Top Trends Revealed in Canadian Chef Survey

by Clinton on April 28, 2010 Filed under On the Menu

Catering Food Trends

The year’s top trends for what’s hot on the platter have been revealed in a first-ever survey conducted for the Canadian Restaurant and Foodservices Association (CRFA) by BrandSpark, a firm with expertise in the industry.

The CRFA, in cooperation with the Canadian Culinary Federation, tapped into the informed opinions of close to 400 professional chefs who took part in the survey done in January and February 2010, and offer some intriguing insights into customer desires.

The results unanimously highlight the growing trend toward healthy, nutritious food, with sustainability and the environment foremost in mind. The Top 10 Menu Trends for 2010 are listed below:

Top 10 Canadian Menu Trends

  1. Locally sourced food
  2. Sustainability
  3. Organic produce
  4. Artisanal cheeses
  5. Simplicity / Back to basics
  6. Nutritional / healthy cuisine
  7. Free-range poultry / pork
  8. Small plates / tapas / mezze / dim sum
  9. Bite size / mini desserts
  10. Superfruits (e.g. acai, goji berry, mangosteen)

What will the palate hold in the future? Here are some trends that experts predict:

Top 10 Future Canadian Menu Trends

  1. Ancient grains (e.g. kamut, spelt, amaranth)
  2. Gluten-free beer
  3. Vegan entrées
  4. Organic alcohol
  5. African cuisine
  6. New / fabricated cuts of meat
  7. Gluten-free cuisine
  8. Middle Eastern cuisine
  9. Quinoa
  10. Non-traditional fish (e.g.branzino, Arctic char, barramundi)

An eco-conscious and informed public consisting of culinary connoisseurs means those in the food industry must remain abreast of current trends, while preparing for future tendencies. Happily, chefs are fulfilling the tastes of the consumer and are “helping to drive the trend toward health, nutrition and sustainability through innovative menu offerings.” – G. Whyte, CRFA President

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