Small offerings continue to be big business. Flavors, texturants, stabilizers for freeze-thaw systems—all help processors create high-quality finger foods and well-crafted delicacies.
Traditional appetizers, more formally known as hors d’oeuvre, from the French term referring to an item that’s a “small part set apart from the main work,” are served during the cocktail hour.
Commodity costs, the latest flavor pairings, curiosity about global cuisines and healthy-eating sensibilities are all part of a melting pot of trends that drive menu development.
Consumers are trying to achieve an overall balance, in terms of indulgence and nutrition, by snacking on small-portioned, healthy foods throughout the day.
April 11, 2013
Concerns of rising obesity rates and health problems are growing, and public health messages urging better nutrition are everywhere.
Appetizers are an easy cut for consumers to make, unless they possess great, craveable flavor. Global flavors, street foods common in other countries, Asian flavors, small portions and offering what consumers consider a good value are driving the segment.
American chefs have taken some of the world's signature street foods, such as tapas, and reinvented them for their restaurants. Starters allow chefs to be playful, creative, experimental and whimsical. Chefs are taking street foods from other parts of the world and putting their own spin on them.