Local food values, artisanal everything, and authentic cuisines are the food truck mega trends of 2016.

Things Are Going Local

Local means everything in food in 2016. The new twist to mobile food menu favorites is locally sourced ingredients. Food truckers are turning to suppliers with a provenance, partnering with growers and producers, and even stepping into farming or artisanal preserving themselves. The benefit? Strong flavors, wholesome ingredients, more connections between eaters, food truckers, and producers. Where was that fish caught? Who grew those salad greens? Who made that amazing strawberry jam, or pickles, or bread? As the world becomes more connected and people care more and more about their food and the environment, locally produced ingredients are making a huge impact on food trucks in 2016.


If local is king, location isn’t far behind. Food trucks have been on the streets, in neighborhood pods and private events for years. Coming on strong in 2016 are food trucks paired with beverage makers for a full meal in one stop. Wineries, breweries and distilleries are forming partnerships with food truckers to pair food with beverages. Food truckers are becoming more creative as a result of tight vending regulation, overcrowding of food trucks, and new ideas to serve eaters.

When parked in a food truck pod or at a large food truck event, food trucks with specialized menus, such as vegan, offer broader choices for customers, definitely a choice in the still growing street food movements in most locations.

Things are Getting Artisanal

Artisan breads, ice cream, and new cuts of meat are making their marks on food truck scenes. Hand-crafted, environmentally aware items are artisanal, a cross between art and craft. Small batch is another phrase tossed around, and if you’ve been in a food truck or its commissary kitchen, you understand small batch. Enough to feed the lunch crowd on a corner or several thousand visitors to a large event, small batches are made by people, not machines, in kitchens, not factories. Artisanal and local are the crossroads of 2016 foods. While “house made” used to be the phrase for food made in house at a restaurant, perhaps we’ll be hearing “truck made” this year as food truckers churn ice creams, simmer secret sauce, and work with butchers to create interesting flavors unique to their concept.

Authenticity Rules All

Today’s authentic foods put ethnic cuisines into the mouths of anyone who can find food trucks. Immigrants bring delicious, interesting food heritage and share it with new neighbors via start up food trucks. As a less expensive way to get into the food business, food trucks offer flexibility to native cooks who may be priced out of brick and mortar restaurants. If you can eat it somewhere in the world, chances are you can eat it from a food truck.

Local, artisanal and authenticity are on point for mobile food vendors and happy eaters everywhere in 2016.

(Source: http://foodtruckempire.com/news/2016-industry-trends/)

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