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    Culinary Trends for 2013

    What retailers and restaurants can expect to gain popularity this year

    By Bob Ingram

    Here’s what’s in store — and restaurants — for this year’s menus, ingredients and tastes, according to the Boulder, Colo.-based Sterling-Rice Group:

    1. Food palates will move beyond sweet, salty and fatty, to tart, acidic and bitter.
    2. Chefs will exchange butter and bacon for broth and beef to create better-for-you food that tastes good.
    3. Asian cuisine will be in the spotlight, with the spicy and fresh flavors of Thailand, Vietnam and Korea.
    4. Vegetables will get their chance to star as main ingredients.
    5. Kids’ menus will evolve — mac and cheese and chicken nuggets will take a back seat to kid-friendly versions of adult dining options.
    6. The number of local artisans will increase, making it easier to think globally without the travel.
    7. Small plates for sharing will be replaced with smaller, single servings of meat, veggies or starches, for a truly customized dining experience.
    8. Look for fruit used with savory flavors, incorporated as appetizers and soups, and alongside meat dishes.
    9. From gluten-free to vegan, more restaurants will offer all-inclusive menus and services to accommodate all consumers.
    10. Popcorn will be the “snack of the year,” and will be served sweet or savory, such as in ice cream or as croutons.
    By Bob Ingram
    • About Bob Ingram

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