The culinary landscape is undergoing a remarkable transformation, with emerging trends that are captivating the palates of diners across the globe. From the humble egg to the most avant-garde of edible creations, the food industry is embracing a spirit of innovation and experimentation that is sure to delight and surprise.

Elevating the Everyday: Eggs and Condiments Take Center Stage

Eggs: A Versatile Canvas for Global Flavors

The humble egg has long been a staple on menus, but the Technomic Ignite menu team has been tracking unique global preparations that are elevating this humble ingredient to new heights. From the jammy ajitama eggs of Japan, often served in ramen, to the marinated eggs of Korea and the baked noodle dish lokshyna from Ukraine, topped with cracked eggs, the world is embracing the egg in unexpected and delightful ways. Cured and smoked eggs are also gaining momentum, as are sieved hard-cooked eggs, showcasing the versatility of this humble ingredient.

Condiments: Spicing Up the Culinary Landscape

The sweet-heat flavor trend continues to captivate, but the "hot" in hot honey is becoming more descriptive, with habaneros and harissa providing the heat. Meanwhile, spicy Asian condiments like gochujang, sambal, and yuzu kosho are differentiating themselves with seasonal twists and niche flavors. Strawberries and other seasonal produce are adding a sweet, fruity balance to these fiery sauces, creating a harmonious interplay of flavors. Miso caramel is also taking salted caramel up a notch, adding umami notes to the beloved dessert.

Embracing the Unexpected: Inedible-Sounding Foods on Menus

While it's unlikely that sea spaghetti will replace traditional pasta as the base for saucy meatballs, Technomic cites this brown pasta-shaped seaweed as one of the inedible-sounding foods catching the attention of diners. However, sea vegetables, including seaweed, dulse, sea lettuce, kombu, and spirulina, are gaining traction in restaurant kitchens, offering a sustainable source of nutrients and inspiring chefs to create exciting and tasty dishes.

Tart and Bitter: The Allure of Crab Apples

Crab apples, once relegated to baked goods, jams, and even animal feed, are now making their way onto menus in unexpected ways. Operators are featuring the tart and bitter flavor of crab apples as a unique addition to both nonalcoholic beverages and cocktails. At Anyelya in Chicago, crab apple is combined with mint and vodka in a cocktail called Wild Infusions, while a zero-proof drink based on a cantaloupe-crab apple shrub is served at The Wolf's Tailor in Denver, showcasing the versatility of this once-overlooked ingredient.

Grass and Ice Cream: Exploring the Boundaries of Flavor

Technomic's menu detectives have also uncovered the use of grass as a flavor in ice cream, pushing the boundaries of what we expect from this classic dessert. This unexpected pairing highlights the industry's willingness to experiment and explore new and innovative flavor combinations, captivating the curiosity of diners and challenging their preconceptions about what is possible in the culinary realm.