Food Trends 2014

FOOD TRENDS

2014w w w . s y s c o . c o m

MORE THAN 140 IDEAS ABOUT YOUR FUTURE

Culinary forecast confirms sourcing, nutrition trends

The National Restaurant Association's annual What’s Hot culinary forecast predicts menu trends for the year ahead by surveying nearly 1,300 professional chefs – members of the American Culinary Federation (ACF) – and the results for 2014 are in.

The top restaurant menus trends for 2014 focus on local sourcing, environmental sustainability and nutrition - children's nutrition in particular. These trends have been gaining momentum for several years, indicating that these wider themes influence the national culinary scene.

“Today’s consumers are more interested than ever in what they eat and where their food comes from, and that is reflected in our menu trendsresearch,” said Hudson Riehle, senior vice president of the National Restaurant Association’s research and knowledge group. “True trends – as opposed to temporary fads – show the evolution of the wider shifts of our modern society over time, and focus on the provenance of various food and beverage items, unique aspects of how they are prepared and presented, as well as the dietary profiles of those meals.”

“The American Culinary Federation chefs who took part in the survey understand that sourcing locally and environmental sustainability tie in with ongoing efforts to provide more-healthful foods for everyone, especially children,” said Thomas Macrina, ACF national president. “Chefs recognize that nutrition is a vital component of the foodservice industry, and constantly revise and update recipes to reflect the concerns and desires of a diverse group of consumers who are looking for good food choices to best meet their nutrition and other needs.”Get the full results of the survey for 2014 at Restaurant.org/FoodTrends

In addition, the What’s Hot in 2014 survey found that the top five alcohol and cocktail trends will be micro-distilled/artisan spirits, locally produced beer/wine/spirits, onsite barrel-aged drinks, culinary cocktails (e.g. savory, fresh ingredients), and regional signature cocktails.

When asked which current food trend will be the hottest menu trends 10 years from now, environmental sustainability topped the list, followed by local sourcing, health-nutrition, children’s nutrition and gluten-free cuisine.

The five items with the highest ranking as a waning trend in 2014 were foam/froth/air, bacon-flavored chocolate, fish offal, gazpacho, and fun-shaped children’s items. The five items with the highest points as perennial trends next year were fried chicken, Italian cuisine, frying, barbeque, and Eggs Benedict.

The five items that gained most in trendiness since last year in the annual survey were nose-to-tail/root-to-stalk cooking, pickling, ramen,dark greens, and Southeast Asian cuisine. The five items with the largest drop in “hot trend” rating were Greek yogurt, sweet potato fries,new cuts of meat, grass-fed beef, and organic coffee.

Compared with five years ago, items that have remained top 20 food trends include locally grown produce, healthful kids’ meals, gluten-freecuisine, sustainable seafood, and health/nutrition. Items that dropped substantially down the list from the top 20 food trends in 2009 includegelato, micro-greens, flatbreads, tapas/meze/dim sum, and dessert flights.

Also included in the What’s Hot in 2014 survey were questions about other trends. Nearly six out of 10 (59 percent) of the chefs said they always make efforts to adjust dishes and recipes to be more healthful, while one-third (33 percent) said they cook with nutrition in mind, but that not all recipes are easily adjusted.

When it comes to technology trends, the chefs ranked menus on tablet computersas the top trend, followed by smartphone apps for consumers (ordering, reservations, daily deals, etc.), smartphone apps for chefs (recipes, table management, POS tracking,etc.), mobile payment and social media marketing.

www.restaurant.org December 2013

LOCALLY SOURCED MEATS AND SEAFOOD

LOCALLY GROWN PRODUCE

health/nutrition

SIMPLICITY/BACK TO BASICS

simplicity/back to basics

locally grown produce

ENVIRONMENTAL SUSTAINABILITY

environmental sustainability

HEALTHFUL KIDS' MEALS

PICKLING

gluten-free cuisine

ethnic

ethnic flour

quinoa

HYPER-LOCAL SOURCING nutrition

nutrition

non-wheat noodles/pasta


unusual/uncommon herbs

sustainable seafood

specialty bacon

house-cured meats/charcuterie


sustainable seafood

FARM/ESTATE BRANDED

FRUIT/VEGETABLE CHILDREN'S SIDE ITEMS


nose-to-tail/root-to-stalk cooking

whole grain items in kids' meals

hybrid desserts

hybrid desserts hot

WHAT’S

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LOCALLY SOURCED MEATS AND SEAFOOD

LOCALLY GROWN PRODUCE

health/nutrition

SIMPLICITY/BACK TO BASICS

simplicity/back to basics

locally grown produce

ENVIRONMENTAL SUSTAINABILITY

environmental sustainability

HEALTHFUL KIDS' MEALS

PICKLING

gluten-free cuisine

ethnic

ethnic flour

quinoa

HYPER-LOCAL SOURCING nutrition

nutrition



unusual/uncommon herbs

sustainable seafood

specialty bacon



sustainable seafood

FARM/ESTATE BRANDED



nose-to-tail/root-to-stalk cooking

whole grain items in kids' meals

hybrid desserts

hybrid desserts hot

WHAT’S

TOP TRENDS by categoryAPPETIZERS 1. House-cured meats/

charcuterie

2. Vegetarian appetizers

3. Ethnic/street food-in-spired appetizers (e.g. tempura, taquitos, kabobs)

4. Ethnic dips (e.g. hum-mus, tabbouleh, baba ganoush, tzatziki)

5. Amuse-bouche/bite-size hors d’oeuvre

STARCHES/SIDE ITEMS1. Non-wheat noodles/

pasta (e.g. quinoa, rice, buckwheat)

2. Quinoa

3. Black/forbidden rice

4. Red rice

5. Pickled vegetables

MAIN DISHES/ CENTER OF THE PLATE1. Locally sourced meats

and seafood

2. Sustainable seafood

3. New cuts of meat (e.g. Denver steak, pork flat iron, tri-tip)

4. Non-traditional fish (e.g. branzino, Arctic char, barramundi)

5. Half-portions/smaller portions for a smaller prize or a smaller price

DESSERT1. Hybrid desserts (e.g.

cronut, townie, ice cream cupcake)

2. Savory desserts

3. House-made/artisan ice cream

4. Bite-size/mini-des-serts

5. Deconstructed classic desserts

BREAKFAST/BRUNCH1. Ethnic-inspired

breakfast items (e.g. Asian-flavored syrups, Chorizo scrambled eggs, coconut milk pancakes)

2. Traditional ethnic breakfast items (e.g. huevos rancheros, shakshuka, ashta)

3. Fresh fruit breakfast items

4. Egg white omelets/sandwiches

5. Yogurt parfait/Greek yogurt parfait

KIDS’ MEALS1. Healthful kids’ meals

2. Whole grain items in kids’ meals

3. Fruit/vegetable children’s side items

4. Ethnic-inspired children’s dishes

5. Oven-baked items in kids’ meals (e.g. baked chicken fingers, oven-baked fries)

PRODUCE1. Locally grown

produce

2. Unusual/uncommon herbs (e.g. chervil, lovage, lemon balm, papalo)

3. Dark greens (e.g. kale, mustard greens, collards)

4. Organic produce

5. Heirloom apples

ETHNIC CUISINES AND FLAVORS 1. Peruvian cuisine

2. Korean cuisine

3. Southeast Asian cuisine (e.g. Thai, Vietnamese, Malaysian)

4. Regional ethnic cuisine

5. Ethnic fusion cuisine Malaysian)

1 . Locally sourced meats and seafood

2. Locally grown produce

3. Environmental sustainability

4. Healthful kids’ meals

5. Gluten-free cuisine

6. Hyper-local sourcing (e.g. restaurant gardens)

7. Children’s nutrition

8. Non-wheat noodles/pasta (e.g. quinoa, rice, buckwheat)

9. Sustainable seafood

10. Farm/estate branded items

11. Nose-to-tail/root-to-stalk cooking (e.g. reduce food waste by using entire animal/plant)

12. Whole grain items in kids’ meals

13. Health/nutrition

14. New cuts of meat (e.g. Denver steak, pork flat iron, tri-tip)

15. Ancient grains (e.g. kamut, spelt, amaranth)

16. Ethnic-inspired breakfast items (e.g. Asian-flavored syrups, Chorizo scrambled eggs, coconut milk pancakes)

17. Grazing (e.g. small-plate sharing/snacking instead of traditional meals)

18. Non-traditional fish (e.g. branzino, Arctic char, barramundi)

19. Fruit/vegetable children’s side items

20. Half-portions/smaller portions for a smaller price

The National Restaurant Association surveyed professional chefs, members of the American Culinary Federation, on which food, cuisines, beverages and culinary themes will be hot trends on restaurant menus in 2014. The What’s Hot in 2014 survey was conducted in the fall of 2013 among nearly 1,300 chefs. See p. 14 for more information about the methodology.

Top 20 TRENDS

2014

Culinary Forecast

Get the full survey results at Restaurant.org/FoodTrendsor ask your Sysco Marketing Associate for a printed edition

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10 Trends for 2014Technomic, the nation's leading foodservice research and consultingfirm, brings together the best judgments of its consultants and editors to peer ahead into 2014, identifying trends that may significantly impactthe restaurant industry. These expert insights are based on site visitsevaluating the restaurant scene in cities across the country as well as interviews and surveys of operators, chefs and consumers, backed up by qualitative data from its extensive Digital Resource Library and quantitative data from its vast MenuMonitor database.

Some of these developments reflect larger societal trends while otherspoint to specific, emerging food preferences that may or may not takehold in restaurants across the U.S.

1. Convince me it's real: Consumers want assurances that what they'reeating is real—in every sense of the word. Today's menus describe itemsfar more thoroughly, listing not only the ingredients but also where they came from and how they were prepared. Local sourcing is more important than ever, but beyond that is the idea of being true to place; if the restaurant positions itself as authentically Italian, for instance,it must use ingredients sourced from Italy and/or prepared using authentic Italian methods.

2. Pushing the parameters of proteins: Rising commodity costs forbeef mean (of course) that chicken will be big again in 2014. However,the latest protein star is pork—appearing in regional barbecue items, in Hispanic and other ethnic fare, in charcuterie and as pulled-pork sandwiches. Also getting time in the spotlight are lamb and game meats,from duck to bison. Beyond meat, look for creative center-of-the-plateegg dishes as well as vegetarian alternatives, from mushrooms to beansto soy-based products like Gardein and Chipotle's Sofritas.

3. Return of the carbs: Starches are staging a comeback—from ramen to buckwheat noodles to pasta made with unusual ingredients. Rice bowls (and jasmine rice, basmati rice, brown rice) will be big, in part because of continued fascination with Asian fare and in partbecause of an association with healthfulness. Look for more in the way of flatbreads, wraps and all kinds of artisan breads, including healthywhole-grain varieties. Waffles as a base or side make traditional savoryitems like chicken seem edgy.

4. Creamy, cheesy, high-fat goodness: The demand for healthier eating is real, but so is the backlash. We'll see even more cheese melts,pasta with creamy sauces, fried appetizers and sides, and oddities likedoughnut-based sandwiches. Don't take super-indulgent items too seriously, though; outrageous LTOs like Wendy's nine-patty burger are crafted more for social-media buzz than for eating.

5. Pucker up: Forays into less-familiar ethnic cuisines, from Korean to Scandinavian, are partly responsible for growing interest in pickled,fermented and sour foods. Korean kimchi as well as pickled onion,jalapeño, ginger, radish and more are showing up everywhere fromethnic eateries to burger joints. On the beverage menu, the trend is seen in sour cocktails as well as new flavor combinations with sournotes—a reaction to last year's candy-sweet drinks.

6. Day for night: Consumers are less likely to eat according to a three-square-meals schedule; they nosh, skip meals, eat breakfast for dinner and vice versa. More restaurants are introducing innovativebreakfast items—like chicken, turkey or steak breakfast sandwiches or super-spicy wraps with chipotle or Sriracha—often available all day. And while breakfast-and-lunch-only concepts are building a niche,other operators are promoting late-night breakfast menus, often in conjunction with 24-hour drive-thru service.

7. Every daypart is a snack daypart: As the snacking lifestyle goesmainstream, diners are paradoxically less interested in snack menusper se. Millennials see dollar and dollar-plus menus as the snack menu.LSRs are paying more attention to snack sized handhelds and carfriendly packaging; they're also stepping up their game with grab-and-go or market-style offerings. As full service restaurant customersmove away from meat-and-potatoes meals, operators are catering tothe snacking and sharing ethos with pairings, trios and flights from allparts of the menu—from soup trios to beer samplers to retro popsicleflight desserts.

8. On tap: Tap technology is revolutionizing the beverage world: barrel-stored cold-brewed coffee that can be sent through repurposedbeer taps, facilitating a new kind of coffee bar; soda-water taps thatallow chefs to create their own fruity soft drinks; wine-on-tap tastingstations in high-end supermarkets; keg-wine bar concepts and retro-fits; RFID-card-controlled self-serve beer-tap walls at high-tech pubs.

9. For fast service, bring your own device: The fast-casual servicemodel has hit a hiccup: customers specifying every ingredient in theirburrito or sandwich make for a slow service line. Operators in everysegment are finding new ways to use technology for faster, more accurate ordering. iPad orders placed tableside will be a point of differentiation for a few tech leaders, but we'll primarily see a bring-your-own-device system of advance and inside-the-restaurantordering—as well as more customer feedback and interactive conversations. In the back of the house, increased use of iPad communication will make new menu items easier to roll out.

10. Everything is political: Deliberately or inadvertently, restaurantoperators got caught up in political controversy as never before in2013. Some suffered customer backlash after expressing views relatedto Obamacare, "family values" or other topics, but others saw increasedtraffic. Consumers are increasingly aware that the personal is political –that their choices and those of the restaurants they patronize regarding food, treatment of employees and suppliers, sustainabilityand the environment have real consequences. Consciously or unconsciously, they will gravitate to concepts that share their world-view, and some restaurants will promote this cultural identification.

Technomic provides clients with the facts, insights and consulting support they need to enhance their business strategies, decisions andresults. Its services include numerous publications and digital products,as well as proprietary studies and ongoing research on all aspects of the food industry.

www.technomic.com Nov. 13, 2013

thefoodchannel.com November 26, 2013

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3. Low Tea—Those who have found more frequent small meals suitthem better than three heavy meals a day have added afternoon teafor a quick pick-up meal, called "low tea." Low tea is a light meal orsnack, usually served around 4 p.m., and often shared with guests.This “extra" meal is considered a follow-up to brunch by some, sinceteatime recipes are often downsized brunch concepts.

2. Distracted Dining—Restaurants are beginning to put menu itemsinto forms that accommodate the cell phone obsessed—so you caneat with one hand, while the other holds the phone. Sandwiches,wraps, small bites are all sticking to the menu and growing becausethey don’t require two-fisted dining. These restaurants have given up the fight to have people concentrate on their food (or on theircompanion) and are bowing to the pressure to make it more convenient to eat and not run. On the other hand, some restaurantsare creating “no cell phone" zones. But to accommodate the masses,restaurants will likely cater more to the multi-tasking.

1. The Midwestern Food Movement—This is all about farm freshand local taken to the next level, using the types of food readily available in the Midwest. Expect to see more Midwestern style cooking in this true food movement, as more chefs discover and put their own twists on some traditional foods that Midwesternershave kept secret for all these years. In fact, chefs are beginning to focus on the ingredients available in the Midwest and doing interesting things with root vegetables, steaks and more.

4. Bread Rises to the Top—As we look at the overarching trend, it’sabout the flavor experience of bread and how it’s moving more to thecenter of the plate. Expect breads in more flavors, more forms, anddipped in more than just egg batter in the future. Some of this is ledby a return to home baked bread, but it goes beyond that to breadwith benefits (flaxseed, anyone?), salted bread, flavored breads andbread as the main course. Instead of being a carrier, bread is now surrounding itself with a variety of proteins and flavors. Bread salad,breaded meatballs and meatloaf, bread pudding, muffin cups, flatbread pizzas, stuffing casseroles—all of these are making us rethink how bread impacts a meal.

7. Ethnic Inspired—Indian cuisine is under the trends scope—butthis is not meant to designate ethnic Indian food as much as it is a callout of the flavors. Think curry, coconut, ginger, garlic and more. Theflavor profiles of India are becoming more popular, which perhaps ispart of the globalization of food. It’s not really a homogenized meltingpot, although these foods are finding some Americanized forms. We expect to see more global flavors, forms, and more and more“melting pot" foods, but foods that retain the authentic flavors andforms of a global society. Start with India, and see where it goes.

6. Small Scale Molecular Gastronomy—Both brining and pickling create chemical changes in the food, which can bring about new flavors. While turkey brining has picked up interest over the last fewyears, pickling is gaining momentum, too. And it’s not just cucumbers— it’s pickled fruit, pickled onions, shrimp and the full range of pickled vegetables. Glazing has picked up steam, too—just anotherexample of the desire to change up food and give it a different flavor,texture, or even color.

5. Investing in Food—The financial community has begun to take notice, with restaurant investments becoming hot property andrestaurant stocks soaring. The overarching trend here goes beyondinvesting and is more about the way the food world has begun build-ing trust—those in the food business take it seriously. After all, oneattack of food poisoning can hurt a restaurant’s image irretrievably.Further, great restaurateurs are finding ways to entertain, withouthaving to give up their restaurant in the process—they are more believable because they continue to invest in the passion that madethem popular in the first place. Consumers have found “brand sanctuary" and are placing their trust in something they understand.

8. Personal Shopping—Whether it’s app-enabled or not, there's an increase in having someone else do the shopping. Local grocerystores offer apps to help select items, then they pull them off theshelves, bag them up, and deliver them. Consumers can shop onlineand have fresh food delivered overnight. For some, personal shoppingis becoming a necessity. As the population ages, more people requireassistance, meaning the stores will begin to accommodate it on a more universal level. People want delivery in urban areas of morethan pizza—they want meals, they want groceries, and they feel entitled to customization, just like they see in urban cities. And they are willing to pay the price.

9. Hybridization of Food—Enter a new mashup—what Food Channel calls the Hybridization of Food, enhancing protein with vegetables. Mushrooms in the meat, for example. FLIP Burger Boutique in Atlanta has gone so far as to call it “earth and turf."

10. Craft Everything—The packaging level is going to move “craft" beyond small batch production into something bigger. Expect to seethe return of beer in cans, for example. While the traditional thinkinghas been that you can’t “do craft" in anything but bottles, it benefitsthe brewer’s bottom line and so far no one is crying out about tastedifferences. More interesting packaging is on the horizon, along withmore in the way of beer pairings.

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Cruciferous vegetables, such as theBrussels sprouts featured on CaliforniaPizza Kitchen's Brussels + Bacon Pizza,are popping up on restaurant menus.

She said some of those better-for-you items are now targeting men, suchas the Power Protein Menu currently in test at Taco Bell, which featuresitems with 20 or more grans of protein and fewer than 450 calories.

Whole grains also are appearing on more menus, especially in breads,where they’re replacing specialized items such as ciabatta and focaccia.

High-protein quinoa is a breakout in the “ancient grain” category, Krusesaid, noting that those items appealed to the roughly one third of Americans who said they were trying to cut down on or eliminate gluten,according to NPD. However, she noted, “My strong sense is we are at thetop and starting to downslope, noting that those chains who could add[quinoa] to their menus have already done so.”

She added that, similar to the Atkins Diet fad, most customers would likelycome back to gluten soon.

Kruse pointed to Sriracha sauce — now a flavor gracing chain menusacross the country — as one of thee currently “cool” ingredients. Another is the pretzel — a popular sandwich carrier and an element in increasingly popular sweet-and-salty desserts, such as Dairy Queen’schocolate-covered pretzel Blizzard.

The third cool ingredient is beer, which is being used in fondue dips, as a braising medium and in desserts, such as Red Robin’s Oktoberfest Beer Shake. Craft beer is also growing in popularity, she observed.

In a subsequent session, David Henkes, executive director of Technomics’Adult Beverage Insights Group, said craft beer now accounts for 15 percentof total beer sales in restaurants.

Avocado is the ingredient of the year, food trend expert Nancy Krusedeclared in her annual State of the Plate address at MUFSO. Kruse said the fruit, which is appearing in everything from the latestversion of Chick-fil-A’s Grilled Chicken Cool Wrap to desserts such as the Avocado PopSorbetto at Popbar, “plays well with other ingredients” because of its mild flavor and creamy texture.

Additionally, she said, its green color suggests freshness — an essential cue in dining — and probably makes consumers feelgood about themselves for eating it.

For guests looking for food that’s better for them, restaurants are offering “food with benefits,” such as the avocado, which has vitaminsand heart-healthy monounsaturated fats, she said.

Kruse noted the shift from the “subtraction model” of the past, whenfood was touted for having salt, fat and sugar removed from it. Now,the “addition” model touts the addition of added fruits, vegetablesand whole grains.

Even cruciferous vegetables — those members of the cabbage familyincluding Brussels sprouts, broccoli, cauliflower, kale and Swiss chard— are showing up on menus in items such as Mellow Mushroom’sChicken Curry Pops with Sriracha Broccoli Slaw, and California PizzaKitchen’s Brussels + Bacon Pizza.

Kruse observed that cruciferous and other vegetables also were appearing with more regularity on breakfast menus and pointed to First Watch, which has added a broccoli and turkey frittata to its offerings.

Protein, too, is an important star on menus these days, she observed,noting that, of the three macronutrient types in the human diet —carbohydrates, fats and protein — protein was the only one that hadn’t been demonized. Now it’s being highlighted in “superfood” ingredients such as Greek yogurt and quinoa, she said.

www.nrn.com Oct. 1, 2013 by Bret Thorn

What’s hot, what’s next on restaurant menus

2014 Drink Trends in Focus

Tracking the trends in adult beverage and really distilling them down to what will drive (or drag) the industry requires a unique blend of analytics, insights and instinct. Luckily at Technomic, our adult beverageteam of experts possesses a wealth of all three, honed via more than 35 years of combined experience following and analyzing the business.Based on our ongoing research into spirits, wine and beer volume andsales, as well as our extensive consumer surveys and discussions withbrand marketers, on-premise and retail operators and other drinks professionals, we have identified the trends that we foresee shaping the drinks business in 2014.

1. Sweet survives in spirits but makes room for spicy and herbalflavors (and more).Dessert- and confectionary-flavored vodkas abound, but they arejoined by an increasing number of less-sugar-focused options. Ginger,cucumber, lemongrass and even tobacco show up in vodkas, and rumscontinue to run toward spiced varieties, while cinnamon shows up innumerous spirits and mixed drinks. Mango emerges as a hot cocktailflavor, while honey and maple expand in whiskey drinks.

2. Cider stakes its claim: The presence of major beer suppliers in the cider market—includingAB InBev, MillerCoors, Heineken and Boston Beer Company—furtherbolsters the category’s availability, visibility, back bar and retail shelfplacement, and its appearance on bar and restaurant drink lists. Seasonal and specialty ciders add to the excitement. At the same time,smaller producers continue to grow, bringing unique offerings to the mix.

3. Ultra-targeted marketing grows:Adult beverage suppliers and retailers in both the on- and off-premisesegments seek to engage specific consumer groups. Look for spirits,wine and beer products as well as on-premise and retail concepts thatare designed to appeal to particular demographic groups. On the hotlist: Millennials, Hispanics and women, as well as groups defined by active lifestyles or other attributes.

4. On-premise, more drinks on tap turn up.Wine, cocktails, craft beer and cider duke it out with traditional offerings for tap handles at the bar, on tabletop tap systems and onsampling systems. Consumers embrace the notion that wine comingout of a keg or tap is often of equal quality to bottled product, andhigh-end producers move toward the quickly evolving keg wine packaging. Operators and suppliers collaborate to address the challenges of tap cocktails and of managing the rotation of seasonalcraft beer and cider through category management.

5. Truly special specialty drinks stand out.Barrel-aged and bottled cocktails expand in high-end libation lounges,while communal cocktails, punches and tiki drinks bring somethingunique to the bar or table. Some on-premise operators move toward a “less is more” mentality, menuing not only low-calorie but also lower-alcohol drinks.

6. “Come together” is a theme for both products and categories.Hybrid products and drinks that mix categories abound: beer and spiritcocktails, alcohol milkshakes and products that combine categories(such as Malibu Red or Blue Moon Vintage Blonde). These blended offerings afford new taste experiences, inviting experimentation andinnovation both at home and in restaurants and bars.

7. Independents innovate and grow.Nimble and motivated, independent retail and on-premise operatorstake the lead on many trends to differentiate, connect with consumers,ramp up service elements and realize sales growth, ultimately outpacing chains. At the same time, many independent restaurant and bar operators feel comfortable raising drink prices.

8. The new-product parade continues.The steady stream of new spirits, wine and beer products, includingseasonal, limited-time and specialty items, prompts on-premise operators to move toward category-management initiatives to optimize product placement and capitalize on consumers’ interest in trying new products.

9. Next-level craft beer rises.A double-digit growth rate continues for craft beer but slows as consumers and operators seek clarity in defining the category as well as relief from the often overwhelming number of new brewers,brands and styles. Also, craft distilling continues to expand, deliveringsmall-batch spirits to consumers eager for unique, artisan and “authentic” libations.

10. Hotel and high-end nightclub drink sales ramp up. Hotel bars and restaurants realize strong adult beverage programgrowth as they continue to invest and innovate, while high-energy,high-end nightclubs outperform the industry overall on drink sales.

blogs.technomic.com Dec. 3, 2013by Donna Hood Crecca

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Top Trends for 2014http://www.foodingredientsglobal.com Dec. 2013

Emma GubischStrategic Insight Manager

The case for supply chain ethics is becoming clearer too. Trade ischanging. Food companies can no longer assume they can pay theright price and get the commodity they want. With fears around the supply of key commodities like cocoa, not only is the reality beginning to sink in that there might not be an endless supply of commodities, but the growth of food companies in the southernhemisphere means there are a greater number of companies demanding scarcer commodities. Small scale producers are findingthey now have options and companies could find themselves beingcut out of deals. Companies are beginning to see real benefits in nurturing and protecting their supply chains. It seems there may bean alignment between business and sustainability objectives after all.

4. Health and wellness rather than ‘diet’With consumers’ personal memories of failed weight loss attempts and with the media delving into the science behind weight loss, ‘diet’ is becoming a dirty word. Rather than compartmentalising ‘healthyeating’ to a particular part of their lives, consumers are looking formore balanced approaches to weight loss and weight management.Companies are responding by moving from diet products which sit in a single aisle in the supermarket to more mainstream ‘healthy products’ which can become a more integral part of people’s lives. They are seeking to reposition ‘healthy’ in a more positive framework,as something to be enjoyed rather than dreaded.

5. Natural sugar alternativesThe pressures for the industry to address growing obesity levels meanssweeteners remain a key area for innovation. Plant-derived sweeteners,such as stevia, that can be marketed on a more natural platform are expected to provide the main impetus for growth in the sweetenermarket in the coming years. As manufacturers work to create the righttaste profile for stevia and wait for other plant-derived sweeteners,such as monk fruit, to attain regulatory clearance, the artificial sweet-ener market still offers growth opportunities, however - in particular,the sucralose and acesulfame-K markets.

As 2013 draws to a close, thoughts turn to what 2014 might hold.Market research companies look into their crystal balls to makepredictions for the coming year. Within the Strategic Insight teamhere at Leatherhead Food Research, we have also been wonderingwhat 2014 has in store for the food and drink industry. Here aresome of the issues which we expect to be preoccupying the timeand energies of our members and clients next year.

1. The skeptical consumer2013 has seen consumer trust in the food and drink industry take rather a battering with scandals such as “Horsegate”. What consumers hated most was not so much the fact that theywere eating horse per se, but more the fact that they perceivedcompanies had tried to pull the wool over their eyes. While sales of beef may have returned to pre-Horsegate levels, consumer trusthas undoubtedly been dented. We now see a more skeptical andwary consumer emerging. Companies will have to battle hard to regain trust.

2. Claims that countOne way companies can rebuild consumer trust is by looking attheir products holistically and carefully considering the claims theyare making about those products. With hyper-sensitive consumerswho are concerned about the number of processes which they believe their food is subjected to, and with a hungry press who are waiting for the next big food scandal, claims need to be spot on and actually deliver on their promises. Consumers are getting wise to ubiquitous claims like ‘natural’ which promise a lot withoutclearly saying what the product is actually delivering. It seems regulatory and marketing teams might need to get a whole lotcloser in 2014 and onwards.

3. The growing focus on the supply chainThe traceability and sustainability criteria of the ingredients whichgo into companies’ products are becoming ever more important;companies are conscious of the need to understand the operations of their entire supply chain in order to mitigate anyrisks before they occur and to give them evidence for the goodnews stories about their products.

Top 4 Flavor Trends for 2014www.foodproductdesign.com November 15, 2013

Sultry Sweets combine two or more sweet and/or savory flavorsinto one flavor-saturated treat. Flavors include: Cola Cappuccino Nut,Marshmallow Macadamia Crunch, Ginger Sesame Caramel andMaple Bourbon Banana.

Some Like It Hot represents a pairing of ethnic and cultural flavorsto provide spicy flavors, which have recently gained popularityamong consumers, with sweet flavors in applications such as chips, sweets, confections, dips, sauces, beers and beverages. Flavors include: Sriracha Chocolate, Black Pepper Caramel, Honey Wasabi and Habanero Maple.

Reasons to Cheer represents innovative cocktail creations. Flavors include: Shiraz Truffle, Beaujolais Citrus Punch, Mojito Macaroon and Boozy Mint Cookie.

Comax Flavors deems 2014 the year "when anything goes" when itcomes to flavors, predicting trending flavors to fall into one of fourdistinct categories—"Fresh Focused," "Sultry Sweets," "SomeLike It Hot" and "Reasons to Cheer." The flavor trends were categorized based on information gathered from food-industryexperts in Comax's Culinary Trend Exchange.

“Flavors have no boundaries," said Catherine Armstrong, VP, corporate communications, Comax Flavors. “The world’s most talented chefs and mixologists are experimenting with the geography of flavor, whipping up a storm of creativity throughtheir explorations."

Fresh Focused flavors add a fresh, healthy halo to snack foods, beverages, juices, bars and dips. Flavors include: Coconut Lime,Lemon Garlic Pepper, Carrot Watermelon and Pineapple Cucumber.

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Over Trending Upcoming

Cupcakes Donuts Ice Cream Sandwiches

Cocktails Beer &Beer Cocktails

Tea &Tea Cocktails

Croissants Pretzels Biscuits

The coming year will be a year of blurred lines in the hospitality industry, with hotel lobbies doubling as living rooms, croissants doubling as doughnuts, and vegetables doubling as dessert ingredients, a hospitality consulting group predicts.

“Blurred Lines” was the theme of the latest annual trend-prediction webinar given by Andrew Freeman, chief executive of San Francisco-basedhospitality consulting firm Andrew Freeman & Co.

After a quick rundown of the trends that are winding down, what’s currently trending and what we’re likely to see next year (examples below),Freeman outlined other food, beverage and restaurant trends the industry may see in 2014. For more details on the Freeman projections, see article on pages 10 and 11.

Hot Restaurant Menu Trends www.nrn.com Nov. 6, 2013 Article by Bret Thorn

86 the chicken: Gone are the days when there was always a chicken dish on the menu for picky eaters. Restaurants are playingto more adventurous eaters and diners’ palates have risen to thechallenge. At Empire State South in Atlanta, you’ll find catfish, porkbelly and even goat on the menu, but not a chicken dish in sight.

Cobb karma: Newfangled Cobbs are knocking Caesar off itspedestal as the king of salads. The just-opened Park Bistro & Bar in Lafayette, CA jazzes up their Chop-Chop Cobb Salad with crispyavocado, while The Mix-Up at Phoenix’s The Royal Palms spices upthe classic Cobb with jerk chicken and Scotch bonnet peppers.

Haute homey: Chefs are going back to childhood and having funwith familiar favorites. Highbrow versions of classic comfort foodsare popping up all over menus, from appetizers to dessert.

Mutant morsels: Chefs all over the country have gone mad scientist, creating hybrid versions of longtime crowd pleasers. By now everyone has heard of the cronut (part donut, part croissant) and its creator, Dominique Ansel, is already onto his next hybrid creation: the Magic Soufflé.

We all scream for ice cream sandwiches: Move over cupcakes and donuts, there’s a new treat in town: the ice cream sandwich.Coolhaus Ice Cream Truck in Los Angeles, New York, Miami andAustin takes this trend mobile and has creative cookie flavors likepotato chip and butterscotch.

When the chips are down: Up the ante on chips ‘n dip by subbingin alternatives to the traditional fried spud, tortilla chip or crostini.Beef tendon crisps are the perfect vehicle for Chef Robin Song’sbeef tartare at Hi Lo in San Francisco, CA.

Let’s get oiled up: For cooking and finishing, chefs are going beyond olive oil. The flavors of avocado, hazelnut and benne seedoils elevate dishes to new levels. Even mixologists are getting intothe action with oil-enhanced cocktails.

The oldest form of cooking in the world: Everything old is newagain. Going beyond pickling, chefs are fermenting just abouteverything these days. At Perbacco in San Francisco, chef StaffanTerje takes a page from the ancient cookbook ‘Apicius’ by experimenting with the fermented fish sauce known as garum,using it to braise meats and give dishes a deeper flavor.

Ahh…veg out! It’s easier than ever to get your veggies: these traditional sidekicks are finding their way into cocktails, taking theplace of meat in traditional dishes and adding an edge to desserts.

Restaurant Trends to Watchwww.restaurant-hospitality.com Oct. 31, 2013

Not your grandpappy’s BBQ: Chefs are taking classic barbecue tech-niques to new heights by showcasing regional nuance and bold flavors.BBQ culture is moving beyond roadside shacks and backyard smokers.

Gettin’ nutty with it: It doesn’t just come from a cow. Pastry chefs,baristas and bartenders are playing around with nut milks. The pecan-bourbon bread pudding at Sazerac in Seattle gets its nuttyflavor from house-made pecan milk.

Everything under the sea: It’s our most precious resource and chefs areusing it wisely and innovatively. From sea beans to fish cheeks, they’reexploring the bounty of the ocean and how to keep it a lasting resource.

Kitchen comes tableside: Old-school service meets new school standards as restaurants are breaking down the barriers between thekitchen and the diner with an updated return to tableside preparations.

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Andrew Freeman is at it again. His San Francisco-based hospitality- and restaurant-consulting firm, AF&Co., just released its seventh annuallist of trends that will shape the industry in the coming year. Titled “Blurred Lines – the dishes, drinks and digs that will be breaking down barriers in 2014,” the comprehensive report examines how traditional lines are being blurred to create connectivity, authenticity of experienceand smooth integration across various platforms.

“This year’s trends are about the experiential,” says Freeman, one of the industry’s top trend watchers. “As technology continues to infuse every aspect of our lives, clientele are looking for deeper personal connections as the barriers between what is private and public become increasingly blurred.” Without further ado, here are his calls for the top food, drink and restaurant trends heading into 2014.

Bollito Misto is carved tableside at Poggio Trattoria inSausalito, CA, courtesy of this custom outfitted cart.

Niche ethnic: Forget about your run of the mill Chinese or Mexicanspots, chefs are highlighting the lesser-known culinary traditions of countries like Macau and specific regional cuisines like NorthernThai. Chefs are also exploring more exotic spices and flavors likeCalabrian peppers, Gochugaru flakes and Guajillo and Achiote.

Split personalities: Whether it’s a casual café by day that trans-forms into fine dining by night or a restaurant that shares its spacewith a retail shop, restaurant real estate is doing double duty. The Pass and Provisions are two unique restaurants under one roof,one fine dining, the other casual, led by the same chef duo in Houston.

Who doesn’t love a classic comeback? Iconic favorites will bemaking a comeback in 2014, with the reopening of old standardsunder new management. Fresh facelifts prove everything old isnew again. Later this year, New York’s celebrated Tavern on theGreen will reopen as a smaller, 250-table restaurant.

It’s a movie; it’s a painting; no, it’s live art! Take artwork digital by using projection for still and moving pieces—it’s easy to keepthings changing without breaking the bank. Oak in Dallas fittinglyprojects an image of an oak tree on their wall with a digital pieceby local artist Robert Myers.

Beyond the tipping point: Are restaurants, servers and dinersready for an update to our tipping culture? This hot topic has theindustry buzzing and we certainly haven’t heard the last of it. Look for a move toward pooled tips and service charges.

The year of the brasserie: Diners are clamoring for the casual sophistication of the brasserie. Whether you crave steak frites orjust a see-and-be-seen atmosphere, this style of restaurant appealsto the Francophile in all of us and will continue to grow.

Gilded chopsticks: With upscale dining rooms and innovative,handcrafted menus, Asian food isn’t just for takeout anymore.

Raise the bar, lower the lounge: When real estate is at a premium,make the most of your space by going vertical. Restaurants are get-ting a height advantage by using basement and second story bars tocreate more seating, a bigger dining room and a fatter bottom line.

Don’t get drunk on an empty stomach: Chefs are getting into the bar business in a big way. We’re seeing a plethora of chef-driven bar concepts that offer thoughtful bites to pair with complex cocktails and wine programs. Similarly, traditional barsand wineries are adding composed dishes to their repertoire to enhance the tasting experience and encourage patrons to linger.

Perk up, eat up: As small batch roasters go mainstream and the public’sinterest in esoteric coffees brews, the food at your local coffee shop getsfancier too.

Chef coat goes lab coat: Restaurants are getting serious about the science behind cooking. The new flavors, techniques and textures coming out of culinary laboratories are the future of food. Chicago’s Grant Achatz incubates new dishes for his world-famousAlinea in a custom outfitted culinary laboratory.

Ice, ice baby: Ice isn’t just for chilling: Bars and restaurants are infusingtheir cubes with herbs and other ingredients to enhance the flavors or their cocktails.

Worth their weight: No need to commit to just one varietal or region—pay by the ounce and sample as many wines as you can handle. Claudine in San Francisco makes the most of trendy wines on tap by charging just $1 per ounce during happy hour.

Artisan, not just for ales: The artisanal movement hits spirits, high-lighting local, small-batch spirit makers is this year’s farmer call-out.

Tippler nibblers: Bite into your booze with cocktails that take a solid—and fun—form. In Mountain View, CA, Steins Beer Garden & Restaurant’sRogue Chocolate Stout Real Beer Float with Graham Cracker Squares isproof that soda fountain cocktails aren’t going anywhere.

Loca-pour: No longer the sole realm of Napa, more and more states arecontributing to the growing American wine movement. Restaurantsthat have long embraced a locavore ethos are revising their wine lists to match. Brooklyn’s Seersucker has an all-American wine list, with a majority of bottles from New York’s North Fork and Finger Lakes regions.

Flights of fancy: Offer up flights of unusual and small batch spirits,maybe even pairing them with food, and let a night at the bar become educational.

¡Mas vino, por favor! ¡Ay ay ay! Wines from the Iberian Peninsula aresurpassing classic French varietals on restaurant menus across the country, spicing up wine lists with Spanish and Portuguese flair.Carmello’s in Manassas, VA showcases over 100 Portuguese wines fromsuch regions as Alentejo, Douro, Doa, Estremadura, and Vinho Verde.

Tea time: Tea is topping off cocktails and making a big splash whetherserved hot or cold. Charleston’s soon-to-open brewery Edmund’s Oast is brewing beers they call “Lords Proprietors” made with tea fromCharleston Tea Plantation.

(Left to Right) At Haute Dish in Minneapolis, chef Landon Schoenefeld creates modern versions of Midwestern classics.Hi Lo elevates Northern California barbecue by infusing local, seasonal ingredients with the power of wood, smoke and fire.Keizo Shimamoto’s Ramen Burger, with “buns” crafted from griddled ramen, has caused a sensation and inspired knockoffs.

McCormick Flavor Forecast 2014See www.mccormick.com/flavor-forecast for full recipes

Marking our 125th year as a flavor innovator, McCormick is embarking upon a year-long journey that celebrates the power of flavor. At the heart of this celebration is our belief that the ways we experience and enjoy flavor connect people and cultures around the world. This anniversary edition of our signature Flavor Forecast, first created in 2000, identifies the insights and ingredients on the rise that will drive the future of flavor.Created by a global team of experts at McCormick—including chefs, culinary professionals, trend trackers and food technologists—it uncoversstories of flavor, cuisines and techniques inspiring creative and delicious innovations for years to come.

5 Flavor InsightsThese insights reflect emerging trends and key cultural influences that are shaping the tastes of tomorrow. Together, they tell an exciting storyabout how people everywhere are coming together for more diverse, colorful and flavorful meals than ever before.

Chilies Obsession - THE WORLD IS CRAVING HEAT IN A BIG WAYBeyond just discovering new chile varieties, this obsession has extended into using techniques like grilling, smoking, pickling, fermenting andcandying to tease out their flavor potential.

• Sichuan Cashew Sauce• Spicy Papaya & Pineapple Salsa• Pepita & Chile Salsa

• Three-Chile Mole Fondue• Chorizo Chile Poppers

Modern Masala - INDIAN FOOD IS FINALLY HAVING ITS GLOBAL MOMENTAlready familiar with basic curries, people around the world are taking their appreciation for this richly-spiced cuisine to the next level, exploring more flavors in new contexts, from food trucks to fine dining.

• Grilled Shrimp Tandoori Salad with Mango Dressing• Grilled Paneer Cheese with Mango Tomato Chutney & Curry Vinaigrette

• “Street Truck Style” Chicken Jalfrezi Naan Wrap• Kashmiri Masala Spice Blend

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Recipes on our website:


Clever Compact CookingBIG FLAVOR CAN COMEFROM SMALL SPACES

As the movement toward more efficient compact kitchens grows, inventive urban dwellers are discovering creative, cross-functional ways to prepare flavorful meals making the most of what’s available.

Recipes on our website:• Vegetable Pho with Tea Broth• Easy Lemon Tea-Infused Custard with Candied Apricots • Cajun Spiced Chicken Risotto

Mexican World TourMEXICAN FLAVORS ARE ON THE MOVE

From a growing taste for regionalMexican fare in North America toearly exploration in China, culturesacross the world are embracing authentic elements of this bright,bold and casual cuisine.

• Shrimp and Queso Fresco Empanadas with Charred Tomatillo Sauce• Tomatillo Maria• Mexican Slow-Roasted Pork (Cochinita Pibil)• Yucatan Red Recado• Salmon Tostada with Chamoy and Charred Corn Relish• Chamoy Sauce• Chamoy Mango Sunrise

Charmed by BrazilTHE WORLD WILL SHINE ITSSPOTLIGHT ON BRAZIL

The world is about to shine its spot-light on Brazil, illuminating the vibrantflavors and traditions of a dynamicmelting pot culture that includes European, African, Asian and nativeAmazonian influences. Brazilian tastesare poised to emerge as a powerful influence in cooking around the globe.

• Bahian Spiced Chicken & Beans with Yuca Mash• Bahian Seasoning Blend• Pepita & Chile Salsa• Brazilian Guava Cocktail

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5 Restaurant Trends You Can’t Ignorewww.restaurant-hospitality.com by Eric Stoessel Dec. 9, 2013

A prime example is the flexitarian approach from Nicole Pederson,dubbed the “vegetable magician” by Chicago Reader, at Found Kitchen and Social House in Evanston, IL. Her hearty vegetable plates (roasted Brussels sprouts and squash with harissa, cilantro and pepita, for example) can be shared or enjoyed as an entrée.

Brandt Evans, owner of Pura Vida in Cleveland and chef/partner at BlueCanyon Tavern in Twinsburg, OH, says chefs can take classic Americancomfort foods and turn them into vegetarian options like shepherd’s pie made with tofu or seitan and stuffed peppers made with couscous and mushrooms.

Meatless Mondays, a global movement that just celebrated its 10th anniversary in October, is more popular than ever. At Second HomeKitchen + Bar in Denver, chef Jason Brumm showcases a different vegetable every Monday.

Andrew Freeman & Co., a leading hospitality consultant and trend spotter, agreed that veggies are no longer just a sidekick, noting Michelin-starred restaurants like Atelier Crenn in San Francisco andEleven Madison Park in New York are transforming carrots to take on a meaty texture and flavor in preparations like jerky and tartare.

2. Make Room for Large PlatesSmall plates have been all the rage the past several years, but their big brother isn’t happy. Large plates are fighting back for space on the table and winning at many restaurants across the country.

The intent really is the same as with small plates. It’s all about sharing,and “making guests feel happy and at home,” says Mark Allen, executivechef and culinary director at Towne Stove and Spirits in Boston. He offers a Whole Wood-Fire Grilled Red Snapper for two with garlic,broccolini, lemon confit and olive oil for $64, and says on a good nighthe can sell as many as 10. “Once you sell one, then you really start sellingthem,” he says of the wow factor that comes when the impressive plateis delivered from the kitchen.

Fatty ‘Cue, with locations in Manhattan and Brooklyn, offers large-formatdishes with an East/West theme. They feature one protein (pig, brisketor chicken) with sauces and garnishes from both sides of the world.

Chef Roger Waysok of South Water Kitchen in Chicago offers a MapleLeaf Farms Whole Smoked Duck For Two with baby bok choy and sweetpotato puree. It’s been so popular he keeps including it on his menus,but tweaks the flavors with different seasonal ingredients.

“The world of food is all about having fun now, and this brings the tabletogether and is more interactive,” Towne’s Allen says, adding that it’s notjust couples ordering dinners for two, but often large groups orderingmultiple entrees to be shared.

Jason Brumm, chef at Second Home in Denver,stars a different vegetable every Monday, like this Carrot Ginger Soup, Carrot and Green Curry Hummus & Carrot Arancini.

Photo: Sage Restaurant Group

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It’s that time of year. Every chef, restaurateur, publicist and publication is announcing their can’t-miss trend picks for the New Year. Predicting the future is almost impossible, but that’s not stopping us from making our own guesses—wait, carefully researched, reported and analyzed theories, we mean.

We started by asking the one chef we thought might actually havean idea. We called Didier Elena, the chef who’s spent 25 years withAlain Ducasse and Paul Bocuse, who’s earned eight Michelin stars,worked in some of the world’s top restaurants and is now headingAspen’s Chefs Club featuring some of this country’s best new chefs.

He told us if he knew the answer, he’d open that restaurant tomorrow. He’s not doing that, as far as we know. Undaunted, we queried some of the top chefs and publicists from across thecountry, gathered and studied everyone else’s list of predictionsand thought back to our travels and tastings from the past year.

What we found, from burger joints to white-tablecloth diningrooms, was chefs looking to innovate and personalize their offerings. Our list may not be full of wild and cutting-edge ideas;rather, we hope these five broad areas provide opportunities forevery type of restaurant to enhance their menus and appeal tomore customers in 2014.

1. Yes, Veggies AgainYes, vegetables were on everyone’s list last year, so this isn’tgroundbreaking and probably beyond trendy, but we couldn’t ignore this confluence of several smaller trends. This hit us whileon the Pork Crawl in Nantucket, MA, an outing hosted by the PorkBoard to show off amazing pork dishes (mission accomplished, by the way), when one of the featured chefs was overheard saying“vegetables are the new pork.” Calm down, pork is still pork, andbacon will always be bacon, but the point the chef was making, we think: Vegetables are becoming the latest and most affordablecanvas for creativity.

They continue to move to the center of the plate as consumers’taste for healthy and locally sourced products increases, while theprice of most proteins continues to rise. It’s why veggies—theroots, stems and petals—can be found on every page of the menu,from cocktails to entrees to desserts.

Tony Maws, the James Beard Award-winning chef of Craigie onMain in Boston, has featured White Asparagus Ice Cream with candied hyssop, anise hyssop sprinkles and a Dark Chocolate Marquis with beet and white chocolate swirl ice cream, pumpernickelcrumb and beat coulis. (More on dessert, as a trend of its own, later.)

Total menu incidence of vegetables has increased 11 percent overthe past three years, according to data from Technomic, and wesee that number growing even more.

According to data from Food Genius, a tech firm tracking menu data,desserts are the smallest section of an independent restaurant’s menu.On average, desserts total six items, half the amount of appetizers onthe same menu. “We’ve seen restaurants focus on building out their appetizers, increasing shareables and small plate items, and a growth insides that are more complex and involved,” says Food Genius cofounderand v.p. Benjamin Stanley. “Dessert is the next logical area to innovate.”

5. Spicing It UpInstead of canning fresh peppers this summer, Matt Jennings, the chefand owner of Farmstead, Inc., in Providence, RI, made his own paprika.He’s now using it for his house-made chorizo, pastas, brines, rubs andother barbecue-based dishes.

He’s not alone. More and more chefs are creating their own spices,sauces and tableside condiments. It’s yet another way to maximizeproduct, create unique flavors and provide artisanal-quality fare. BradenWages, chef at Malai Kitchen in Dallas, makes his own Sriracha sauce(one of the hottest, literally and figuratively, flavors trending now) andhas noticed other restaurants offering a spin on “A-1” sauce and other condiments.

The sauces and spices give chefs another way to add depth to theirdishes. Tony Messina, sashimi chef at Boston’s Uni, goes beyond thestandard table salt. His Green Tea Salt combines green tea with sea saltand blending it keeps the granules consistent, while his Hibiscus Saltadds a light floral seasoning, perfect for scallops.

Andrew Zimmerman, of Michelin-starred Sepia in Chicago, makesSpruce Salt by combining spruce tips (the young shoots of pine trees)and kosher salt for use in a dish featuring matsutake mushrooms. The mushrooms are poached and then served in a dashi broth, andtopped with the salt—a flavorful and fragrant finishing that provides a bitter and piney flavor to the dish, complementing the earthy flavorsof the mushrooms.

Jax Fish House & Oyster Bar, with several locations in Colorado, adds a unique spin to typical condiments with a smoked tomato barbecuesauce, espresso mustard and jalapeno honey syrup.

“Operators are taking off-the-shelf sauces like ketchup, mayo, ranchdressing and mustard, and adding their own twists in flavor,” says FoodGenius’ Stanley of the emerging trend. “Much of this comes from growthin burgers and fries. A little tweaking can go a long way to create differ-entiation among others who are often serving many of the same items.”

Chef Ernesto Uchimura of Plan Check Kitchen & Bar, a one-year-oldmodern American eatery in Los Angeles, has taken the most popularcondiment and turned it upside down. He dehydrates homemadeketchup, transforming it into what he calls a leather (think fancy fruitrollup) and then puts it on his burgers. By removing the water, theleather reconstitutes with the juices from the burger and creates a beefy-tasting ketchup.

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3. Preserving FreshnessSeasonality, locally sourcing products and sustainability have allgone beyond trends to become a way of life, but canning, dryingand preserving are the latest extensions.

James Beard Award-nominated chef Paul Virant is a great example.His book, The Preservation Kitchen: The Craft of Making and Cooking with Pickles, Preserves and Aigre-doux, presents preserving techniques, recipes and menu pairing ideas, while his Chicago restaurants, Perennial Virant and Vie, showcase many of the finished products he writes about.

Greg Baker, the James Beard Award-nominated chef from the Refinery in Tampa, says canning and preserves enable chefs to use the same high quality and locally sourced products in the offseason that they use during the growing season.

Chef Michael Sindoni of the new CBD Provisions in Dallas spent the past summer before opening his restaurant canning peaches,cucumbers and peppers for use this winter.

Not only are the jars and cans being used in the kitchen, UrbanFarmer Steakhouse in Portland has a pickling pantry in the diningroom with several tables where guests can sit. The visually stunning room isn’t just for show, as chef Matt Christianson and hisstaff occasionally wander out to grab a jar for use in the kitchen.

4. Desserts Call it a ComebackSteve Chiappetti, chef of J. Rocco Italian Table & Bar in Chicago, has seen firsthand what recent Technomic data proves: Dessert consumption is on the rise. He says customers are orderingdesserts approximately 25 percent of the time, way ahead of the10 percent he was seeing the past few years as the economyteetered between recession and recovery. At times, he even wondered if it was worth employing a pastry chef.

“When I talk to customers there’s the sense of ‘I’m going to treatmyself,’” he says, which mirrors Technomic’s report indicating 40percent of consumers are having desserts after meals at least twicea week, up from 36 percent in 2010.

It gets better: “Consumers aren’t holding off on dessert until afterdinner; instead, they’re reaching for easily accessible, handheldand portable treats at just about any time of day,” says Darren Tristano, e.v.p. of Technomic. “Operators need to look at flavors,portion sizes and evolving needs to satisfy a broad range of consumers’ dessert expectations and preferences.”

Perhaps that explains the recent wave of gourmet cupcakes anddonuts, or even this year’s craze, the Cronut. What’s next? AndrewFreeman says it will be the ice cream sandwich, like the milkchocolate and malt version at Hard Water in San Francisco.

Éclairs could be the answer—they’re hot in France now—or Cronutcreator/pastry chef extraordinaire Dominique Ansel has moved onto the Magic Soufflé, a brioche filled with chocolate soufflé. Or maybe it will be candy bars, like the one at The Proprietors Bar & Table in Nantucket that features a chocolate candy bar tart withnougat ice cream.

Chef Ethan McKee of Urbana in Washington DC, highlights vegetables on his small plates menu, which features eight veggie dishes vs. five meat dishes, including eggplant caponata. Photo: Scott Suchman

Chef/owner Mark Grosz dazzles with desserts, like his Caramel-Chocolate Pots de Crémeat Oceanique in Evanston, IL.Photo: Cindy Kurman

Luxury Makes a ComebackBaum+Whiteman, the leading food- and restaurant-consultingfirm says luxury is the common thread among their 12 trends for 2014, from high-priced tasting menus to theatrical dining experiences to high-priced chicken treatments.

3. Goodbye food courts, hello food halls:Cookie-cutter mall food courts serving repetitive same-old chain foodare on the downslide. Enter upscale “food halls” with “artisan” foodstaffed by local, name-brand restaurants. The best of these combine on-premises manufacturing, eating, takeaway and retail. In New York,see the 50,000 sq. ft. Eataly, and Chicago’s about to get one, too.

To read more about all 12 Hottest Trends, download the entire report free at http://www.baumwhiteman.com/2014Forecast.pdf

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Nov. 4, 2013

1. Restaurants in retail storesThirty years ago, American department stores kicked out theirrestaurants (“too messy; unproductive”). Big mistake. Now retailers,large and tiny, are mainlining food and discovering the magic of “dwell time” to keep hungry customers on the premises longer so they’ll buy more. The restaurant in Tommy Bahama’s New York flagship sells hamachi crudo, coffee-crusted ribeye with marrowbutter, and fish tacos with Asian slaw. In Chicago, Saks is openingits first Sophie’s global-American restaurant. At the other extreme,bicycle sales and rental shops are adding cafes, bars, juiceries and yogurt counters to build traffic.

2. Proliferation of tasting-only menus:A three-year bull-market is fueling a proliferation of tasting menusaround the country. It’s great for restaurants’ economics, guaran-teeing a specific average check along with pre-costed and highlycontrolled inventory. As five-percenters wallow in capital gains, no one cares about cost: $270 at French Laundry with a $175 supplement for white truffle pasta, $208 for the Grazing, Pecking,Rooting menu at Blue Hill at Stone Barns, $185 for the all-vegmenu at Grace in Chicago, $248 at Saison in San Francisco to namejust a few. Now there will be trickle-downs at less elite restaurantswith tasting options to a la carte menus, costing the same as fillingup your SUV.

On the menu at Tommy Bahama's New York flagship: hamachi crudo, coffee-crusted ribeye with marrow butter and fish tacos with Asian slaw.

5. Chicken: No Longer HumbleThe humble bird is going haute. Rôtisserie Georgette, a new upscale chicken-focused restaurant in Manhattan, is no mere takeout joint. Run by Georgette Farkas, Daniel Boulud’s former right hand, it has grand space, two rotisseriesand a French-accented menu with occasional fried chicken specialties. The $79 roast chicken for two with foie gras at Nomad that arrives looking like Christmas is the restaurant’s best seller by far. If this were just a New York thing, we wouldn’t much care. But chefs around the country are ramping up prices as they play flavor one-upmanship. Poulet Vert ($24) at Marlow in San Francisco is marinated in an anchovy-green sauce. In Boston, Cragie on Main’s roast chicken for two ($74) is cooked sous vide in chicken fat and spices, then finished with butter and togarashi salt.

Chick-a-Biddy in Atlanta does a global take on chicken, serving it fried, piri-piri, jerk style and more.

4. Bubbling, fizzing beverage trends:With Starbucks committed to converting America to tea, look for othersto amplify the attention. Teavana opened at a bar/cafe in Manhattan,and more will follow. Smart bartenders will look at Teavana and competitors’ multi-flavored fruit and herbal blends as convenient bases for boozy cocktails and chefs may use them for basting.

The latest fixation of artisan bartenders is making bespoke vermouthsand stocking dozens of other branded and mostly obscure items. SodaStream contraptions have consumers experimenting with sodas at home, but restaurants are also crafting sodas using house-made fruitsyrups and infusions. Inoculating beers with wild yeasts and aging themin wood, craft brewers are turning out fragrant but really sour beers.Juice bars are no longer for health nuts and body cleansers.

Lots of investors are pouring into pressed juices now that millions of people—too busy to eat an apple or carrot, but willing to pay some-one to juice it for them—are demanding fresh fruit and vegetables in profuse combinations. Behind the bar, mixologists, mostly in hotels,are bottling their own small-batch carbonated cocktails. Also: flavoredice cubes, misting flavored essences over finished cocktails and gin and tonic bars. Hard cider will take off next as beer brewersenter the market to protect their businesses.

Under Starbucks' ownership, Teavana is rolling out tea bar/cafes thatteam customized brews with food.

6. Green is the color:Green is the color of “lettuce”—as in money. Healthy food investments are finally paying off as a niche market rolls into themainstream. More than one factor propels this profound marketchange: the gluten-rejecters, Paleo people, diabetics, weight challenged, vegetarians, vegans and two decades of hectoring by nutritionists and perhaps the First Lady.

7. When butter’s not enough:Last year we talked about upcharges for bread baskets. Now theante is upped as chefs litter your table with creative spreads. At The Pass, Houston, you get black garlic mostarda, vanilla tapenade, tomato jam, salted butter. Other places offer whippedlardo, rosemary hummus, roasted garlic butter, smoked ricotta,whipped beet butter, porcini oil, jalapeno oil, smoked eggplantdip, salsa butter, whipped chicken liver butter. Look for more chef-driven spreads to enliven a meal.

8. Fishy FishThe no-no of Caesar salads has become respectable: people areordering anchovies, especially Spanish salt-packed ones calledbocquerones, and even fresh ones. You’ll find them on Nicoise salads and fresh mozzarella, or tossed with breadcrumbs atoppasta. They’re ordering fresh sardines, too. Herring hasn’t hit thebig-time, but Americans are beginning to give mackerel—anotheroily fish—a second look. Who knows, maybe the moment hascome to re-menu bluefish.

9. Popups, food fairs and the single-item restaurant:Weekend popup markets (Smorgasburg, Brooklyn; Ferry Terminal,San Francisco and food truck fairs) make room for wacky food creations that often graduate to brick-and-mortar restaurants.

10. I lost my dinner in the funhouse: Food is not enough. Restaurants are enhancing the dining experience by fiddling with our senses and redefining “eatertainment.” Avant garde restaurant Ultraviolet, in Shanghai,shanghais 10 high-spending diners nightly to a secret room thatradically shifts moods with each course through lights in the floor,360-degree high-def projectors, swings in temperature, four smelldiffusers, 22 speakers, LEDs and more. Chef-owner Paul Pairet callsit “psychotasting.” There are lesser examples, like the Roca brothersof Can Roca in Spain, who have projected images onto their dishesof food to heighten the experience, or David Bouley’s private dining room, called The Pass, which contains a giant screen soguests in New York converse in real time with growers and vintnerswhose products are on the table—even if the supplier is in Japan.

11. New Wave of Asian FlavorsTGI Friday’s offers Sriracha aioli and kimchee’s gone mass market, onpizza, burgers and oysters and in grits and tacos. A new wave of Asianflavors (and menu items) is upon us. Better learn about gochujang—a sweet-spicy Korean amalgam of fermented hot chili paste and soy—jumping from bibimbap to bbq. Shichimi togarashi—Japanese seven-spice of sesame seeds, ginger, nori and hot peppers—is sprinkled onchicken wings, salads, grilled fish. Shisito peppers will mainstream assnacks and garniture, while Sansho is a slightly milder Japanese versionof the Szechuan pepper.

12. Look again at Mideast cooking:Forget Spain and Greece. The south side of the Mediterranean and theLevant are where new tastes and dishes are coming from: Turkey, Israel,Morocco, Iraq, Iran. Israel exports not just high tech, but its innovative“New Israeli” cross-cultural cuisine, absorbing ideas and techniques fromall over the region. Families fleeing turmoil in Tunisia, Egypt, Iran andIraq are bringing their splendid food here. Syria’s displaced people mayprovide another wave of culinary excitement. Explore Turkish streetfood for ideas. The cookbook “Jerusalem” is flying out of bookstores and you need to read it.

Sweetgreen, a fast-casual health-focused concept, has expanded beyond its Washington, DC, base.

Falafel and other Middle Eastern classics are entering the mainstreamin the U.S.

17

1. VENDING MACHINESThe vending machine, last resort of the truly desperate, is in the midst of a much-needed makeover. High-end vending is already common in Asia, where street- and rail-side kiosks dispense everything fromnoodles and sushi to farm-fresh eggs. Now the trend is catching on in the West, with machines in the U.S.and Europe offering fresh lobsters, ice cream, and quiche.

www.epicurious.com Dec. 4, 2013

10 Food Trends to Watch Over the Next Decade

2. HOMEGROWNIt's one thing to buy only locally grown food, as per Alisa Smith andJ.B. MacKinnon's 100-mile food diet or Barbara Kingsolver's memoir,Animal, Vegetable, Miracle. But the next generation of trendsetters is taking the concept to its logical extreme via window-ledge herbgardens, rooftop chicken coops, or backyard apiaries. The percentageof households growing at least some of their own food is up 24 percent since 2007, according to the National Gardening Association.And many of those gardens are in the big cities—witness New YorkerManny Howard's My Empire of Dirt.

3. DAREDEVIL DIGESTIONLive octopus, fried insects, human placenta, rattlesnake…these are fair game as foodstuffs in other cultures, but for Americans, eating what we once perceived as scary or gross is becoming more mainstream. Many may scoff at what Andrew Zimmern ingests on Bizarre Foods, but intrepid organizations like the Boston Gastronauts, the San Francisco Food Adventure Club, and the Organ Meat Society of New York City have been pushing the edgy eating envelope for some time. And as restaurants embrace a nose-to-tail approach, American diners are savoring things they'd once have scorned, including lamb's tongue, chicken feet, and pig's ears.

4. BYOFPretty much everyone's been to a bring-your-own-bottle restaurant—but what about a bring-your-own-food bar? Early in 2010, the New York Post spotlighted five BYOF spots in the city, including two that allow patrons to use the house grills. Denver's Star Bar allows patrons to bring their own eats, and Yelp's Chicago edition features a list (albeit brief ) of BYOFspots. This trend may just keep growing, since it's a 'win-win foreveryone: Bars get to create a restaurant atmosphere without the hassle of a full kitchen, and customers get an affordable, customizable night out.

5. MORE VEGGIES, PLEASE!Vegetarianism is more popular than ever: In the United States, roughly 12 percent of women under 35don't eat meat, while 3 percent of the total adult population call themselves strict vegetarians (no meat,fish, or poultry). Unsurprising and heartening given that, according to a United Nations report, theworld's cattle herds do more damage to the environment than all our cars and planes combined.

18

19

6. PARED-DOWN PROCESSED FOODTired of unpronounceable ingredients and emboldened by healthy-food avengers like Michael Pollan, consumers and the companies that market to them are taking a less-is-more approach when it comes tostore-bought foods. This means shorter ingredient lists and more products that are free of preservatives, artificial colors and flavors, and sugar substitutes. Häagen-Dazs' Five line was in front of the trend, but othercompanies, including Frito-Lay, Kraft, Campbell's, Beech-Nut, and Starbucks, are reworking their recipes,packaging, and marketing strategies to follow suit.

7. THE NEW MONOGAMYSeveral companies have recently introduced narrowly focused products designed for very specific food combinations. Brix Chocolateoffers milk, dark, and extra dark bars formulated exclusively for pairingwith wine; Daelia's Biscuits for Cheese are made to go with cheese andnothing else ("Sir, please step away from the pâté"); and the SavannahBee Company bottles a variety of honeys specifically designed foreverything from sweetening tea to enhancing the flavors of food onthe grill. Valid responses to our ever-more-sophisticated palates? Or faddish attempts to claim space on crowded market shelves? We'll see how this one turns out.

8. THERE’S AN APP FOR THATThe food world has quickly embraced smartphones, mobile applications, and the iPad, offering a host of fun and convenient tools for everyone from busy moms to locavores to food-porn junkies. In additionto, ahem, our very own Epicurious application, there are apps for just about every foodie need and desire, including searching for restaurants (UrbanSpoon), making reservations (OpenTable), tellingfriends what restaurant you're dining at (Foursquare), reviewing restaurants (Yelp), finding out what's in season (Locavore), sharing food photos (Foodspotting), and tracking calories (Lose It!). We're still waiting for the one that cleans your kitchen after a dinner party.

9. MOBILE MEALSEating-on-the-go options used to run the gamut from McDonald's to Burger King. But in big cities, at least, a newwave of gourmet food trucks is serving up a dizzying array of treats, from free-range lamb burgers and Korean tacos to Belgian waffles and artisanal ice cream. With the trend now crowned by a Food Network show, The Great Food TruckRace, it's only a matter of time before the van-guard hits smaller towns and suburbs across the country.

10. THE E-MICROMARKETRunning alongside the "eat local" movement is the expansion of Web-based artisanal food stores. Online grocery delivery services like FreshDirect and Peapod have long made weekly food shopping a breeze in the communities they serve, while Amazon and smaller niche Web sites sell international specialty products that can't always be found at your local market. But the decade-old convenience of online food foraging has recently expanded to embrace mom-and-pop vendors via "storefronts" on sites like Foodzie and Foodoro. It's a small world, after all.

2. TEA LEAVES THE CUP Tea is no longer relegated to rainy afternoons with scones. Black, green, and other leafy brews will stretch into dinner, desserts, and more, as chefs and product developers experiment with tea’s natural, earthy tastes and ways to bring �avorful twists to foods—without depending on butter, bacon, or oils.

3. THE MIDDLE EASTERN MEDITERRANEAN Americans have long loved the Mediterranean for its healthy, richly �avorful cuisine, and in 2014, they will enjoy more of it. Next year, the �avors of Turkey, Israel, and other areas of the Middle East will join pizza, garlic, and chickpeas in popularity. Expect to taste the �avors of sumac, za’atar, aleppo peppers, and more.

5. THE YEAR OF THE YOLKRecent years have found eggs making their way across the menu, from bowls of ramen to burgers. Next year, though, will ditch the whole egg in favor of the yolk only. That creamy, decadent, golden globe will reign 2014, bringing meals a richness that was previously provided by cheese, dairy, and sauces.

6. REFINED CLASSIC AMERICAN EATS Burgers, hot dogs, and milkshakes will take a backseat next year to the �ner tastes of American classics. Wedge salads doused in creamy bleu cheese dressing, meaty steak tartare, and other straight-forward, full-fat foods will unapologetically serve up rich, familiar tastes that are hard to resist.

8. SEAWEED GOES BEYOND SUSHI Sushi may have introduced the culinary scene to the wonder of paper-thin sheets of earthy seaweed, but next year will teach foodies to think beyond the California roll. Seaweed will be a salty snack, an umami-rich seasoning, and a light, crispy �nisher that’s sustainable, nutritious, and full of deep, salty �avor.

“I have used seaweed to make a sauce for fish, in stir-fries, and as a secret ingredient in sandwiches. The wide variety, textures, health benefits, and the seasoning of seaweed make it my fave of the year.”

—Hosea Rosenberg, winner Top Chef season 5; owner, Blackbelly Catering and Farm

9. NO ORDINARY PASTASpaghetti, angel hair, and penne, step aside. Out-of-the-ordinary pastas will de�ne next year. The traditional wheat variety, crafted in Italian tradition, will be passed up in favor of dough made with alternative �ours, seasoned with global spices (think Southwestern pasta), and formed into new shapes of all sizes.

Headquartered in Boulder, Colorado, Sterling-Rice Group is a global leader in integrated brand strategy, innovation, and creativity. For 30 years we have cultivated a thriving culinary practice and established a deep bench of culinary expertise. Through our unique position in the industry, we are able to look at food through a long-term strategic lens, and we have counseled and created foods for several of the largest packaged goods companies in the world. For clients big and small—from top food manufacturers like PepsiCo to niche brands like Annie’s—we know food. www.srg.com

© 2013 Sterling-Rice Group

+ JOSEPHINE HOUSE, AUSTIN Chicken Panade with Sunny-Side-Up Egg

+ BLACKBIRD, CHICAGO Heirloom Tomato Salad with Cured Egg Yolk

WHO’S DOING IT NOW

+ JOULE, SEATTLE Bavette Steak with Sumac Rub

+ GLASSERIE, BROOKLYN Marash Slow-Roasted Lamb Shoulder


+ ROLF AND DAUGHTERS, NASHVILLE Squid Ink Canestri

+ BOULI BAR, SAN FRANCISCO Herb & Tomato Orecchiette Pasta Served with Lamb Ragu


1. LEMON STEPS INTO THE SUN Lemon—the often underappreciated bright side of dressings, sauces, and more—will step into the spotlight in 2014. The simple, vibrant citrus will show up in its purest form—juice. But also watch out for it as a preserve, an addition to yogurt, and a star pastry ingredient.

“Lemon is pure. Lemon is versatile. Lemon is nostalgic. For those reasons, it—and not other citrus—will be the flavor of next year. Lemon’s bright flavor is fresh and unadulterated. It ties into the cuisines of the Mediterranean, which are growing in popularity. Plus, it brings back memories of lemonade afternoons, Grandma’s lemon bars, and summer desserts with lemon meringue pie.”

—Kazia Jankowski, associate culinary director, Sterling-Rice Group

“I use hibiscus simple syrup for poaching berries. The hibiscus adds a beautiful ruby color and bright citrusy flavor.”

—Gale Gand, founding partner Tru, Food Network personality of Sweet Dreams; cookbook author; and creator/owner of Gale’s Root Beer

4. DAIRY GOES NUTSNo cows or milk pails required in 2014. Instead, culinary leaders will turn to cashews, almonds, and peanuts to make their milk, and this lush, nutty “dairy” will bring round, rich �avors—and a wholesome twist—to sauces, drinks, and dinners.

“As chefs began to experiment with nut milks in order to meet the needs of dairy-intolerant diners, there was a realization that almonds and cashews, in particular, yield amazing milk and, by extension, sauces, ice creams, and bases.”

—David Berenson, founder and product developer at Real Food Matters

“These foods are a reminder of foods we ate that were delicious and understandable, with ingredients that didn’t need a culinary dictionary.”

–Ina Pinkney, chef/owner, Ina’s

7. THE RETURN OF POACHING AND STEAMINGPoaching and steaming often get the short shrift. Too often these techniques conjure up memories of über-healthy, supremely bland meals. 2014, however, is going to put the �avor back into these cooking processes. Wine, coffee, beer, and even smoky liquids will replace water for poached and steamed proteins and vegetables, full of delicate, nuanced �avor.

10. THE NEW FLAVORS OF FARM-TO-TABLEAs foodies have turned their backs on industrially produced meat, they’ve �lled their plates with a variety of protein replacements. Next year’s round of alternatives will be the most exotic yet. Goat, rabbit, and even pigeon meat raised by small-scale producers will give us choices that we can feel good about and a new palette of �avors for experimenting in the kitchen.

+ RIOJA, DENVER Alaska Halibut with Daikon Radish Nage

+ TANAKASAN, SEATTLE Steamed King Crab


+ BAR AMA, LOS ANGELES Slow-Roasted Cabrito, Young Boer Goat

+ LE PIGEON, PORTLAND, OR Jerk Pigeon

+ BERBICIAN ROYAL FOODS Rabbit Ravioli


CUTTING-EDGE DINING TRENDS2014

The door may be closing on 2013, but the year of healthy, full-flavored foods (like

seasoned popcorn and pickled veggies) is not giving up easily. At Sterling-Rice Group,

we see them passing the foodie torch to 2014. Our insatiable culinary team has talked

to celebrity chefs, product developers, restaurant consultants, and even grocery store

shoppers, and we all agree that 2014 will put more high-impact, low-calorie options

on our plates—and every once in a while, the year will also let us splurge. Read on to

uncover the top 10 trends that will go from the culinary leading edge to mainstream

and define 2014.

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Food Trends 2014