Here's what's trending on the global menu scene

Ready to put tiayudas, mutabal and avocado coffee on the menu? 

In other parts of the world, these items are emerging on the foodservice scene. But trends more familiar to U.S. consumers are also gaining ground. 

Breakfast is booming, desserts are boasting functional ingredients along with indulgent ones, and halloumi cheese is ready to take center stage. These are just some of the predictions in Technomic’s recently released 2022 forecast of global trends. 

Here’s what the foodservice researcher says will trend around the world next year—some of which may hit U.S. shores, too.

Breakfast makes a comeback. 

With students back on college campuses, kids back in school and employees working hybrid schedules—time in the office along with remote days at home—purchasing breakfast from restaurants and other foodservice venues has resumed to some extent. Chains are trying to recapture that meal occasion with subscription programs, bundled deals, more portable choices and menu upgrades. 

Technomic also forecasts a return of breakfast all-day for some brick-and-mortar concepts, as well as virtual brands offering options beyond the morning time frame. Breakfast side dishes are also on the rise—French toast fingers with dips and fries topped with maple and bacon are two possibilities. 

Desserts with a plus. 

Functional ingredients are flavoring the dessert list. Technomic cites skin care-enhanced ice creams, immunity-boosting hand pies, mood-modifying macarons and the like. Coming out of the pandemic, health-enhancing ingredients have been in greater demand in food and beverage products and menu items. This trend will start to play out in the dessert category in the coming year. In addition to health boosters in desserts, such as blueberries, nuts, dark chocolate and acai berries, CBD is poised to become a more mainstream dessert addition.

Halloumi cheese.

This Middle Eastern semi-hard, salty cheese is made from a blend of goat and sheep milk, with an occasional addition of cow’s milk. With its high melting point, halloumi cheese can be served fried or grilled, creating a center-of-the-plate meat alternative for vegetarian dishes. It also shows up in sandwiches, appetizers, salads and even desserts, often paired with fruits. 

Next-gen baba ghanoush.

Mutabal is a close cousin of baba ghanoush, the eggplant spread seen on many Mediterranean appetizer lists and mezze platters. Both have a base of smoked or roasted eggplant, but mutabal or moutabbal, blends tahini with the eggplant to create a dip or spread. Its origins are in Syria, Lebanon and Armenia. Baba ghanoush, the more common iteration, contains no tahini, but often is mixed with onions, tomatoes and other vegetables. The two related preps are usually served with pita breads, crackers or vegetable dippers. 

Now that baba ghanoush is a staple in Middle Eastern-influenced fast casuals, Technomic predicts mutabal will show up next on innovative menus in that segment.

Move over tostadas. 

The Mexican flatbreads known as tiayudas are gaining traction. The tortilla-based items are sometimes referred to as Oaxaca pizza and feature an oversized tortilla that’s partially fried or toasted, then topped with refried black beans, Oaxacan cheese, strips of meat and other Latin-inspired ingredients. Like Italian pizza and Mexican tostadas or tacos, operators may garnish the crisp tortillas or flatbreads with everything from avocado to cabbage slaw, cilantro, tomatoes or whatever inspires them. 

Chefs are tapping street foods from India, Southeast Asia and Mexico to add authentic global twists to the menu. Flatbreads are a shareable item with great familiarity and flexibility, perhaps positioning this Oaxacan specialty as the next big thing. 

The next PSL?

Avocado coffee originated in Indonesia, but Technomic is looking for this unusual beverage to expand into other Asian countries and more global markets. Coffee chains are always looking for a drink that will burst on the scene and maintain staying power—like pumpkin spice lattes or turmeric lattes. 

Avocado coffee combines avocado with sweetened condensed milk or a dairy-free substitute, honey or sugar, strong coffee and sometimes, chocolate syrup. It’s served iced and resembles a thick shake or frappuccino more than a cold brew. Although it has craveable creamy and sweet elements and would appeal to vegans, this coffee variation may take a while to catch on stateside.