Food

"Stay close to home, eat your veggies and then you may have ice cream." Sounds like Mom, right? Actually that’s a pithy summary of this year’s food trends, nearly all of which are focused on comfort, good health, and the possibility of enjoying both.

It’s hardly news that gluten-rich, high-sugar, super-processed foods have fallen out of favor, but consumers aren’t exactly ready to replace the Year of the Cronut with the Year of the Carrot. Consumers want healthy food, but they don’t want to feel deprived, either.

We reviewed 2014 trends predictions from several prognosticators, including the National Restaurant Association, the Sterling-Rice Group, the Food Network, Kitchen Daily, and Forbes, among others, to create a list of 10 trends that pop up repeatedly. Here are 2014’s Super Trends:

1. Midwestern food. A top trend pick for both the Food Network and Kitchen Daily, Midwestern Food features root veggies like turnips, beets and rutabaga along with rich stews, comforting casseroles, and the Midwest’s claim to fame, pie. Also popular will be American charcuterie (bacon, brats, braunschweiger and smoked pork chops), pawpaw and persimmon, smoked lake fish, caraway and cheese curds.
2. Local sourcing. Local is on almost everyone’s list as a top trend for 2014. Now that organic has become big business for megastores like Wal-Mart, currently the top retailer of organic foods in the US, local sourcing of produce, meat, fish and dairy has taken on increased importance for consumers. For restaurants, the trend is often “hyper-local”—many restaurateurs are growing their own herbs and vegetables in backyard gardens.
3. Tea. The most commonly consumed beverage in the world (next to water), tea has been growing in popularity in the US for some time—even coffee giant Starbucks has joined the party. But tea trend now transcends the cup—tea leaves are making their way into marinades, rubs, salad dressings, wine and desserts. Perhaps inspired by Downton Abbey, “tea time”—a light meal or snack around 4 pm—will be one of this year's hottest food trends.  
4. Vegetable entrees. Veggies are moving from the side to the center of the plate. Although most Americans consume meat regularly, half say they eat at least one vegetarian meal a week. Cauliflower, frequently referred to as this year’s kale, is especially popular, with braised whole heads appearing on entrée plates in fine restaurants.
5. Chicken. Although it is now the best-selling meat in American grocery stores, chicken was a luxury item up until the 1940s. As if 70 years had never happened, restaurants are now serving fancy chicken specialties priced like steak, according to Baum+Whiteman. One example: New York City-based restaurant The NoMad offers a stuffed roast chicken for $79.
6. Ancient grains. So old they’re new again. Joining quinoa’s place at the table are freechia, freekeh, farro, khorasan and chia (which is actually a seed), among others. An alternative to wheat, ancient grains are appearing on more menus and store shelves.
7. Gluten-free. Certainly not a new trend, the demand for gluten-free food goes into overdrive in 2014. With books like Grain Brain topping the NY Times Best Sellers List, gluten-free dishes—even gluten-free restaurants—are appearing nationwide. Gluten-free pastas, many made from ancient grains such as quinoa, are becoming common, too.
8. Healthier kids’ meals. With concerns about childhood obesity in the headlines almost daily, busy parents want healthier restaurant choices. In its annual survey of professional chefs, the National Restaurant Association's identified healthy kids’ meals as a top 2014 trend. Darden has even attracted the attention of the White House by pledging to reduce the calories and sodium in their restaurant chains, which include Olive Garden and Red Lobster.
9. Citrus. Citrus is making its way into pastas, dressings, flavored chips and, of course, beverages. Citrus fruits offer vitamins and zero fat, making them a great substitute for high-sodium salts and seasonings. Used as a zest or added to recipes in the form of freshly squeezed juice, citrus is adding a tangy taste to 2014 dishes.
10. Ice cream sandwiches. Appearing on several top 2014 food trend lists, the ice cream sandwich is being heralded at the new cupcake. Andrew Freeman, CEO of a San Francisco-based hospitality consulting firm, predicts that cupcakes, donuts and croissants are on their way out and ice cream sandwiches are the new indulgence of choice. Not all that surprising given that dairy fat is rapidly losing its bad rap.

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