By Sam Lewis, associate editor
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Famous soup maker’s network of global chefs offer opinions about next year’s biggest movements in the culinary world
Campbell’s Culinary and Baking Institute (CCBI) was recently established to identify what consumers are currently eating as well as to discuss what the food trends of 2014 will be. The discussion is part of CCBI’s first-ever TrendScape report which assesses not only what is happening now in the food industry, but also what will be trending in years to come.
The 2014 Culinary TrendScape report also puts forth an effort to monitor and track topics in the food industry through six different stages, from the initial discovery of products, cultural hot spots, and fine dining restaurants to the final universal appeal and international availability. The report also tracks how American tastes and preferences are changing due to global influences and awareness of sustainability and nutrition.
“We see Americans being more adventurous with their food choices — bolder burgers, new takes on pastrami and other old-world Jewish deli favorites, and beverage-inspired flavors,” says Thomas Griffiths, certified master chef (CMC), vice president, Campbell's Culinary & Baking Institute. “As chefs and bakers, we are naturally inspired by emerging niche food trends that help keep us creative in the kitchen. What fascinates us at Campbell is how these trends have their own lifecycle, from emerging taste discoveries in South America to Japanese-inspired burgers popping up in middle-America restaurants.”
The panel of CCBI believes the following items will be big food trends in 2014: