Friday Food News

A snapshot of what I’ve been reading this week.

KOREAN BURGER-JPELLGENCHEFS, CUSTOMERS CLAMOR FOR KOREAN FLAVORS

Via Nation’s Restaurant News
Chefs are embracing the popularity of Korean ingredients such as kimchi and gochujang as a way to add a burst of flavor and umami to dishes. “There is something so great about introducing a guest to a flavor they might have not been familiar with before simply by utilizing it in a dish that they are familiar with,” said chef Kevin Korman, who uses gochujang in a mussels dish at Caliza in Panama City Beach, Fla.


CHEF RICK MOONEN SHARES 4 PREDICTIONS FOR U.S. CUISINE

Via Food & Wine magazine/Chef Intel blog
Chef Rick Moonen of RM Seafood in Las Vegas believes Americans will dive into more communal meals over the next decade, embrace so-called trash fish, and demand bigger, bolder spices. “We’ll see more garam masala and ras el hanout — warm, deep and delicious flavors,” he says. “Turmeric, the super anti-inflammatory spice, will be as commonplace as salt and pepper.”

THREE FOOD TRENDS TURNING THE INDUSTRY UPSIDE DOWN

Via Consumer Affairs
The times they are a’changing, especially when it comes to how Americans view the food they eat. As a result, some long-established corporations are feeling the pain. For many consumers, traditional food products, and the way they have long been produced and prepared, just won’t do anymore. Consumers are demanding fresher, purer and more exotic meals. Food and beverage corporations slow to react are paying a price.

MORE GOURMET CHEFS THROW THEIR HAT IN FAST-CASUAL RING

Via The Wall Street Journal
High-end chefs are taking cues from successful, chef-inspired Chipotle and creating their own fast-casual concepts that serve high-quality, wholesome food in an affordable, hassle-free fashion. Chef Franklin Becker, who is used to serving $35 entrees in a luxury atmosphere, is expanding his Little Beet chain to seven more branches this year, offering bowls full of vegetables, proteins and grains.

red velvet cupcake by stu_spivackRED VELVET PRODUCTS OFFER COMFORT, NOSTALGIA

Via FoodBusinessNews.net
Although some red velvet products, like Mondelez’s limited-edition Oreos, are associated with Valentine’s Day, they have been a staple of restaurants, bakeries and groceries for years. General Mills has a red velvet Yoplait yogurt, and Kellogg has a Pop-Tart. “Red velvet is more seasonal in nature and mostly associated with fall/winter seasons or shown as a limited-edition holiday treat,” Azeem Mateen, marketing manager for Sensient Sweet Flavors, said. “Its profile fits into the comfort mega trend where indulgence is keen and nostalgic.”

WHAT EXACTLY IS MATCHA AND WHY IS EVERYONE TALKING ABOUT IT?

Via Eater
Meet matcha, the current darling of the tea world. This finely milled green tea powder — the staple ingredient upon which traditional Japanese tea ceremonies were built in the 12th century — has seen a surge in popularity recently thanks to its visual appeal, purported health benefits, and beautiful, distinct flavor. Matcha is essentially processed green tea leaves that have been stone-ground into a delicate powder. The powder is then sifted and whisked with hot water. Because of the laborious process required to produce matcha, the tea is generally pricier than others.

CELEBS INVEST IN RESERVATIONS APP FOR TRENDY HOT SPOTS

Via The Hollywood Reporter
A group of high-profile investors including actors Jared Leto and Jon Favreau and musician will.i.am have invested $15 million in startup Reserve. The mobile application lets users make reservations at about 110 trendy and highly rated eateries in New York, Los Angeles, Boston and San Francisco.

images: kimchi fries by jpellgen and red velvet cupcake by stu_spivack on flickr

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