The “better burger” has made headlines as a fast casual burger trend in 2013. Umami’s $75 burger may have just introduced the “best burger” trend in the fast casual market. This carnivorous indulgence comes with dry-aged bryan flattery wagyu beef, vintage port reduction, freshly shaved white truffles and foie gras.
Live Chat Today on Cooking and Eating Gluten-Free
May 23, 2013 by Leave a Comment
The LA Times is hosting a chat on gluten free diets today at 2 p.m. Eastern Time with Kristine Kidd. Health experts estimate that as many as a third of us have some level of intolerance to gluten — a protein found mostly in wheat. And gluten shows up in more than bread and cake — foods you might not guess, such as sauces and herb mixes.
Kristine Kidd has been gluten free for years and has written a cookbook called “Weeknight Gluten-Free.” She spent two decades as an editor at Bon Appetit magazine.
Gluten-Free No Signs of Slowing: NPD Group Reports
May 8, 2013 by Leave a Comment
From baked goods to menus , the term “gluten free” seems to be everywhere. The number of consumers going gluten free is growing, according to new data from market research firm The NPD Group.
Michael Pollan and Adam Platt Dish on Food, Hype, and the Obamas
April 15, 2013 by Leave a Comment
New York Magazine’s Adam Platt talks with The Omnivore’s Dilemma author Michael Pollan. Since 2006, Pollan has paved the way for conscientious consumers. His new book, Cooked, will be released in a couple of weeks. Here he talks to Adam Platt about his food loves and loathes, and as always, gives us some to grow on.
Gluten-Free Requests Reaching a New High: NPD Group Reports
March 7, 2013 by Leave a Comment
In January, about one-third of U.S. adults said they wanted to cut down on gluten or avoid gluten in their diet all together, marking the highest percentage making this claim since The NPD Group began tracking the trend in 2009.
NPD’s Dieting Monitor, which tracks on a bi-weekly basis top-of-mind dieting and nutrition-related issues, reports that 30 percent of adults, or one in every three, claimed to cut down on or avoid gluten completely in January 2013.
Food Trends for 2013
January 2, 2013 by Leave a Comment
Just out of the gate, food trends to watch for 2013 from the New York Times. As Julia Moskin writes, “our newly omnivorous nation, restaurant trends often have the same viral spread and short life span as boy bands — witness 2011’s crispy pig ears and sea buckthorn berries. Eating around the country on reporting trips in 2012, I saw food lovers everywhere embracing new interpretations of farm-to-table and nose-to-tail as fast as they came along.”
paigepapers.com 