Culinology - May/June 2013 - (Page 11)

TRENDS Monica Watrous mwatrous@sosland.com F ood is like fashion. There are perennial staples, such as chocolate chip cookies and Caesar salads; and then there are food fads – Hot today, tired tomorrow. What dominates the American diet one day may disappear the next, subject to political events, travel trends or just plain burnout. As consumers’ behaviors and values change, so do their tastes. “There’s always going to be, especially in America, an interest in something new and different,” said Kara Nielsen, a trend researcher at San Franciscobased CCD Innovation. “We are so omnivorous and so open-minded, and that’s partially because we don’t have the same kind of food culture that other countries and regions have established. We’re an anything-goes food culture and always have been, so we’ll always take to new things faster than other places.” David Moore, president of specialty ingredient importer Woodland Foods in Waukegan, Ill., has observed a fundamental shift in food culture as more people take an interest in what they eat. MAY/JUNE 2013 | Culinology | 11

Table of Contents for the Digital Edition of Culinology - May/June 2013

Culinology - May/June 2013
Table of Contents
President's Letter - Keeping it real
Emerging Trends - Old World bread on the rise
Trends - Predicting what's cool in culinary
Spicy Flavors - What's hot?
Beverage prototypes with a kick
Fats/Oils - Embracing fats (and) oils
Member Profile - Time is on her side
Nuts - Ingredients in a nutshell
2013 RCA Annual Conference
Petits Fours - Morning meal occasion getting a makeover
Whole grains, protein highlight first-quarter menu trends
Upcoming Events
Ad Index

Culinology - May/June 2013