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Futuristic foods

Eurest | Local presence |  15 May 2014

futuristic food

There’s a time and a place for everything — I think we’d all pretty much agree with that, particularly when it comes to what you like to eat. We prefer our dishes cooked in certain ways; maybe because it harks back to childhood, maybe because it’s a local speciality. Basically, we know what we like. A little bit of experimentation now and then is fun, but it can be taken too far…

Check out some of the more bizarre food trends supposed to be making it big in 2014:

Laser cut food has really taken off this year. Engraved ham, laser-cut biscuits made into top-end logos, and even topographic art made from lasagne are a few of the latest crazes to be born. Rather beautiful, in an unnaturally perfect sort of way. 

Next summer, forget Magnums and queue up for your kale lolly — the latest form of the super-veg. It’s an interesting way to make one of our favourite summer treats a bit less naughty.

Potato crisps might also be out of date; egg-white crisps are an ‘intelligent protein snack’ containing half the fat of regular crisps and fewer carbs, too. Ideal for a healthier lunchbox alternative, or something less indulgent for mid-morning snack, don’t you think?

Does the sound of savoury yoghurts make you screw-up your face and stick your tongue out, or would you be willing to give it a try? Carrot, tomato, parsnip and beetroot yogurts are the in-thing in New York right now. Milk from grass-fed cows and naturally sweet vegetables seem a winning combination, fancy it?

And the fun doesn’t stop there; the next on the list is edible soil — no, really. It includes: dirt and potato soup, dirt risotto with sea bass and dirt ice-cream. Soil is rich in umami, a flavour that is neither sweet nor sour, hot nor salty. 

At Eurest we don’t put the latest thing in your restaurant just because it’s out there. We develop research programmes that give us a clear insight into local needs, tastes and preferences. We know each site has its own particular characteristics — and indeed characters — and unless we develop a very clear picture of those, we are unlikely to meet and beat your expectations.

Flemming, A. (2014) ‘Food trends in 2014: from digital dining to healthy junk food’, The Guardian, 6 January 2014, [online] http://www.theguardian.com/lifeandstyle/2014/jan/06/food-trends-2014-digital-dining-healthy-junk-food (Accessed 16 January 2014). 

 

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