Culinology - May/June 2013 - (Page 6)

EMERGING TRENDS Old World bread on the rise pretzel bun in select markets at the beginning of the year. “The pretzel bun is a real natural because it brings a lot of these cues of Old World to an already recognizable item,” said Kara Nielsen, a trend researcher at San Francisco-based CCD Innovation. “It has a deeper, darker flavor, and it has a little artisanal touch to it, even if it’s a manufactured product.” Pitas, pizzas and paninis Such a versatile carrier is flatbread, which has rolled out recently in sandwiches, alongside dips or grilled with toppings. “There are so many different variations of flatbread, from your extremely paper-thin lavash all the way to a thin-crust pizza flatbread,” Ms. Webster said. “It can be extremely versatile and work across dayparts.” Tim Hortons last year added flatbread breakfast paninis Step aside, sesame-seed bun. Take a seat, Texas toast. The top with sausage or bacon, egg and cheese. This spring, Wendy’s growing bread on restaurant menus offer a twist on tradition, launched grilled chicken sandwiches served on multigrain flat- adding texture and excitement to standard sandwiches. With bread made with flax seeds, cracked wheat, rolled oats, millet Old World inspiration and artisanal appeal, pretzel bread, and sesame seeds. brioche and flatbreads are on the rise. “Q.S.R. and fast-casual operators are looking to make standard items seem more interesting and unique and trying to “Flatbread benefits from a perceived healthfulness,” Ms. Webster said. “They suggest fewer carbs, less heavy. Flatbread has a better-for-you halo.” create more competitive positioning of items without revamp- As for grilled appetizers, this year’s introductions include ing the whole menu,” said Maeve Webster, senior researcher a Tuscan chicken flatbread with marinara sauce and peppers at Datassential. “Changing the carrier is a fairly easy change from Fazoli’s, a California grilled chicken flatbread with avo- compared to other changes you could make. It’s not necessar- cado and pico de gallo from Chili’s Grill and Bar, and a spring- ily disruptive to the back of the house from a cost or handling time flatbread with asparagus, mushrooms and bacon from standpoint. And you can increase the price point because it Noodles and Company. has a more unique, artisan perception.” The top growing bread between 2008 and 2012 was pretzel bread, rising at a rate of more than 79%, according This style of flatbread bubbles up from the recent artisan pizza movement as well as a trend toward more casual dining, Ms. Nielsen said. to Datassential’s U.S. Chains & Independents MenuTrends “It’s a great shareable appetizer,” she said. “You can offer Database, which tracks appetizers and entrees across all food it both with a variety of vegetarian and savory meat toppings. service segments. Brioche climbed nearly 75%, and flatbread And because it’s flatbread and not pizza, you can get really grew 61% during the period. creative and make a flatbread that suits the brand, whether it’s No longer limited to ballgame bleachers and neighborhood a slightly more healthful one or a slightly more decadent one.” delis, pretzel bread is popping up on mainstream menus as While tried-and-true wheat bread and wraps remain the soft-baked sticks, bagels, frankfurter rolls and burger buns. most popular on menus, according to Datassential, res- TGI Fridays in April launched a small-plates menu with beef taurants continue to experiment with the sandwich’s shell. and Swiss sliders on pretzel rolls, and Blimpie unveiled a tur- Dunkin’ Donuts tested a bacon and egg sandwich on a glazed key sub on pretzel bread that will be available nationally this donut bun this year, and Taco Bell is toying with a sausage and summer. Wendy’s began testing a bacon cheeseburger on a egg “taco” packed in a folded waffle. 6 | Culinology | MAY/JUNE 2013

Table of Contents for the Digital Edition of Culinology - May/June 2013

Culinology - May/June 2013
Table of Contents
President's Letter - Keeping it real
Emerging Trends - Old World bread on the rise
Trends - Predicting what's cool in culinary
Spicy Flavors - What's hot?
Beverage prototypes with a kick
Fats/Oils - Embracing fats (and) oils
Member Profile - Time is on her side
Nuts - Ingredients in a nutshell
2013 RCA Annual Conference
Petits Fours - Morning meal occasion getting a makeover
Whole grains, protein highlight first-quarter menu trends
Upcoming Events
Ad Index

Culinology - May/June 2013

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