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Campbell's culinary experts predict 2014 food trends

December 3, 2013

Sophisticated sweets, savory yogurt and bolder burgers are just three of the food trends to watch for in 2014 as identified by Campbell's Culinary & Baking Institute, a global network of chefs, bakers and culinary professionals at Campbell Soup Company.

The predictions are the focus of CCBI's inaugural Culinary TrendScape report, an assessment of what people are eating now, but what is trending for the coming year.

The 2014 Culinary TrendScape report is part of Campbell's culinary monitoring and tracking system that identifies and categorizes food topics and follows them as they evolve through six stages, from the discovery phase, such as fine dining restaurants and cultural hot spots, to universal appeal and international availability. The report also builds on how American tastes are evolving as a result of global influences and more awareness about 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," said Thomas Griffiths, 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 new CCBI Culinary TrendScape report identified the following trends for 2014, including:

• Brazilian Cuisine– Rio de Janeiro will bring the country's seafood stews, grilling techniques and local ingredients into the culinary spotlight when it hosts the 2014 World Cup and 2016 Summer Olympics.
• Food Waste Awareness – Root-to-leaf cooking, repurposing leftovers and composting food scraps at home are gaining traction with consumers.
• Fresh Juices– Craving better-for-you balance through "juicing," the health-conscious are "going green" to recharge.
• Sophisticated Sweets – Spices, botanicals and fresh takes on fruit are hitting the dessert scene.
• Yogurt Goes Savory – Greek-style yogurt is showing up in savory, non-spoonable applications such as condiments, baked goods and snacks.
• Beverage-Inspired Flavors– The bar has inspired the kitchen, and barrel-aged, bottled and brewed flavors have moved beyond public house glasses into everything from hot sauces to barbecue.
• Bolder Burgers – America's iconic sandwich is changing with the times, with new buns, unique burger patty options like chicken, lamb, elk and brisket and a range of toppings.

Read more about restaurant trends.