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The Short-Term Future For Bread, Pasta

January 6, 2016: 12:00 AM EST
Bakers, restaurateurs, chefs, and food experts peered into their crystal balls to see what’s cooking in 2016. Among their predictions: artisan breads will grab more attention. Made from scratch, artisan breads can take four to five hours to rise. Partially baked breads will endure, but consumers are looking at more than price when they shop for bread. They want quality, of course, but also longer-lasting freshness and resistance to mold. Whole-grain wheat breads will continue to be popular, even as alternatives gain more shelf space. Pastas such as Italy’s strozzapreti “will be all the rage, says one restaurant owner. Long and slightly twisted like a rope, the pasta goes well with braised meat. Look also for simple pasta dishes with three to four ingredients and clean flavors.
Arthi Subramaniam, "Coming to a table near you: Food predictions for 2016", Providence Journal, January 06, 2016, © Gatehouse Media, LLC
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