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Technomic, a Chicago-based foodservice research and consulting firm, has identified six major trends that are emerging for the second half of 2014.
The Next Sriracha: Thailand’s chile-and-vinegar condiment became the new chipotle. Now, customers are seeking newer and even bolder taste sensations imparted by peppers and sauces from Asia, Latin America and North Africa: habanero, serrano, harissa, shishito, togarashi, sweet chili, ghost pepper and spicy mayos and aïolis. I especially love Peri Peri from Africa (which I recently enjoyed in Portugal) and Harissa, a spicy pepper paste.
Barbecue Love: Authentic regional interpretations of slow-cooked barbecue continue to have broad appeal, but the latest trend is the application of…
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