Let’s bring the year to a close with our annual look at food trends for 2014.
From the Campbell (soup folks) Culinary Trendscape Report
• Brazilian cuisine, with seafood stews and grilling techniques looking toward the 2016 Summer Olympics.
• Awareness of food waste issues, so more root-to-leaf cooking and composting at home.
• Fresh juices.
• Desserts with more spices, botanicals and fruit.
• Savory yogurts.
• More burger options like chicken, lamb, elk and brisket.
For the full report, visit http://bit.ly/19h1l7B.
From the McCormick (spice folks) Flavor Forecast
• Indian food modernized with contemporary masala seasoning; more interest in Mexican cuisine; Brazilian foods, again, with the Olympics. Top trending flavors:
• Aji Amarillo, a hot Peruvian yellow chile with bold, fruity flavor; Kashmiri Masala, a blend of spices from northern India featuring cumin, cardamom, cinnamon, black pepper, cloves and ginger; tea as an ingredient in rubs, broths and marinades; Chamoy sauce, a Mexican condiment made from apricot, lime, chiles and spices; cassava flour, also known as manioc or tapioca flour, this is a gluten-free alternative from, yes, Brazil.
For more flavor trends, visit www.FlavorForecast.com.
From Andrew Freeman & Co. in San Francisco (hospitality consultants)
• Ice cream sandwiches.
• Sugar-free foods and beverages.
• Pizzarito (a pizza slice rolled up into a burrito shape).
• Sea beans (a seaside-growing vegetable with a high salt content).