The Rise of Nordic Cuisine: Where It Comes From and Where It’s Heading

The Rise of Nordic Cuisine: Where It Comes From and Where It’s Heading

By Suzy Badaracco, Foodable Industry Expert

Food, flavor, and health trends are oftentimes born outside the food industry. So, by only looking at restaurants, food magazines, casual dining, and manufacturers’ movements, you can easily miss a trend’s birth or miscalculate its impact or time of death. There are several different birth paths and parents that can cause a trend to emerge. One of many birth types is called a Courier, which acts to shuttle a trend in from a neighboring industry or focus. Travel often acts as a Courier to the food industry. Simply put, consumers travel, experience the local cuisine, and return home seeking to replicate their food experiences. The Nordic cuisine trend’s parent is Travel, resulting from a Courier birth.

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Carrots Take a Front Seat on L.A. Menus

Carrots Take a Front Seat on L.A. Menus

By Allison Levine, Foodable Contributor

Bright orange, crunchy, and slightly sweet, we are all familiar with carrots. They’re the favorite food of Bugs Bunny. They’re a classic item in a school lunch. We were even told as children that eating carrots was good for eyesight. 

Carrots are good for you. They’re possibly one of the world’s healthiest foods. Rich in beta-carotene, for which they are named, carrots are full of a variety of antioxidants and healthy nutrients. 

And now carrots are not just for munching raw or for chopping up with celery and onions to make the base of a soup or stew. With restaurants offering more vegetable-driven menus, it is time for carrots to take a front seat.

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Now Trending: Spice-Driven Cuisine

Now Trending: Spice-Driven Cuisine

By Brian Murphy, Foodable Contributor

2016 is going to see a continuation of the growth of spicy food on menus across the country. Spicy proteins, side dishes, and condiments continue to please the insatiable appetite for increased Scoville units amongst millennials and other target markets. QSR menus are nearly incomplete without a spicy menu item, and the levels of heat seem to be increasing. Technomic’s Flavor Lifecycle reports that amongst the ingredients and condiments bringing the heat are flavors from South America like Aji Amarillo and sambal, a southeast Asian condiment. The surge in Korean flavors brings gochujang to the menu with its pungent, umami spice.

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Detroit Chefs Weigh in on Culinary Trends for 2016

Detroit Chefs Weigh in on Culinary Trends for 2016

By Dorothy Hernandez, Foodable Contributor

Will 2016 be the year we finally bid farewell to kale salads and bacon on everything? What will be the next bacon and kale? Detroit culinary experts — Derik Watson, executive chef at Bistro 82; Luciano DelSignore, chef and owner at Bacco Ristorante and Bigalora Wood Fired Cucina; Nick Janutol, executive chef at Forest; TJ Newington, chef at Terry’s Terrace; and Jared Chorney, food and beverage director at The Townsend Hotel, home to the Rugby Grille — share what’s going to be hot this year in the food world and what’s on the way out.

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Winter Ingredient Focus: California Dates

Winter Ingredient Focus: California Dates

By Brian Murphy, Foodable Contributor

Winter presents challenges with customers, procurement, and menu originality. Sure, warm, comforting dishes are a standby, but how else can an establishment add an ingredient to completely change flavor profiles and add interest? Look no further than the California date. Delicious, complex, sweet, and in season. This underutilized fruit is a sweet flavor bomb that is begging to be used in a multitude of applications.

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