Specialty Food Magazine

SPRING 2015

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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regions, such as Calabria, bringing renewed attention to traditional dishes like 'nduja, a spicy, spreadable pork sausage. Japanese ramen experienced a similar path to popularity and is now enjoying a resurgence, not unlike tacos, with diners seeking out new ways to experience the authentic dish with presentations and f lavors that fuse other cuisines. Adventurous consumers are driving an interest in the lesser- known and -trodden cuisines, giving less-trendy countries a chance to shine. Often overshadowed by neighboring England (for reasons ranging from the Royal Baby to "Downton Abbey"), Wales is mak- ing a name for itself thanks to new recipes and products highlighting the country's abundant resources and helping to differentiate it from the rest of the U.K. In the following pages, delve into the challenges of Cuban culi- nary culture, explore the rise of Japanese ramen, and uncover the emerging tastes of Wales, as a growing understanding of these coun- tries' food traditions and an inf lux of specialty products bring their distinct f lavors and recipes to restaurants and store shelves.—D.P. In this year's State of the Specialty Food Industry report (beginning on p. 73), published by the Specialty Food Association and Mintel, importers cited Latin and Spanish foods as cuisines that will emerge in the next year, ahead of recent favorites like Korean, Thai, and Vietnamese. Andrew Freeman & Co., a restau- rant and hospitality consulting firm, also named Spain's as a cui- sine to watch in its annual trend report, "The Pleasure Principle." The recent lifting of the U.S. embargo on Cuba may open possi- bilities for more products and a growing awareness of the country and its culture. And Peruvian cuisine is on the rise; the country ranked fourth in emerging international cuisines by the National Restaurant Association's annual What's Hot culinary forecast, a survey of nearly 1,300 chefs. Regional ethnic is becoming more important to consumers as it allows them to delve further into the depth and breadth of broadly familiar cuisines, often resulting in a certain dish taking off. Rather than seeking simply Italian food or even southern Italian food, for example, diners are becoming familiar with the foods of particular SPRING 2015 63 M enus are continually exploring new international flavors to keep up with sophisticated and ever- adventurous American palates. While the foods of Southeast Asia and the Middle East are still hot, trendwatchers see consumers turning their attention to Latin cuisines as well as regional-specific recipes versus broader country-oriented foods, and finding new ways to enjoy authentic dishes. Cuba's opening doors, ramen's mainstreaming, and Wales' heightened identity are paving the way for three exciting new cuisines. BY JULIE BESONEN, ANNELIESE KLAINBAUM, DENISE PURCELL, AND SUSAN SEGREST CUISINES EMERGING global eats PHOTO: DANIEL KRIEGER

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