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Predictions for the top flavor trends in 2016

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(BPT) – Sweet and savory. Hot and spicy. Earthy and aromatic. As the foodie movement grows rapidly, distinctive new flavors continue to emerge everywhere, from popular grocery store snacks to menu items at restaurants across the country.

Spend just a few minutes in a snack food aisle and you’ll see the flavor exploration trend is here to stay. Wasabi ginger, cheesy garlic bread, biscuits and gravy – the abundance of unique flavor combinations prove Americans are looking for new, unexpected, and sometimes unconventional, flavor options.

Do you consider yourself an adventurous eater? If so, you’re not alone. According to reports, more than half of all Americans consider themselves adventurous eaters, and more than 80 percent are open to trying new flavors.

Adventurous eaters are in luck because 2016 is already proving to be on the cutting edge of flavor experimentation. Here’s a glance at this year’s top flavor trends, which are focused on spices, cheese and herbs:

* Spices from all around the world continue to grow in popularity in American dishes and flavors. This year, these exotic flavors will stem from Indian and Japanese influences.

* American staples will get an extra touch of flavor through the rising popularity of specialty cheeses like Gouda and Gorgonzola.

* The big twist on herbs will be using floral flavors, such as hibiscus, elderflower and lavender.

You can embrace the adventurous eating trend by seeking out these and other flavors while grocery shopping or eating out. Food brands are paying keen attention to the trends consumers are searching for and answering the call with tasty treats that tantalize the taste buds. Better yet, some brands are even giving consumers the ability to help influence what is found on store shelves.

For the first time ever, the Lay’s brand is giving fans a chance to help shape its potato chips portfolio nationwide with the Lay’s “Flavor Swap” program. Four all-new Lay’s flavors will go up against four classic flavors, leaving fans to decide which will stay and which will go. The flavor pairings include:

* Heat Flavor Swap: Lay’s Flamin’ Hot vs. all-new Lay’s Fiery Roasted Habanero

* Cheese Flavor Swap: Lay’s Cheddar & Sour Cream vs. all-new Lay’s Smoked Gouda & Chive

* Barbecue Flavor Swap: Lay’s Honey Barbecue vs. all-new Lay’s Korean Barbecue

* Spice Flavor Swap: Lay’s Kettle Cooked Sea Salt & Cracked Pepper vs. all-new Lay’s Kettle Cooked Olive Oil & Herbs

These new flavors are the perfect way for consumers to put their taste buds to the test and unleash the power of their palates. Once you try them all, visit FlavorSwap.com and select your favorite flavor in each pairing. You can find all eight flavors in retail stores nationwide when voting opens on February 8, 2016. Voting ends on March 21, 2016. One lucky fan will win a $250,000 cash prize for simply placing his or her vote. Plus, the fan-voted winning flavors in each pairing will be permanent additions to the Lay’s potato chips portfolio, so you can snack without worry that your favorite flavors will disappear.

For complete details, visit FlavorSwap.com.

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Food

Hearthstone Bakery Café Celebrates Ten Years Serving San Antonio with Free Meals for Every Tenth Order

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SAN ANTONIO (October 4, 2016) – This month marks the 10th year of business of Hearthstone Bakery Café in San Antonio. Jason VandeBerg, who has lived in San Antonio since he was a toddler, opened the doors to the first location on October 11, 2006, at The Forum. After experiencing growth over the next four years, VandeBerg opened his second location in Olmos Park (4212 McCullough) in July 2010. Prior to starting the restaurant, he was a pastry chef in the hotel industry for nearly ten years.
In celebration of the ten-year anniversary, The Forum location will be giving away a free meal on every tenth order, from Monday, October 10, through Friday, October 14.
VandeBerg’s famous sandwiches served at Hearthstone have appeared on the Food Network in America’s Bread Battle during his time as a pastry chef prior to opening the doors to the restaurant. The restaurant has also won multiple customer-selected, readers’ choice, and critically-acclaimed awards for the best sandwiches in San Antonio.
When Hearthstone Bakery Café opened its doors, it employed nearly 10 employees. The company now boasts employment of more than 30 employees and has two locations, with the plan to expand in the future. In addition to its restaurant concept, Hearthstone also caters functions of varying sizes. Its concept focuses on scratch-made, health-conscious food.
“Increasing the offerings of scratch-made, fresh food is of utmost importance, as is enhancing the restaurant and hospitality industry to support San Antonio’s growing economy,” said VandeBerg. “Having lived in the city for a majority of my life, it’s been an adventure watching the city around us develop and being a part of something bigger than ourselves through the gift of great food and service.”
VandeBerg is a long-time supporter of the growing entrepreneurial scene. He is a member of Entrepreneurs’ Organization and also works with the Small Business Development Center and Small Business Association through UTSA’s downtown campus.
About Hearthstone Bakery Café
Founded in 2006 in San Antonio by Jason VandeBerg, Hearthstone Bakery Café is much more than a standalone bakery or café. Hearthstone blends the experience of a coffeehouse, bakery, and full-service restaurant into one. From gourmet sandwiches, paninis, wraps, and soups to salads, pastries, coffee, and scratch desserts, Hearthstone serves it all. Catering and delivery is also available. To learn more, visit www.hearthstonebakerycafe.com.
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Hot and ready! Sweet Rolls of Joy!

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Debra Reed, San Antonio, Texas USA

A mother of 3, wife of 34 years, loves photography and loves cooking. Currently Co Owner of Shemaiah Production Studio, LLC and Co Founder of Refocused Magazine. Published her first cookbook with Blurb.com soon to publish her second cookbook.

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Enjoying My Life

A collection of favorite recipes often asked for by friends and family. Inspired by a dear friend and in honor of my mother.

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