Culinology -- December 2013 - (Page 46)

PETITS FOURS Lemon, egg yolks among cuttingedge culinary trends in 2014 Nut milks, egg yolks and seaweed top the list of cutting-edge dining trends poised for mainstream menus in 2014, according to the Sterling-Rice Group, a Boulder-based consulting firm. Emerging ingredients and flavors are driven by health, indulgence and global inspiration, said Kazia Jankowski, associate culinary director for the SterlingRice Group. "Last year as we looked at the trends, we saw a lot more veggies making their way into the center of the plate and an increased focus on health and wellness, both from a chef perspective as well as a consumer perspective, and cuisines 1. Lemon used as a main ingredient in juice or that supported that, like Asian food and whatnot," Ms. Jankowski said. "As preserved form we looked to 2014, we saw some of those same trends driving the interest 2. Tea leaves for 2014, but we saw new flavors popping and new ingredients popping, a 3. Middle Eastern seasonings, including sumac, lot more emphasis on Middle Eastern flavors, a lot more emphasis on other za'atar and marash healthy beverages, like tea. Kind of a new expression of that healthiness, but 4. Nut-derived milks not at the sake of consumers sacrificing completely. But there's still a desire 5. Egg yolk for these comfort American foods that are kind of how we indulge ourselves." 6. Refined American classics like a wedge salad The group collected information from food industry experts, publications with a Caesar dressing and trade shows to identify emerging trends in the industry. 7. Poaching or steaming innovations "We look at the input from our culinary team and chefs, and look at con- 8. Seaweed as a snack or seasoning sumer trends to really find those areas where, if there's something on the culinary leading edge but also aligns with some consumer behavior, that will really push it to more of a mainstream next year," she said. Deal-driven food service dining on the rise 9. Pasta noodles made with alternative flours 10. Exotic meats, including goat, rabbit and pigeon Consumers are getting hungrier for value. As cautious consumer spending continues, Deal- and discount-driven restaurant visits in the several fast-food chains are reformulating their United States have increased in 2013 after declin- value platforms. McDonald's recently rolled out ing during 2012, according to the NPD Group, a a revised dollar menu, dubbed the Dollar Menu & Chicago-based market research firm. More, which features products at $1, $2 and $5 Bargain-based dining was up 2% in the year ended August 2013 compared to the prior-year period, when value visits decreased 1%. price points. The Wendy's Co. made a similar move earlier in 2013 with the launch of its Right Price, Right Size At the height of the recession, special offers value menu. Additionally, Einstein Noah Restaurant drove restaurant visits, with deal-based traffic up Group, Inc. is transitioning to a more value-oriented 5% in 2008 and non-deal visits down 1%. In 2009, strategy, adding more meal combos as well as an in- deal traffic increased 3% and non-deal visits crease in discounts and coupons. were down 4%, NPD said. But in 2012, Casual-dining chains, including Applebee's, deal visits declined by 3% and non-deal Olive Garden and Chili's, also have increased pro- traffic climbed 2%. The trend may be motions and discounts, from pick-two combos to reversing, according to NPD's CREST re- dinner-for-two deals. However, the segment may search, which tracks how consumers use not be benefitting from the bargain boom like its restaurants. 46 | Culinology | DECEMBER 2013 quick-service counterparts.

Table of Contents for the Digital Edition of Culinology -- December 2013

Culinology -- December 2013
Table of Contents
President's Letter - Passion leads to success
Emerging Trends - Fitter food service fare coming into focus
Menu Trends - A Dish by Any Other Name
Dessert - Desert Trends 2014
Healthy Children - Child's Play
Children's recipe challenge
Member Profile - R&D Road Show
Petits Fours
Upcoming Events/Ad Index

Culinology -- December 2013