trends

  • Emerging Trends: Marshmallows, maple and more Emerging Trends: Marshmallows, maple and more

    Emerging Trends: Marshmallows, maple and more

Emerging Trends: Marshmallows, maple and more

  The latest dispatch from the Center of Culinary Development highlights the latest emerging trends in the culinary world, including gourmet marshmallows and the use of maple as a luxury ingredient. According to the trend analysts, fast food outlets are thinking outside the box to cater to their market. For example, 382-unit Philly cheese steak chain Charley’s Grilled Subs will be offering Korean-inspired sandwiches while a Kosher Subway restaurant is opening in North Miami Beach, making it the first glatt kosher restaurant of its kind in the Southeast and one of only nine in the country. The Subway will be offering Mexican turkey, soy cheese and corned beef and pastrami instead of its usual pork and cheese products. Canadian maple is also being used by our neighbours to the south as a luxury ingredient because of its rising price. According to SideDish “Maple is being used in ice creams at […]

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  • Emerging trends: Salted Caramel Emerging trends: Salted Caramel

    Emerging trends: Salted Caramel

Emerging trends: Salted Caramel

When Starbucks is opening yet another coffee shop in a neighbourhood, realtors know it’s a sign of development and rejuvenation and potentially – a housing boom. Similarly, when Starbucks begins to expand its product base and offer new products, foodies know those ingredients have hit the tipping point. Foodies have long known about salted caramel. With Häagen-Dazs introducing a new reserve brand of salted caramel ice cream, Starbucks offering salted caramel hot chocolate, President’s Choice selling sea salted caramel popcorn, it’s obvious salted caramel has crossed over into the mainstream. In an article in The New York Times, called “How Caramel Developed a Taste for Salt,” Kara Nielsen, a trend analyst at the Center for Culinary Development in San Francisco says American food trends go through five stages, from “chef’s indulgence to supermarket staple.” Salted caramel was a slow progression that started with top pastry chefs in New York City […]