With the new year upon us, it’s time to examine new trends and predict what’s to come in 2013. Here are a few of the things on our minds in the deli department.
With restaurants like the Bachelor Farmer and Fika, the New Nordic spotlight is shining on the Twin Cities. This trend has breathed new life into traditional fare such as Swedish meatballs, split pea soup and open-face sandwiches. Harring, anyone?
Turn up the heat and the flavor! As ethnic foods become more mainstream, people are getting used to higher levels of heat and spice. Think curry, cumin, ginger, and a variety of chilies. We’re looking for that perfect amount of “kick” in everyday favorites. Have you ever tried Spicy Fried Chicken? It will be new to our deli in just a few weeks.
Health is still a trend throughout the food world. Everyone is looking for healthier, fresher, and nutrient-rich foods that still taste amazing! Ditch the mayo and find flavor in unique vegetable selections, spices and herbs. As part of this trend, people will want to know what’s in the food they eat. Calorie counts and nutritional information will continue to be important.
Alcohol Infused Foods
We’ve seen everything from ice creams to pizzas infused with alcohol. Alcohol brings new flavor and fun to foods. One of my favorite specialty cheese indulgences is Sartori BellaVitano Merlot. It’s a rich cheddar-parmesan cheese that is soaked in Merlot, giving it hints of berry and plum. Have you tried Pilsner and Porter Beer Flat Crackers?
People are eating more frequently in smaller quantities. Some people argue that it’s a healthier and more nutritious way to eat. Plus, this eating pattern is convenient for busy life on the go.
Vegetables as Center of Plate
The rising cost of proteins and increasing demand for healthier foods will drive people toward more veggie-based main dishes. Chefs are getting creative and these veggies will have big, bold flavors that are worthy of “center plate status.”
Amaranth, freekeh, buckwheat, millet and spelt are all examples of ancient grains. They are referred to as “ancient” because they’ve been around in their original form for hundreds of years. In contrast, rice, corn, and many strains of wheat have been selectively bread to resemble a product much different from their ancient ancestors. Ancient grains add excitement to foods with their unique textures, flavors and appearances. Look for them showing up in breads, crackers, salads and cereals.
You can expect to find many of these trends in our deli this year. We’re constantly experimenting and testing out new trends. Let us know what you think!
Merritt Steidl, deli category analyst