Sterling-Rice cooks up list of food trends
Boulder-based Sterling-Rice put together a team of more than 100 chefs and restaurateurs to come up with its 2013 list. Food trends are important to the firm, since many of its clients represent top brands and manufacturers in the country, including Starbucks Corp. (Nasdaq: SBUX) ConAgra Foods Inc. (NYSE: CAG) and General Mills Inc. (NYSE: GIS), among others.
Health and global tastes are top-of-mind for consumers, leading to these food trends, according to Sterling-Rice:
Sour gets its day: Fermented cherry juice and sour beer? In 2013, yes, as food palates move beyond sweet, salty and fatty to tart, acidic, and bitter.
Chefs watch your weight: Chefs are changing their habits and exchanging their butter and bacon for broth and beets. The result, better-for-you food that actually tastes good.
Asian infiltrates American comfort food: The spicy and fresh flavors of Thailand, Vietnam, and Korea will give consumers a new take on comfort food.
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.
Kid menus grow up: Mac and cheese and chicken nuggets take a backseat to kid-friendly versions of adult dining options.
American artisans save you a trip to Europe: With the emergence of local artisans budding in cities across America, why fly to Paris when you can go to Philly? Foodies can think globally, but travel locally.
Small plates for me only: Small plates for sharing will be replaced with smaller, singular servings of meat, veggies, or starches - for a truly customized dining experience.
Savory fruit: Look for fruit used with savory flavors, incorporated as a touch in appetizers, soups, and meat dishes.
No diner left behind: From gluten-free to vegan, more and more restaurants will offer all-inclusive menus and services to accommodate all eaters.
Popcorn the snack of 2013: Sweet or savory, the all-time favorite (and healthy) snack will pop up everywhere - in ice cream and as croutons.
The full list and a corresponding report include examples from restaurants and brands around the country. For a look at the complete report, go to: http://www.srg.com/permanent/2012/10/2013-culinary-predictions.
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