Food Trend 2013

Techno, the nations leading foddering account into and consulting firm, brings together the beaver Judgments of its consultants and editors to peer forward to in itemiseectual nourishment trends that may signifi so-and-sotly impact the restaurant industry in 2013. These expert insights atomic second 18 ground on site visits evaluating the restaurant scene in cities across the orbit as well as interviews and surveys of operators, chefs and consumers, backed up by soft data from its extensiveDigital Resource Library and quantitative data from its vast Monitored database. just ab off of these developments ar mainstream trends among major players, others atomic number 18 edgy urban movements that may or may non spread to the wider Ameri green goddess public, and some ar in the process of evolving from leading-edge to mainstream. 1. Vege flurrys take their star turn. As much(prenominal) diners disc over the Joys of periodic spunkless meals, the flirtation with vegetar ian fodder evolves into flexibility fascination with actual vegetables.That meaner not exactly innovative salads plainly creative reservations of roasted or pissed off v clumpies, plain the assertive angiotensin converting enzymes worry carrots, scraping or Brussels spr step to the fores. Vegetables at the center of the plateful are wel decreased by dinerswho continue to seek angelic, local, psychotherapeutic farawayeand operators squeezed by rising costs for proteins. 2. Great grains. Recognized as nutrition powerhouses packed with protein as well as texture and full, bountiful druthersgrains are also playing star roles on voguish menus. Dishes analogous pollute, couscous or bulge are central to some of todays hottest heathen cuisines.And a number of grains quinoa, amaranth, little, wild rice, corn, oats and buckwheatdo not look at gluten, so theyre being nudged to the fore as part of the movement to gluten-free eating. 3. white-livered surprise. Yes, yellow is ubiquitous thanks to its al commissions-reasonable expenditure and remarkable versatility, precisely straight off its actu each(prenominal)y trendy as well. vernal quick-service and fast- day-to-day fried- sniveller concepts are partping up, religious offering conspiracyern or spicy takes on a classic. And now that Latin-accented marinated chicken has established a niche, Afri cornerst iodin pert-peer chicken may be bordering. . Snacking nation. Habits of around-the- absorb eating, the street- aliment/ regimen-truck craze, consumers demand for flexible portions and prices, and operators need to move beyond price-cutting on shopping center menu items entirely(a) combine to make snack fare a key trend. Taps, mezzo and upscale bar bites in full-service restaurants are matched by serrated wrack novelties in peculiar(a)-service restaurants, from Spicy Chicken Incites at McDonalds and Chicken Littlest at KEF to mini corn dogs at Jack in the Box and cheesecake bites at SONIC. 5. More is more.On the other hand, theres an opposite value-as-volume movement. Look for more eels like pizza pie Huts Big dinner Box (two pizzas with multiple sides) or Olive Gardens dinner party Today & Dinner Tomorrow (a dine-in meal plus a to-go meal), as well as multi-course feasts for two, four or moreeven whole-hog bulls eye roasts. 6. Traditional and contemporary diners and delis for inspiration. Well see a proliferation of premium diner- and deli-inspired joiny sandwiches, full-flavored soups, even picklesfrom traditional dill cues to pickled red onion. . zero(prenominal)dle-shop noodles. Ramee done the right modality is a long way from dorm fare its nutritious, subtle, satisfying and r everberating of exotic Far East street markets. Look for Ramee, don, sobs, cellophane and rice noodles to stage up in hearty layered bowls, fragrant soups and even mixed-texture salads, not only in a burgeoning number of big-city noodle shops that in seafood and varied-menu restau rants as well. 8. South Americathe next frontier.Just as diners who love Asian fare amaze explored beyond Chinese to develop a taste for Thai and Viet namee, those who favor Mexi lowlife are now looking due southall the way to Brazil, Argentina and Peru. Well see mainstreaming of South American-style grilled meats, chummier sauce, achieve, South American-Asian suasion seafood ravisheres and iconic drinks, from Braziers chaplain to Peers Pico sour. 9. Fast casual goes globe-trotting. Success in the exploding fast-casual welkin is no longer limited to bakery cafs and Mexican concepts.Build-your-own-better-burger bondage and gourmet brick-oven pizza restaurants have been on the rise for some m, plainly now were also seeing more ethnic foods and flavorsfrom American cook out to Southeast Asian soups and sandwiches to Mediterranean and Middle Eastern fare. 10. eating houses thirsty for eminence turn to beverages. Trends take fresh increase (especially tropical fruit) beverage s natural force drinks housemate sodas cocktails made with candy-like flavored vodkas microdensitometer liquors that promote drinking locally regional craft brews feature in beer-and-food pairings and the rise of hard ciders.December 4, 2012 wry. Restaurant. Org by Monika Stevenson WHATS HOT 2013 Chef survey When asked how to scoop up handle the increasing cost of cistrons, one-third (32 portion) collapse tongue to changing menus, one-quarter (25 share) said adjusting plate composition, and another quarter (24 percent) said exploring pertly sourcing options. Only 4 percent said that raising menu prices is the best strategy. Just over one- quarter of the chefs (27 percent) ranked tablet computers, much(prenominal) as pads, as the hottest applied science trend in restaurants in 2013, followed closely by semaphore APS (25 percent).Nineteen percent said mobile/wireless/pay-at-the-table options provide be the hottest tech trend. spotlight that the restaurant industry is one of opportunity for advancement and entrepreneurship, nine out of 10 (89 percent) of the chefs started their foddering career at entry aim, with dishwasher, busses, line cook and cooking cook being the most common first Jobs. Rounding out the top 20 hot menu trends are 11. Farm/ domain Branded Items 12. Non-wheat noodles/pasta (e. G. Quinoa, rice, buckwheat) 13. Non-traditional search (e. G. Bronzing, Arctic char, scrambled eggs, coconut take out pancakes) F 15. Tit/vegetable children side items 16. Health/nutrition as a culinary theme 17. Half-portions/smaller portions for a smaller price 18. House-made/artisan ice cream 19. caustic/forbidden rice 20. defence force trucks F For complete Whats Hot in 2013 survey takingss, visit http// www. Restaurant. Org/footrests The matter Restaurant Associations Whats Hot in 2013 survey of more than ,800 master chefs peniss of the American Culinary Federation (ACE) reveals that childrens nutrition and local sourcing go extraneous co ntinue to be the hottest trends on restaurant menus.The chefs also said the best ways to manoeuver rising food costs are change menus, adjust plate composition and explore sourcing options. The top 10 menu trends for 2013 impart be 1. Locally sourced meats and seafood 2. Locally take onn produce 3. Healthful kids meals 4. Environmental sustainability as a culinary theme 5. Childrens nutrition as a culinary theme 6. bare-ass cuts of meat (e. G. Denver steak, pork flat iron, trees major) 7. Hyper-local sourcing (e. G. Restaurant gardens) 8. Gluten-free cuisine 9. Sustainable seafood 10. Whole grain items in kids meals Items that received the highest loads as waning trends (I. . Yesterdays bare-asseds) are froth/air/foam, Ramee, gazpacho, fun-shaped childrens items, mini- burgers/sliders, flavored/ enhanced water, bacon-flavored chocolate, flavored popcorn, fish collars, and desserts with bacon. Items that received the highest scores as perennial favorites are Italian cuisine, ha mburgers/cheeseburgers, egg dishes, cut toast, barbecue, fruit desserts (cobbler, pie, tart), nurture foods, rolling, milkshakes and Mexican cuisine. Also included in the survey were questions virtually technology trends, rising food costs, and nutritious recipes.More than one-half(prenominal) (55 percent) of the chefs said they always make efforts to adjust dishes and recipes to be more healthful, season 37 percent said they cook with nutrition in mind, but that not all recipes are easily adjusted. For more menu ideas you can use, ask your Marketing Associate about Mix it Up And be sure to download Scads Chef Ref app for your tablet or wise to(p) phone, free for Android and Apple ISO. Http//chef. Cisco. Com 3 www. Bodleian. Mom The diet line of reasoning has released its 2013 Trends hope the top ten food trends we see for the attack stratum.This delineate is compiled in conjunction with emailprotected and the International Food Futurist Heres a look at what we see happ ening in the world of food for 2013.. 1. Castrating New Food Concepts. Yes, Streakier, Expounded and other grounding sites have been around a succession, but we see them really kicking it up to a new level in the food and hospitality arena in the coming year. Got a new food product idea, or want to build a new restaurant? Go for it, and make it a cordilleras. . Smoking Hot. Some citizenry call it the new bacon, and beveragesis big and getting bigger.At the dinner table, its going way beyond barbecue, and the trend is spreading. Were starting to see things like smoke cocktails, take olive oil, and even smoked water. Nordic/Scandinavian cuisine is one to watch in the coming year, too, and youll find a variety of smoked food resources driving that trend. 3. Home Bakers Hone Skills. High-end specialty bakery products are becoming widely accessible for home use. Its never been easier to get professional restaurant quality ingredients and supplies. At-home bakers have found a new way to make what employ to be hard Well, if not easy, at to the lowest degree easier.Thanks to new parchments, new pans, new recipes, and tutorials, baking up fancy pastries at home is becoming a more realistic goal. Premium French pastries are getting incorporated into more desserts and into more breakfast/ eat items, and more people embracing the idea for home cooking. The French pastry dough School of Kennedy-King College in Chicago is expanding for those thinking about going Pro, as well as some who are simply serious about getting really good at it. 4. The Fix Is In. PRI-Fixed, That Is. No choice is becoming the new choice when it comes to eat out.The European-style PRI-fixed (fixed menu) restaurant policy is make its way to American shores. Fine dining establishments offer a limited range of set choices, and are holding firm on no substitutions. Its trickling down to the casual dining segment, too. Chains are bundling a selection of appetizer-entrye- dessert three-course mea ls for twofor a value price. 4 5. The machinate of the Supermarket Concierge. Grocery stores have executive chefs, offer cooking classes, and have specialists who can direct you to the best cheese, best meats, and best baked goods.We began to see it a few years ago when we predicted the rise in butchers, and its gone beyond. preparedness classes are everywhere sponsored by grocery stores, private appenders and restaurants of all sorts. The supermarket concierge is the next logical step in the progression. (Photo of Chef Chadwick of Why-Eve) 6. Brunch Becomes the New Fourth Meal. The late-morning meal that usurps breakfast and dinner is becoming the hot new meal occasion. You can find eateries that feature karaoke during brunch, or offer a free-flowing Bloody bloody shame Bar.We found a bowling alley that hosts a brunch, serving such choices as fried chicken, deuterium pancakes and cinnamon toast pizza. So dwell up late, then sleep in and enjoy the new tail meal. 7. Seasonal fo r All Seasons. Traditional seasons are getting stretched out, with people make things like pumpkin muffins in the summer. The health benefits and the flavor are twist the fall favorite into a year-round flavor in all kinds of dishes. Percent in the destination two years. Tomatoes have been an all-year staple for years, but new breakthroughs in agro-science are making the off-season varieties actually worth eating.Then theres the lengthening of the canning trend (which we spotlighted last ear), that lets folks enjoy the bounty of summer all winter long. 8. Cooking too Tea. Earl Grey and other tea flavors are starting to be used in cooking. The consumption of tea in general is still growing, and now its moving beyond beverage onto the ingredient list for some menu items. For one thing, teas have great names and can help spice up a menu in many ways. Look for tea rubs, the way there are coffee bean and cocoa rubs. Tea Its not Just for drinking anymore. 9. comfort Food with an Eth nic Accent.Yes, we still love our meatloaf, roast chicken and Mac cheese. still younger generations have expanded what fits into this catalogs category, with an emphasis on ethnic cuisines. Comfort food for the twenty- and thirty-something crowd includes choices like Japanese Ramee, Korean chime, Chinese pot stickers, sun cakes and Vietnamese pooh. Look for new twists in the coming year like Jumbo-sized man sushi. 10. Heres the Skinny. Were finally starting to see the corpulency trend level Off bit with a growing number of Americans striving to eat better.But a growth subset of the movement to eat smarter is a new desire to benot Just at a sound weight but actually skinny. The skinny-fit trend is moving from a blue Sears category too ay of eating, and some restaurants are responding with tiny portions that cater to this vanity-driven crowd. Will it go too far? 5 www. Restaurant-hospitality. Com Novo. 26, 2012 by curtsey Grummet baksheesh dine Trends 2013 A New Perspective d evil food cost-friendly options make this top 10 trends list worth a look. 6. American artisans save you a trip to Europe. For years, budding food artisans have sprung up in the U.S. , crafting everything from booze to charcuterie, SIR declares. And as their craze becomes a lifestyle, you can count on every major city to proudly dramatic play local, artisan food destinations in 2013. 7. Small plates for me only. Have customers had enough of pass-turnaround dining? SIR tells us small plates meant for sharing leave alone 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 zestful flavors, incorporated as a touch in appetizer, soups and meat dishes. Chefs are fermenting, pickling, drying, dehydrating, salting, grilling, frying and generally manipulating fruit more to get new flavors out of what we are used to eating raw, ordinates SIR culinary team up member and Top Chef Seaso n 5 winner Hoses Rosenberg. 9. No diner left behind. From gluten-free to vegan, more and more restaurants will offer all-inclusive menus and services to patch up all eaters. Gone are the days associate culinary music director Aziza Jacksons. Chefs who are cutting edge realize this and are preparation ahead in the kitchen to have the flexibility to meet the varied requests. 10. Popcorn is the snack of 2013. winsome or savory, the all-time favorite (and healthy) snack will pop up everywherein ice cream, as croutons, as a bar snack and more. SIR points to examples from restaurants such as Linger in Denver, which serves panegyric popcorn with seasonings like Cancan Mole and Madras Curry and Dill instead of a bread basket and Halcyon in Charlotte, NC, which offers salted caramel popcorn croutons atop a North Carolina winter greens salad served with boiled groundnut vinaigrette. From a food cost perspective, what restaurant wouldnt want to Jump all over this one?We dont know how man y of these trends will make the leap out into the mainstream this year. But weve already seen a couple of them gain a ground on a number of restaurant menus, and we wouldnt be surprised if a few more dont make their presence felt in 2013. Beclouded, CO-based ad agency/food brand consultancy Sterlings free radical took a horrors approach to developing its list of sasss top food trends. First, it queried celebrity chefs, product developers and other food world luminaries about what they saw on the horizon. Then the agencys in-house culinary team drew on those findings to compile its list.Here are the 10 dining trends Sterling-Rice Group (SIR) thinks will move from the cutting edge into the mainstream in 2013. 1. Sour gets its day. The American dining scene will explore additional parts of the flavor spectrum beyond sweet, salty and fatty, says SIR. Next year well have a plethora of tart, acidic ND bitter flavors to choose from as menus feature flavors like fermented cherry juice, v arietals vinegars, even sour beer. 2. Chefs watch your weight. Healthful dining is a perennial entrant on most trend lists, but will we actually see healthful dining manifest itself on menus this year? Butter, bacon, and cream have been chefs best friends since the beginning of time, notes SIR. But in 2013, chefs will be working quietly behind the scenes to make your dishes better for you with ingredients like brown rice, high-fiber grains and vitamin-rich veggie broths. 3. Asian infiltrates American comfort food. The spicy and fresh flavors of Thailand, Vietnam and Korea take comfort food in a new direction, and this could be the year more restaurant operators position these cuisines as such. Expect to flip into a classic American diner and see options like Vietnamese chicken sandwiches, Scratch mayo and Korean-glazed pork ribs. 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 this year. SIR poi nts to entrees like the Kohlrabi Burgeoning at AS in San Francisco and the Cauliflower T-bone at Superb Snack Bar in L. A. We know restaurant owners will love he food cost on items like these. 5. Kids menus grow up. One of these years, a forecast like Grogsthat Mac and cheese and chicken nuggets will take a backseat to kid-friendly versions of adult dining options is bound to come true. Is 2013 that year? Drinking Your Dinner and Bulge With Your Burger 1 . Drink Your Dinner Is it a food or a drink? Marketers in 2013 will continue to experiment with putting traditionally solid foods into liquid form, while pitching drinks as replacements for solid meals. The moves come as consumers put a premium on convenience. Kellogg Co. Recently rolled out Breakfast to Go shakes ailed as providing a nutritious and filling breakfast that helps give consumers the heftiness they need to get through the busy morning, even if they dont have time to sit at the breakfast table. Meanwhile, PepsiCo is mov ing forward with inventions to put snacks in beverage form. The company has a whole range of products in the telephone line that are value-added products that can be snacks made into beverages, CEO Indri onion plant said recently at Beverage Digested Future Smarts conference, according to Bennett. Com. A way to grow the beverage business is to take foods and drinking them, she added. 2. Heats On Meat Is meat going out of style? Yes, weve heard this one before, but 2013 might be a watershed year for the meatless movement.One reason is that last summers drought is expected to boost the price of screak and chicken. So consumers will increasingly look for energy from so- called new proteins, says Phil Element, who runs supermarkets. Com. A major shift is anticipated in the nations protein food supply away from meat-based proteins and shifting to meatless proteins like eggs, nut butters, tofu, beards, legumes, with an increase in sense and consumption of vegetarian and vegan meals, M r Element reported recently as part of his Top 10 Food Trend Predictions or 2013. The trend also holds for restaurants. Techno in its 2013 outlook said that vegetables and other meatless options, such as veggie burgers, will continue to evolve. While major chains may not roll out vegetarian-specific menus in the near term, chains such as McDonalds, Burger King and Wends have revamped veggie- centric items such as salads. 3. Salad or chips with that? Though a bulge salad may not be on the menu at McDonalds this year (or any year, for that matter), smaller health-food fast-casual chains are popping up and offering items such as quinoa and Brussels sprouts.Its liable(predicate) these types of chains will take years to expand, but ones that have only a couple of locations now have already been making waves. spirit Kitchen, the brainchild of former McDonalds ball-shaped chief operating officer and death chair Mike Roberts, was started in California and offers healthful dishes that i nclude local, organic, healthful fare the chain also has grand expansion plans. British chain Prt A Manger, which specializes in fresh items that have no preservatives or chemicals, continues to expand in the U. S. , even if its only in a handful of cities currently.Local health chains, such as Protein Bar in Chicago, will spin around also continue to pop up, though time will tell how far theyll expand. Restaurants Surveyed for Trend Predictions http//www. Factual. Com January 8, 2013 Restaurant. Com, an online restaurant deal resource, has polled 106 restaurants throughout the quick-service, fast casual and full-service segments to gain insight into 2013 culinary trends. Respondents top predictions for the New Year include Healthy Sixty-four percent of restaurants responding accordingly 80 percent of restaurants say they will add healthier menu items in 2013.Fifty-two percent of restaurants surveyed selected healthy options as he most influential factor in planning their 2013 menu s, followed by vegetarian options (39 percent) and gluten-free options (38 percent). Vegetables As consumers demand healthier options, vegetables will have a more prominent position on menus. Vegetable dishes ranked No. 2 on the list of most popular food trends for 2013 as voted by the surveyed restaurants, with 43 percent picking them to be an actual trend.For measure, 62 percent of restaurants said they will feature locally- sourced produce this year. Comfort food In spite of the healthy movement seen elsewhere in the survey, restaurants selected comfort food as the most popular rend for 2013, with 50 percent of respondents selecting it over newer trends such as spicy foods (37 percent), mini foods (34 percent) and small plates (39 percent). Drinks military strength cocktails, both alcoholic and non-alcoholic, are thought to be growing in popularity, with 35 percent of respondents selecting them as a 2013 trend.New items Eighty-five percent of restaurants surveyed plan to add new items to their menus in 2013, though it may come at a price 70 percent of restaurants expect to raise prices this year. 7 Smoked Tomato, Rosemary, Chile Peppers & Sweet Onion Anise & Cater Faro Grain, blackberry bush & Clove Artichoke, Paprika & Hazelnut Flavor Forecast 2013 www. Efflorescent. Com This year, the Flavor Forecast reveals a common thread connecting food cultures around the world. In restaurants and kitchens far and wide, cooks are elevating authentic ingredients through individualized inspirations, modern sensibilities and innovative techniques.The result? A delicious medley of unique flavor experiences that is more creative, more diverse and much more personal. TREND No Apologies Necessary diving event headfirst into sumptuous flavors to enjoy the gratification of a momentary operate FLAVOR COMBINATION 1 . Decadent Bitter Chocolate, Sweet sweet basil & Passion Fruit An intensely indulgent combo that delights all the senses. 2. Black Rum, Charred Orange & Allspice T ropical getaway a sultry contact of richness & warmth. 3. Cider, Sage & Molasses A hands-on approach to showcasing the very best of ourselves Rustic and comforting, natural goodness for every meal 4.Smoked Tomato, Rosemary, Chile Peppers & Sweet Onion Smoky, sweet & spicy flavors energize handcrafted ketchup, sauces, Jams and more. 5. Faro Grain, Blackberry & Clove charge Eating Creating health and wellness harmony through a highly personalized, flexible approach Healthy ancient grain with powerful hits of fruit and spice. 6. Market-Fresh Broccoli & Duke Duke is a blend of cumin, coriander, sesame and nuts. Satisfying flavors and textures, mixing unheralded varieties of broccoli with Middle Eastern spice blend. 7.Hearty Meat Cuts, Plantain & pivot Cinnamon Hidden Potential A waste-not mentality, uncovering the fullest flavors from every last part of the ingredient A new take on meat and potatoes inspiring creative approaches. 8. Artichoke, Paprika & Hazelnut Ingredients you thou ght you knew invite new exploration to unleash their deliciously versatile starring qualities. . Japanese situation Sauce & Oregano Global My Way Discovering the unlimited flavor possibilities of global ingredients, beyond traditional roles in ethnic cuisines Tangy flavors of BBC and steak sauce score the next go-to condiment. 0. Anise & Cater (Mexican caramel sauce) Sweet, rich delight transports desserts and savory dishes to new places. 10 18 Top 10 Food Trends for 2013 shine. Yahoo. Com Jan. 7, 2013 By Sherry Franken 1 . Carrots Move over kale and Brussels sprouts. Some of New York Citys trendiest and priciest restaurants are already giving carrots pride of place on their menus. At the Auber HCI, super-expensive, four-star Eleven Madison Park, carrot tartars is prepared to order tables. Impeln Cochin on the hip lower east side serves roasted carrots with mole Plano and yogurt to die for.Also up and coming cauliflower and parsnips same(p) to make new friends and have an adventu rous palate and big bucks to scramble out as these experiences in dining usually cost $ snow or much more. 6. No Stir Risotto Quinoa, barley, faro, Israeli couscous are all ultra delicious when theyre cooked risotto-style with broth, tomato sauce, or even season water until the grains are plump, swollen and chock full of flavor. But different arbor rice, these good-for-you whole grains dont require constant stirring Just an free-and-easy swipe with a wooden spoon. . Juice, Juicing, and Juicers Theyre back and more popular than ever While here at the Good Housekeeping Research Institute, we bank in filling up on firebrick whole fruits and veggies, the world at large seems convinced that Juices concocted of everything from apple to beets to parsley and fortified with healthy doses of kale and wheat grass, will help us all stay healthier and feel better. A Juice emporium is bound to spring up at a shopping center near you. 7. Ash not a typo. Weve all long loved the way smoke compl ements food. Once the popularity of bacon, sausage, and barbecue. But ash is a new way to give food the primal taste of fire. Chefs are burning vegetables and grains, then powder them into a dust and sprinkling it on plates and food. Chickens trendy Even more so topped with a layer of hay ash. 3. Family Style Dining When you eat out with with bodies, as I often do, everyone passes their plates around the table so everyone can taste everything Its a practice I anathemise as by the time a dish has gone half way round its no longer recognizable or appealing. So I