CRUNCHY
Crunch was named ‘texture of the moment’ by Whole Foods last year, and those snackable, crackable bites are still big news. So much so that
#CrunchTok has accrued a mind-boggling 1.5bn views and counting.
Translation: anything that delivers a satisfying ASMR snap or full-bodied
munch is a guaranteed winner when it comes to online marketing.
TRENDING: Chamoy pickle, tanghulu (fruit coated in hardened sugar syrup), pork belly, roasted seaweed.
BREAK THE MOULD: Subvert expectations by basing full meals on crunch. Experiment with crisp lettuce wrapped pork adobo, pickled-veg spring rolls or sushi tacos in battered nori shells.
FLUFFY
Eliciting feelings of decadence and escapism, fluffy foods put our heads in the clouds and add a muchneeded lightness to a dish. Many of our home grown heroes have an air of fluff about them – think Yorkshire puds,
crumpets and Victoria sponge – but we’re also witnessing a surge of globally influenced fluffy dishes, from soufflé pancakes to West African puff puff.
TRENDING: Cloud bread, Fluffy Coke (a viral beverage that adds
marshmallow cream to Coke to create a cloudlike experience), bao buns,
cottage cheese flatbread.
FLUFF YOUR STUFF: Take inspo from chef Ferran Adrià, who developed frozen parmesan air – turning everyone’s favourite grated cheese into a flavoursome, foamy garnish. Or, update a fluffy fave like mashed potato
with cashew cream and a dash of red miso for umami points.
JAMMY
Sticky. Tacky. Lip-smacky. Jammy foods are all about depth and indulgence. Think slow-cooked, caramelised and gently set – from jammy eggs and roast figs to onion marmalade and high-pectin preserves. It’s a texture that adds both flavour and experience, bringing a luxurious, moreish quality to even the simplest dishes.
TRENDING: Seven-minute eggs, jammy figs, jam biscuits (à la Jammie Dodgers), caramelised onion gravy.
JAM-TASTIC IDEAS: For the ultimate indulgence, spread chilli jam thinly on toasted sourdough and top with caramelised onion, avocado and halved jammy eggs – with a honey-roasted fig side salad, of course. Best. Brunch. Ever.
CHEWY
Some of us took “chew your food” so seriously it became our favourite thing to do. From the continued success of Asian imports like mochi and tapioca pearls to the steady rise of pão de queijo (Brazilian cheese balls), the appetite for all things soft and elastic is big. It’s another social media favourite, most recently in ‘Dubai chewy cookie’ videos – a South Korean invention wrapping pistachio and kataifi in chocolate marshmallow dough. And, as the public shifts towards smaller portions, we predict a major uptick in chewy foods that make us feel fuller for longer.
TRENDING: Dubai chewy cookie, stretchy yoghurt, mochi, boba.
STRETCH IT FURTHER: Mochi is more versatile than you might think. Treat it like mozzarella – grill with a soy sauce glaze and serve wrapped in nori for a savoury side dish called isobeyaki that’s equal parts crispy, sticky and chewy.
SMOOTH
Silky, creamy and indulgently smooth, this is the texture of comfort and
luxury. Whether it’s a rich dessert, nutritious soup or protein dish smothered in creamy sauce, smooth foods promise instant gratification. Because it works across every course, it’s also one of the most versatile textures –
offering endless opportunities to add a touch of luxe.
TRENDING: Marry me chicken, whipped feta with hot honey, kefir
yoghurt, pistachio tiramisu.
MIX IT UP: Dairy-free alternatives can pay dividends. With the protein trend still going strong, ingredients like cashew cream and blended silken tofu offer a simple way to create rich, velvety bases for soups, sauces and dips. For dessert, avocado mousse is a vegan option that’s satisfyingly
velvety.
IN THE SPOTLIGHT...
SIMPLY FOOD SOLUTIONS
Texture is never more important than when catering for people with dysphagia. Simply Food Solutions specialises in texture-modified foods for the health and hospitality sectors and their Simply Puree range includes everything from stews and curries to casseroles, pies and puds.
