FLAVORS OF THE WEEK
Well, more like flavors of the year! Here are some of the biggest projected culinary trends according to dispatches from the recent Fancy Food trade show in San Francisco.
-Jerky: Expect to see this dried delicacy- a go-to snack for the carb-conscious- in unique flavors and varieties.
-Grains: Move over, quinoa. Grains are getting more exotic, with wheat varieties like freekeh and farro joining rice and barley on store shelves.
-Fruit and veggie purees: Not just for babies anymore! Shelf-stable foil pouches of pureed fruits and vegetables are a convenient way for adults to eat healthily on the go.
-High-end ramen: Remember those cheap-o noodles you ate in your dorm days? This is NOT that. Think rice noodles and broths made with genuine Japanese flavors.
-Peruvian cuisine: Experts say it’s “the new Thai.”