BOULDER, Col. (PRNewswire) — Sterling-Rice Group (SRG) has identified the top 10 food trends that will be served on restaurant menus and line the supermarket shelves across the U.S. in 2013. With a breadth and depth of culinary experience, the brand strategy, innovation, and creativity firm has counseled and created foods for several of the largest food companies in the world.
With health and global realities top-of-mind concerns for consumers, look for these food trends to go big next year as they move from cutting-edge to mainstream:
Sour gets its day: Fermented cherry juice and sour beer? In 2013, yes, as food palates move beyond sweet, salty and fatty to tart, acidic and bitter.
Chefs watch weight: Chefs are changing their habits and exchanging their butter and bacon for broth and beets. The result, better-for-you food that actually tastes good.
Asian infiltrates American comfort food: The spicy and fresh flavors of Thailand, Vietnam and Korea will give consumers a new take on comfort food.
Veggies take over the plate: No longer prepared as just a side or salad, vegetables will get their chance to star as the main dish.
Kids' menus grow up: Mac and cheese and chicken nuggets take a backseat to kid-friendly versions of adult dining options.
American Artisans save a trip to Europe: With the emergence of local artisans budding in cities across America, why fly to Paris when foodies can think globally, but travel locally.
Small plates: Small plates for sharing will be replaced with smaller, singular servings of meat, veggies or starches for a truly customized dining experience.
Savory Fruit: Look for fruit used with savory flavors, incorporated as a touch in appetizers, soups and meat dishes.
No diner left behind: From gluten-free to vegan, more restaurants will offer all-inclusive menus and services to accommodate all eaters.
Popcorn is THE snack of 2013: Sweet or savory, the all-time favorite (and healthy) snack will pop up everywhere -- in ice cream, as croutons.
SRG's 2013 Top Ten Food Trends were compiled with the expertise of SRG's culinary council – a team of more than 100 famous chefs, restaurateurs, and foodies – and feature examples of cutting-edge restaurants and brands leading the way for each trend.