The end of one year and the start of another is a popular time for prognosticating about what trends will catch fire in the coming months. As reported at HuffPost Canada in a piece from AFP/Relaxnews, “consultants at the New York-based Baum + Whiteman have curated a list of buzzwords and foods they predict will shape the culinary landscape in 2014.” These include more nose-to-tail dining in the form of boneless lamb neck (?) and sweetbreads (!) along with eco-friendly trends like “crackdown on food waste.” Head here for the full piece.
As Lois Abraham reports in another piece posted at HuffPost Canada,
Cauliflower is the new kale, salt is the new pepper and doughnuts and burgers are going gangbusters.
Food trend watchers are bidding adieu to sliders, those small sandwiches made of beef, chicken, pulled pork or fish, cupcakes are waning while quinoa, now that everyone has learned to pronounce it, has gone mainstream.
There are oodles of noodles, from ramen to pho, while salted caramels, flavoured waters and roast chicken are taking off.
Coconut, too, is exploding this year, prepared sweet and savoury. Look for it in sugar, flour and vinegar.
Vegetables continue to be centre of the plate, edging out meat.
Find her article here.
Finally, the National Restaurant Association’s “What’s Hot” trend forecast, which is based on a survey of nearly 1,300 professional chefs, includes in its list of Top 20 Trends of 2014 [PDF] many of the issues we regularly touch on here at the blog. For example, locally sourced meats and seafood tops the list, followed by locally grown produce at #2, environmental sustainability at #3, healthful kids’ meals at #4, hyper-local sourcing (like restaurant gardens) at #6, sustainable seafood at #9, and nose-to-tail and root-to-stalk cooking at #11. Ancient grains even make the list, coming in at #15.
Any food-trend predictions of your own for 2014? Any trends you hope take off? Maybe some trends you hope fade away (like puff pieces in the media about trends)?