Online
  Magazine
 
 
 
 
  Current Issue
June2013
  You are viewing
May 2012
  May 2012
  People
  Openings, Sales & Renos
  Financial News
  How's Business
  Products
  Comment
  Features
  Coming Events
  Subscribe
  Previous Issues
  2012 CLN Buyers Directory
  Media Kit
  About Us
  Contact Us
  Site Map
   
 
 

   
You are here: Home  May 2012  How's Business Top 10 Canadian menu trends for 2012

Top 10 Canadian menu trends for 2012

CDN_menu_trends_LRG.jpg
Locally-sourced carrots from Evergreen Brickworks in Toronto.

TORONTO—Street food vendors and the plates they inspire made it on the top 10 list of Canadian food trends this year, in the annual Canadian Chef Survey, conducted by BrandSpark International for the Canadian Restaurant and Foodservices Association.

Ethnic and street food-inspired appetizers, such as tempura and taquitos were number seven on the list, while food trucks and street food were number eight.

They pushed craft beer and microbrews, as well as quinoa and ancient grains from the top 10 list.

Meanwhile, gluten-free and allergy conscious items climbed from sixth place to third, in the survey of more than 300 professional chefs who belong to the Canadian Culinary Federation. It was conducted in February and March this year.

The list showed that local, sustainable and gluten-free are on the minds of culinary professionals in Canada.

Top 10 Canadian menu trends for 2012:

1.    Locally produced and locally inspired dishes

2.    Sustainability

3.    Gluten-free/ food allergy conscious

4.    Farm/ estate-branded ingredients

5.    Simplicity/ back-to-basics

6.    Nutrition/ health (e.g. low-fat, reduced sodium, antioxidants, high-fibre)

7.    Ethnic/ street food inspired appetizers (e.g. tempura, taquitos)

8.    Food trucks/ street food

9.    Artisanal cheeses

10.    Bite-size/ mini desserts

What’s different this year?

Newcomers with ‘street smarts’—ethnic/street food inspired appetizers debuting at No. 7 and food trucks/ street food at No. 8—knocked craft beer/ microbrews and quinoa/ ancient grains from the top 10 list. Gluten-free/ food allergy conscious moved up the list from No. 6 to No. 3.

And what are chefs most tired of using or seeing on menus? Foams, Kobe beef/Wagyu, mini-burgers and cupcakes took the top four spots in the yesterday’s news category.

subscribe to RSS feed del.icio.us add this article to google.com add this site to yahoo.com

 
 
 
 
 
 
Want to know when a
new issue is out?
Insert your e-mail below:
   

Terms, Conditions and Privacy Policy