At La Place's Trend Session 2016, we unveiled the latest food trends, drawing from expert insights by renowned trend watcher Marjan Ippel of Talkin' Food. Our breakfast-inspired recipes featured sugar-free smoothies, all-day breakfast options, fresh spring rolls, and innovative yacon quinoa dishes—practical translations of these forward-thinking concepts.
Local and Global Markets Unite
Local sourcing meets global flavors. While we prioritize eating locally, exotic temptations abound. Solutions include fresh peppers grown in Almere, Dutch quinoa and vanilla, organic sweet potatoes from Limburg, Italian-grown Japanese shiitakes, and rising Middle Eastern flatbreads baked worldwide.
Artisanal Craft Meets High-Tech Innovation
Traditional craftsmanship pairs seamlessly with cutting-edge technology. With Silicon Valley's focus on food, innovations accelerate—from allergen-testing gadgets and urban hi-tech farms to food printers in healthcare and the debut of 3D-printed soy steaks. Recently, biodegradable 3D-printed packaging for food waste hit the market.
From I to We to the World
Growing awareness of nutrition and planetary health connects individuals to global impact—no healthy body without a healthy planet. Enjoy detox soups for personal wellness, or join restaurants turning leftovers into shared, flavorful meals. Designers repurpose waste like fish skins into sustainable furniture upholstery. Fast food evolves with healthier vegetarian options worldwide, and future butchers will offer everything but meat.
East Street Food Invades West Suites
Asian street food is transforming Western fine dining. 2015 spotlighted condiments for flavor enhancement via sauces, oils, and dressings—a trend rooted in Asia. In 2016, add personal twists. Asian cuisines surge: Vietnamese, Japanese, and even Dutch Indies influences rise.
Day Meets Night: 24/7 Dining
The 24-hour economy redefines meals. Day blurs into night, enabling anytime dining. Cereals as starters? Absolutely, all day. Huevos rancheros shifts from breakfast to dinner. Discover breakfast waffles, morning cocktails, late-night breakfasts, all-day brunch with burgers, veggie ice cream, hummus bars, and New York-style breakfast raves.
Sugar-Free Smoothies and All-Day Breakfast
As the Netherlands' second-largest food service provider, La Place innovates to delight customers. "We translate key trends into recipes to stay ahead," notes junior buyer Naushad Aliradja. Riper fruits eliminate added sugars in smoothies. Customize lactose-free yogurt and oatmeal all day with fresh fruit, nuts, lime, basil, or ginger for extra zing.
Reducing Food Miles
Our homemade spring rolls, paired with peanut and soy sauces, embrace street food's fresh, digestible focus—perfect for lunch or dinner. Featuring yacon (an Andean exotic thriving locally) and Dutch-grown quinoa, these align with our commitment to minimizing food miles.
Yacon: The New Flavor Revolution
Yacon, the fresh Dutch root vegetable (aka apple root), shines in fruit salads to warm dishes. Its leaves brew diabetic-friendly tea. Low in calories and sugars, it tastes like apple-melon—crisp, sweet, juicy. La Place grows it with The Salvation Army in the Netherlands.
