Sterling-Rice Group made its annual food trends predictions, and Forbes.com has collected research from the National Restaurant Association, restaurant trade magazines and research firms to give us the scoop on the culinary delights of 2014.
Here are some notable mentions.
The New: Remember the cronut craze of 2013? The croissant-donut hybrid made headlines in the food world. Well, this year, the “Ramen Burger” will be all the rage. People are talking about New York chef Keizo Shimamoto’s creation on Twitter and Facebook, and restaurants across the country have been creating their own versions of the burger.
The Old: Tea has been around since ancient times, but in 2014, it will no longer be confined to a cup. Black, green and herbal teas will be used to add floral notes to dinners and desserts.
The Cool: California’s Smitten Ice Cream makes instant ice cream. What does that mean? Raw ingredients like cream, milk, sugar and the flavor of the customer’s choice are put into a freezing apparatus that contains liquid nitrogen where the mixture quickly solidifies. This skips the need for stabilizers, preservatives and emulsifiers. It’s fresh, delicious, and is quickly being copied across the country.
The Exotic: The interesting flavors of the Middle East have been under-appreciated in the U.S, but this year, you can expect to see more Middle Eastern restaurants popping up, as well as the use of ingredients such as sumac (a dried berry with a tart flavor), za’atar (a spice blend made from fresh thyme, sumac and sesame seeds) and aleppo peppers (a hot and sweet pepper).
The Inventive: As companies and restaurants attempt to widen their markets, they will experiment with more gluten-free and dairy-free foods. Keep an eye out for different grains such as amaranth, buckwheat and quinoa, and products made from them, such as pastas and breads. You will also see experts convert nuts like almonds, cashews and peanuts to “milk” for use in sauces and ice creams. Stadium has partnered with a number of restaurants that serve gluten-free and dairy-free options, so that you can enjoy a variety of foods that meet your dietary requirements.
It looks like it will be an experimental kind of year, and we at SBS are looking forward to it!