Chef survey names gluten-free hottest trend for 2014

May 27, 2014, Canada – Canadians are going gaga for
gluten-free, at least from one perspective. After a four-year reign as the hottest menu trend, local food has
been dethroned by gluten-free/food allergy conscious in Restaurants Canada’s
2014 Chef Survey.

May 27, 2014 – Canadians are going gaga for
gluten-free. After a four-year reign as the hottest menu trend, local food has
been dethroned by gluten-free/food allergy conscious in Restaurants Canada’s
2014 Chef Survey.

More than 400 professional chefs identified
these trends as menu items and cooking methods at the peak of popularity:

1. Gluten-free/food allergy conscious
2. Quinoa
3. Locally sourced foods
4. Leafy greens such as kale, Swiss chard, mustard greens, collard greens,
   dandelion and beet greens
5. Craft beer/microbrews
6. Food smoking
7. Heirloom fruit and vegetables such as tomatoes, beans and apples
8. Charcuterie/house-cured meats
9. Food trucks
10. Inexpensive/underused cuts of meat such as beef cheek, brisket, pork shoulder
    and skirt steak

“The Canadian diner has a heightened
awareness of food intolerances, allergies and ingredients, and chefs are taking
note,” said Garth Whyte, Restaurants Canada chief executive officer, in a news
release. “We’ve been keeping an eye on this trend, and created a
restaurant-focused food allergy guide to help our members cater to customers’
diverse needs in a safe environment.”

What’s new this year? Quinoa was knocked off
the list a few years ago, but has made a grand re-entrance to take the No. 2
spot. Food smoking, heirloom fruit and vegetables, and charcuterie/ house-cured
meats make the cut for the first time, showing a return to traditional cooking
methods.

Click here for detailed findings from the
2014 Chef Survey, including the top 10 up-and-comers list of menu items growing
in popularity.

The survey was conducted by independent
market research firm BrandSpark International.