Top 10 US Food Trends for 2013

SRG's 2013 Top Ten Food Trends were compiled with the expertise of SRG's culinary council – a team of more than 100 famous chefs, restaurateurs, and foodies – and feature examples of cutting-edge restaurants and brands leading the way for each trend.  With health and global realities top-of-mind concerns for consumers, look for these food trends to go big next year as they move from cutting-edge to mainstream:

1    Sour gets its day: Fermented cherry juice and sour beer? In 2013, yes, as food palates move beyond sweet, salty and fatty to tart, acidic, and bitter.
2.      Chefs watch your weight: Chefs are changing their habits and exchanging their butter and bacon for broth and beets. The result, better-for-you food that actually tastes good.
3.      Asian infiltrates American comfort food: The spicy and fresh flavors of Thailand, Vietnam, and Korea will give consumers a new take on comfort food.

4.      Veggies Take Over the Plate: No longer prepared as just a side or salad, vegetables will get their chance to star as the main dish.
5.      Kids' menus grow up: Mac and Cheese and chicken nuggets take a backseat to kid-friendly versions of adult dining options.
6.      American Artisans save you a trip to Europe: With the emergence of local artisans budding in cities across America, why fly to Paris when you can go to Philly? Foodies can think globally, but travel locally.
7.      Small plates for me only: Small plates for sharing will be replaced with smaller, singular servings of meat, veggies, or starches – for a truly customized dining experience.
8.      Savory Fruit: Look for fruit used with savory flavors, incorporated as a touch in appetizers, soups, and meat dishes.
9.      No diner left behind: From gluten-free to vegan, more and more restaurants will offer all-inclusive menus and services to accommodate all eaters.
10. Popcorn is THE snack of 2013: Sweet or savory, the all-time favorite (and healthy) snack will pop up everywhere - in ice cream, as croutons.

Glanbia to rebuild flax plant in South Dakota

Glanbia Nutritionals Ingredients Technologies (GNIT), a Wisconsin-based U.S. wing of Irish food processing firm Glanbia, announced last Tuesday it will build a new 40,000-square foot cereal ingredient processing plant at Sioux Falls, S.D., for startup in July 2013. The South Dakota facility is meant to replace the Glanbia Nutritionals plant at Angusville, Man., about 120 km southeast of Yorkton, Sask.

The Angusville plant was destroyed in mid-March by fire, which the provincial fire commissioner's office ruled accidental, saying it appeared to be caused by flax meal overheating in a pasteurizing unit. Damages were estimated at over $7 million.

"After years in Angusville, this was a very difficult decision, given our longstanding relationship with the community," GNIT CEO Jerry O'Dea said in a release. "We spoke to our employees (last Tuesday) and will look to retain as many as we can through an offer of relocation to Sioux Falls."  Severances will be offered to those staff unable to relocate, he said.

Glanbia had considered "all options" including rebuilding in Manitoba, O'Dea said, but found the Sioux Falls option to be "the best decision for our customers, suppliers and company."  O'Dea was cited in an Associated Press report last week as saying Sioux Falls was picked for its proximity to flax-growing regions, its transportation infrastructure, its "convenience and support from state and local leaders."

The new plant is expected to produce whole and milled flaxseed ingredients as well as "other seed and grain products" for the food, beverage, supplement and animal nutrition sectors, GNIT said.
To that end, GNIT said it "will continue to source flaxseed from Saskatchewan, Manitoba and northern U.S. states as before."

Glanbia has expanded its offerings of flax-based ingredients for the food, beverage and supplement markets, touting its antioxidant properties, its high levels of ALA-Omega 3 and its protein and fibre content.