Dolce Vita USA Likes to Share Food Trends.

Please enjoy reading what trends we should see in 2014.

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From Private Label Store Brands:

Brazilian cuisine, sophisticated sweets and bolder burgers are just a few food trends expected to hit in 2014, according to the “2014 Culinary TrendScape” report, a professional assessment of what people are eating now and what they likely will be eating in the coming year. And David Landers, senior chef of Camden, N.J.-based Campbell Soup Co. — the company behind the report — told Private Label⇨Store Brands that these trends could provide inspiration for store brand product development.

The inaugural report — put together by Campbell’s Culinary & Baking Institute (CCBI), a global network of highly trained chefs, bakers and culinary professionals — is part of Campbell’s culinary monitoring and tracking system, the company stated. This system identifies and categorizes the most impactful food topics and follows them as they evolve through six distinct stages — from the discovery phase (fine dining restaurants and cultural hot spots) to universal appeal and international availability.

“The stages in the ‘Culinary TrendScape’ report are about population reach and the number of people exposed to a specific flavor, ingredient or trend. Understanding your audience and knowing what they’ve been exposed to will help to determine which trend stage to take inspiration from,” Landers said, noting that specialty stores might take interest in the first three stages (discovery, introduction and adoption), while national grocery chains might be more interested in the last three stages (mainstream, established, and universal appeal and international availability).

The report also discusses how American tastes are evolving as a result of global influences and greater awareness about sustainability and nutrition, Campbell’s explained.

“We see Americans being more adventurous with their food choices — bolder burgers, new takes on pastrami and other old-world Jewish deli favorites and beverage-inspired flavors,” said Thomas Griffiths, CMC, vice president, CCBI. “As chefs and bakers, we are naturally inspired by emerging niche food trends that help keep us creative in the kitchen. What fascinates us at Campbell is how these trends have their own lifecycle, from emerging taste discoveries in South America to Japanese-inspired burgers popping up in middle-America restaurants.”

CCBI chefs set out on culinary immersion tours around the world, the company noted, observing and reporting on what they see as the latest trends and then tracking developments across different aspects of food culture.

The top 10 trends expected to hit in 2014 include:

Brazilian cuisine — Rio de Janeiro will bring its country’s seafood stews, grilling techniques and local ingredients into the culinary spotlight when it hosts the 2014 World Cup and 2016 Summer Olympics.
Fresh juices — Craving better-for-you balance through “juicing,” the health-conscious are “going green” to refresh and recharge.
Sophisticated sweets — Spices, botanicals and fresh takes on fruit are hitting the dessert scene.
Yogurt going savory — Greek-style yogurt is showing up in savory non-spoonable applications such as 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. According to Landers, Campbell followed this trend to develop its Tavern Style Pot Roast Slow Cooker Sauce and Apple Bourbon BBQ Slow Cooker Sauce.

Bolder burgers — America’s iconic sandwich is changing with the times, with new buns; unique burger patty options such as chicken, lamb, elk and brisket; and a range of toppings—all redefining what a burger is.

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