There’s been a lot of talk about 2011 food trends. In fact, the entire practice of predicting food trends has become a trend. I know I’ve certainly devoted a lot of space to the topic of food trends.
Food may not be as trend-ridden as fashion but it’s getting close, writes Lisa Gosselin, the editorial director of Eating Well in the Huffington Post – Food Fads: What’s In and What’s Out in 2011. I really liked her take on what’s trending up, what’s trending down and what is so, so over for 2011.
Trending down:
- Super fruits – Once the darlings of the nutrition world, Lisa says super fruits like pomegranates, acai and goji berries have become the victims of their own hyper-marketing.
- Cupcakes – We still love you, but it’s time for something new. Now it’s all about pie, especially fruit pies in all their deconstructed formats (crisps, grunts, slumps and betties).
- Bacon – It may be the most lip-smacking, tastiest treat on the planet, but do we need it to be candied, covered in chocolate or added to just about everything from breakfast to dessert?
Trending up:
- Gluten-free diets – Giving up gluten has gone mainstream, and while it’s beneficial for the 3 million Americans with celiac, gluten-free processed foods are not healthier than their counterparts.
- Street food – First it was hot dogs, then tacos, now food trucks are dishing up everything from Korean barbecue to French crepes.
- Omega-3 – These fatty acids have some of the broadest and strongest impacts on our health, yet not all omega-3s are created equal; EPA and DHA are most powerful.
- Probiotics – The jury is still out on some of the claims, but the good bacteria in fermented foods may offer some digestive health benefits.
- Growing your own – Last year saw an 28% increase in gardening for food among 28- to 34-year-olds. Watch for even more young farmers in 2011.
- Meatless meals – Meatless is not just the new vegetarian, it’s bigger than that. Meatless Monday has become a movement — for personal and planetary health.
- Simpler, more wholesome food – The growth of more “natural” foods with few simple, healthy ingredients.
Here are my picks for the top 10 trendiest foods in 2011 — or at least what I hope will be hot.
1. Chickpeas
Chickpea and Orzo Salad with Piquillo Pepper Vinaigrette by flickr user Bitchincamero
I’ve frequently talked about my love for the humble chickpea — which has now become a superstar among legumes. We’ve seen hummus become the new salsa and now Subway has introduced falafel in Chicagoland. It’s only a matter of time before these fried chickpea nuggets will go mainstream. With Meatless Monday trending up, expect to see more legume-based entrees and I can’t think of a better bean to use.
2. Kale and other bitter greens
photo courtesy of flickr user: Shauna/Glutenfreegirl
Kale is suddenly every where on restaurant menus. This sturdy, bitter green is wonderful sauteed, used fresh in salads, tossed in soups and pasta, and even baked crisp for kale chips. It seems America is warming up to bolder, stronger flavors — which helps open the door for kale, swiss chard, turnip greens, broccoli rabe and other bitter greens. That’s a good thing!
3. Freekeh and other ancient grains
Freekeh courtesy of flickr user: Lyudavitaya
I’m crazy about Freekeh, an ancient smoked wheat from the Middle East that I’ve written about before. But I haven’t met a grain I didn’t like. Expect to see other ancient and exotic grains like amaranth, kamut, millet, quinoa and spelt strike it big in 2011.
4. Pumpkin and winter squash
Double Pumpkin Risotto courtesy of flickr user Abstract Gourmet
Pumpkin is not just for Halloween anymore. This beta carotene beauty will become a year-round favorite, along with other nutrient-dense squashes.
5. Black rice
Thai Forbidden Black Rice Salad courtesy of flickr user Dayna McIsaac
Black rice, often referred to as forbidden rice, was identified as the top side/starch for 2011 in a survey of chefs conducted by the National Restaurant Association. This nutty, chewy rice is rich in antioxidants and it’s being touted as a new superfood.
6. Ethnic sandwiches
Bulgogi Burger Wrap courtesy of flickr user TheHungryHungryHungryHippo
We have street food to thank for the sandwich trend. Last year was all about the gourmet hamburger, now it’s the sandwich’s turn to shine — especially ethnically inspired sandwiches such as the Vietnamese Banh Mi that is one of the featured offerings at Graham Elliot’s new sandwich restaurant Grahamwich in Chicago. The new hip sandwich shop also sells amped up popcorn and vegetable pickles — two additional trendy foods.
7. Pies
photo: courtesy of flickr user Mr. Flibble
OK, I think you’ve heard by now: Pies are the new cupcakes. I think we’ll always love cupcakes, but pies are definitely hot, hot, hot. They’re showing up in every size, form and format, from savory to sweet and from deep-dish to individual deep-fried ones.
8. Artisanal ice pops
photo: courtesy of flickr user SafePlacePhotos
Gourmet, handcrafted popsicles are popping up all over the country. Check out Travel & Leisure to find out where you can find these high-class, big-flavor treats that are “the most fun you can have on a stick.”
9. Varietal honey
photo courtesy of flickr user roboppy
Artisanal, single-source honeys are joining chocolate and olive oils as a new wave in the single-origin trend.
10. Sumac
Sumac coated salmon on braised leek, butternut pumpkin and bacon mash courtesy of flickr user tseyin
Sumac is not always easy to find outside of Middle Eastern markets, but I think that will change as more people discover the wonderful fruity-tart flavor of this deep red spice. I’ve noticed sumac showing up on restaurant menus and more people are writing about sumac so I think 2011 may be its year. If sumac is not available in your area, you can buy it online (including Penzeys and The Spice House).
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Freekeh is native of Lebanon, Jordan, Syria and Egypt. In fact, my Lebanese mother-in-law told me she remembered seeing the large puffs of smoke in the horizon when fields of wheat were being burned. Yes, the grain is 
compared to many other grains. There’s something about being harvested while the durum wheat is still young that makes it such a nutrient powerhouse. Take a look at the 
