Oser Communications Group

GOURMET NEWS DECEMBER 2014 www.gourmetnews.com YEAR IN REVIEW 1 9 Top 8 Food Trends in 2014 5 6 7 8 Americans Weather the Great Lime Shortage of 2014 In the spring of 2014, bartenders and ceviche-enthusiasts nationwide voiced a collective scream of frustration, as limes largely disappeared from supermarket shelves, and what did remain was sold at record-high prices. Due to flooding in Mexico (America's largest lime exporter) and a bacterial infection of trees, lime production was severely impacted. As a result, the average price for grocery store limes shot up over 100 percent. And those who purchase 40-pound cases of limes for foodservice found themselves paying upwards of $100 per case, where a year ago, buyers were paying as little as $15. Although, limes eventually returned to U.S. markets, and the price stabilized, an ongoing drought continues to affect the price and availability of many grocery store staples, including coffee, chocolate, olives, oats, wheat, beef, pork, sugar and more. Foodservice establishments now warn that 2015 could see a new citrus crisis, but this time with lemons. Due to the drought in California, where 91 percent of lemons consumed in the United States are harvested, restaurants are now reportedly paying upwards of $50 for a case of lemons, up from just $30 a year ago. Maple: A 2014 Flavor-of-the-Year For fans of Vermont-based Tonewood Maple's line of maple syrup and sugar products, it did not come as a surprise when the company was honored with the 2014 sofi Award for Outstanding Product Line this summer. The award came as a particular honor for a company that has done its best to transform maple sap into a delectable commodity. However, it also serves as a nod to the overwhelming popularity of maple as a flavor among American consumers today. When it comes to maple innovation, specialty food companies are experimenting with the forms that the product can take as well as creating unique maple flavor combinations. Tonewood Maple, for example, delights consumers with its unique Maple Cube, a grateable cube of maple sugar that adds natural sweetness to anything from fish to oatmeal. Maple syrup expert Noble Handcrafted, meanwhile, surprises palates with unique syrup flavors like Tuthilltown bourbon, Tahitian vanilla and Egyptian chamomile blossoms. "It's one of those flavors that you can mix with anything and make it taste better," said Mary Hilton, owner of Potsdam, New York's Maple Run Emporium. "You can mix it with tomato sauce and make a great barbecue sauce. You can mix it with mustard and make maple mustard. You can use it to make chutneys." Federal Regulators Turn Their Attention to Cheese Never before have government bodies paid such particular attention to the American cheesemaker. Both nationally and internationally, authorities are working diligently to shape the specific ways in which cheese is produced in this country. In June, the FDA made national headlines when it appeared briefly to ban the prolific practice of using wooden cheese boards for aging cheeses. In the midst of widespread public outcry over the position, the FDA backed down from its initial pronouncement, but for many cheesemakers, the confusion illustrated the unrestrained power of federal regulators to dramatically shift the course of their industry at a moment's notice. Cheesemakers now fear that federal regulators might lengthen the 60-day aging requirement for raw milk cheeses at any moment, a threat that ultimately forced Wisconsin-based Uplands Cheese Company to halt production of its celebrated raw milk Rush Creek Reserve. Meanwhile, at the 2014 ACS Conference in Sacramento, FDA officials met with ACS leadership for the first time, promising to develop a collaborative approach to cheese industry regulation moving forward. According to Mike Taylor, FDA Deputy Commissioner for Food and Veterinary Science, his staff will henceforth meet with ACS leaders at least once annually to discuss issues of mutual concern. Chefs, Foodies Experiment with Charcuterie At restaurant and specialty meats shop Urban Butcher in Silver Springs, Maryland, the charcuterie options are endless, and the store is constantly adding innovative new products to its meat cases. There is hickory smoked, bacon, handmade salami, pâté, prosciutto, sausage and marinated chicken. The store produces a broad selection of authentic European charcuterie, including lomo, bresola, filleto and more. And the shop's 30-day aged beef short loin and aged ribeyes are cut to order, allowing the customer to choose the precise thickness that best meets his or her needs. "It's so much fun as a butcher and as a chef – learning and creating," said Matt Levere, the shop's head butcher. "When you're putting these things out to customers and coming up with brand new items, it's an experience for them as well." The charcuterie trend has certainly grown over the last several years, with one shop in Portland, Oregon reporting a 300 percent spike in salami sales in the past year alone. Now that small batch charcuterie producers are getting into the game, crafting unique products in their homes or restaurants, consumers have an increasingly diverse selection of cured meats to choose from. As a result, for many, pepperoni and corned beef are not cutting it anymore.

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