Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.
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food trends PHOTO: BIGSTOCK This month we look at 2013 forecasts, foodies on Pinterest, presidential beer and more. BY DENISE SHOUKAS A Traceable Catch Top 10 Trends for 2013 S P opcorn, grown-up kids' menus and Asian comfort food are among the next big trends in the food industry, at least according to the 2013 Top Ten Food Trends list released by Sterling-Rice Group. The brand strategy firm's culinary council—a team of more than 100 renowned chefs, restaurateurs and foodies—predicts the trends-to-be each year. Here's what you can expect to see on restaurant menus and grocery shelves across the U.S. in 2013. • Sour flavors. It's the year of the lemon. Food palates will move beyond sweet, salty and fatty to tart, acidic and bitter. • Better-for-the-waistline food. Chefs will replace butter and bacon with broth and beets for more healthful, but still tasty, food. • Small plates for one. For optimal customization, small plates for sharing will be replaced with smaller, singular servings of meat, veggies or starches for one. • Asian comfort food. The spicy and fresh flavors of Korea, Thailand and Vietnam will enter the beloved comfort-food realm. • Veggie power. Vegetables will be so much more than sides; they'll take the spotlight as the main dish. • Sophisticated kids' menus. Macaroni-and-cheese and chicken nuggets will take a backseat to kid-friendly versions of adult dining options. • Savory and fruit flavors. Fruit will be used with savory flavors and incorporated into appetizers, soups and meat entrees. • American artisanal foods. No need to head to Europe when so many local artisans are emerging across America. • No diner left behind. From gluten-free to vegan, all-inclusive menus and services will accommodate all types of eaters at restaurants. • Popcorn. Considered "the" snack of 2013, it will be sweet or savory and healthy— and will pop up in everything from ice cream to croutons. For a complete look at SRG's 2013 Top Ten Food Trends, visit srg.com/ permanent/2012/10/2013-culinary-predictions. Pinterest Users Show Big Interest in Food I 18 ❘ SPECIALTY FOOD MAGAZINE ❘ specialtyfood.com n the social media world, Pinterest has become the favorite stop of food lovers. According to Compete's Online Shopper Intelligence Survey, 57 percent of consumers interacted with food-related content on Pinterest. These users buy, too: 69 percent of online consumers who visit Pinterest found an item they've purchased or want to purchase, compared to just 40 percent who visit Facebook and found the same, according to a study in the Bizrate Insights Image Sharing and Shopping Series. The study discovered that while Facebook may have a dramatically larger audience, Pinterest provides a better shopping experience for discovery, purchase consideration and deeper engagement with the content. That said, each outlet has its strengths: Facebook outpaces Pinterest in promotions (30 percent participate on Facebook v. 9 percent on Pinterest), while Pinterest is stronger in sharing (55 percent "pin" an item on Pinterest v. 37 percent who post an item on Facebook). PHOTO: PINTEREST PHOTO: OCEANA eafood fraud is hard to catch. Recent studies have found that seafood may be mislabeled as often as 25 to 70 percent of the time. So more than 500 restaurant owners and culinary industry leaders—including prominent chefs like Mario Batali, Rick Bayless, Daniel Boulud, Thomas Keller and Jacques Pepin—have joined Oceana, an international advocacy group working to protect the oceans. They are signing a letter urging the U.S. government to pass legislation that requires seafood be traced to prevent fraud and keep illegal fish out of the U.S. "Part of the reason we drafted this petition is because chefs add a different perspective to this important issue and, we believe, are a natural ally to our efforts," says Oceana's ocean advocate Beckie Zisser. The letter has made an impact: It's now being used to support the Safety and Fraud Enforcement for Seafood (SAFE Seafood) Act (H.R. 6200), new legislation introduced in July 2012 that would help stop seafood fraud by requiring full traceability for all seafood sold in the U.S. "The legislation will need to be reintroduced in the new Congress in January, but we will work hard to pass it in 2013," Zisser says. The specialty food industry is encouraged to send letters and emails of support for the chef petition letter and the SAFE Seafood Act to their local representative. To find more information on getting involved, visit oceana.org/fraud.