Our Top 5 Foodservice Trends for 2015

As a leader in foodservice manufacturing, it’s our job at Foothill Farms to stay on the forefront of what people crave. Here are our thoughts on five menu trends we expect to grow in 2015.

Written by Melissa Caringer, a food and fashion freelance writer www.linkedin.com/in/melissacaringer

As a leader in foodservice manufacturing, it’s our job at Foothill Farms to stay on the forefront of what people crave. So we took a look at which of our products have been flying off the shelves, where the overall industry is moving and what our customers are requesting most. Here are the five trends that bubbled up to the top for this year.

1. Reinventing Ranch

Easy Prep. Endless Possibilities.
Easy Prep. Endless Possibilities.

Ranch is the “girl next door” of dressings. Friendly and familiar by day and surprisingly irresistible when prepped for a night out. “Ranch has an incredible opportunity to be redefined and made (or modified) in house. It can be completely reinvented and used to spice up an old favorite or familiarize a new concept,” Jorge Cespedes, research and development chef at Food IQ, told Flavor & The Menu. And it’s not just about taking salads to the next level. An upgraded ranch dressing can be your signature sauce offered on sandwiches, as a pommes frites or kale chip dip, drizzled over soups or as a taco topping.

The possibilities for ranch dressing mix-ins are endless, but going with of-the-moment flavors is an easy way to get noticed. Add some locally grown mint for a refreshing twist, or blend in a superfood like avocado. Give it a hot hit of wasabi or go bold with regional barbecue sauce. Find inspiration and recipes for Curry Ranch, Thai Ranch, Mango Habanero Ranch and more here.

2. Comfort Meets Adventure
Asian and Latin cuisines have trended for years. Why? They infuse a sense of comfort with an invitation to explore. Brothy pho soothes. Slow-cooked carnitas are the epitome of soul food. Meanwhile the exotic marriage of spicy and sweet or smoky and herbaceous lures our palates east and south. In 2015, look for the breakout of Korean, mainstreaming of Vietnamese and upscaling of ramen noodles, according to Technomic. And ever-popular Latin flavors will see in uptick in breakfast offerings, predicts the National Restaurant Association.

All you need is Sweet Thai Style Chili Sauce mix, hot water and a whisk.
All you need is Sweet Thai Style Chili Sauce Mix, hot water and a whisk.

It won’t just be ethnic restaurants capitalizing on this love affair with Asian and Latin flavors. They’re hitting the mainstream with huevos rancheros on breakfast menus and ramen nights at corner restaurants. Any operation can get in on this trend with the right sauces and seasonings. Get tips on easily adding Sweet Thai Chili condiments, Mandarin Orange Chicken and more to your menu here and find Charro Beans, Orange Chile Brownies and others here.

3. DIY Health
“What do you have that’s healthy?” Is this person looking for something that’s gluten free? Fat or preservative free? Farm-to-table? Made with whole grains or superfoods? Low sodium or high nutrient? Real food? Today what is considered healthy can vary drastically from person to person. It may be about food they think is good for their bodies or food that makes them feel good about themselves. That’s why 2015 is all about a DIY approach.

Mix greek yogurt with Cilantro Lime Rice Seasoning for a great tasting fish taco!
Mix greek yogurt with Cilantro Lime Rice Seasoning for a great tasting fish taco.

According to Food Genius, the better-for-you movement has yet to lose steam and is now being complemented by another Millennial-driven trend: customization. So let diners choose from a variety of offerings that cover one or more health concerns. Some of the dishes you already serve may work perfectly as-is. Just start calling out their benefits on your menu (eg, That mac and cheese is already vegetarian). Another quick way to get (and stay) on the radar of today’s health-conscious guests is using sauces and seasonings like Flavorwise to help meet health concerns without sacrificing flavor.

4. Back to Scratch

Back to Scratch
Back to Scratch

Get ready for a sweeping movement back to scratch cooking. It’s all about balancing food and labor costs with preparing home-style dishes back of house. Particularly look for schools to go in this direction as they cut back on reheating processed foods and do more themselves. The challenge will continue to be labor restraints.

There are various schools of thought on overcoming this challenge. Some believe that it’s about investing in new equipment. Others, like the principal of Food Systems Solutions LLC Kate Adamick, say “Most school district food service departments don’t need a bigger labor force to return to scratch-cooking, they need a better trained labor force.” Some combination of equipment, labor, training and the right products is likely where the sweet spot lies. Check out Foothill Farms sauces and seasonings to quickly and affordably transform whole foods into mouthwatering, scratch-made dishes.

5. Think Small

Diners will continue to order them instead of entrées this year, making their meals three plates instead of one.
Diners will continue to order them instead of entrées this year, making their meals three plates instead of one.

From tapas to dim sum, small plates are still big news. Diners will continue to order them instead of entrées this year, making their meals three plates instead of one. The low-commitment, high-flavor bites satisfy cravings for variety and create a social, sharing experience. They also allow chefs to stretch their legs and dabble in a variety of global flavor palettes.

One innate challenge of small plates is that the variety of menu options may mean a need for additional prep and ingredient storage areas. Depending on the complexity of the dishes, more staff may be required too. That’s why sauces and seasonings that bring a big dose of flavor to small plates with little prep or storage will be your best friend in 2015. For small plate ideas, click here.

Melissa is a food and fashion freelance writer currently based in Milwaukee, WI.
Melissa Caringer

Melissa is a food and fashion freelance writer currently based in Milwaukee, WI. Since 1998, she has written about up-and-coming food trends, shadowed chefs, participated in focus groups and tasted her way across the country in search of the best bites. If you have a question for Melissa or Foothill Farms, please leave us a comment below.

Rest Easy this Summer: Plan Your K-12 2014/15 Menu Now!

Begin your summer grilling and chilling with the peace of mind your K-12 menu is already mapped out for the 2014-2015 school year. Foothill Farms® easily takes menu planning to meal execution by offering a bevy of dressing, seasoning and sauce mixes that can take you through the year with ease

Begin your summer grilling and chilling with the peace of mind your K-12 menu is already mapped out for the 2014-2015 school year. Foothill Farms® easily takes menu planning to meal execution by offering a bevy of dressing, seasoning and sauce mixes that can take you through the year with ease. If you spend hours worrying about sodium levels, don’t worry about our Flavorwise™ product line. It was created to be flavorful yet sodium conscious. Each product has 310 mg sodium or less per serving, 0g trans fat, is low fat or fat free and contains no cholesterol or added MSG.

AUGUST

For starters, keep kids’ memories of delicious summer barbeques alive in August by going back-to-school with BBQ Teriyaki Meatballs with Asian Noodles on the lunch menu. Our BBQ Teriyaki Sauce Mix and Asian Noodle Seasoning combine with water chestnuts, turkey meatballs, and whole grain spaghetti to make a dish that sizzles. Another smart end-of-summer choice that accompanies Mexican-inspired entrees like tacos or nachos is our Corn and Black Bean Salsa.

Corn & Black Bean Salsa
Corn Salsas

Serve it with corn tortilla chips and the kids will say “gracias”! If your students are not quite ready to give up burgers, keep them interested and surprised with a sweet and savory Teriyaki Pineapple Sauce on top of a turkey patty. To satisfy fresh vegetable requirements, serve raw vegetables with a rich BBQ Ranch dip or use it to dress a traditional side salad.

SEPTEMBER

As the summer menu wraps up, consider popular Asian dishes to keep the menu infused with flavorful rice and noodle options. Asian Style-Walking Tacos keep nutrition headed for a tasty destination with its cabbage, diced chicken and whole grain Asian noodle ingredients. Our Asian Noodle seasoning can help you easily master a popular Vegetable Stir Fry with Asian Stir Fry Rice or create a scrumptious General Tso’s Chicken with Asian Noodles. Our low-sodium Flavorwise™ original Stir Fry Sauce mix can even turn pizza into Stir Fry Pizza– a simple and instant yummy upgrade!

OCTOBER THRU FEBRUARY

As cooler autumn and winter temperatures prevail, warm and hearty soups bring comfort when there is a chill in the air. Soups such as Taco Soup, Minestrone, or a classic Broccoli Cheddar keep students satisfied with wholesome ingredients. Cincinnati 3-Way Chili with its Greek influence and rich cinnamon and clove undertones, deepens the use of Chili Seasoning Mix, which also makes an amazingly simple turkey chili. Just add some topping choices of shredded cheese, crackers, or maybe even a touch of sour cream to make these soups and chili recipes shine even brighter. Fall brings the opportunity to use seasonal cranberries, but with a fun twist. Foothill Farms® Cranberry Salsa recipe incorporates the heat of jalapeños and the sweetness of cranberry which can be used as a dip or a wrap.

Broccoli Cheddar Soup
Broccoli Cheddar Soup

MARCH THRU APRIL

Thinking of how to wrap up winter dishes and bring in spring flair? Wraps and sandwiches are a fresh way to showcase Foothill Farms® sauce mixes such as Cilantro Lime Rice seasoning mix. This mix features chopped cilantro and a tropical lime twist that pairs well with either white or brown rice becoming the base for a healthy, lighter wrap. Lettuce wraps, with your choice of healthy ingredients, can also be featured in the early months of the year topped with a creamy Avocado Ranch Dressing. Buttermilk, avocado, lime juice, and mayonnaise flavors combine to create a more flavorful, but still nutritious, ranch dressing. Another light dish that creates the perfect food vehicle for encouraging kids to eat their beans is Foothill Farms® Hummus. Chick peas or great northern beans are the base for this delicious dip which can be served with fresh vegetables or crackers.

MAY THRU JUNE

As the end of the year approaches, let Latin twists take you to summer with delicious fajitas made with Asado Style Fajita Seasoning Mix (Low Sodium). Succulent chicken, beef, turkey or pork take on slow-roasted flavors which feature onions, chile peppers, and paprika. Don’t forget the salsa! Change up everyday salsa by adding fresh tomatoes, beans, or corn to our Salsa Seasoning Mix. The mix is equally great with fruit! Pineapples, peaches, pears, and mangos are a few of our recommendations. Keep the theme Latin inspired with Cheese Enchilada Mini Pierogies which is an easy way to keep the menu both nutritious and simple to prepare.

YEAR LONG DESSERTS

Desserts need no season; they are popular any month! Whole Grain Oat Topping Mix tempts at any time of year when baked over fresh or frozen fruit for an old-fashioned style crisp topper. Our Bread Pudding Mix with Cinnamon adds an exclamation point to the meal with its delicious rich flavor. This kitchen-friendly mix can be used with any leftover whole grain bread products such as pancakes, rolls, and buns.

Whole Grain Oat Crisp Topping
Whole Grain Oat Crisp Topping over fresh berries

Now that your meal planning has a great start with Foothill Farms®…dig out your sunglasses, kick back and relax knowing next year’s menu is full of flavorful recipes. From August to June, we have you covered.