Technomic names 2014 restaurant trends
By Canadian Pizza
By Canadian Pizza
Nov. 19, 2013, Canada – Technomic identified five key areas in Canadian consumers’ foodservice preferences that are expected to play a big role in 2014.
Turning up the heat
Sriracha, ghost peppers and kimchi are just some of the spicy condiments getting more menu exposure as ethnic fare from Latin America and Asia stays on trend. As adventurous diners continue to seek dishes with heat, chefs will add more exotic fire to their culinary arsenal. Look for everything from the familiar jalapeños and Thai chillies, to lesser-known scorchers like habaneros and Korean gochuchang.
Sweet on sour
There has been a rising consumer interest in sweet, salty and umami flavours in recent years. Now sour tastes from mild tangy to aggressive tart are proving popular and penetrating all aspects of the menu. These pucker-inducing ingredients run the gamut from fruits like cranberries and citrus to briny pickles and other fermented fare. Expect an uptick in sour ethnic fare like Greek yogurt and kimchi, as well as sour beverages such as kombucha and sour beer.
From tempting breads to fanciful French fries and Asian noodles, chefs are showcasing carbs in new and interesting ways. As diners continue demanding occasional indulgences, expect continued growth of trendy, carb-heavy foodstuffs like ramen, poutine and designer doughnuts. Look for chefs to reimagine traditional dishes with new takes on pastas, pizzas and fries. Indulgent bread uses like pretzel-bun burgers and savoury waffle sandwiches also play into the carb trend.
Taking it out
Restaurants are going to great lengths to make sure some things are left off your plate, and they want you to know about it. Whether it's sodium, calories, fat, steroids or GMOs, what goes into consumers' bodies is influencing their food purchases more than ever. Look for gluten—increasingly spotlighted for its absence on menus—to lead the pack of what's not in food. There will also be an increased usage of general menu descriptors like "free," "reduced," "lower" and "without."
The emphasis consumers are placing on artisanal and homemade foods and beverages is inspiring chefs to make even more of their own products onsite. Now diners are forming loyalties to specific chefs who display the culinary artistry needed to prepare ingredients like pickles, beer and bitters from scratch.
For more information, please visit www.technomic.com.