Sophisticated sweets, savory yogurt and bolder burgers are just three of the inspirational food trends to watch for in 2014, as identified by Campbell’s Culinary & Baking Institute, a network of chefs, bakers and culinary professionals at Campbell Soup Co.
These and other findings are the focus of the group's first-ever Culinary TrendScape report, a professional assessment not only of what people are eating now but what is trending for the coming year.
The 2014 Culinary TrendScape report is part of Campbell’s culinary monitoring and tracking system that identifies and categorizes the most impactful food topics and follows them as they evolve through six distinct stages, from the discovery phase, like fine dining restaurants and cultural hot spots, to universal appeal and international availability.
The report is here.
The 10 trends that Campbell identified:
Brazilian cuisine. The country will host the 2014 World Cup and 2016 Summer Olympics.
Food-waste awareness. As example, the Food Bank of South Jersey sells peach products made of peach "seconds" from the annnual crop.
Sophisticated sweets, Witness the spices, botanicals and fresh takes on fruit now hitting the dessert scene.
Yogurt goes savory. Greek-style yogurt is showing up in savory, non-spoonable applications like condiments, baked goods and snacks.
Beverage-inspired flavors. The bar has inspired the kitchen, and barrel-aged, bottled and brewed flavors have moved beyond public house glasses into everything from hot sauces to barbecue.
Bolder burgers. The iconic sandwich is changing with the times, with new buns, unique burger patty options like chicken, lamb, elk and brisket and a range of toppings - all redefining what a burger is.
"New" Jewish delis. A revival.
Regional Mexican cuisine. Beyond the burrito into the realm of tortas.
Fermentation. Beverages like kombucha tea and sour beer, craft vinegars, Korean kimchi and gochujang, Japanese salt koji, and foods with ”funky” fermentation flavors like super dry-aged steaks.