Technomic announces its top 10 food trends for 2013

Technomic has put together the best judgments of its consultants and editors to peer ahead to food trends that may significantly impact the US restaurant industry in 2013. These expert insights are based on site visits evaluating the restaurant scene in cities across the country as well as interviews and surveys of operators, chefs and consumers, backed up by qualitative data from its extensive Digital Resource Library and quantitative data from its vast MenuMonitor database.

1. Vegetables take their star turn.  As more diners discover the joys of occasional meatless meals, the flirtation with vegetarian fare evolves into flexitarian fascination with actual vegetables.  That means not only innovative salads but also creative presentations of roasted or steamed veggies, even the assertive ones like carrots, kale or Brussels sprouts. Vegetable at the center of the plate are welcomed by diners—who continue to seek fresh, local, healthful fare—as well as operators squeezed by rising costs for proteins.

2. Great grains. Recognised as nutrition powerhouses—packed with protein as well as texture and full, rich taste—grains are also playing star roles on trendy menus. Dishes like polenta, couscous or bulgur are central to some of today's hottest ethnic cuisines. And a number of grains—quinoa, amaranth, millet, wild rice, corn, oats and buckwheat—do not contain gluten, so they're being nudged to the fore as part of the movement to gluten-free eating. 

3. Chicken surprise. Yes, chicken is ubiquitous thanks to its always-reasonable price and remarkable versatility, but now it's actually trendy as well.  New quick-service and fast-casual fried-chicken concepts are popping up, offering Southern or spicy takes on a classic. And now that Latin-accented marinated chicken has established a niche, African peri-peri chicken may be next.

4. Snacking nation. Habits of around-the-clock eating, the street-food/food-truck craze, consumeAir Jordan XVII 17