The top ten food trends in supermarkets and restaurants for 2014 have been identified by the Sterling-Rice Group in the USA, reports eTurboNews. Not a surprise is that health dominates the trends, but with a touch of indulgence.
The top food trends were generated by Sterling-Rice’s Culinary Council, consisting of 100 top chefs, restaurateurs, and foodies. The research generating the top 100 trends highlights shifts in society, helping food industry suppliers to better create, position, market, and sell their products. Its food trends are used by small fledgling companies as well as food corporates:
1. Lemon is the main ingredient in dressings and sauces, used fresh or preserved.
2. Black, green, and other leaf teas add a twist to dinner, desserts, and more, even used to smoke fish and meat.
3. Middle Eastern seasonings such as sumac, za’atar, and marash will enhance Mediterranean dishes.
4. Milk made from cashews, almonds, and peanuts add dairy-free flavours to sauces, drinks, and dinners.
5. Egg yolks will replace cheese, dairy, and sauces in enhancing and enriching dishes.
6. Wedge salads with Caesar and other upscale classics will replace hamburgers and chips.
7. Wine, coffee, beer, and smoky liquids will replace water to create more flavourful poached and cooked dishes.
8. Seaweed becomes a snack and an umami-rich seasoning, enhancing bland dishes and making them more nutritious.
9. Traditional pastas are replaced by those made with alternative flours, seasoned with spices, and in new shapes and sizes.
10. Farm-to-Table goes exotic, with goat, rabbit, and pigeon as alternative protein choices.
It is encouraging to see how natural ingredients are back on the menu for food prepared in restaurants and for sale in supermarkets.
Chris von Ulmenstein, Whale Cottage Portfolio: www.whalecottage.com Twitter: @WhaleCottage
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