As we welcome the new year, SAGE’s Director of Menu Development Rob Coutu shares food trends you’ll likely see on menus in 2023.
Boards: Just as charcuterie and artisanal cheese boards have become more popular, other types of boards — like breakfast boards, butter boards, buttercream boards, and whipped feta boards — are also gaining momentum. Boards are interactive and a fun, easy way to offer variety and entertain guests.
Crema: This spreadable condiment is similar to sour cream and is often served at room temperature. It’s used atop pastas, salads, soups, sandwiches, and even as dip. It may be found plain or in flavors such as chipotle and cilantro-lime.
Mortadella: Gone is the time when mortadella was considered a lower quality of meat. It’s now a sign of sophistication and respect. Mortadella is often included on charcuterie boards and used on pizzas and as meatballs to add a new dimension of flavor. You can also find mortadella piled high on sandwiches.
Dates: Sometimes referred to as “nature’s candy,” dates are rich in antioxidants and a good source of fiber to support digestion. They’ve been used quite extensively the past few years as the base for protein/sports bars. Dates have become increasingly popular, thanks to social media. You can enjoy dates on their own as a snack or dessert (chocolate-covered dates are a hit on TikTok!) or use them as a natural sweetener in the form of syrups, sauces, and more.
Bold mashups: In 2023, you’ll find adventurous combinations of food delightfully paired with global flavors. Be on the lookout for cheeseburger spring rolls, sushi pizza, tandoori spaghetti, and lots more.
Plant-based pasta: It seems like every day a new kind of plant-based pasta is hitting the shelves in grocery stores, such as pasta made from carrots, zucchini, green bananas, and cauliflower. Aside from being more allergy-friendly, plant-based pastas are appealing due to their nutrient-dense base, making it easy to include more vegetables in your diet.
Global hot sauces: The ever-evolving condiment has been on the rise for a few years, but global hot sauces are predicted to really heat up in 2023. Ají panca from Peru, rocoto pepper from Central and South America, and scotch bonnet from the Caribbean and West Africa are just a few of the peppers popping up in sauces and condiments.
Look for some of these exciting trends to make their way onto your menus this year!