Nutrition & Foodservice Edge Magazine - September/October 2022 - 21

* Overnight oats are a popular a la carte breakfast choice at
the high school and college level. These can be prepared
ahead of time for an easy grab-and-go meal that may be
eaten cold.
* Use oats as a substitute for breadcrumbs in meatloaf.
* Top a fruit crisp with an oat-based layer.
* Use oat flour to add extra nutrients to breakfast options
like pancakes or muffins.
7. GLOBAL FLAVORS
The United States is a rich tapestry of diverse threads, each
representing different cultural practices and preferences,
and with this comes unique cuisines and flavors. The
demand for authentic versions of international dishes
will continue to grow, as will the wider use of once-rare
ingredients from other countries.
For example, Pinterest noted that searches were
skyrocketing for Norwegian recipes, Filipino recipes, South
African recipes, and Arabic food-some as high as a 200
percent increase in interest year over year. Similarly, the
National Restaurant Association noted increased demand for
Vietnamese, Singaporean, Argentinian, Brazilian, Chilean,
Puerto Rican, Cuban, and Dominican cuisine.
Foodservice programs can incorporate global flavors into
their menus to appeal to the growing diversity of their
customer base. This may be more pressing in school,
university, and corporate wellness settings, but will
also become a priority in long-term care as the current
population continues to age.
Culinary Notes
When incorporating global flavors into your menu,
it is important to be cautious about issues of cultural
appropriation in execution and cultural respect in menu
naming. For example, if presenting a dish as authentic to
a certain culture, it would be wise to have a chef from that
culture create the recipe.
Nutrition Notes
Cuisines from across the world often feature nutrient-rich
ingredients like vegetables, fruits, whole grains, and lean
proteins, as well as robust and powerful flavor profiles.
Nutrition and foodservice professionals should practice
cultural competency and feature menu items that respect
their clientele's preferences.
It is also important to research allergens in new-to-you
ingredients. For example, dukkah-a spice-based condiment
common in Eygpt-typically contains nuts, which may not
be widely known. Naan, a delicious flatbread made in Indian
cuisine (and others), often contains ghee and/or yogurt,
which is a concern for those with dairy allergies.
Ways to Incorporate International Flavors
* Consider surveying your audience to learn what types of
cuisines they may enjoy seeing on the menu.
* Explore plant-forward dishes that are common in many
cultures, like a chickpea curry or mushroom ramen.
* Experiment with new ingredients in dishes that are
already on your menu. For example, try gochujang sauce
on grilled chicken sandwiches, or use harissa in a roasted
vegetable dish.
* Consult with chefs that specialize in certain cuisines to
develop new menu items.
THE BOTTOM LINE
Food trends come and go, but the ones that stick around are
usually based on sound culinary and nutrition principles.
By keeping an eye on these trends, you can ensure that your
menu is not only delicious and nutritious, but also relevant
to your customer base. E
REFERENCES
Scan QR code to view the list of
resources for this article.
CHRISSY CARROLL, MPH, RD | chrissy@snackinginsneakers.com
Chrissy Carroll is a registered dietitian, freelance writer, and brand
consultant based in central Massachusetts.
NUTRITION & F OOD SER VICE EDGE | SEPTEMBER-OCTOBER 2022 21
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