Top 10 food trends for 2014

By CnAgri2013-11-06 11:35:24 Print

Sterling-Rice Group (SRG) has identified the top ten food trends that will be served on restaurant menus and line supermarket shelves across the U.S. in 2014.

In 2014, says SRG, consumers will continue to seek healthy options, but with an occasional indulgent splurge.

1. Lemon Steps into the Sun: The often unmentioned brightener of dressings and sauces, lemon shines as a main ingredient in its purest freshest juice or preserved form.

2. Tea Leaves the Cup: Black, green, and other leafy brews will bring a healthy, flavourful twist to dinner, desserts, and more.

3. The Middle Eastern Mediterranean: Middle Eastern seasonings such as sumac, za'atar, and marash will expand the boundaries and flavour profile of traditional Mediterranean cuisine.

4. Dairy Goes Nuts: Milk made from cashews, almonds, and peanuts bring dairy-free, luscious flavours to sauces, drinks, and dinners.

5. The Year of the Yolk: The creamy, decadent, golden globe will reign adding richness previously provided by cheese, dairy, and sauces.

6. Refined Classic American Eats: Move over burgers and fries wedge salads doused in creamy Caesar and other upscale classics take centre plate.

7. The Return of Poaching and Steaming: Goodbye bland wine, coffee, beer, and smoky liquids replace water for more flavourful dishes.

8. Seaweed Goes Beyond Sushi: Nutritious and full of deep, salty flavour, seaweed shows up as a snack, umami-rich seasoning, and more.

9. No Ordinary Pasta: Traditional pastas take a backseat to noodles made of alternative flours, seasoned with global spices, and formed into new shapes of all sizes.

10. The New Flavours of Farm-to-Table: Exotic meat goat, rabbit and pigeon raised by small-scale producers offer new feel-good protein choices.