What's Cooking: Trends for 2014

  • Updated: December 24, 2013 - 9:57 AM

Forecasters say tea will pop up as an ingredient in rubs and cocktails.

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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).

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Poll: Which top 2014 restaurant do you most want to try?

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