酸、涩、苦味的新潮流

    普通的甜味和咸味就要过时了。随着亚洲风味的流行，品牌营销公司斯特林•莱斯集团（Sterling-Rice Group）的烹饪副总监卡契亚•杨科沃斯基认为，明年餐厅将更加注重酸味和苦味的烹饪技巧。它意味着新型的饮料，例如在中国已经流行的醋饮（drinking vinegar），和酸味啤酒都将涌现。杨科沃斯基同时还预计酸涩味的食品，例如朝巴尼的血橙酸奶（blood orange yogurt）将继续热卖。

Sour, tart and bitter flavors

    Sweet and salty are so 2012. As Asian flavors become more popular, diners will see a greater emphasis on sour and bitter foods, says Kazia Jankowski, associate culinary director at Sterling-Rice Group, a branding firm. That means new beverages like drinking vinegar -- a popular treat in China -- and sour beer, she says. Jankowski also expects tart foods like Chobani's blood orange yogurt to continue gaining prominence.