Culinology - December 2012 - (Page 38)

CONSUMER TRENDS T oward the end of every year a variety of groups look ahead and attempt to bring into focus 2013 will be a flavorful year. In early December the National Restaurant Association released the annual “What’s hot 2013 chef survey” of over 1,800 members of the American Culinary Federation. Locally sourced foods and children’s nutrition are the leading trends in 2013, according to the survey. The ranking’s top two spots focus on locally sourced meats and seafood (No. 1), and locally grown produce (No. 2). Within the top 10, healthful children’s meals, children’s nutrition, and whole grain items in children’s meals occupy the No. 3, No. 5 and No. 10 positions, respectively. The 2013 survey highlights the slow pace of change in the food category, because the 2013 survey is similar to the association’s 2012 effort. The top three trends of locally sourced meat, locally grown produce, and healthful children’s meals did not change. Within the top 20 trends, the most dramatic change between 2012 and what topics and trends may be top-ofmind the following year. In the food and beverage industry it is no different and looking at the latest forecasts it appears Tamal is a Peruvian dish that is prepared from cooked corn mixed with chicken and wrapped in banana leaves. It is eaten for breakfast or as an appetizer at lunch. The National Restaurant Association ranks Peruvian food as the No. 1 cuisine trend in 2013. 38 | Culinology | DECEMBER 2012

Table of Contents for the Digital Edition of Culinology - December 2012

Culinology - December 2012
Table of Contents
President's Letter - A foundation for success
Upcoming Events
Emerging Trends - Super grains gain momentum
Digestive traits may affect obesity issue
Soup Trends
Member Profile - Beauty and the Feast
Whole Grains - Delivering grains deliciously
Consumer Trends - What's next?
Ethnic ingredients top McCormick’s Flavor Forecast
Petits Fours
Ad Index

Culinology - December 2012