MARKET TRENDS: 10 quirky food trends for 2014
food trends 2014
RITA DEMONTIS, NATIONAL FOOD EDITOR, QMI AGENCY
, Last Updated: 4:22 PM ET
Cue the cauliflower — it's this year's kale. And eggs are giving beef a run for the money in food trends we'll be celebrating in 2014.
According to Canadian Restaurant News, the National Restaurant Association, (who reached out to the nation's professional foodies) this year's food trends range from the usual standards — locally sourced everything — to the unique and unusual, like hybrid desserts (cronuts live!), and snout to tail eating.
Gluten-free continues to dominate the menus and the quinoa love affair is as hot as ever (although I for one was hoping all the hype for this weed would die down a tad).
And gin will be 2014’s liquor of choice.
There's so much in store this year, with supermarket aisles crammed with new and innovative food types, to restaurants turning menus inside out with daring new dishes. New York-based JWT, one of the world's best-known marketing communications brand, recently released its forecast of 100 things to watch for in 2014, and the list is delicious food for thought: Yogurt will be going the savoury route, and "silent meals" will be offered by restaurants (Eat in Brooklyn, NYC is one) to help diners "eat more mindfully" and focus more on the taste of the food rather than the noise and distraction.
Also, "stealth health" is coming to an eatery near you — where restaurant chains work to improve the quality and nutrition of their offerings (like cutting back on sodium and preservatives) — but hoping diners don't notice.
JWT reports one of the 10 Trends in the produce department is "ugly" produce — proudly imperfect, lumpy goods like heirloom tomatoes, or gnarled carrots normally seen at farmers' markets are gaining more appeal than the prettier produce we're used to. There's even a private-label line of "nonconformist" produce dubbed "Wunderlinge" - a riff on the words anomaly and miracle that are selling like crazy in Austria!
We're also going to see cocktails on tap (much like we've seen wine on tap) and craft mocktails, which incorporate syrup infusions, fresh juices and homemade sodas for non-drinkers who have been stuck with the same old same old.
And look out for "deconstructed dinner kits" being delivered to your home — kits that provide all the ingredients, in just the right amounts, to make gourmet meals at home.
One trend worth eating up is "edible packaging" — JWT reports marketers are harnessing new technologies to create edible wrappers. The Bob’s burger chain in Brazil now serves its burgers in packaging you can eat. Harvard bioengineer David Edwards is behind WikiPearl, whose edible packaging can enclose any food or beverage, “like a grape skin,” he says.
According to Canadian Restaurant News, Peruvian cuisine looks to make waves along with "root-to-stalk" recipes to reduce food waste.
One of the biggest areas of change may be coming to a wedding reception near you — smaller, lighter menus are becoming common requests from the bride and groom, along with "raw" menus that include steak tartar and beef carpaccio, notes Toronto-based event specialist Tanya D'Adderio of Montcassino Hotel & Event venue. "We've also seen an increase in curiosity for sweet ingredients combined with savoury items," says D'Adderio. "One dish is a baked fish with a silky reduction of licorice — a truly memorable dish!"
The book is available on Amazon and Kindle for $4.99 USD. Visit amazon/Kindle to order now:
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