

WarehouseGuide_360

Refrigerated & Frozen Foods Magazine

Refrigerated & Frozen Food November 2019

2019 November

Check out the November 2019 edition of Refrigerated & Frozen Foods: 2019 Frozen Foods Processor of the Year, trucking trends, renewable energy initiatives, and much more!
View More Create Account
  • Resources
    • Food & Beverage Brands
    • Packaging
    • List Rental
    • Exclusives
    • Privacy Policy
    • Survey and Sample
  • Want More
    • Connect

Copyright ©2019. All Rights Reserved BNP Media.

Design, CMS, Hosting & Web Development :: ePublishing