Uudised

Kulinaaria Instituudi eesmärk on olla kõrgete kulinaarsete kunstide arendamise 
keskus Eestis.


Kuumad toidutrendid 2011

05.12.2010
Rahvusvaheline Restoranide Assotsiatsioon viis läbi uuringu 1500 professionaali seas, selgitamaks välja 2011 aasta toidutrende. Alljärgnevalt saate tutvuda uuringu tulemustega.

Culinary Institute of America / Chefs surwey  Hot Trends 2011  

   

The top 10 menu trends for next year will be locally sourced meats and seafood, locally grown produce, sustainability as a culinary theme, nutritious kids' dishes, hyper-local items, children's nutrition as a culinary theme, sustainable seafood, gluten-free/food allergy-conscious items, back-to-basics cuisine and farm-branded ingredients.

 Thirty percent of the chefs said that mobile food trucks and pop-up restaurants will be the hottest operational trend in 2011; 18 percent said restaurants with gardens will be the top trend, and 17 percent said social media marketing.

Fifty-five percent of the chefs said they are currently using social media for professional purposes, and another 16 percent said they plan to start using such channels.

Rounding out the top 20 hot menu trends are artisan liquor, locally-produced wine and beer, smaller portions for a smaller price, organic produce, nutrition as a culinary theme, culinary cocktails, newly fabricated cuts of meat, fruit/vegetable children's side items, ethnic-inspired breakfast items and artisan cheese.

On the drink menu, micro-distilled spirits is the top item. Other alcohol items high on the list include locally produced beer and wine, culinary cocktails, food-beer pairings and beer dinners. Specialty iced tea top the nonalcoholic beverage category.

The chefs were also asked how chefs and restaurateurs can best promote health and nutrition. Twenty-one percent said create diet-conscious menu selections (including lower-sodium, -calorie and -fat items); 19 percent said increase fresh produce options on menus; and 17 percent said get involved in school nutrition/children's education efforts.

The Association surveyed 1,527 American Culinary Federation member chefs in October 2010, asking them to rate 226 individual food items, beverages, cuisines and culinary themes as a "hot trend," "yesterday's news," or "perennial favorite" on restaurant menus in 2011.

Vaata: Trendid 2011

         

       


Manifest

"Toetan Põhjala köögi manifesti põhimõtteid!" Allkirja saab anda siin! »