Street and Grill Foods: Culinary Trend Tracking Series

Street and Grill Foods: Culinary Trend Tracking Series

Street and Grill Foods: Culinary Trend Tracking Series offers five profiles of street foods or grilled dishes with international roots and that align with the top drivers of today’s food trends: health and wellness, food authenticity and integrity, artisanal and craft spirit, purposeful eating, and flavor adventure and tourism:

  • Llapingacho. Hailing from Ecuador, the llapingacho is a fried potato mash flavored with white cheese and achiote. The llapingacho and its roasted pork and chorizo sidekicks are well-suited for restaurateurs and retailers looking to satisfy consumers looking for a more adventurous breakfast experience.
  • Simit. A circular bread encrusted with sesame seeds, the simit is a traditional part of the Turkish breakfast. With the functionality of a bagel and a consistency and the street vibe of a soft pretzel, the simit holds promise for restaurants, foodservice operations, and bakeries.
  • Char Siu Bao and Gua Bao. The bao is a yeast-raised dough bun popular in Hong Kong, Taiwan, China, and Vietnam. Trending now are char siu bao, credited to the Guangdon province in Mainland China and also Hong Kong, and gua bao, originating in Taiwan-and hawked on U.S. streets through the dumpling food truck scene.
  • Charred Produce. Vegetables and fruit have been getting more attention on the grill, taking advantage of the caramelizing of sugars in the process. Applications include charred fruit at the beverage bar and in packaged confectionery and sauces.
  • Grilled Meat Skewers. The continued popularity of Mediterranean Rim cuisine helps keep skewers on the culinary radar. As American consumers increasingly seek out international cuisines, the international influences and the choice of meat proteins will become more diverse.

  • LLAPINGACHO South American Spin on the Fried Potato
  • SIMIT Street Bread from Turkey
  • CHAR SIU BAO AND GUA BAO Two Varieties of Asian Buns
  • CHARRED Connecting the Garden to the Grill
  • MEAT SKEWERS New Contexts for International Traditions

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