The 93rd Annual National Restaurant Association Restaurant, Hotel-Motel Show and 5th annual International Wine, Spirits & Beer Event, held in May, showcased emerging trends driving the restaurant and foodservice industry.

The NRA has identified the five biggest trends from this year's show, including:

Healthful Alternatives: In response to consumers' growing interest in health and nutrition, the Organic and Natural Pavilion featured a host of wholesome, nutritious food products. For example, Mara's Pasta, a 2012 recipient of The NRA Food & Beverage Product Innovation Awards, showcased Maragrain, nutritious pasta made from a proprietary non-durum variety of wheat grown for Cook Natural Products. Karoun Dairies, which manufactures Mediterranean specialty cheeses and dairy products, displayed an all-natural yogurt drink.

Premium and Artisan Products: Targeting the evolving tastes of savvier restaurant customers looking for a unique dining experience, premium products were a clear food trend this year. Exhibitors showcased products with non-traditional flavor combinations, customizable offerings and premium ingredients, including SasaPops – another recipient of The NRA Food & Beverage Product Innovation Awards – with its all-natural frozen pops in flavors such as Pink Guava and Salted Peanut Caramel. FerminIberico, a recipient of the same award in 2011, displayed cured Iberico and Serrano pork.

Gluten-Free Products: According to the National Institutes of Health, about one in 100 Americans is affected by celiac disease. As awareness of gluten intolerance is growing, gluten-free products are making their way into the mainstream market, and the NRA Show 2012 exhibit floor featured a range of such products. Venice Bakery, a third-generation pizza manufacturer, offered products such as gluten-free pizza dough and gluten-free focaccia. And proving that the trend has also made its way into the beverage industry, all ciders featured at the International Wine, Spirits & Beer Event, including Angry Orchard and Woodchuck, were gluten-free.

Food Trucks: Food trucks continue to drive interest, as six in 10 consumers say they would visit a food truck offered by their favorite restaurant, proving that mobile restaurant options aren't a flash-in-the-pan concept. Mobi Munch, a company that manufactures customized food trucks, showcased their services, including a POS platform, menu consultation, brand-building services and truck rental, allowing interested restaurateurs to take advantage of the food truck trend. In addition, six food trucks were exhibiting.

Ethnic Cuisines and Flavors: Responding to consumers' increasingly global palates, the NRA Show's International Cuisine Pavilion was home to foods from around the globe. Mediterranean Gourmet offered unique products like Traditional Grilled pepper salad from Tunisia and Paella from Spain. Attendees also sampled offerings such as Ace Farms USA Inc's roasted seaweed snacks, a staple of Korean diets for thousands of years.

"Our goal with each NRA Show is to create a venue where restaurant industry professionals find the newest technologies, latest equipment and hottest products and services, and we were pleased to see that become a reality once again," said James Balda, chief marketing and communications officer for the NRA. "Exhibitors really brought their 'A game' this year, and attendees were buzzing about the non-stop action – from the Robofusion ice cream robot at the Stoelting booth, to the world's largest potato, courtesy of the Idaho Potato Commission."

This year's event attracted 1,900 exhibitors and more than 61,000 registrants from all 50 states and more than 100 countries.

NRA Show 2013 will be held May 18-21 at Chicago's McCormick Place, and the 2013 International Wine, Spirits & Beer Event, held in conjunction with the NRA Show, will take place May 19-20.

Read more about restaurant trends.

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User Comments – Give us your opinion!
  • Mario Hache
    56286327
    Glutten Free Prducts are going to be the staples in American diet within the next 5 years, 1% is at the bottom low of the projection listed in your article. The allergy reaction to glutten is a slow process and it is taking on a very fast pace recently, watch this carefully as some Food Service Operators are going to reap great benefits of this market share with very innovative and creative dishes from Hors D'Oeuvres to Entrees and Desserts.

    Mario Hache
    Cafe Escadrille, Burlington, MA
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