DUNKIN’ CHEF: FERMENTATION IS THE NEXT BIG FOOD TREND
Via Bloomberg Businessweek
Dunkin’ Donuts has tried a kimchi doughnut in Korea and a yogurt-filled one in Greece, reflecting the rise of fermentation as the next hot food trend, said Dunkin’ Brands Executive Chef Jeff Miller. In the U.S., the trend will likely come into play as the chain expands its sandwich line, Miller said.
THAI COPYCATS FACE SCRUTINY FROM FOOD TESTING ROBOT
Via The New York Times
The government in Thailand has developed a robot to test dishes at Thai restaurants outside of Asia to determine their quality and authenticity. The “e-delicous” machine measures the chemical composition of dishes and compares them to the country’s specialties that are programmed into its processor.
N.Y. INSTALLS FARM-FRESH VENDING MACHINES
New York food purveyors are reaching tourists by selling their goods in rest stop vending machines. The farm-fresh machines dispense juices, fruit and baked goods from local eateries, exposing on-the-go diners to healthier options and increasing sales for local businesses.
HOLIDAY TREATS GET AN UNEXPECTED TWIST
Via Nation’s Restaurant News
Chefs are getting creative with holiday-inspired desserts this year, often swapping out pumpkin for lesser known squash varieties or turning traditional treats such as eggnog into unforgettable offerings, such as the eggnog ice cream sandwich from Cream in San Francisco. “The infusion of seasonal harvest ingredients into classic holiday treats provides guests with a festive dining experience,” said chef Michael Moorhouse.
STARBUCKS BRAN EFFORT STARS CUSTOMERS FROM AROUND THE WORLD
Via Advertising Age
Starbucks is showing a day in the life of its stores in a global “Meet me at Starbucks” campaign that centers on a mini-documentary filmed in 59 stores across 28 countries. The nearly six-minute film, which will have a one-minute TV version, was created by 72andSunny and shows a wide array of customers, from dancing teenagers to elderly couples.
CHEF CORPS BRINGS COUNTRIES TOGETHER
Via NPR’s The Salt
Chef Tim Byres, a member of the U.S. State Department’s Diplomatic Culinary Partnership, spent time cooking in Kyrgyzstan in an attempt to forge a connection between the U.S. and the central Asian nation. Byres said being a part of the Chef Corps showed him that culinary professionals all over the world face similar problems, such as “trying to keep a good hostess and trying to keep fingerprints off the glass door.”
image kimchi donut from Korea by bionicgrrrl on flickr