TORONTO, April 23, 2012 /CNW/ - African cuisine, black garlic and gluten-free beer top the list of up-and-coming menu trends in the Canadian Restaurant and Foodservices Association's (CRFA's) 2012 Chef Survey. Detailed results released today reveal what Canadian chefs are ranking as 'up-and-comers,' 'yesterday's news,' and 'perennial favourites' - in addition to the 'hot trends' released last week.
Top 10 up and comers for 2012
Up and comers are menu items that could be the next hot trend, as interest in these items is quickly increasing.
- African cuisine
- Black garlic
- Gluten-free beer
- Red rice
- Peruvian cuisine
- Vegetable ceviche
- Micro-distilled/ artisan liquor
- Game bird appetizers (e.g. duck, quail)
- Savoury ice creams
What's new this year?
Black garlic - a type of fermented garlic with a rich, molasses-like flavour - has catapulted onto the up-and comer list, taking the No. 2 spot. While African cuisine, gluten-free beer, red rice and Peruvian cuisine made the list last year as well, the trends in the No. 6 through No. 10 spots are all brand new.
About the survey
More than 300 professional chefs participated in CRFA's third annual Canadian Chef Survey, which was carried out in co-operation with the Canadian Culinary Federation and conducted in February and March 2012 by BrandSpark International, an independent marketing and product innovation research company with expertise in the restaurant and foodservice industry.
CRFA is one of Canada's largest business associations, with more than 30,000 members representing restaurants, bars, caterers, institutions and other foodservice providers. Canada's restaurant industry employs more than one million people in communities across the country.
Note: Detailed findings from the 2012 Canadian Chef Survey are now available at CRFA's online resource centre.
For further information:
Prasanthi Vasanthakumar, 1-800-387-5649, ext. 4254 or email@example.com