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Food has been having an interesting evolution when it comes to trends and creativity. Extravagant combinations suddenly pop up in a fancy restaurant, an ice cream parlor, or even on a street stand.
For example, one day you find yourself drinking a unicorn frappuccino, and the next thing you know, a person at some point of the globe is drinking a good latte… from an avocado.
We all remember the unicorn trend that Starbucks came up with just a few months ago, and next thing we knew, there were unicorn lattes, unicorn donuts, cakes, etc. It takes one good creative idea to flourish to make a local business extremely popular on social media nowadays.
Social media and today’s bloggers are helping with the marketing of so many food businesses. Thanks to selfies and the general frequent use of our smartphone’s camera, today it is more crucial than ever, to have a good-looking dish; even if that could be a simple donut or a hot dog; or beverages like coffee or tea.
People like to share photos of their unique, stylish and “Instagram-worthy” food. So, in this article, we will be analyzing some of the trendiest dishes and beverages from the last few months.
The trendiest food and drinks
A very popular and fancy (and expensive) trend has been taking over the internet: gold.
Edible gold has been the star of many food trends lately. Of course, it owns many attributes to turn a simple dish into something elegant and unique… and quite expensive.
- Gold ice cream. Charcoal icre cream had its “15 minutes of fame”, but now, a 24-karat gold ice cream is her to steal the show.
Snowopolis, a famous dessert shop in California, just a few steps away from the Disneyland Resort, has introduced this glamorous treat to its menu since February. How is a 24-karat pure gold ice cream put together?
Well, the first step is making the waffle cone. Once the cone is ready, it is sprayed with edible gold dust. The next step is to fill the delicious cone with a nice vanilla soft serve.
And, the final and most eye-catching step is to actually take some 24-karat gold leaves and put them onto the soft serve. The result? A sparkly, golden, glossy $14.95 24-karat pure gold ice cream.
- Gold taco. If you thought a golden, almost 15 dollar ice cream was surprising… think about a $25,000 taco. Yes, a taco; that mouth watering traditional (and usually very affordable) Mexican dish for 25k. Mexico has a lot of beautiful beaches and luxurious resorts, but there is a restaurant called “Frida”, inside the Grand Velas Hotel, in Los Cabos Resort, that offers to its diners this unbelievable taco.
The tortilla used to make this taco has gold flakes infused to it. The tortilla holds langoustine, Kobe beef, beluga caviar, truffle and is topped with brie cheese. On top of all that they add more gold flakes.
- Glitter beer. Now, it is possible to find and drink some beer with edible glitter in it. Again, more sparkle in the trend. The newest innovation for this beverage is starting to make its appearance in California, Colorado and North Carolina.
- Edible helium balloon. A renowned 3-michelin star restaurant located in Chicago, integrated to its menu an apple helium edible balloon some time ago. And, it seems like it is now getting the attention it was thriving to get.
The restaurant is Aliena, and Grant Achatz, the head chef and co-owner of the creative restaurant is the person behind this unexpected dessert. Diners not only receive a delicious Michelin dinner, but they also receive a funny moment after eating this peculiar dessert. With the voice changing effect of the inhalation of helium, the dinner becomes a fun social reunion.
These are just a few examples of what is going on with the food and beverage world. Creativity and letting free our imagination when it comes to the food business is really benefiting local restaurants around the world.
Colors, glitter, shapes, 2 in 1 combinations, personalized dishes and drinks have a good chance of helping a business in reaching their market segment and obtaining popularity and recognition in social media.
We never know what new trending ideas will burst in tomorrow, but we will be ready to embrace them.
