Home » Culinary Professionals Identify What's Next in Food Trends
Culinary Professionals Identify What's Next in Food Trends
Tofu? Old hat. Bruschetta? PassÃ©. Pomegranate Molasses? Now we’re talking.
Almost as hard as keeping track of the “new black,” trends in the food industry seem to come and go with the seasons. Now, what’s hot and what’s not in the food world can be identified earlier, thanks to a new panel formed by the International Association of Culinary Professionals.
"Tomorrow’s Table: IACP Trend Initiative" performs quantitative research and culls opinion from a broad spectrum of food industry professionals. The association’s recent study asked culinary professionals how they perceive consumer awareness of a broad spectrum of food items, to rate their experience with them, and to predict the trend worthiness of each item.
The verdict? Of almost 60 products, the most cutting-edge for food industry professionals included Spain’s Cabrales cheese, yerba mate, arepas and annato oil. Among the least likely to foment a future food trend were risotto, couscous and hummus. For consumers, the newest foods also included queso fresco and churrasqueria.
The panel also found that the newest food catchphrase is “blended” cuisine. One step beyond the now outdated fusion movement, blended cuisine is popular among chefs and consumers alike, although executed differently by the two groups.
More than simply combining two cuisine types, chefs tend to create blended dishes by focusing on a specific flavor or ingredient and building a dish around it. Consumers focus on the food concepts (i.e. the Greek Quesadilla or the Chicken Enchilada Quiche). The most frequently blended cuisines are Asian, Mexican and Mediterranean.
Further analysis of the studies will be released by the "Tomorrow’s Table: IACP Trend Initiative" over the next several months. The membership of IACP, representing 39 countries, also took part in more trend surveying at the 27th annual international conference, Gastronomy: Culture and Cuisine, taking place April 13-16 in Dallas, Texas.
Happy Family Bought by Groupe Danone
Dannon parent acquires 92 percent of seven-year-old toddler food company.
Anuga 2013: A Taste of Global Innovations Set to Take Place October 5-9
The huge global food show will be October 5-9 in Cologne, Germany.
Vermont Passes Genetic Labeling Bill
The Vermont House of Representatives approved H.112 on May 10. The bill will go to the senate next in fall 2013. If passed, the earliest the act could become law is January 2014.
GMO Labeling Effort Reaches Washington
Senate and House bills would require the FDA to develop regulations for the labeling of food containing bioengineered ingredients.
Burger King CEO To Take Over at Heinz
Bernardo Hees of 3G Capital is new CEO of Pittsburgh acquisition.
The New Hostess Company Resumes Operations
The Metropolous-Apollo-controlled company plans to reopen four plants and hire workers, but not union labor.
- 04/19/2013 Cheesemaker, Restaurant Chain Hold Mac and Cheese Cookoff
- 04/19/2013 Restaurant Chain That Also Supplies School Lunches Goes Trans Fat-Free
$10 Billion Offer for D.E Master Blenders 1753
Former part of Sara Lee eyed by European fund Joh. A. Benckiser.
Pinnacle Foods Goes Public
Blackstone Group sells 32 percent of Pinnacle Foods into stock market.
- All news »
- Popular Articles
- Newest Articles
- Popular Downloads
Access Food Processing and Wellness Foods magazines on-line and receive an e-mail each month when your new issue is ready. Subscribe Now »
Biweekly updates delivering feature articles, top industry news, company news, product announcements, technical issues and more. Subscribe Now »