2018 food trends

What’s in Store for 2018 Food and Drink Trends

Every year, the Food & Drink Resources (FDR) culinary team assesses industry data and shares notes on their own dining adventures to compile the official FDR list of predicted food and beverage trends for the upcoming year. (See the official 2017 list here.)

For 2018, we’re paying especially close attention to what we’re seeing appear on menus and what we expect to go mainstream very soon.

Brilliant Colors

Recall the fashions of the 1980’s. Then look at the bright colors in the tomato salad at Xochi in Houston, pot stickers at Mister Jiu’s in San Francisco, and the burrata, peach, arugula, and prosciutto salad at Gjelina’s in Venice, California.

Fuchsia, chartreuse, and turquoise are also being spotted in drinks with the re-emergence of the Tiki Bar, like False Idol in San Diego, Pacific Seas in Los Angeles, Mother of Pearl in New York City, and even Adrift in Denver. (We’re all about the Hawaiian beverage AND food trend if you haven’t already noticed.) (more…)

FDR Offers Services for FDA Menu Labeling Compliance

Food & Drink Resources (FDR) is able to manage restaurant menu development from A to Z. Starting with recipe innovation and finishing with nutrition labeling on your menus.

We know you may not need it all at this moment, but we’re guessing you do need the nutrition analysis to comply with the Food & Drug Administration’s upcoming menu labeling deadline — May 7, 2018. This is not the first time the FDA has promised enforcement of the rule, but it looks as though this compliance date will stand firm. (more…)


Chefs Get Creative with Pandan as Vanilla Prices Spike

Vanilla is one of the most labor-intensive food products on earth. The flowers are pollinated by hand. The pods are harvested, soaked, wrapped, put into boxes to steam, and then laid out on mats in the sun for one hour each day for months. Because of this, they have never been cheap.

After people began demanding natural ingredients in their foods, large companies like Nestle and Hershey’s switched from using vanillin to real vanilla in their products, and vanilla prices surged. (more…)

fdr research chef

Meet Danny Romero, an FDR Research Chef

Two years ago, Danny Romero joined Food & Drink Resources (FDR). His role has evolved, and now he works as a Facility Manager and Research Chef and spends much of his time developing recipes, cooking, and overseeing the FDR Innovation Center to make sure it’s running optimally.

As part of our series of blog posts profiling FDR team members, here we dive into some of the things that make Danny tick (beyond Hot Cheetos) and his work at FDR. (more…)

pie culinary trend

Culinary Trends: Pie Is Everything

This has been the year of the pie. From home cooks to Michelin star chefs, excitement about pie in all its forms seems to be at an all-time high, and we think we know why. Pies are a showcase for seasonal ingredients and regional tastes. They’re nostalgic, and they are incredibly versatile—pie is everything that people want right now.


brunch cocktails

Roll Out of Bed for the Brunch Cocktail Trend

Brunch cocktails used to be fairly predictable. There were two choices — Bloody Marys made with canned tomato juice or mimosas made with cheap orange juice. Brunch cocktail menus didn’t exist, and thoughtfully-made cocktails only came out after dark.

Enter the brunch culinary trend. The lines between breakfast, lunch, and dinner are blurred. Waffles and grits are what’s for dinner. Noodle bowls and salad are breakfast. Eggs are served all day, and it’s always 5:00 somewhere. (more…)

pumpkin seed trend

Roasted Butternut Squash with Pumpkin Seed Pesto Recipe

Seeds are tasty powerhouses of nutrition, and they have been growing in popularity. We wrote about the seed trend earlier this year.

In this recipe, we combined an herby pumpkin seed pesto with roasted squash, dried currants, and grated Manchego cheese to make a healthy, comforting dish that’s perfect for a crisp autumn day.