The ease, convenience and affordability of street foods is what launched them into the hearts and stomachs of people throughout the world. The food trucks, carts and booths that sell street foods are unique – they are often locally owned and operated, but feature global cuisines. The offerings are ever changing, adapting to new trends and testing new flavors, always providing consumers with tasty and trendy dishes.
So, what’s hot and next for street foods?
Food inspiration can come from anywhere, anyone….or more specifically, from a battle against the clock at a Market Basket Challenge during the National Peanut Board’s Millennial Food Summit. The three-hour challenge tested attendees of the summit to create new food concepts that would contend with some of the millennial food trends we are seeing in today’s consumer market. Here are three creations that really hit the mark on flavor, creativity and overall highlighted use of peanuts.
New peanut products in the dairy category have spiked since the start of 2018. In both the dairy milk and alternative milk spaces, product introductions with peanut ingredients are up 200%, according to data from Mintel. New breakfast cereals with peanuts have increased 50%.
You wouldn’t know it by looking at him now, but Juan Salinas was a self-described skinny kid who spent his time hanging out with friends and playing video games. One fateful day, his dad challenged him to join the local swim team, “just for a month”. After the first week, Juan fell in love with the sport and ended up competing on the Honduran National Swimming Team.
Juan has been giving things a try, overcoming challenges and excelling ever since.
Peanuts are a tasty and convenient snack, and new product introductions reflect our love of snacking. Snacks are consistently a top performer for new peanut product introductions and this category shows no signs of slowing down. In the past quarter, new product introductions in the snack category increased 46 percent compared to last year, according to Mintel. These newly launched and recently announced product introductions like peanut milk will also contribute to continued growth in snacks.
The food trends list are out detailing what's hot, what's not, and what you're likely to see and eat in the near future. Air frying and plant proteins are definitely in, while spiralized vegetables are on their way out. But one trend that isn’t going away anytime soon has as much to do with the food as the vessel that it’s served in. Meals served in bowls continue to be a popular trend, and grain bowls are the new black.
As one of the healthiest colleges in the US, NC State University in Raleigh, NC is a leader in serving nutritious, craveable and convenient options to its more than 30,000 students. Dining options that are plant-forward, sustainable and responsibly sourced are growing in importance to students from the time they apply to school to their daily decisions to eat on or off campus. We sat down with their director of nutrition to get more information on how NC State Dining is meeting the demands of the next generation, and elevating the NC State brand to attract new students.
Did you know that eating more plants can help your health and the environment simultaneously?
It’s true. Eating more plants and plant-based foods like peanuts is linked to better health for both you and the world around you. Going plant-forward is simply eating more plant-based foods without eliminating animal products.
There’s more to baseball parks these days than cheering on the talented ballplayers and boasting about a home team win. More and more, ballparks are putting fresh, innovative and locally-sourced foods high up on the priority list. To be sure, it’s fun to eat the traditional ballpark fare—hot dogs smothered in chili, cheese or mustard and ketchup, nachos, ice cream and the like. But if you crave healthier choices, concession stands across the country give you plenty of reasons to leave your seat and search for some tasty options that can satisfy you nutritionally.
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