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NRA releases 2013 culinary forecast


December 6, 2012
By National Restaurant Association

Dec. 5, 2012 – The National
Restaurant Association (NRA) has released its culinary forecast of menu
trends for the coming year.

Dec. 5, 2012 – The National Restaurant Association (NRA) has released its culinary forecast of menu trends for the coming year.

The NRA surveyed more than 1,800 professional chefs (members of the American Culinary Federation) to find that children’s nutrition and local sourcing will continue to be the hottest trends on restaurant menus in 2013.

The top 10 menu trends for 2013 include:

1. Locally sourced meats and seafood
2. Locally grown produce
3. Healthful kids' meals
4. Environmental sustainability as a culinary theme
5. Children's nutrition as a culinary theme
6. New cuts of meat (e.g. Denver steak, pork flat iron, teres major)
7. Hyper-local sourcing (e.g. restaurant gardens)
8. Gluten-free cuisine
9. Sustainable seafood
10. Whole grain items in kids' meals

“It is encouraging to see that children’s nutrition remains a top
priority for chefs and that they continue to put their creativity in
healthful kids meals to work on restaurant menus,” said Joy Dubost,
Ph.D, R.D., director of Nutrition & Healthy Living for the NRA, in a press release. “We have seen an increasing interest in health
and nutrition among consumers over the last several years, and that
interest is also extended to children’s menus.”