Campbell Chefs Introduce Top 10 Food Trends to Watch in 2014
CAMDEN, N.J. Dec. 3, 2013 – Sophisticated sweets, savory yogurt and bolder burgers are just three of the inspirational food trends to watch for in 2014 as identified by Campbell’s Culinary & Baking Institute (CCBI), a global network of highly-trained chefs, bakers and culinary professionals at Campbell Soup Company. These and other findings are the focus of CCBI’s first-ever Culinary TrendScape report, a professional assessment not only of what people are eating now, but what is trending for the coming year.
The 2014 Culinary TrendScape report is part of Campbell’s culinary monitoring and tracking system that identifies and categorizes the most impactful food topics and follows them as they evolve through six distinct stages, from the discovery phase, like fine dining restaurants and cultural hot spots, to universal appeal and international availability.
The report also builds on how American tastes are evolving as a result of global influences and greater awareness about sustainability and nutrition. The methodology is inclusive of a wealth of research from chefs all over the world, other professional culinary sources and industry partners to help identify emerging trends like Brazilian cuisine and the growing popularity of fermentation, which is making its way into everything from sodas to sourdough pancakes.
“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, Campbell’s Culinary & Baking Institute. “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.”
Monitoring and understanding trends is an important part of the research at CCBI to anticipate consumer changes in taste and to deliver the next generation of products that delight consumers. “The goal in delving into these insights is to inspire culinary innovation as consumer tastes and demographics change rapidly,” said Griffiths.
CCBI chefs set out on culinary immersion tours around the world, observing and reporting on what they see as the latest trends and then tracking developments across different aspects of food culture. Tracking trends as they evolve through distinct stages helps CCBI chefs stay ahead of the culinary curve.
2014 Top Food Trends
The new CCBI Culinary TrendScape report identified 10 top trends for 2014, including:
- Brazilian Cuisine – Rio de Janeiro will bring the country’s seafood stews, grilling techniques and local ingredients into the culinary spotlight when it hosts the 2014 World Cup and 2016 Summer Olympics.
- Food Waste Awareness – Root-to-leaf cooking, repurposing leftovers and composting food scraps at home are all gaining traction with consumers.
- 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 Goes Savory – Greek-style yogurt is showing up in savory, non-spoonable applications like 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.
- Bolder Burgers – America’s iconic sandwich is changing with the times, with new buns, unique burger patty options like chicken, lamb, elk and brisket and a range of toppings—all redefining what a burger is.
To discover the remaining trends, download a copy of the report here.
About Campbell Soup Company
Campbell Soup Company is a manufacturer and marketer of high-quality foods and simple meals, including soup and sauces, snacks and healthy beverages. Founded in 1869, the company has a portfolio of market-leading brands, including “Campbell’s,” “Pepperidge Farm,” “Arnott’s,” “V8,” “Bolthouse Farms,” “Plum Organics” and “Kjeldsens.” Through its corporate social responsibility program, the company strives to make a positive impact in the workplace, in the marketplace and in the communities in which it operates. Campbell is a member of the Standard & Poor's 500 and the Dow Jones Sustainability Indexes. For more information, visit www.campbellsoupcompany.com or follow company news on Twitter via @CampbellSoupCo.
Campbell Soup Company
Tony Ho Loke