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Top 10 Hottest Food Trends of 2014
 The
National Restaurant Association (NRA) surveyed nearly 1,300 professional chefs –
members of the American Culinary Federation (ACF)
to find out what the hottest menu trends
will be in 2014. Now its your turn to keep a watch and follow the trends
predicted for the year.
“Today’s consumers are more interested than ever in what they eat and
where their food comes from, and that is reflected in our menu trends
research,” said Hudson Riehle, senior vice president of the National
Restaurant Association’s research and knowledge group.
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Locally Sourced Everything: Eating local foods is better for you,
for the environment, and (most importantly) for your taste buds. Local food
is fresher and tastes better than food that
has been trucked or flown in from thousands of miles away. And fresh food? lasts longer too. Eating locally means eating seasonally, with all the
deprivation and resulting pleasure that accompanies it.
 Veggies Galore: Any
kind of greens – from kale to beet leaves – are thought to be more
nutritious, but their popularity has waned since 2009, said the National
Restaurant Association. Veggies really
can be delicious and are great for getting toned abs fast. They fill you up
with little calories, give your body antioxidants it needs to fight fat
storage and even enhance your brain and heart health as a bonus. The current
top vegetables appearing on restaurant menus, according to Datassential?
Onions and tomatoes.
 
Healthier Kids' Meals: Watch
for more sides of apples, yogurt, and baked fries instead of French fries in
2014. Preventing kids from
becoming overweight will be an area of focus in food market and will require
adapting the way your family eats and exercises, and how you spend time
together.
 Gluten Free: A survey
of over 500 dietitians in the U.S. predicts gluten-free diets for
non-medical purposes will remain a hot trend. In
2014, you'll see the desire to avoid wheat gluten and
more use of pasta noodles made from buckwheat and other grains. Also, watch
out for super-nutritious grains such as quinoa and amaranth to pop up in
dishes that might once have used wheat flour.
Instant Ice Cream: San Francisco hospitality consulting
firm Andrew Freeman & Co. is forecasting ice cream sandwiches will
be the new "it" dessert of 2014, besting cupcakes and doughnuts.
 Nuts: Healthy nuts
and seeds will be valued for carb-cutting diners and a healthy energy
boost. A new study published in the Public Library of Science journal
PLOS ONE found tree nuts —
almonds, Brazil
nuts, cashews, hazelnuts, macadamias, pecans, pine nuts, pistachios,
and walnuts — lower the risk of obesity and metabolic syndrome.
Researchers at Loma Linda University who tracked the diets of 803 adults
found those who ate at least a handful of nuts each week were far less
likely to be overweight or develop metabolic syndrome (MetS) — a cluster
of conditions including a large waistline and high cholesterol, blood
pressure, and blood sugar that increase the risk of diabetes,
cardiovascular disease, and death. The Food and Drug Administration
recommends that people eat 1.5 ounces of nuts per day .
Better-Quality Pizza: The year 2014 will see the rise of
artisan, gourmet pizza chains such as Blaze Fast-Fired Pizza, MOD Pizza,
Patxi's, and many more.
Chicken Wings: The
USDA predicts a 3 percent increase in chicken production in year 2014.
 Upscale Comfort Food: In
2014, watch for old-time comfort foods done with more upscale
ingredients -- such as this mac-and-cheese update Italian style with
sautéed salami, garlic, peppers, sun-dried tomatoes, and onions.
Mashup Dishes: This
year food trends are about experimental. Chefs all over the country have
gone mad scientist, creating hybrid versions of longtime crowd pleasers.
Dominique Ansel, the creator of cronut (part donut, part croissant) is
already onto his next hybrid creation – the Magic Soufflé (New York,
NY); Keizo Shim Moto's Ramen Burger replaces the bun with griddled ramen
– variations are showing up across the nation, like those served at
Nombe and OneUp (San Francisco, CA); Scala’s Bistro features a dessert
pizza with nutella, marshmallows and macadamia nuts (San Francisco, CA).
Dated 10 January 2014
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