Food Hot in the kitchen

Hot in the kitchen


Whether linked to recent medical research or brought on by experimentation, different foods or ingredients can quickly become the must-have items for foodies. Every year seems to boast its own trends. Here are some from a recent Fancy Food Show:

Korean food

Move over Chinese, Japanese and Thai, Korean food is now the select Asian cuisine among many foodies. The spicy and robust flavors of this cuisine make Korean meals popular across the country.

Artisan chocolates

Forget those run-of-the-mill chocolate bars sold at the convenience store; small producers of carefully sourced cocoa beans are turning up left and right. These types of chocolates appeal to eco-conscious consumers as well as those who simply enjoy good food. The chocolates cater to adult tastes and veer away from standard chocolate and nut creations.

Gluten free

The demand for gluten-free products has increased significantly, as many people are in tune with their personal health and reticent to consume products that feature gluten. Look for new blends of soy, rice and corn flour used in everything from pastas to pancakes.

Resurgence of butchers

Fed up with the humdrum flavor of mass-produced beef from the supermarket, consumers have essentially driven the resurgence of independent meat markets across the country. There is also a growth in heritage cattle and pig breeds to produce more flavorful meats.

Fancy salts

Although salt has not always been trendy, new opinions on salt may be helping reshape salt’s reputation, and it all starts with artisan salts. Today’s gourmands are enjoying Black Hawaiian sea salt, alder-smoked salts and merlot-infused crystals.

Cooking kits

The do-it-yourself-chef has been spurred on by the wealth of information available over the Internet and on television. Still, some would-be cooks find it intimidating to put all of the necessary ingredients together. Pre-packaged kits with step-by-step instructions can help with the creation of a variety of food from cheeses to pies.

Quick response codes

Though not edible, QR codes are being used by more and more food manufacturers. These scannable codes enable consumers to use their phones or tablets to learn more information about an item than can actually fit on the packaging. Winemakers are using QR codes to help consumers make informed decisions about pairing wine with different meals.


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