Lots of trend-forecasting reports hit your desk this time of year. But this one’s different.
This one speaks in a culinary voice—addressing your audience colleague to colleague. What makes our chefs trend experts? The Kraft Culinary Centre boasts seven pedigreed culinarians with decades of collective foodservice experience.
Their trend predictions are bolstered by yearlong analysis of internal food casts and menu insights. But beyond that, the chefs at Kraft Foodservice work in the trenches every day, distilling today’s relevant trends and developing hundreds of workable recipes for Kraft users.
So what’s in store for 2012?
Patty Mitchell, C.M.B., senior executive chef, calls out two baking & pastry trends: ethnic desserts and vintage desserts.
On vintage: “I see county-fair favorites and carnival fare coming on strong this year,” she says. “Think funnel cakes and caramel-apple flavored ice cream, malts and milk shakes, cotton candy, and marshmallows.”
Freeman Moser III, senior executive chef, forecasts customization as an overarching trend this year.
“Independent operators are poised to make the biggest impression here—from letting diners customize their whole experience through small-bites menus to choosing cooking techniques for their proteins,” he says.
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Kraft Foods Inc. is a global snacks powerhouse with an unrivaled portfolio of brands people love. Proudly marketing delicious biscuits, confectionery, beverages, cheese, grocery products, and convenient meals in approximately 170 countries, Kraft Foods had 2010 revenue of $49.2 billion.
Twelve of the company’s iconic brands – Cadbury, Jacobs, Kraft, LU, Maxwell House, Milka, Nabisco, Oreo, Oscar Mayer, Philadelphia, Tang, and Trident – generate revenue of more than $1 billion annually. For more information please visit kraftfoodservice.com.