The newsLINK Group - Culinary Trends for 2015

Editorial Library Category: Restaurants Topics: Food Trends Title: Culinary Trends for 2015 Author: newsLINK Staff Synopsis: People care about what they eat more than ever. Nobody knows that better than the 1,300 chefs belonging to the American Culinary Federation (ACF) and who answered a survey for the National Restaurant Association about their predictions for 2015’s top culinary trends. Editorial: Culinary Trends for 2015 4064 South Highland Drive, Millcreek, Utah 84124 │ thenewslinkgroup.com │ (v) 801.676.9722 │ (tf) 855.747.4003 │ (f) 801.742.5803 Editorial Library | © The newsLINK Group LLC 1 People care about what they eat more than ever. Nobody knows that better than the 1,300 chefs belonging to the American Culinary Federation (ACF) and who answered a survey for the National Restaurant Association about their predictions for 2015’s top culinary trends. What did they identify as the top ten trends? The trends, in order, are as follows: 1. Local meats and seafoods 2. Local fruits and vegetables 3. Environmentally sustainable practices 4. Healthy foods for children 5. Natural ingredients and food that is minimally processed 6. New meat cuts 7. Hyperlocal food, a term that refers to locally sourced food or food that has been grown on-site 8. Sustainable seafood 9. Reduction and better management of food waste 10. Branded items from farms or estates What else did the survey reveal? “Artisan” is an important word, used in conjunction with everything: butchery, beverages, bacon, cheese, pickles, ice cream, and spirits. The more signature items a restaurant can offer of food that is produced in- house, the better. The current top methods for preparing food often involve old-school methods. In particular, people are interested in eating pickled food and food that has been fermented. When it comes to pickling, people are particularly intrigued by specialty or ethnic flavors using less traditional varieties of vegetables. Fermenting creates interesting flavor profiles that can be put to work in creating many different dishes as well. When it comes to locally grown produce, people are interested in anything that is organic, heirloom apples, and unusual or uncommon herbs. They also like condiments that have been made in-house. Gluten-free baking has led to a strong interest in non- wheat flour, but there seems to be less demand for gluten-free foods. It’s possible that people are moving on to other ideas. The demand for Greek yogurt is also slowing, although it is still very much something that people want to eat. Those who drink are into micro-distilled or artisan spirits. They also want alcohol that is locally produced, “new make” whiskey (that is, whiskey that hasn’t been aged), pairings for food and beer, house-brewed beer, regional signature cocktails, and onsite cocktails that have been aged in a barrel. People want ice cream that has been made in-house or that can be described as artisan. They are not as interested as they were in hybrid desserts such as a croissant-donut. Commercial soft drinks are less popular than they were. Many people would rather a soft drink that was made in-house. They also like to drink gourmet lemonade, specialty ice tea, organic coffee, and coconut water. Local food is good, but so are global flavors. Ethnic cuisine, at this point, has become a mainstream passion. People in the U.S. are adventurous about eating, and they are also often quite sophisticated in their tastes. They want a combination of breadth and depth. Cooking for children has changed in two distinct ways. Just as adults are exploring new flavors, so are their children. Many gourmet dishes are being adapted from adult menus so that children will enjoy them, too. In addition, chefs are making the items on the children’s menu healthier. It’s not unusual to find menus that offer children entrée salads, oven-baked food, vegetables, and whole grains. The senior vice president of research for the National Restaurant Association, Hudson Riehle, sees these trends as a logical extension of the lifestyle choices many people are making. People want to live with integrity, and that means

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