Gluten-free beer, vegan entrées and quinoa may be poised to take over in Canadian restaurants this year, according to a new survey.
Ten up-and-coming trends were revealed in the first survey of professional chefs conducted by the Canadian Restaurant and Foodservice Association.
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With cooperation from the Canadian Culinary Federation, almost 400 professional chefs were surveyed in January and February by BrandSpark, a Canadian market research and brand strategy firm.
The chefs rated menu items and cooking methods as either a “hot trend,” “yesterday’s news” or “perennial favourite.”
The survey pinpoints the 10 up-and-coming menu trends as: 1. Ancient grains (such as kamut, spelt and amaranth); 2. Gluten-free beer; 3. Vegan entrées; 4. Organic alcohol; 5. African cuisine; 6. New/fabricated cuts of meat; 7. Gluten-free cuisine; 8. Middle Eastern cuisine; 9. Quinoa; 10. Non-traditional fish (such as branzino, Arctic char and barramundi)