Children's nutrition, local products trending in 2013

Published on Friday, December 28, 2012

Children’s nutrition and local products are "What’s Hot in 2013" according to the National Restaurant Association’s survey of more than 1,800 professional chefs and members of the American Culinary Federation.

The top 10 menu trends according to the survey are:

• Locally sourced meats and seafood

• Locally grown produce

• Healthful kids’ meals

• Environmental sustainability as a culinary theme

• Children’s nutrition as a culinary theme

• New cuts of meat (e.g. Denver steak, pork flat iron, teres major)

• Hyper-local sourcing (e.g. restaurant gardens)

• Gluten-free cuisine

• Sustainable seafood

• Whole-grain items in kids' meals


• Farm/estate branded items

• Nonwheat noodles/pasta (e.g. quinoa, rice, buckwheat)

• Nontraditional fish (e.g. branzino, Arctic char, barramundi)

• Ethnic-inspired breakfast items (e.g. Chorizo scrambled eggs, coconut milk pancakes)

• Fruit/vegetable children's side items

• Health/nutrition as a culinary theme

• Half-portions/smaller portions for a smaller price

• House-made/artisan ice cream

• Black/forbidden rice

• Food trucks

The NRA surveyed 1,834 ACF member chefs in October–November 2012, asking them to rate 198 individual food items, beverages, preparation methods, cuisines, and culinary themes as a "hot trend," "yesterday's news," or "perennial favorite" on restaurant menus in 2013.






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