Chartwells Higher Education, a recognized leader in contract food management, has officially announced top five food trends for the upcoming fall semester that are set to dominate campus dining. According to certain reports, these trends begin from the prospects of cottage cheese moving forward. In essence, Cottage Cheese’s rise is rooted in its ability to be a versatile protein source, finding its way into a variety of dishes from breakfast bowls to queso dips. Furthermore, the food’s high protein content, as well as wider adaptability, would also make it a go-to option for students looking to fuel their day. To leverage this very growth in preference, Chartwells’ test kitchen is also experimenting with several related recipes to deploy on campuses in 2024, including a homemade high-protein ranch dip and hearty cottage cheese wraps. Next up, we have Chamoy Pickle, something which should represent a rising interest in the sweet and spicy flavor combinations. In fact, the stated tangy, spicy, and slightly sweet treat has become a viral favorite on TikTok during the year 2024, hinting at a bigger trend of bold and adventurous taste profiles and special international cuisines. Bolstered by the success of Mango Chamoy Ice Pops at the University of Miami, Chamoy Pickle recipes are expected to grow substantially in the near future.
“Our latest survey of over 72,000 students shows protein and international flavors are among the top priorities for today’s college students,” said Chef Sarah Bodner, Research and Development Executive Chef at Chartwells Higher Education. “Foods like cottage cheese offer students a versatile, high-protein option that can easily be incorporated into different dishes throughout the day. Similarly, the popularity of Chamoy pickles highlights a growing interest in bold, sweet, and spicy flavor combinations that resonate with Gen Z’s adventurous palate. These trends reflect a shift toward more personalized, global, and health-conscious dining experiences that are key to engaging younger palates.”
Then, there is the potential trend of Newstalgic Dining. Providing a modern twist to the power of nostalgia, Newstalgic dining brings a fresh perspective to classic foods by tapping into the emotional connections one might have with the food, while simultaneously bringing innovative ingredients and experiences. In response to that, Chartwells has created a first-of-its-kind Supper Club dining experience, which is now slated to make its debut at select campuses this fall. Joining the mix is Miso, the traditional Japanese fermented soybean paste. Best known for being a flavorful and versatile ingredient across campus dining, Miso has made its way into a variety of dishes, ranging from soups and dressings to marinades and desserts. To optimize given popularity and versatility, Miso will be available at some campuses in dishes like Miso Spiced Caramel Pork Skewers, Sriracha Turkey Miso Burgers, Miso Bacon Udon Noodles, and Matcha Miso Caramel Cookies.
Rounding up highlights would those full-bodied delicious dishes that come packaged with a markedly creative flair. Within the same respect, at Baylor University, the “Now Trending” dining station will offer a variety of different indulgent recipes each week, ranging from Butter Chicken Poutine, Chamoy Dipped Watermelon, and Crispy Bulgogi Scallion Pancake Burritos to Chinese Candied Fruit, and Japanese Pancakes with Matcha Jam.
“Our culinary teams are deeply in tune with the latest trends and student preferences, ensuring that what’s on our menus aren’t just meals but experiences that satisfy the cravings of today’s college students,” said Joe Labombarda, Senior Vice President of Culinary at Chartwells Higher Education. “This year, we’re excited to introduce fresh flavors, innovative ingredients, and new dining experiences that are as unique as the students we serve.”
Operating out of Charlotte, Chartwells’ rise up the ranks stems from being a leader in contract food service management, hospitality, and guest service at colleges and universities all across the United States. The company’s excellence in leveraging high-tech and food-infused social spaces to re-invent the on-campus dining experience can be understood once you consider it serves, at the moment, more than 300 colleges and universities.
