From the monthly archives:

December 2009

Celebrating Lebanese Cuisine

by Janet on December 29, 2009

I was thrilled to see the feature on Lebanese food in the New York Times travel section this Sunday.  I hope you’ll check it out here, along with a slide show of the Beirut restaurants profiled in the article by Seth Sherwood.

My husband is Lebanese and I’ve grown to love the cuisine — even more since I’ve traveled there and experienced the fabulous food first-hand.  Here’s a creamy bowl of hummus we enjoyed last summer in Lebanon…img_2073

I loved Seth’s description of his experience with hummus in a restaurant in Beirut.

“First up:  hummus.  Call it sacrilege, but I have never been excited by this humdrum dip.  But the others insisted, in a flurry of English and French (both of which are widely spoken in Beirut, although Lebanon’s official language is Arabic). Hummus is the best barometer of a Lebanese restaurant’s quality, Ranya explained.  Following her lead I took a corner of warm bread, rolled it into a cone (a nifty trick for scooping up dips) and tasted.  It was excellent: lush, mouth-filling, creamy and flavorful — like an earthy milkshake.”

The article also included a perfect description of tabbouleh.

Such moments are blissfully common in Lebanon, where even the most bland produce or unlikely meats undergo culinary hocus-pocus and emerge, Cinderella-like, as belles of the ball.  Parsley, elsewhere found more often as a throw-away garnish, becomes the basis of that zesty, lemony, tomato-filled, bulgur-sewn refresher known as tabbouleh. The zesty tabbouleh, everyone showed me, should be eaten not with a fork, but wrapped in a lettuce leaf.

So true.  Here’s the tabbouleh with romaine leaves we enjoyed in a restaurant in the mountains of Lebanon.
IMG_2155And here’s a visual culinary tour of my own trip to Lebanon…

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The Best of Nutrition Unplugged in 2009

by Janet on December 27, 2009

It’s been a year of fad-fighting.  The most popular articles on Nutrition Unplugged were related to diet myths and questionable new products.  Exposing misinformation was a major mission of my blog when I first started in February 2009.  I’ve received a lot of positive response — but I’ve also been challenged.  That’s not so surprising.  I’m OK with that.  It’s easy to defend your words when science is on your side.

As 2009 comes to a close, I thought I’d share the most popular myth-busting posts of the year, including the top post (in terms of readers and comments) on Donald Trump’s new dietary supplement business. 

The year-long recap is a good way for new readers to know what to expect when visiting Nutrition Unplugged — although I’m interested in much more than diet myths!  You’ll also find the latest food and dining trends, new nutrition research, products I endorse and sometimes recipes (especially Lebanese dishes).  For all of you regular visitors, thanks for your support this year and I hope you’ll keep coming back in 2010. 

Donald Trump:  You’re Fired as a Nutritionist

THE APPRENTICEThe Donald now wants to sell you dietary supplements and weight loss products.  Read about his multilevel marketing (MLM) company called The Trump Network.  It may make business sense for Trump to cash in on his name and people’s desire to take care of their health — but it doesn’t make any nutritional sense.  Check out the comments, where the debate really comes to life!

 Sensa Diet Smells Fishy to Me

sensa-shakerI’m not convinced a $59/month supply of sprinkles is the best approach to promote satiety.  I think it’s better to fill up on fresh fruits and vegetables instead of sprinkling these artificial ingredients on everything you eat with the hopes of losing weight.

 

The G-Free Diet Doesn’t Make the Grade

gdietElisabeth Hasselbeck’s gluten-free book was found to be full of inaccuracies and misleading information. The View star was even charged with plagiarism.  What disturbed me the most was that she presented herself as an expert.  Elisabeth has celiac herself, and she did help raise awareness of the disease –which is good so more people will be properly diagnosed.  But she made going gluten-free seem like a fad and a cure-all for so many problems.

 Sly Allure of the Super Juices

monavie_family_productsYou couldn’t escape hearing about these heavily marketed elixirs that are extracted from acai, goji, mangosteen and other exotic fruits.  I wrote about the trend several times throughout the year, including the Dirty Dealings of a Brazilian Berry.  I wish people would think all fruit was super.  

 

 The ‘Biggest Loser’ Trainer is Selling Some Losers

JillianMichaelsI wasn’t the only one upset over Jillian Michael’s decision to peddle diet pills.  So many readers were equally enraged over these extremely questionable — and potentially dangerous — dietary supplements.  What happened to her “no short-cuts” philosophy?

 

 

 FullBar Diet Has It Half Right

fullbarcaramel_250x250Satiety was big in 2009. Several weight loss products promised the ability to curb your appetite so you’ll eat less.  I support appetite control, but these candy bars aren’t the way to do it.

 

 

 Nutrition Myths at the Makeup Counter

perricone4Beauty foods were big news in 2009, but surprising the makeup counter is also peddling nutrition-related promises.  Read about my experiences at the makeup counter — the last place I thought I’d be getting nutrition advice.

 

 Ch-Ch-Chi Chia:  Gag Gift or Miracle Food? 

obama_chiaThe same seeds that gave us the Chia Pet are now the hottest superfood.  I think they’re fine to incorporate into your diet, but the claims are a bit overblown.  It’s hard to eat a large enough quantity of chia seeds to get significant levels of nutrients or omega-3s that are promised in the ads and online promotions.

 

 The ‘Half-Baked’ Cookie Diets

dr-siegal-cookieWhere did all the cookie diets come from?  I’m sorry, but I don’t think it’s a smart approach to eat cookies for two meals a day — even if it’s the latest Hollywood diet.

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The Top Overrated Food Trends of 2009

by Janet on December 24, 2009

As the year comes to close, I was thinking about the foods that made a lot of headlines but didn’t really live up to the hype.  The most overrated food trends of the year was the topic of my latest article in the Chicago Tribune. Click on the link to view the article online (which includes a slideshow of the five trends), or the article is reprinted below.  What would make your list?

5 most overrated health-food trends

Looking back on the year, some foods seemed to take the country by storm. You couldn’t miss the ads — your neighbor talked them up and you followed all the chatter online. Maybe you even bought a book devoted to these “miracle” foods. Yet, despite the flashy marketing claims and convincing Internet buzz, many of these products deliver far less than they promise. Either the science behind them is weak, nutritionists warn, or their steep price tag is simply not worth what you get in return.

We asked nutrition experts to tell us what foods they thought did not live up to the hype. Here are their votes for overrated food trends.

–Janet Helm, special to the Tribune

1. Super juicesvemmabottle

The claim: These elixirs, extracted from acai, goji berry, mangosteen and other exotic fruits, tout extraordinary antioxidant levels and claim to burn fat, cleanse toxins and fight the flu. Often fortified with extra nutrients and sold online or through distributors, the juices can be quite costly.

Why they’re overrated: You’re paying more for the marketing than the value of what’s inside the bottle, said dietitian Leslie Bonci, director of sports nutrition at the University of Pittsburgh Medical Center. “It’s a pricey way to get your antioxidants,” she said. “You’d be better off with a glass of orange juice and simply add more color on your plate.” Even the antioxidant levels in many of these superjuices have been questioned. Some studies have revealed that the amounts are comparable to apple juice.

Bottom line: Buy a less expensive juice at the grocery store and eat whole fruit more often. Limit juice to one glass (8 ounces or less) a day.

2. Tropical oils

The claim: Coconut, palm and palm kernel oils are frequently used to replace trans fats in processed foods, and they’re now being positioned as the new ?healthy? oils. Coconut oil is especially coming on strong, with books such as “The Coconut Oil Miracle” and Web sites claiming that the oil can decrease your heart disease risk, prevent cancer, boost your immune system and help you lose weight.

Why they’re overrated: While it’s true that some of the fatty acids in coconut oil are different from those found in animal products, there is no evidence to suggest coconut oil is better for you than other saturated fats, said Alice H. Lichtenstein, a nutrition researcher at Tufts University in Boston. Numerous studies have shown that coconut oil can raise LDL or bad cholesterol, she said. For years, it’s what researchers fed to animals to induce atherosclerosis. Despite the aggressive attempts to improve its tarnished image, coconut oil is still mostly saturated fat, and research does not support the battery of claims.

Bottom line: Do not run out and buy coconut oil, especially if you plan to use it in place of more beneficial oils that have been thoroughly studied, such as olive, canola and other vegetable oils.

3. Enhanced watersskinnywater

The claim: Supermarket shelves are filled with bottles of brightly colored waters that are spiked with vitamins, herbs, antioxidants and other ingredients with names like “defend,” “rescue” and “focus.” Some claim to stave off colds, boost alertness or relax you, while others attempt to lure you with promises of weight loss.

Why they’re overrated: Many of these waters are sneaky sources of extra calories and sugar, said dietitian Keri Glassman, who owns a nutrition consulting firm in New York City. Some waters contain 125 calories per bottle — which is equivalent to the calories in two pieces of fruit without the nutritional attributes of the fruit. The advertised benefits are often overblown, according to the Center for Science in the Public Interest, an advocacy group that sued Coca-Cola this year over the “deceptive and unsubstantiated claims” of its line of VitaminWater beverages.

Bottom line: Get your nutrients from foods or take a multivitamin and drink plain water. If you want flavor, add a slice of lemon to tap water or look for calorie-free flavor-infused waters.

4. Miracle seeds

The claim: Flax seeds are showing up in all sorts of foods — including bread, cereal, pasta, yogurt, salad dressing and soup. The latest seed on the scene is chia, which comes from the same plant that gives us Chia Pets. Both seeds are promoted as a top source of omega-3, the good fats linked to heart and brain health.

Why they’re overrated: While flax-fortified products may offer some benefits, flax seeds  are not a reliable source of omega-3 because the potency is much weaker compared with what you’ll find in fish, said Evelyn Tribole, a California-based dietitian and author of “The Ultimate Omega-3 Diet.” Only a small percentage of the omega-3 in plant sources gets converted into the most beneficial form once you eat it, she said. Chia seeds claim to be a new superfood, yet the amount of seeds you would likely eat is quite small — not sufficient to deliver meaningful amounts of nutrients or omega-3s.

Bottom line: Enjoy flax and chia seeds if you like the taste, but don’t let them distract you from eating more omega 3-rich fish or incorporating a variety of seeds, nuts, whole grains, fruits and vegetables into your diet.

5. Natural sugarsagave nectar

The claim: Scores of new foods and beverages boast about the lack of refined sugar, yet they contain “natural sweeteners” such as agave nectar or evaporated cane juice. The new darling of natural foods, agave nectar is sold as a syrup for home use and claims to be diabetic-friendly with anti-inflammatory and immune-boosting properties.

Why they’re overrated: There is no real difference. The body treats all of these sugars the same, said Liz Applegate, who teaches nutrition at the University of California at Davis. Even the wholesome sounding “fruit juice concentrate,” she said, is basically equivalent to table sugar. Agave nectar may come from the same cactus-like plant that gives us tequilia, but the refined sugar is similar to the oft-maligned high fructose corn syrup. The terminology of “evaporated cane juice” came under fire this year because the name falsely suggests the sweetener is juice. It’s dried sugar cane, just like table sugar.

Bottom line: Sugar is sugar. All forms are virtually the same and should be consumed in moderation

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The Wild Wild West of Nutrition on the Web

by Janet on December 16, 2009

I agree with fellow dietitian Julie Upton who wrote…

“The Internet is still the Wild Wild West when it comes to finding nutrition information that is credible and stands up to serious scientific scrutiny.  That’s why it’s so hard to find reliable information — how can you be sure that what you are reading is accurate and unbiased.”

So true.  Nutrition blogs are popping up daily, but not all provide reliable, science-based information.  That’s one of the reasons I wanted to create the Nutrition Blog Network, a collection of blogs written by Registered Dietitians.  It will be a site that you can turn to for trusted advice from nutrition experts.  

bannerStay tuned, it’s still in development.  But I’ll let you know when it’s ready to launch (soon after the first of the year).  And if you’re a dietitian blogger, I’ll let you know how you can join the network.   I think it will be a valuable destination — providing a one-stop for nutrition news you can trust.

And speaking of nutrition news you can trust…I was thrilled when Cooking Light mentioned Nutrition Unplugged as a trusted source of nutrition information.

“If you find the right sources (among plenty of bad ones), the web can be a good place to learn more about healthful eating.  Our favorite, smart, entertaining, and informative blog:  NutritionUnplugged.com.  Blogger Janet Helm is a Registered Dietitian and appeals to consumers, moms, foodies, science junkies, and anyone interested in knowing more about what they’re eating.”

Wow!  Truly appreciated the shout out from Cooking Light editors (and Registered Dietitians) Kathy Kitchens Downie and Mary Creel.   I was also happy to be included in Health.com’s list of best nutrition blogs written by Julie Upton:

“When I want to know what’s trendy in nutrition, this is where I head.  Fried chicken is the new pork belly?  Registered Dietitian Janet Helm is often the first to report on new brand offerings, top chefs and the restaurant world.”

To all of you, dear readers, thanks for making a regular visit.  Hope you’ll keep coming back, and hope you’ll support the other RD bloggers in the Nutrition Blog Network. 

 

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Photo courtesy of Flickr user Ben Heine

Photo courtesy of Flickr user Ben Heine

Following this year’s global economic recession, consumers are ready to reset and start fresh for 2010.  Fear played a dominant role in shaping consumer behavior this year, according to Richard Cope, director at Mintel.  In 2010, we’ll see a return of confidence and adaptation to overcome the restraints we’ve faced.

“Balance has become the new mantra,” Cope said. “As consumers find they are able to spend again, we’ll see balanced spending and balanced consumption as key characteristics of next year.”

Here are seven key consumer behavior trends that Mintel predicts for the year ahead:  

1. Resilience
In 2010, Mintel expects consumers to demonstrate resilience—an ability to recover from and adjust to any misfortune or change brought on by the recession. People will face next year with better attitudes and strengthened resolve, learning new skills like cooking, meal planning and DIY repair to cope with the “New Economy.” Already, a quarter of Americans made their own home improvements to save money.
As many people still face unemployment, 2010 may see them looking to online educational tools to develop professional and social skills. Businesses that harness consumers’ new resilient, education-driven mentality will benefit next year.

2. Reviewing and re-evaluating
The past year gave consumers cause to re-evaluate every aspect of their lives, looking for value and savings. In 2010, expect shoppers to keep reviewing as they hunt out the best deals and realize where they can get by on less. For example, nearly four in 10 Americans always or usually buy private label food. Value initiatives are hot and they’ll remain so. However, consumers will purchase more expensive products if they are convinced of the products’ value. Brands that engage consumers effectively stand to be successful next year despite price barriers.

3. Prove it – accountability
Because consumer confidence worldwide took a hit this year, 2010 will see increased demand for proof and results. People are tracking more areas of their lives through micro-blogging sites like Twitter, so transparency is no longer a differentiator for brands; it’s a requirement. We’ve become a society of doubters, skeptical of nutrition claims, the motives of “green” companies, and the competitiveness of bank rates. A company’s need for accountability is nothing new, but the quantity of information available today adds to the challenge. Mintel predicts that in 2010, brands will need to pull out all the stops to gain consumers’ trust.

4. Escapism
The past year has meant a huge amount of economizing and scaling back on previously normal treats and experiences. While consumers have become accustomed to staycations, small indulgences and cooking at home, Mintel predicts they’ll start breaking free from the tyranny of value in 2010.
Escapism will resonate both in and outside the home as people splurge on big purchases, such as the flat-panel TVs 34% of Americans plan to buy themselves this holiday season. Savvy brands are already capitalizing on people’s desire to escape by offering new experiences like 3-D media and audio literature.

5. Media evolution
Micro-blogging, social networking and interactive media have exploded into consumers’ lives, and as confidence in usage grows, people will incorporate new media forms more into their daily lives. Four in 10 Americans have at least one social networking profile. As people use new media to change and simplify daily tasks, they’ll question the nature of authority and effective use of advertising. Companies must work harder next year to truly engage, attract and interact with consumers, as media quickly evolves.

6. Ethical responsibility
In 2010, it’ll be even more important to coax consumers out of their spending slumber and wean retailers off perpetual discounting. Ethics will play a large part in rebuilding brands. Environmental and ethical issues still attract attention: 90% of Americans buy green products at least sometimes.
For businesses to rebuild brands through ethical efforts, they’ll need to connect with consumers, giving them an emotional reason to buy. As consumers demand more from the companies they do business with, they’ll want ethical responsibility to be a chief concern, creating more scrutiny on ethical claims than ever before.

7. Stability
The past year left its mark: consumers are shying away from the spending binges of the past few decades and finding that moderation and preparation are possibilities. Mintel predicts 2010 will be a year for increasingly seeking balance and readjusting to the “New Economy.”
As people accept the economy as it is now and embark on more conservative spending, they’ll also stabilize other areas of their lives: food, diet, beauty. Brands can capitalize by giving consumers multiple product options at different price points and benefit levels.

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Photo courtesy of Flickr user La Tartine Gourmande
Photo courtesy of Flickr user La Tartine Gourmande

The trends keep coming.  This time the 2010 food trend predictions are from The Food Channel, based on research conducted in conjunction with CultureWaves and the International Food Futurists.  Check here for the full list.  I’ve highlighted a few of the trends below.

Food Vetting
You are what you eat, and we are big into understanding ourselves.  That’s what’s leading this trend — our constant need for assurance that we are eating the right things, that our food is safe, that we are not ingesting pesticides or anything that will someday prove harmful.  If we can provide jobs, help the economy, protect animals and ensure a sustained food supply at the same time, well, that’s all the better.

Call it food vetting, sourcing or whatever you want — the issue is that people are asking where their food comes from.  We call it the “new luxury food” because it can be more expensive to include that traceability into delivery, but we want it anyway.  It’s everything from looking for mercury-safe seafood to wanting to know that humane treatment was given to farm animals.  It’s about no hormones in meats, and organically-grown fruits and vegetables.  It’s about Fair Trade chocolate and spices.

It’s about branded meat coming into its own so that you can trust the source and make your choices based on what the animals were fed, where they were pastured and how they were slaughtered.  Expect to see more like what Dean & Deluca is doing with its Brandt Beef, from single family natural beef producers.

Photo source:  Courtesy of Brandt Beef

Photo source: Courtesy of Brandt Beef

We might even begin tagging our food so we can follow it from source, to purchase to table.  While society is more than one step removed from much of its food source these days, food vetting is an attempt to pull us closer and give us an element of control.  We want to know where our food comes from, how it’s grown and harvested and whether it’s truly good for us or not.

Mainstreaming Sustainability
Sustainability has gone mainstream.  Unlike a year ago, when people were somewhat afraid to use the word, now it flows trippingly off the tongue.  America in particular is just now learning how to be sustainable, and Americans are holding themselves responsible.  They aren’t doing this to create an illusion — there are a lot of “green echo” people out there trying to make it look like they are green.  In 2010, we’ll see people and companies becoming sustainable for authentic reasons; they are doing it to make a difference. 

If we are gong local and sustainable, some things are going to change.  “Nearby” and “hometown” may help clarify that “local” designation.  After all, how does a town like Las Vegas, that doesn’t really grow anything, offer local vegetables?

With packaging, you’ll see more bamboo and biodegradable, and “nude food” that is more transparent with less packaging.  Eating local, seasonal and fresh will be recognized as a sustainable way to eat. We’ll see more grass fed beef, which is all about sustainability and flavor.  We are assimilating sustainability and making it work for us instead of fighting it.

Keeping it Real
In a back-to-basics economy perhaps it is natural to return to basic ingredients. This isn’t about retro, or comfort food, or even cost. It’s about determining the essentials and stocking your pantry accordingly. It is about pure, simple, clean and sustainable. It is—dare we say—a shift from convenience foods to scratch cooking, now that we have more time than money and more food knowledge and concerns.

It is a natural shift, when you think about it. The trend is toward concentrating on quality, basic ingredients and building a menu from there. That’s where the value is going to be in 2010. It’s partially based on how chefs eat at home—something we all know more about thanks to the increase in sharing from celebrity chefs, cooking shows and foodie blogs.  It’s economy driven to a point, but think about it—we aren’t all digging out the Spam®. Instead, we’re exploring the extendability of known ingredients to prepare ourselves for the long haul of economic recovery.

Basic ingredients are trending high because people are still eating more at home, and they need a foundation for nightly meals. Expect to see more education that focuses on what you need in your refrigerator and pantry. Expect online shopping to focus less on luxury items and more on basics. People will be willing to spend more of their money on basics and will find that, in the long run, they end up spending less because they have less waste, higher quality and more value.

This will include some variety and the general acceptance of “new basic,” with some items we consider essential that our grandmothers may not have used—for example, olive and other oils in different flavors and styles. So while we are keeping it real, we’ll also be redefining what the staples are in many kitchens. We’ve already made a substantial shift in how we shop, prepare food, and eat, and we don’t expect this to change even if the economy improves. We are done with excess, and ready to knuckle down for an extended period to the essentials of life and of food.

 

 

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A Taste of Nostalgia

by Janet on December 3, 2009

Butterscotch pudding, Flickr daveleb

Butterscotch pudding, Flickr daveleb

I participated in a Trend Spotter Webcast yesterday conducted by the National Association for the Specialty Food Trade, the group behind the Fancy Food Show. You can learn more by visiting NASFT’s blog Under the Lid.  Or you can watch a video of the Webcast below…

 

Watch live streaming video from nasft at livestream.com

 

Kara Nielsen, a trendologist with the Center for Culinary Development, reviewed several food and flavor trends.  She started off with the trend of nostalgic or retro foods — a trend I’ve written about before (Retro Marketing and Flashback Branding).

I liked her decriptions of “brown flavors” that are hot now because of their links to our past.  These are comforting, nostalgic flavors that remind us of our youth — when we felt safe and secure.  They remind me of the flavors that help replicate what Baum & Whiteman call the “campfire experience.”  

So what are these brown flavors?  Think butterscotch, caramel, toffee, brittle, praline, maple syrup, honey and honey comb.  I feel better already.

Kara also talked about other retro flavors that are increasing in popularity:  malt, liquorice, nougant and dairy flavors (including yogurt, buttermilk, Greek yogurt and plain old milk for its purity and wholesomeness).  Rhubarb was another nostalgic flavor discussed.

A few other trends featured in the Webcast included alternative sweeteners, gluten-free foods, superfoods and floral flavors, such as hibiscus, rose water and lavendar.

But I’m liking the retro ”brown flavors” best.

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Now the National Restaurant Association weighs in on restaurant trends for 2010.  Locally grown and sourced products, farm-branded ingredients, sustainable seafood, a back-to-basics approach,  nutrition, allergy awareness and better-for-you children’s meals are among the top trends identified by 1,854 professional chefs, members of the American Culinary Federation.  Some of the “hot” items revealed in the survey:   ancient grains, grass-fed beef, mini desserts, black garlic, artisinal cheeses, house-made ice cream, micro-distilled liquor and gluten-free beer.

photo source: Flickr, patrick properties

photo source: Flickr, patrick properties

Here’s a list of the top 50 trends and the percentage of chefs ranking them as “hot.”  Check the link to Restaurants & Institutions for the full list of 150 trends.

1. Locally grown  produce          88%
2. Locally sourced meats and seafood       84%
3. Sustainability      80%
4.  Bite-size/mini desserts       79%
5.  Locally-produced wine and beer      79%
6.  Nutritionally balanced children’s dishes         77%
7. Half-portions/smaller portion for a smaller price         75%
8. Farm/estate-branded ingredients           75%
9. Gluten-free/allergy conscious        74%
10. Sustainable seafood               73%
11. Superfruits (such as acai, goji berry, mangosteen)         73%
12. Organic produce           73%
13. Culinary cocktails (savory, fresh ingredients)           73%
14. Micro-distilled/artisan liquor           72%
15. Nutrition/health            71%
16. Simplicity/back to basics       70%
17. Regional ethnic cuisine           70%
18. Non-traditional fish (such as branzino, Arctic char, barramundi)             70%
19. Newly fabricated cuts of meat  (such as Denver steak, pork flat iron, petite tender)   70%
20. Fruit/vegetable children’s side items        69%
21. “Kid cuisine”/gourmet children’s dishes    69%
22. Artisan/house-made ice cream            67%
23. Ethnic breakfast (such as Asian-flavored syrups, coconut milk pancakes)       66%
24. Organic wine/beer/liquor          64%
25. Exotic fruit (such as durian, passion fruit, dragon fruit, paw paw, guava)       63%
26. Artisinal cheeses    63%
27. Black garlic               63%
28. Food-beer pairings         63%
29. Specialty iced tea (Thai-style, Southern/sweet, flavored)     62%
30. Craft beer/microbrews              62%
31. Ancient grains (such as kamut, spelt, amaranth)        62%
32. Tapas/mezze/dim sum (small plates)         62%
33. Dessert flights/combos              61%
34. Bar chefs/mixologists          61%
35. Grass-fed beef                          61%
36. Flatbreads (naan, papadum, lavash, pita, tortilla)        60%
37. Free-range poultry/pork        60%
38. Gluten-free beer               60%
39. Ethnic fusion                      60%
40. Micro-vegetables/mico-greens      59%
41. Organic coffee     59%
42. Specialty beer (seasonal, fruit, spiced)       58%
43. Children’s entree salads          58%
44. Inexpensive/underused cuts of meat (beef cheek, brisket, pork shoulder, skirt steak)       58%
45. Umami       58%
46. Savory desserts        57%
47. Flower syrup/essence       57%
48. Heirloom tomatoes            56%
49. Specialty/gourmet sandwiches             56%
50. Specialty potatoes (purple, fingerling, Baby Dutch yellow)       56%

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source: flickr, desertculinary

source: flickr, desertculinary

Epicurious has come up with a clever list of food trends for 2010. I like their approach of “front burner” and “back burner” as a way to predict what will be hot next year and what trends have peaked.  Check out their epi-log for more details, but here are the highlights:

Dish
Front Burner – Fried Chicken
Back Burner –  Burgers

Dessert
Front Burner  - Whoopie Pies
Back Burner -  Mini Cupcakes

Ingredient
Front BurnerLamb
Back Burner –  Pork

Health Trend
Front Burner – Immunity
Back Burner –  Omega-3

Profession
Front Burner – Butcher
Back Burner –  Mixologist

Drink
Front Burner – Homemade Beer
Back Burner –  Mad-Science Cocktails

Entertaining
Front Burner – Potlucks
Back Burner –  Formal Dinners at Home

City
Front Burner – Vancouver
Back Burner  -  Barcelona

Sex Symbol
Front Burner –  Sam Kass
Back Burner  -  Curtis Stone

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