Top 5 food trends of 2014

15/12/2014
Culinary mash-ups
Many restaurants found great success this year with mash-ups, taking two crowd-pleasers and merging them into one menu item. Last year’s croissant-doughnut hybrid, the Cronut, at Dominique Ansel Bakery in New York City, was imitated this year by the Croisbun at Au Bon Pain, the Croissant Donut first at Jack in the Box and then at Dunkin’ Donuts and the Doh! Ring at Red Robin Gourmet Burgers.

Many other restaurants brought different flavors together in hybrid dishes. Taco Bell in June debuted its long-awaited Quesarito (pictured) — a quesadilla rolled into a burrito and filled with meat, rice and sauce. Friendly’s Ice Cream introduced Bananas Foster Pancakes as well as red velvet waffles. Bruegger’s Bagels rolled out a bagel burger, and Baskin-Robbins offered Movie Theater Popcorn ice cream. At Popeyes Louisiana Kitchen, chicken was breaded with both waffle batter and biscuits, and Cinnabon introduced a cinnamon roll-flavored coffee. Boston Market introduced a rotisserie chicken burger, Applebee’s had a nacho burger, California Tortilla offered a cheeseburger burrito and Boloco made a burrito out of a Thanksgiving dinner.

Spicy hamburgers
It was a year of chiles in general, but especially on hamburgers, for which Sriracha, poblano and habanero were among the fastest growing menu descriptors, according to menu research firm Datassential.
Red Robin Gourmet Burgers topped its Big Sky Burger with Sriracha sauce, The Tilted Kilt used grilled green chiles on its S.O.B., or South of the Border, burger (pictured) and Brick House Tavern + Tap’s Got Burger was spread with harissa mayonnaise. Even normally mild-mannered Friendly’s tops its Baja Burger with melted pepper Jack cheese, ancho chipotle sauce and jalapeño peppers.

Bánh mì
The Vietnamese sandwich, traditionally with roast pork, pâté, marinated and fresh vegetables, and herbs on a baguette crossed further over to mainstream this year as Yum Brands Inc. opened the first location of fast-casual concept Banh Shop, specializing in the sandwich (pictured), in Dallas this fall. Which Wich offered it with pulled pork as a limited time offer and reportedly had guests clamoring to bring it back.
Independent restaurants are putting their twists on the sandwich as well, with a lobster bánh mì at Russell House Tavern in Cambridge, Mass., and even a meatless version with glazed five-spice tofu, chargrilled eggplant, pickled carrots and white cabbage, fresh jalapeños, basil, cilantro and mint at Veggie Grill.

Jam
The classic spread is now the second fastest growing condiment on sandwiches, after Sriracha, according to Datassential. Jam is becoming more commonplace in savory preparations. Einstein Bros. Bagels and Bar Louie both featured fig jam on the Napa Valley Chicken Sandwich (pictured) and Pear, Pig-N-Fig Flatbread, respectively. Meanwhile, pepper jam spiced up a turkey and Brie baguette at Caribou Coffee, and the lingonberry jam topped the Turkey Berry Melt at IHOP.

Protein
Perhaps bolstered by the popularity of the protein-rich Paleo diet, consumers this year clamored for more meat. Pita Pit scored a home run with its “double meat Wednesdays” promotion. In fact, customers reportedly kept ordering double meat on hump day even after the promotion stopped. Firehouse Subs rolled out a Hearty and Flavorful line of sandwiches with fewer than 500 calories, that still boasted full portions of meat. Arby’s created a viral storm this summer with its $10 “secret menu” Meat Mountain sandwich.

Fonte:http://nrn.com/food-trends/top-5-food-trends-2014#slide-1-field_images-121421

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