Restaurant operators, eager to find ways to stand out in a crowded market, discovered considerable food for thought at the 
recent National Restaurant Association Restaurant, Hotel-Motel Show. Customization, authenticity, premium foods and healthful fare emerged as the biggest culinary trends among the miles of trade show booths.


The ability to customize food items was pervasive, as beverage suppliers in particular touted new flavors and others pushed dispensing technologies that let customers pick and choose different flavorings.


One syrup company displayed its recently launched flavor sticks. Similar to honey-filled straws that are available in some coffee houses, these straws were filled with flavored jam, allowing customers to add flavors ranging from blackberry to lavender to their beverages.


At a different booth, drinking straws were lined with flavorings that let kids customize their milk to make it taste like cocoa, cookies and cream, vanilla or strawberry.


Frozen-dessert vendors displayed their versatility by handing out samples ranging from chocolate to caramelized popcorn and strawberry-ghost pepper.


Gluten-free items were on many people’s minds, with a number of manufacturers noting they were still working on developing gluten-free doughs or wraps. Although the spokesman for a pasta manufacturer said his company was in the business of selling gluten products and would not be entering the gluten-free fray, many suppliers displayed goods designed to appeal to the gluten intolerant or averse. Among them, hummus chips made from chickpeas, completely lacking wheat protein, and soups made with quinoa.


Quinoa, a high-protein and gluten-free grain from South America, was one of a number of “ancient grains” being offered not just by soup makers, but bread bakers and producers of textured protein targeting the vegetarian market. For example, one baker displayed bread made with millet and teff, but also with wheat berries and white flour, both of which contain gluten. He said he was tapping into the widespread consumer desire for a sense of authenticity.


Many operators also were looking for more premium items, some suppliers said, including hand-cut fries and thicker slices of bacon.


Contact Bret Thorn at bret.thorn@penton.com.