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Hand-Held Options

Falafel sandwich on a plate

Hand-held snacks and sandwiches are experiencing a surge in global creativity. Tacos, toasts, banh mi, and jianbing…wrapped, stacked, and folded!

  • Latin cuisines are especially dialed into hand-held dishes. Think burritos, quesadillas, sopes, empanadas, tortas, and arepas.
  • Israeli-Iraqi stuffed pitas, popularly known as sabich in the streets of Tel Aviv, are filled with fried eggplant, boiled eggs, hummus, tahini, tomatoes, cucumbers, and parsley. They are gaining traction against other Middle Eastern faves like doner kebabs, shawarmas, and gyros.
  • Classic American sandwiches, wraps, and burgers have never left the radar, but have been modernized by upgrading ingredients or creating fusion dishes with global sauces.

Diners are increasingly hyper-focused on high-protein and plant-based foods. Alongside all of the new-fangled, lab-based, cell-cultured options out there is the humble bean. A staple food for millenia, beans are being re-examined as a healthy, versatile ingredient worthy of menu inclusion.

  • Retro and heirloom recipes—like Southern succotash, French cassoulet, and Cajun red beans and rice—fit the bill for those in search of authenticity.
  • Most world cuisines incorporate some type of bean in their classic dishes. Think feijoada in Brazil, black beans and rice with plantains in Puerto Rico, and garbanzo beans in Israel. Modern interpretations of these recipes are packed with produce and herbs.
  • The creamy texture of mung beans is proving an ideal substitute for those that are eliminating soy from their diets.