This is my first column of 2014 and I thought I’d get things cooking by sharing food trends predicted for this year. Below are some of the numerous ones being made by new services, associations, bloggers, consultants and others. In the coming weeks, I’ll write about some of the topics in greater detail. Later this month, I’ll also be writing about my trip to the Fancy Food Show in San Francisco and let you know what food trends I uncovered there.
Chefs to keep it local and sustainable
The U.S.-based National Restaurant Association (restaurant.org), the largest foodservice trade association in the world, asked chefs what’s going to be hot in 2014. The top three items cited were locally sourced meats and seafood, locally grown produce, and environmental sustainability. These trends have been happening on Vancouver Island and other parts of Canada for some time and will continue to be a focus this year.
However, the National Restaurant Association says that not only will you see food from nearby farms prominently featured on menus, you may also be eating things the restaurant grew itself. The term for it is hyper-local sourcing, as in restaurant gardens, a practice becoming more popular with restaurateurs. Chefs will also be making and selling more of their own food products, such as preserves and cured meats.
More vegetarian dishes on the menu
In an article on food trends at forbes.com, they cite a recent study from trend-spotting firm Datassential that suggests the vegetarian movement is affecting restaurant menus. The study notes that one-third of restaurant chains now have at least one vegetarian entrée. Restaurants are doing that because there’s a solid block of vegetarians out there and they want their business. Restaurants are also doing it because a growing number of North Americans who do eat meat are eating at least one vegetarian meal a week.
Goodbye foodies, sriracha, bacon and cronuts
A food-trend report at foodbeast.com says the word “foodie” is dead. Or, they say, if it isn’t, it definitely should be. They note “foodie” has become one of those words like “geek” and “weirdo” which applies to pretty much everyone with Internet access.
The report also suggests that bacon, which is used in just about everything these days, including jam and salt, sriracha, that way-too-popular hot sauce, and cronuts, a cross-between a doughnut and a croissant, are trends that will move on in 2014.
Processed foods with fewer and purer ingredients
According to an article on the food website epicurious.com, consumers and the companies that market to them are taking a less-is-more approach when it comes to store-bought foods. Because of that, in 2014 and beyond, more and more food products will have shorter ingredient lists using items that contain few or no preservatives, artificial colours and flavours, and sugar substitutes. The article notes that Häagen-Dazs’ ice cream line called Five was in front of the trend, but adds that other companies are reworking their recipes, packaging and marketing strategies to follow suit.
Gluten-free cuisine still cooking
According to sources, gluten-free food products, from cakes to entrées, will continue to be a top trend in 2014. More and more restaurants will also be featuring gluten-free dishes on their menus.
Chicken is hot, or maybe not
A few sources said in 2014 chicken would become a more upscale menu item in some restaurants.
For example, New York City restaurant NoMad is serving a deluxe roast chicken for two for $79. On the more budget-friendly side, rotisserie chicken will remain popular and be flavoured in a range of tasty ways.
However, other sources, such as respected Andrew and Freeman Hospitality and Restaurant Consultants, suggest many eateries will remove chicken completely from their menus. They say gone are the days when there was always a chicken dish on the menu for picky eaters, noting that some restaurants are playing to more adventurous eaters, and diners’ palates have risen to the challenge.
Middle Eastern cuisine to reign supreme
On their 2014 food trend list, regarded food consultants Baum and Whiteman say foods from the south side of the Mediterranean and Middle East will garner attention, such as the cuisines of Turkey, Morocco, Iraq, Iran and Israel. With rich flavours such as za’taar (a thyme-rich seasoning blend), pomegranate molasses, sesame seed paste and spices, combined with such things as interesting grains, vegetables and meats, you can understand why. The mega-selling cookbook Jerusalem was ahead of this trend and is a book these consultants say you must read.
Move over kale, here comes cauliflower
According to Kelli Shiroma, food editor for the digital news website neontommy.com, cauliflower will be the “in” veggie for 2014, similar to the way kale was last year. Look for this vegetable, whose florets these days come in more colours than just white, to be used in range of dishes, such as soups, salads and entrées.
Eric Akis is the author of the hardcover book Everyone Can Cook Everything. His columns appear in the Life section Wednesday and Sunday.
