instore - January/February 2013 - (Page 52)

gear up for fall catering Key Trends in 2013 Social catering occasions can provide a consistent stream of business from core customers. While seasonal peaks are evident for specific occasions, the majority of users average more than two of these purchases each month. Popcorn, ancient grains, food carts and more are key trends to watch for in 2013, according to Catersource magazine. Elaborately spiced and flavored popcorn has been showing up at events in 2012, and caterers are predicting that they’ll see even more in 2013. Wedding desserts are becoming even more diverse and personalized: Just when we thought we’d seen it all, soft serve stations, ice-your-own-cupcake bars and more options for creative flavor combinations are predicted for weddings in 2013. Caterers are drawing global connections with street-food style innovation, melding Jamaican, Lebanese and Indian into one menu. Call them gyoza, pierogi, empanadas, knodel or momo; fillings wrapped up in dough signify the best of the world in a doughy package. Top trends in the catering business for 2013 include flavored popcorn and more prepared foods inspired by street food from around the world. Vegetarian dishes are equally on the rise. Meatless Meals As more diners discover the joys of occasional meatless meals, the flirtation with vegetarian fare evolves into flexitarian fascination with vegetables, according to Technomic’s new survey on top culinary trends for 2013. That means not only innovative salads but also creative presentations of roasted or steamed veggies, even the assertive ones like carrots, kale or Brussels sprouts. Vegetables at the center of the plate are welcomed by diners— who continue to seek fresh, local, healthful fare—as well as operators squeezed by rising costs for proteins. Recognized as nutrition powerhouses— packed with protein as well as texture and full, rich taste—grains are also playing star roles on trendy menus. Dishes like polenta, couscous or bulgur are central to some of today’s hottest ethnic cuisines. And a number of grains— quinoa, amaranth, millet, wild rice, corn, oats and buckwheat—do not contain gluten, so they’re being nudged to the fore as part of the movement to gluten-free eating. 52 • JAN + FEB 2013 • instore

Table of Contents for the Digital Edition of instore - January/February 2013

inStorebuyer - January/February 2013
Editor's Note - Gear Up for Fall
Calendar
Table of Contents
News - On Our Radar
Consumer Insights - Trending - Breads & Rolls
Trendspotting: Take-and-Bake Breads & Rolls
Trending - Deli Salads
Trendspotting: Whole Grain Deli Salads
Consider Gluten Free
Gear Up for Tailgating
Think Like a Tailgater
Wrap It Up
Tailgating at Home
Sweet Victory
Gear Up for Halloween
Merchandising Tricks
Get Creative with Raisins
Healthy Options for Kids
Hispanic Celebrations
Quinceaneras
Gear Up for Fall Catering
Planning Tools
Distinctive Ingredients
Innovative Products
Key Trends in 2013
Local & Natural
Adding Theater
Pasta Power
Specialty Cheeses
Cheese Pairings 101
Kosher Catering
Product Trends - First to Market
Bizarre Holiday
Product Showcase/Ad Index

instore - January/February 2013