Food News

Keeping up with food and beverage trends is vital for restauranteurs. That’s why so many turn to the National Restaurant Association’s What’s Hot in 2010 Chef Survey.

The Association polled over 1,800 chefs nationwide to create their list, among them are important but also predictable trends (locally grown produce and meats, sustainability, farm-branded ingredients, etc). But, there are also a few quiet, slow growing trends like healthful and better-quality children’s menus, mini-desserts, and more options for people with food allergies or gluten intolerance.

Read The Association’s full survey results at (PDF):


Fry-free chicken from the Colonel?

That’s right, Kentucky Fried Chicken, the world’s largest chicken restaurant chain, has announced a second secret recipe has been added to its menu – Kentucky Grilled Chicken (KGC).

Kentucky Grilled Chicken

Kentucky Grilled Chicken

Made with its own secret recipe — a blend of six herbs and spices of course, the grilled chicken is cooked in specially designed and patented ovens.

The “KGC” is a healthier alternative to the “original recipe” that will continue to be on the menu. KFC says each piece of its grilled chicken has 70 to 180 calories and four to nine grams of fat. By contrast, the Original Recipe (fried) items have between 110 and 370 calories and 7 to 21 grams of fat, depending on the piece. The grilled chicken contains from 160 to 440 milligrams of sodium per piece, as opposed to 290 to 1,050 milligrams of sodium per piece of Original Recipe chicken.

“The introduction of Kentucky Grilled Chicken is a defining moment in our brand’s storied history,” KFC President Roger Eaton proclaimed. “KGC is the latest menu innovation that showcases our commitment to meeting our customers’ ever-changing needs… This product will transform the industry.”

You can sample the new recipe for free on Monday, April 27th which has been delcared “UNFry” Day by KFC. Everyone that stops by a KFC restaurant that day will receive one FREE piece of Kentucky Grilled Chicken.

Le Whif

Le Whif

It is the chocoholic’s dream – a sweet treat that gives all the joy of chocolate without any of the calories.

The new sweet treat, Le Whif is a revolutionary new way of eating chocolate – by breathing it! Its inventor, David Edwards, who helped develop inhalable insulin and is working on an inhalable TB vaccination, threw out the idea of breathable food while teaching an engineering sciences class at Harvard several years ago.

Along with several students, Edwards developed a modified inhaler and settled on using chocolate particles that are 80 to 300 microns—too big to enter the lungs and trigger coughing, he said. The device coats the user’s mouth with the taste of chocolate—at less than 1 calorie.

The culinary possibilities of whiffing will be revealed during a year-long Le Whif World Tour. First there’s the launch party in Paris on April 29, then ten days at the beach bar of the Majestic Hotel during the Cannes Film Festival, and finally an appearance at one of the world’s major candy shows, the All Candy Expo, in Chicago. The tour will culminate in a culinary exhibition and degustation at Le Laboratoire with several major international chefs.