Oser Communications Group

18 YEAR IN REVIEW GOURMET NEWS DECEMBER 2013 www.gourmetnews.com Top 8 Food Trends in 2013 1 2 3 4 U.S. Consumers Queue Up for British Specialty Foods British popular culture has perhaps never been more omnipresent in the United States than it has been in 2013. Today, one can not navigate the contemporary American cultural landscape without a proper education in Harry Potter, Downton Abbey, Simon Cowell and Adele. Recently, the 2012 London Summer Olympics, Queen Elizabeth's Diamond Jubilee and the royal wedding of Prince William to Kate Middleton have put Great Britain at the epicenter of international attention. It was perhaps somewhat inevitable that British cuisine would follow as the logical next trend to emerge from the British Isles. "I think British products have got a real sort of cache here," said U.K. Secretary of State for Environment, Food and Rural Affairs, Owen Paterson. "Obviously there is a very longstanding close relationship between the United States and the United Kingdom. The Olympics gave, I think, a huge shove in this great campaign of British culture, British history, British fashion, British music—and I think British food is part of that. There's a real interest." According to Paterson, it is the British specialty food industry's emphasis on small, family-run companies producing artisanal products in small batches using high quality, locally sourced ingredients that particularly appeals to a 21st century U.S. clientele. Specialty Cheese Cases Have Never Been More Diverse For gourmet retailers hoping to successfully merchandise cheeses to a 21st century clientele, it is vital that they stay informed about the category. This is because the world of artisan cheeses has never been as eclectic, as international or as innovative as it is today. Perhaps the most frequent question specialty cheese retailers are likely to hear from customers is how to properly prepare and present cheeses for a get-together. The key is variety. A good cheese board will include three to four options representing a range of textures and flavors. Try pairing a hard, salty Grana Padano alongside creamy, fragrant taleggio and a strong Stilton bleu. Or opt for sharp, aged English cheddar served alongside fresh chèvre and earthy Brie. For those who are unsure about which cheeses will work best for their event, an easy solution is to choose several cheeses made from different types of milk. It makes sense to select one cow's milk cheese, such as Camembert of Fontina, paired with a sheep's milk cheese, like feta or manchego, and a goat's milk cheese, like a soft herbed chèvre or harder aged Valençay. Truffle Products Have Shoppers Living Luxuriously The truffle has long been a popular ingredient in Italian and French cuisine, but in recent years, there has been an explosion in interest in the product within the American culinary market as well. Once reserved in the United States only for the very wealthy, today one can find truffle products in most grocery stores and specialty shops, where truffle oil, truffle paté, truffle cheese and truffle butter have developed a loyal following. In Europe, buyers are often willing to pay anywhere from $300 to $1,500 for a single pound of the delicacy. "It's the rarity," said Vincent Jeanseaume, Vic President of Sales for Sabatino Tartufi, explaining why people are willing to pay such high prices for this unique ingredient. "It takes a lot of effort, a lot of human resources to harvest a few kilos of truffles, and we might have to buy 10 kilos of truffles to sell two or three decent kilos." According to Jeanseaume, U.S. consumers have very specific desires when it comes to truffle products. Sabatino Tartufi recently developed a number of new products that specifically target this market, including truffle couscous, risotto, mashed potatoes and macaroni and cheese. EVOO and Balsamic No Longer Undisputed Leaders in Oils and Vinegars Market There was a time when shopping for cooking oil meant choosing between a few plastic bottles of vegetable, canola, peanut and olive oils, likely selecting the one with the most attractive price tag. Now, the average grocery store stocks dozens of different types of oils, and most consumers stock their pantries with a variety of them, each carefully selected to fulfill a different task in the kitchen. There is vegetable oil for frying, extra virgin olive oil for vinaigrettes and sesame oil, perfect for finishing off a stir-fry. These products may be accompanied by walnut, grape seed, cottonseed and avocado oil, or any number of additional products that are becoming increasingly popular among home cooks in this country. The U.S. vinegars marketplace has become similarly diverse in recent years. Gone is the simple choice consumers once had between white wine, red wine, cider and balsamic. Today, one may use French champagne vinegar in one dish, later switching to South Korean persimmon vinegar for another. Even within the world of balsamic vinegar, the number of different products available is staggering, including everything from a rich, syrupy 12-year-aged balsamico di Modena from Italy to flavorful infusions with orange blossom, maple and even chocolate.

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