Specialty Food Magazine


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.

Issue link: https://specialtyfoodmagazine.epubxp.com/i/282647

Contents of this Issue


Page 63 of 131

• Sa lt Free • Kosher Certif ed • All Natural • No MSG • GlutenFree • High Fiber NEW! For information contact Ray Leard at 800.359.7873 or email rayleard@purelyamerican.com purelyamerican.com Among up-and-coming taste interests, restaurant con- sulting firm Baum + Whiteman points to new regions in familiar territories. Its recent report on 2014 food and beverage trends for restaurants and hotel din- ing notes, "Forget Spain and Greece … the south side of the Mediterranean and the Levant are where new tastes and dishes are coming from: Turkey, Israel, Morocco, Iraq, and Iran." The report cites Turkish street food, in particular, as a source of inspiration for chefs, and notes that the foods of Tunisia, Egypt, Iran, and Iraq are being introduced to other cultures, as families f leeing tur- moil bring their culinary tradi- tions to other parts of the region and world. Southeast Asian cuisine, such as Thai, Malaysian, Indonesian, Philippine, and Vietnamese, was cited as increasingly trendy in the National Restaurant Association's annual survey of chefs. According to "What's Hot in 2014," compiled from feedback from nearly 1,300 members of the American Culinary Federation, Southeast Asian foods ranked among the top five trendy ethnic cuisines along with foods from Korea and Peru. Long popular in the Los Angeles area, Korean f lavors started trending across the U.S. in 2013, as kimchi began showing up as a topping for pizza and burgers and food trucks started offering tastes of galbi or kalbi (barbecued short ribs). As the cuisine increases its stronghold on menus, authentic Korean f lavors are now showing up in specialty foods such as condiments, sauces, snacks, and frozen entrees. Restaurants and prepared food counters alike have plenty of opportunity to innovate with these international f lavors, whether in introducing tradition to a new audience or modernizing an age-old dish. In the following pages we look at three distinct cuisines emerg- ing in the U.S. market: Korean, Indonesian, and Turkish. Each has unique traits and preparations as well as a rich cultural inf luence that defines the cuisine. And with more specialty products bringing those f lavors to store shelves, the American consumer is embracing the movement.—D.P. Summer Fancy Food Show Booth 4517 Summer Fancy Food Show Booth 1769 MORE INTERNATIONAL CUISINES ON THE RISE Chefs with an inno- vative edge have begun exploring the culinary traditions of these countries: • Egypt • Iran • Iraq • Macau • Malaysia • Northern Thailand • Peru • Philippines • Tunisia Sources: Andrew Freeman & Co., Baum + Whiteman, National Restaurant Association SPRING 2014 61 cuisineSpotlight_korea.indd 61 3/17/14 8:12 AM

Articles in this issue

Links on this page

Archives of this issue

view archives of Specialty Food Magazine - SPRING 2014