Top 10 Hottest Food Trends of 2014

 Top 10 Hottest Food Trends of 2014The 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.









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.

 Top 10 Hottest Food Trends of 2014

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 trendIn 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.


 Top 10 Hottest Food Trends of 2014Upscale 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).


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Dated 10 January 2014


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