TORONTO — Gluten-free, quinoa and locally sourced foods are among the top trends this year, according to Restaurants Canada’s annual chef survey.
“The Canadian diner has a heightened awareness of food intolerances, allergies and ingredients, and chefs are taking note,” said Garth Whyte, CEO, Restaurants Canada.
“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.”
Rounding out the top 10 trends are leafy greens, including kale, Swiss chard, mustard greens, collard greens, dandelion and beet greens; craft beer and microbrews; food smoking; heirloom fruit and vegetables; charcuterie and house-cured meats; food trucks and inexpensive or underused cuts of meat such as beef cheek, brisket, pork shoulder and skirt steak.
For detailed findings from the 2014 Chef Survey, including the top 10 “Up-and-Comers” list of menu items, visit the Restaurants Canada website.