{"page":"\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/resources-572d6a42.css\" /\u003e\n\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/lp_boclips_stylesheets-f4d0de30.css\" media=\"all\" /\u003e\n\u003cdiv data-title='Food trends that are hot - and cold - in 2013' data-url='/boclips/videos/5c54c433d8eafeecae166f78' data-video-url='/boclips/videos/5c54c433d8eafeecae166f78' id='bo_player_modal'\u003e\n\u003cdiv class='boclips-resource-page modal-dialog panel-container'\u003e\n\u003cdiv class='react-notifications-root'\u003e\u003c/div\u003e\n\u003cdiv class='rp-header'\u003e\n\u003cdiv class='rp-type'\u003e\n\u003ci aria-hidden='true' class='fai fa-regular fa-circle-play'\u003e\u003c/i\u003e\nVideo\n\u003c/div\u003e\n\u003ch1 class='rp-title' id='video-title'\u003e\nFood trends that are hot - and cold - in 2013\n\u003c/h1\u003e\n\u003cdiv class='rp-actions'\u003e\n\u003cdiv class='mr-1'\u003e\n\u003ca class=\"btn btn-success\" data-posthog-event=\"Signup: LP Signup Activity\" data-posthog-location=\"body_link_boclips\" data-remote=\"true\" href=\"/subscription/new\"\u003e\u003cspan\u003e\u003cspan\u003eGet Free Access\u003c/span\u003e\u003cspan class=\"\"\u003e for 10 Days\u003c/span\u003e\u003cspan\u003e!\u003c/span\u003e\u003c/span\u003e\u003c/a\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-body'\u003e\n\u003cdiv class='rp-info'\u003e\n\u003cdiv aria-label='Hide resource details' class='rp-hide-info' role='button' tabindex='0'\u003e\u0026times;\u003c/div\u003e\n\u003ci aria-label='Expand resource details' class='rp-expand-info fai fa-solid fa-up-right-and-down-left-from-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003ci aria-label='Compress resource details' class='rp-compress-info fai fa-solid fa-down-left-and-up-right-to-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003cdiv class='rp-rating'\u003e\n\u003cspan class='resource-pool'\u003e\n\u003cspan class='pool-label'\u003ePublisher:\u003c/span\u003e\n\u003cspan class='pool-name'\u003e\n\u003cspan class='text'\u003e\u003ca data-publisher-id=\"30356011\" href=\"/search?publisher_ids%5B%5D=30356011\"\u003eCurated Video\u003c/a\u003e\u003c/span\u003e\n\u003c/span\u003e\n\u003c/span\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-description'\u003e\n\u003cspan class='short-description'\u003eAP TelevisionLos Angeles, California - 4 December, 20121. Various of different dishes of food at Bottega Louie Restaurant, Gourmet Market and Patisserie 2. Brussels sprouts cooking3. Wide of kitchen area with chefs preparing foods at...\u003c/span\u003e\n\u003cspan class='full-description hide'\u003eAP Television\u003cbr/\u003eLos Angeles, California - 4 December, 2012\u003cbr/\u003e1. Various of different dishes of food at Bottega Louie Restaurant, Gourmet Market and Patisserie \u003cbr/\u003e2. Brussels sprouts cooking\u003cbr/\u003e3. Wide of kitchen area with chefs preparing foods at Bottega Louie Restaurant\u003cbr/\u003e4. Various of chefs cooking \u003cbr/\u003e5. Waiters carrying food on trays\u003cbr/\u003e6. Wide of restaurant\u003cbr/\u003e7. Set up of contributor to Forbes.com Andrew Bender\u003cbr/\u003e8. SOUNDBITE: (English) Andrew Bender, Contributor to Forbes.com :\u003cbr/\u003e\"Bison that aII-American of meats, then bitters those wonderful perfumes for our cocktails, then we have infused pastas with ingredients such as prosciutto and artichokes, fantastic stuff. Then we have local trumping organic, where chefs are buying local rather than buying from across the world.\"\u003cbr/\u003e9. Sous-chef placing dish on counter\u003cbr/\u003e10. Pan of dishes on counter\u003cbr/\u003e11. Chef preparing food \u003cbr/\u003e12. Close up of spaghetti dish\u003cbr/\u003e13. Chef working on small plates\u003cbr/\u003e14. Wide of chefs preparing foods\u003cbr/\u003e15  Close up of bowl of soup, pull out to various dishes\u003cbr/\u003e16. Various of containers of ingredients\u003cbr/\u003e17. Close up of infused pasta\u003cbr/\u003e18. Close up of sliced apples being cooked on grill\u003cbr/\u003e19. Fruit and prosciutto on plate, pull out to chef preparing dish\u003cbr/\u003e20. Close up of fruit and prosciutto on plate \u003cbr/\u003e21. Prosciutto being placed on dish\u003cbr/\u003e22. Close up of prosciutto and fruit dish being prepared\u003cbr/\u003e23. Wide of dining area\u003cbr/\u003e24. Various of diners eating\u003cbr/\u003e25. Waiter carrying food tray\u003cbr/\u003e26. Wide of patisserie area \u003cbr/\u003e27. Close up of pastries on display\u003cbr/\u003e28. Set up of general manager of Bottega Louie Restaurant, Gourmet Market and Patisserie, Matt Daniel\u003cbr/\u003e29. Bottega Louie boxes, pull out\u003cbr/\u003e30. SOUNDBITE (English) Matt Daniel, Genera Manager of Bottega Louie Restaurant, Gourmet Market and Patisserie :\u003cbr/\u003e\"From a velocity standpoint of sales, guest really have a craving for it. They love the flexibility. They tell us and show us on a daily basis how they use small plates to augment entrees. How they use small plates to build their own entrees. They love the flexibility and the value so for us it's a large portion of our menu. It's almost a third, not quite, but almost a third are small plate options and we see that reflected in our sales from that category as well.\"\u003cbr/\u003e31. Bottles of bitters, pull out \u003cbr/\u003e32. Wide of bartender making cocktail\u003cbr/\u003e33. Close up of draught beer, tilt up\u003cbr/\u003e34. Red wine being poured into glass\u003cbr/\u003e35. Purified water bottle with glass and lemon\u003cbr/\u003eAP Television\u003cbr/\u003eBurbank, California - 4 December, 2012\u003cbr/\u003e36. Wide interior of specialty gluten-free shop\u003cbr/\u003e37. Woman shopping in gluten-free shop\u003cbr/\u003e38. Pan of gluten-free products on shelf\u003cbr/\u003e39. Close up of gluten-free pasta \u003cbr/\u003e40. Woman shopping\u003cbr/\u003e41. Set up of owner and founder of Pam MacD's Gluten Free Market Pam MacDonald\u003cbr/\u003e42. SOUNDBITE (English) Pam MacDonald, Owner and founder of Pam MacD's Gluten Free Market :\u003cbr/\u003e\"One in five Americans are actually gluten intolerant meaning if they eat gluten they will get sick. The Coeliac Disease Foundation indicates that one in 133 Americans actually have Coeliac Disease and 95 percent of those are undiagnosed. In terms of overall sales, Packaged Facts (market research company) indicates that the gluten-free industry should reach about six billion (US dollars) by 2015.\"\u003cbr/\u003e43. Close up of gluten-free frozen doughnuts\u003cbr/\u003e44. Frozen burritos and tamales\u003cbr/\u003e45. Woman choosing a gluten-free frozen pizza\u003cbr/\u003e46. Pam MacDonald processing woman's shopping at till \u003cbr/\u003e47. Medium of boxes of noodles\u003cbr/\u003e48. Close up of seaweed\u003cbr/\u003eAmerican people are focussing on smaller portion sizes and on eating foods which will help them be healthier in 2013.\u003cbr/\u003eAt this Los Angeles dining establishment people are ordering small plates of food.\u003cbr/\u003eChefs at the Bottega Louie Restaurant, Gourmet Market and Patisserie are serving up good food but less of it.\u003cbr/\u003eContributor to website Forbes.com Andrew Bender lists some of the big trends in food and drink right now.\u003cbr/\u003e\"Bison that aII-American of meats, then bitters those wonderful perfumes for our cocktails, then we have infused pastas with ingredients such as prosciutto and artichokes, fantastic stuff. Then we have local trumping organic, where chefs are buying local rather than buying from across the world.\"\u003cbr/\u003eWith people growing and producing artisan foods across the US, foodies are now thinking of sourcing their food closer to home.\u003cbr/\u003eAnother big trend has chefs helping diners watch their weight.\u003cbr/\u003eVegetables are taking over the plate. \u003cbr/\u003eThey are no longer simply a side dish or for a salad but now get their chance to shine as a main dish too.\u003cbr/\u003eFruits are also being served as main dish accompaniment and being incorporated in appetizers and soups and alongside meat dishes.\u003cbr/\u003eInfused pasta dishes and selections of cold meats such as prosciutto ham are also proving popular.\u003cbr/\u003eThe hot spot Bottega Louie Restaurant, Gourmet Market and Patisserie, serves Californian cuisine and also has a patisserie on site.\u003cbr/\u003eBut the dainty pastries on display never go out of fashion.\u003cbr/\u003eGeneral manager Matt Daniels says small plates are now a major part of its dining menu.\u003cbr/\u003e\"From a velocity standpoint of sales, guest really have a craving for it. They love the flexibility. They tell us and show us on a daily basis how they use small plates to augment entrees. How they use small plates to build their own entrees. They love the flexibility and the value so for us it's a large portion of our menu. It's almost a third, not quite, but almost a third are small plate options and we see that reflected in our sales from that category as well.\"\u003cbr/\u003eBut it is not just food which is affected by trends.\u003cbr/\u003eWhen it comes to drinks bitters are becoming more popular.\u003cbr/\u003eCocktail mixologists are including bitters in many new creations.\u003cbr/\u003eNatural and organic wines are also proving popular.\u003cbr/\u003eAnd some restaurants are now filtering their own water and serving it free to diners rather than trucking in water from around the country and the world.\u003cbr/\u003eAnother trend in healthy eating is shoppers and diners choosing gluten-free food.\u003cbr/\u003eMore and more restaurants now offer special menus for gluten-free diets and gluten-free shops are opening up too.\u003cbr/\u003eAt the Pam Mac D's grocery shop in Burbank in California, people travel for miles to buy gluten-free products.\u003cbr/\u003eEverything in the shop from breakfast cereals to snacks are gluten-free.\u003cbr/\u003eGluten is found in grains like wheat and when consumed can make some people feel unwell.\u003cbr/\u003eOwner of Pam MacD's Gluten Free Market Pam MacDonald says there are many people now looking for gluten-free food.\u003cbr/\u003e\"One in five Americans are actually gluten intolerant meaning if they eat gluten they will get sick. The Coeliac Disease Foundation indicates that one in 133 Americans actually have Coeliac Disease and 95 percent of those are undiagnosed. In terms of overall sales, Packaged Facts (market research company) indicates that the gluten-free industry should reach about six billion (US dollars) by 2015.\"\u003cbr/\u003eAsian food like noodles and seaweed are also predicted to become more popular in 2013.\u003cbr/\u003e\u003c/span\u003e\n\u003c/div\u003e\n\u003cdiv class='action-container flex justify-between'\u003e\n\u003cbutton aria-expanded='false' aria-label='Read more description' class='rp-full-description' type='button'\u003e\n\u003ci class='fai fa-solid fa-align-left'\u003e\u003c/i\u003e\n\u003cspan id='read_more'\u003eRead More\u003c/span\u003e\n\u003c/button\u003e\n\u003cdiv class='rp-report'\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv aria-labelledby='resource-details-heading' class='rp-info-section'\u003e\n\u003ch2 class='title' id='resource-details-heading'\u003eResource Details\u003c/h2\u003e\n\u003cdiv class='rp-resource-details clearfix'\u003e\n\u003cdiv 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