2 Fall Food Trends for This Month’s Menu

Fall is back and with it comes familiar seasonal flavors and dishes. However, to not get stuck in a rut of pumpkin-spice-this and pumpkin-spice-that, let’s check out a couple of emerging trends. 

In Technomic’s recent research on fall flavors and ingredients revealed two major trends to consider this month.

Yuca: Growing Popularity, Serious Flavor

Yuca (also known as Cassava) is a potato-like, starchy root that’s been trending on menus as a fried side dish. It`s main appeal is it can be used as a gluten substitute in dough recipes, but it also works well as a small plate or as a platform for bar bites such as smothered fries.

Yuca gives a worldly flair to traditional potato-based dishes, satisfying consumer demand for more adventurous dining experiences. You can expect to start seeing yuca as an ingredient in waffles and pizza dough or on its own prepared with savory spices and exotic sauces.

Turmeric Delicious for Centuries 

UFS Corporate Chef, Kyla Tuori shares, “Fresh Turmeric has a vibrant peppery flavor whereas the dry version has a mild aroma and some bitterness. Either form of turmeric is often thought of being used when a deep yellow color is desired for a dish but also helps build depth to many curry recipes.” This versatile spice is used in a variety of global cuisines including Asian and Middle Eastern dishes.

You can normally find it fresh from late summer to early fall, and of course year-round in its dried or powdered form.

“Turmeric is a spice paired very well with any ingredient and great in teas and or fire roasted vegetables. It’s peppery flavor note makes it diverse in many dishes. I fold it into my “Latin spice mix” all the time because of color and aroma it brings out,“ adds UFS Corporate Chef Alvaro Lima. 

*Technomoic “Fall 2016 Sason’s Eatings,” 2016