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10 food and drink trends for 2013
By Shaun Weston
07 January 2013
Categories
Beverage
Food
Marketing
Naturally novel
– Here in the UK, we’re still looking for the more unusual ingredients we can get from nature and we’re looking for something good for you as well. We’re going to stick our necks out and go for two that may well be hitting our stores this year: purple tea is high in anthocyanin and an excellent source of antioxidants, while bee pollen is known as ‘the fountain of youth’ and is high in protein.
Not just chilli
– Increased heat has been happening over the last few years in the UK, but increasing curiosity on the differences between types of chilli will mean more named varieties coming into fashion. It’s already happening with chipotle, but look out for more dishes naming the chillies such as Pasilla, Poblano, Guajillo and Ancho.
Popcorn to explode
– More companies are experimenting with some wonderful variations of flavours to move popcorn into a real gourmet treat. Blue cheese and Walnut, Strawberry Cheesecake and Madras are already out there and will be more mainstream through the year.
Free (from)
– Awareness of allergies has been increasing, but the quality of the foods now being offered as ‘free from’ is right up there. We expect to see these foods moving to the mainstream aisles rather than the specialist niche area they currently hold, and improving even further.
Creative cocktails
– The big, new trends in bars across the pond are incredibly creative cocktails using some quite bizarre ingredients, such as smoked ice cubes, cardamom syrups and yuzu bitters. We don’t think these will be coming into the UK home too soon, but the idea of blending certain alcohols with new and varied syrups is in the not-too-distant future.
Fair game
– We predicted an increase in foraged ingredients for 2012 and we were right on this. The next step is an increase in popularity in local meats, such as rabbit, pheasant and deer.
Be Brazilliant
– We will be awash with all things Brazil as we gear up for the World Cup and the Olympics over the next few years, and why not? Brazil has a wealth of wonderful dishes such as Feijoada and Moqueca, and is the home of the Caipirinha cocktail. Watch these influences infiltrate our plates this year.
Pickling
– Many of you were watching
MasterChef: The Professionals
before Christmas and the amount of pickling going on was very interesting to see. Will this see a rise in another way of getting a new flavour from some common ingredients? As long as Sauerkraut is bypassed, we’re happy.
Sweet and savoury
– So common to see in the US and becoming more popular here too; unusual combinations challenging your taste buds. We’re still not sure about chocolate and bacon, but brie and fig, salted caramel, pretzels and chocolate … b
it on!
Hot but not
– Heat comes from chillis, but there’s more out there that will give you a tasty burn. Varieties of pepper such as Telecherry, an increase in the use of Szechuan (a delightful numbing sensation!) will become more prevalent in 2013.
Source: My Secret Kitchen
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