Amabhodi e-headturning charcuterie, iziphuzo ezifakwe ubhanana nama-dessert, nama-spins amasha kwakudala okunethezekile kwase-Mexico kuphakathi kwabaphehli abaphambili abayi-10 abashayela amathrendi emenyu ka-2022, kubikezela i-Flavour & The Menu kumagazini wayo osanda kukhululwa we-Top 10 Trends, online at getflavor.com .
Unyaka ngamunye, abahleli be-Flavor & The Menu u-Cathy Nash Holley kanye no-Katie Ayoub bahlanganisa isethi yamathrendi azohambisana nabathengi banamuhla futhi anikeze amathuba okukhula embonini yezindawo zokudlela. Zigqamisa amathrendi avelayo e-flavour, iletha imininingwane esikhanyisela kokuthi "kungani" ngemuva kwento ngayinye kweziyi-10. Le nkinga eyisithonjana isebenza njengemephu yomgwaqo yokuqamba izinto ezintsha, ihlinzeka abathuthukisi bemenyu ngemibono yokusetshenziswa emakethe.
“Iqoqo lalo nyaka le-Top 10 Trends libonisa ushintsho, lapho abathengi abasebancane beba sesikhundleni sokushayela uma kuziwa endabeni yokudla neziphuzo ezikhuthazayo,” kusho uCathy Nash Holley, uFlavour & The Menu’s Publisher/Editor-in-Chief. “Ucwaningo lwethu selukhombisile ukuthi izinkundla zokuxhumana sezithuthuke kwaze kwafika ezingeni lapho izitayela zokudlela sezigqugquzelwa wukuziphatha kwabathengi. Lokhu ukuhlehla kweminyaka embalwa edlule, lapho abasebenzisi babambisana nezindawo zokudlela ngemizamo yabo yomuntu siqu yokwakha umkhiqizo. Izitayela eziningi okukhulunywa ngazo kulolu daba zibuyela emuva kumakhono obuhlakani abasebenzisi benkundla yezokuxhumana kanye namathonya amakhulu.”
U-Katie Ayoub, umhleli ophethe, uchaza lesi simo ngokuthi "intando yeningi yokusungula izinto ezintsha." “Iziteshi zenkundla zokuxhumana ezidumile zanamuhla zinika amandla futhi zigqugquzela abathengi abasebasha ukuthi bakhombise ubuhlakani babo nothando lwabo lokudla neziphuzo. Lawa mathrendi athokozisayo asekhaya—njengamabhodi e-charcuterie, isinkwa sikabhanana nama-quesadilla afakwa esikhwameni—abamba umlilo ngokushesha kulesi sikhala, athola umfutho futhi akhe umdlandla wokuphindaphinda okwengeziwe. Abapheki, abapheki bekhekhe kanye nama-mixologists bangasuka lapho, basebenzise leyo ngoma yesiko le-pop esanda kutholwa, bese bethatha lezi zinambitheka namafomu bayise izikhombisi-ndlela ezintsha, ezithokozisayo kumamenyu abo,” kusho u-Ayoub.
Amathrendi ayi-10 aphezulu e-Flavour neMenu ka-2022:
1. I-Next-Level Charcuterie: Enikezwe amandla yinkundla yezokuxhumana, amabhodi e-charcuterie aqala ukuvela kabusha njengokungabiwa okukhulu.
2. I-Spanish Bocadillos: I-bocadillo yaseSpain elula, e rustic ithola ikhaya kumamenyu aseMelika.
3. IsiGreki Sesimanje: Ukugwema i-kitschy “Americanized” Greek echaza ukudla ezizukulwaneni ngezizukulwane, izindawo zokudlela zisetha kabusha idayela ngamarisiphu ayiqiniso nezithako.
4. I-Tropical Flavour: Ngemibala ethuthukisa isimo sengqondo, izithako ezisebenzayo kanye nomuzwa wokubalekela esiqhingini, ukunambitheka kwezindawo ezishisayo kunikeza ukuphunyuka nenjabulo.
5. I-Mexican Comfort: Ukulungiswa kwezinga elilandelayo kwezitsha ezifanele ukulangazelela njenge-quesadillas, i-taquitos ne-birria kunikeza uhambo oluphephile olugoqwe ngokunethezeka kwekhaya.
6. Ukudla Kwasolwandle Okusekelwe Ezitshalweni: Ukudla kwasolwandle okusekelwe ezitshalweni sekuqala ukuba namagagasi kumamenyu, njengoba abahlinzeki abanobuhlakani bethula eminye imikhiqizo endaweni yokudla.
7. Usawoti: Usawoti uyadlondlobala njengesithuthukisi ukunambitheka kanye ne-flavour enethonya elikhulu ngokwawo.
8. Ophaya Besandla Abanambithekayo: Imiqondo esebenza ngophaya bezandla iye yavuselela izinjini zokuqamba ama-empanada, ophaya benyama, amakhekhe, ama-puff nokunye.
9. Ubhanana: Abathuthukisi bemenyu bangakwazi ukuhlehlisa izingqimba ezingenzeka ezitholakala kubhanana othobekile: ukudayela amathoni awo ashisayo, uncike endaweni yawo yaseNingizimu noma ukuhlola ama-mash-ups ahlukahlukene.
10. Iziphuzo Zekhofi Elibandayo: Abathengi abasebasha bashayela indlela entsha eziphuzweni ezibandayo, bashayela uguquko lwemenyu ngohlu olubanzi lwezinhlelo zokusebenza, kusukela kumathoni ekhofi angewona e-alc kuya ekusetshenzisweni okubanzi kuma-cocktails.
LOKHO ONGAKUTHATHE KULESI SIHLOKO:
- 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.
