TOP 10 FOOD TRENDS TO HIT RETAIL, FOOD SERVICE IN 2014

Published November 1, 2013 in Food Product Design 

Posted in News, Seasonings / Spices, Spices, Seasonings, Sauces / Gravies / Soup, Sauces, Fruit,Fruits / Vegetables, Vegetable, Salad, Condiments, Beverages, Dressing, Dressing / Marinades, Fruit Juice, Juice, Flavor, Taste, Texture, Mediterranean, Nuts, Nuts and Seeds, Dairy, Milk, Cheese, Almonds,Peanuts, Egg, Wine, Coffee, Beer, Water, Healthy, Healthy Foods, Green Tea, Tea, Snack Foods,Convenience Foods, Grains / Pasta / Tuber, Pasta, Meat Products, Proteins, Processed Meats,Agriculture, Crop, Foodservice, Restaurant, QSR, Fast Casual, Menu, Retail, Flour

BOULDER, Colo.—Trends to hit restaurant menus and retail shelves in 2014 will cover an array of flavors and innovations, continuing to deliver the healthy options consumers want, but with an occasional indulgent splurge, according to new research from the Sterling-Rice Group (SRG).

The 2014 Top Ten Food Trends were compiled by SRG's culinary council—a team of more than 100 respected chefs, restaurateurs and foodies. The list serves as an extension of Culinary Shifts™, SRG's proprietary research based on societal shifts behind long-term food trends. The Top Ten Food Trends include:

• Lemon: used as a main ingredient in juice or preserved form.
• Tea Leaves: to add a healthy, flavorful twist to dinner, desserts and other products.
• Middle Eastern seasonings: sumac, za'atar and marash to expand the flavor profile of traditional Mediterranean cuisine.
• Nut-derived milk: made from cashews, almonds and peanuts for dairy-free flavors in sauces, drinks and dinners.
• Egg yolk: in place of cheese, dairy and sauces.
• Refined American classics: upscale versions of classic plates, like wedge salads in Caesar dressing.
• Poaching and steaming innovations: wine, coffee, beer and smoky liquids to replace water for more flavorful dishes.
• Seaweed innovations: as a snack, umami-rich seasoning, etc.
• Pasta innovations: noodles made from alternative flours, seasoned with global spices and formed into new shapes and sizes.
• Farm-to-table flavors: exotic meat—goat, rabbit and pigeon—raised by small-scale producers for new feel-good protein choices.

Sources:

• PR Newswire: Top Ten Food Trends to Tempt Your Taste Buds in 2014

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