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Superspices, Grains, Mini-Burgers Lead Trends

Spices including old-timers like ginger and cumin that are coming newly into the spotlight are set to pepper food service this year, according to Mintel researchers. That's one thing Mintel, a Chicago-based market research firm, sees ahead as researchers talk to chefs and take a hard look at what's coming up on restaurant menus. Superspices may be the new superfruits, a Mintel report released

CHICAGO — Spices — including old-timers like ginger and cumin that are coming newly into the spotlight — are set to pepper food service this year, according to Mintel researchers.

That's one thing Mintel, a Chicago-based market research firm, sees ahead as researchers talk to chefs and take a hard look at what's coming up on restaurant menus.

“Superspices may be the new superfruits,” a Mintel report released this month said. “They contain antioxidants and add a new twist to traditional customer favorites.”

Similarly, mini-burgers, newly resurrected grains — as well as traditional ones with a twist — and ingredients sourced locally are taking a prominent place on this year's restaurant menus. Meanwhile, creative “mocktails” are making alcohol-free drinking more fun.

All of these trends will probably trickle down to retail, as food-service trends tend to do.

Indeed, the trickle is becoming faster, Mintel Menu Trend researcher Maria Caranfa, director of Mintel's Menu Insights, and other researchers told SN. The research group attributes that, in part, to the fact that consumers are dining out, traveling more and getting exposed to new tastes, which they then hope to see in their supermarkets.

“Supermarket prepared foods departments and delis are definitely getting more competitive with food service,” Caranfa said.

“Deli cases are looking better all the time.”

She also pointed out that it's easier, or at least quicker, to take out food from a supermarket deli department than from most restaurants.

Even mocktails, which Caranfa said she's particularly intrigued by, could be a differentiator at the supermarket deli or prepared foods counter.

The 2008 Menu Trends researchers have spotted such creative drinks as ice-cold lemonade with strawberry puree, fresh ginger and crushed mint leaves. No alcohol. Caranfa offered one of her own, just a wish, she said.

“How about muddled fresh blackberries with ginger ale and a sprig of fresh basil?”

She pointed out that restaurants, by adding interesting mocktails, are responding to customers' demands for more variety in non-alcoholic beverages. They want a choice of something other than spring water with lime, she said.

This year, researchers also expect celebrity chefs to continue jumping into fast-casual settings with their recipes and professional touches, Mintel's report said.

“Food and fashion usually go together well, and this year they're both more than ever appealing to the masses,” Caranfa pointed out.

The chefs — like fashion designers — want their names to be known in every household.

“It's wonderful for the casual dining customer. They get to experience the wonderful flavors in a setting they're comfortable with,” Caranfa said.

“At Rick Bayless' Frontier Fresco here in Chicago, for instance, they can enjoy his hibiscus lemonade and authentic tamales.”


Not only is Frontier Fresco a casual dining spot, it's easily accessible to a large number of people, since it's situated in a new food court in the Macy's building.

“As a registered dietitian, I'm particularly pleased that consumers are no longer looking to grab onto the latest and greatest quick fix. You know, like the 24-hour liquid diet,” Caranfa said.

“People are going away from that. They're taking a step in the right direction,” she added, noting that consumers want taste and appeal in their food, but they're also looking for health benefits. They're often looking for smaller portions, too.

The snack craze has led to longer appetizer lists on menus and smaller versions of regular items.

“I think KFC started that with its KFC Snacker it launched a couple of years ago,” Caranfa said.

Then came McDonald's Snack Wrap and Quiznos' new $2 flatbread “Sammies” that have only 200 calories.

“These things are fun, have less calories and give the consumer another opportunity to visit that restaurant,” she noted.

They also can be used for giving customers a less pricey preview of something they may not have tried before, such as Kobe beef sliders, Caranfa suggested.

If there's an overall trend this year, it's that there's no major attention being focused on a single, specific flavor — like pomegranate a couple of years ago.

Instead, last year a bunch of intriguing flavors rose to prominence. Blood orange, prickly pear and yuzu carried over from the year before and were joined by new citrus elements such as Buddha's hand and kumquats during 2007.

This year, attention is more apt to be on combos of flavors or traditional items with a new twist, Mintel researchers agreed.

“What's noticeable are familiar flavors being used in a different way.” Look, for instance, for newer grains paired with spices.

One of the revived old — in fact, ancient — grains making its way onto menus this year is quinoa (pronounced keen'-wa), according to the Menu Trends Report. Kamut, millet and barley are taking their places on 2008 menus also, as word continues to spread about the health benefits of whole grains.

That quest for healthier foods has begun carrying over to the spices used by today's top chefs. Research suggests that featured “superspices” like cumin, ginger, cinnamon and turmeric may pack more antioxidant power and offer more medicinal benefits than their superfruit cousins, the report points out.

That particular trend reinforces the notion that consumers are still embracing antioxidants and generally seeking healthier foods.

“This year again, like last year, it's been surprising to see Americans embrace antioxidants,” Caranfa told SN last week, noting that last year it was fruits and juices that were sought after because they're jam-packed with antioxidants.