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A Recap of 2010 Food Trend Predictions

by Janet on January 1, 2010

Photo courtesy of Flickr user La Tartine Gourmande

Photo courtesy of Flickr user La Tartine Gourmande

On this first day of 2010, I thought I’d review all of my recent food trend posts. You’ll see predictions from a variety of sources — a forecast of what we’ll be eating in 2010.

Top Dining and Restaurant Trends for 2010 (Baum & Whiteman, Restaurants & Institutions)
Top Restaurant Trends for 2010 (Mintel)
Chefs Identify What’s Hot, What’s Not in 2010 (National Restaurant Association)
Epicurious Predicts Top 10 Food Trends for 2010
2010 Food Trend Predictions from The Food People
Top 10 Food Trends for 2010 from The Food Channel
A Taste of Nostalgia (National Association for the Specialty Food Trade)
Consumer Behavior Trends in the New Economy (Mintel)
2010 Consumer Packaged Goods Trend Predictions (Mintel)
Another Look at the Simplicity Trend

Some of the trends are best brought to life in a video. First up,  2010 predictions from Bon Appetit magazine: meatballs, new Austrian cuisine, modern vegetarian, sriracha sauce (my favorite!) and homey “slump” desserts.

Here’s a video summarizing the top ten food trends for 2010 from The Food Channel.

The UK’s Food People review their trends in this video.

Phil Lempert reviews his take on trends in this two-part video series.


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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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Consumer Behavior Trends in the ‘New Economy’

by Janet on December 11, 2009

 

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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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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Chefs Identify What’s Hot, What’s Not for 2010

by Janet on December 1, 2009

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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Epicurious Predicts Top 10 Food Trends for 2010

by Janet on December 1, 2009

 

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 Burner - Lamb
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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Top Dining and Restaurant Trends for 2010

by Janet on November 30, 2009

"Little Gem Salad" with pig ears at the Publican. Flickr, JoeM500

"Little Gem Salad" with pig ears at the Publican. Flickr, JoeM500

I’m back again with more trends.  I warned you I’d be hitting the topic hard for the rest of the year!

I previously reviewed restaurant trends identified by Mintel.  This time the trend predictions are from the restaurant consultants Joseph Baum & Michael Whiteman Co. Inc.  The Brooklyn-based firm just released their annual list of 12 restaurant and hotel food and dining trends.   This list is followed by 20 menu trends from Restaurants & Institutions.

Here are the predictions from Baum & Whiteman:

1. New priorities for beaten-up consumers: People today are expressing entirely new — and more complex — sets of concerns.  Now they’re focusing inward.  Their concerns are personal, emotional and ethical.  The economy has people scared and they’re looking for a “safe harbor.”  The consultants advise hotels and restaurants to lure these hunkered down consumers from their psychological storm cellars by replicating the “campfire experience” — building emotional ties and connecting to communities.  They need to audit their businesses based on next year’s hot buttons:  economic survival, reassurance, intimacy and friendship, feeding my knowledge, feeding my emotions, artisan/hand-made, neighborhood/local, authentic/real, comfort and safety.

2. Putting focus on the left side of the menu: That’s where the emotional resonance is.  Look for more creative snacky things, more small plates, more portion options…things sized for one, for two, for a crowd.  This isn’t just a small plates phenomenon, because it isn’t about the size of the plate.  Sharing is the key, sharing responds to consumers’ needs for comfort and safety, for intimacy and friendship.

3. Upscaling the downscale: Consumers are trading down in order to trade up.  That’s what’s behind the explosion of “gourmet” hamburgers smothered in the likes of manchego cheese and Iberian ham, or artisan hot dogs and Kobe dogs served with goat cheese and guacamole or home-made relishes, or french fries revved up with parmesan cheese and truffle oil.

4. Fresh = local = hand-made = safer = better: Baum & Whiteman believe the words “organic” and “natural” are diluted (polluted, actually) by big-brand food companies, so they’re being replaced in consumers’ minds by “fresh” and “local” and “hand-made.”  People are looking for edibles they can trust, and for food communities that stand personally behind their products.  Restaurants and hotels are spotlighting house-made or locally-made bread, artisan-cured salami, chef-pickled vegetables, locally-butchered beef, honey made from nearby hives, foods purchased from regional farms — all these theoretically reflecting sustainability and helping local farmers and being better for the environment.

5. Fried chicken is the new pork belly: The new trend is fried chicken — crisped in all sorts of inventive ways by lowly diner cooks and exalted chefs alike.  Ahead of the curve:  Korean fried chicken, invisibly coated, amazingly flavorful and fried twice for ultra-crunch, moving out of traditional Korean-towns into mainstream neighborhoods.

Duck fat fried chicken thighs, Flickr chotda.

Duck fat fried chicken thighs, Flickr chotda.

6. Putting in “good” additives instead of taking out nasty ones: The trend of fortifying foods to make you healthier and more beautiful is being transferred to the restaurant scene.  Watch for bartenders (err, mixologists) to get into the act by concocting good-for-you cocktails with “enhanced” beverages — on the theory that you can drink yourself into good health and become beautiful while getting sloshed. Beverage buzzwords include guanara, acai, goji, green tea, hibiscus and acerola.

7. They laughed when we said “tongue”: Baum & Whiteman said some bloggers thought  they’d gone bonkers by predicting that tongue (beef and veal) would be hot last year.  Well, here’s the Offal Truth:  For 2010, it’ll be tongue (including lamb) and oxtail along with beef and pork cheeks, chicken gizzards, tripe and other innards.  Savvy chefs are using these odd parts to offset downsized portions of expensive steaks and chops.

8. Losing control over language: With the loss of old experts (such as Gourmet magazine), authority is dispersed among the instant opinion makers:  bloggers, texters, twitterers, facebookers, yelpers — who broadcast “buzz” and bad news to a million people in the blink of an eye.  Baum & Whiteman calls this a swap from good gastro-journalism to dubious opionating.  Next year’s marketing and PR mavens will be experts at getting restaurants closers to their customers using all sorts of social networks and bypassing the former journalistic gatekeepers.

9. Sweet to bitter to tart: A decade or so back, American palates made a profound shift from sweet to bitter — which explains the rise of strong coffee, dark chocolate, broccoli rabe, brussels sprouts and other bitter food.  There’s been another, quieter shift, from sweet-sweet to tart-sweet.  That’s why chefs are now pickling their own vegetables to serve with newly trendy rich and fatty meats. You’ll see more pickled shallots, leeks or ramps atop steak instead of fatty onion rings.  You’ll get it in the sour-salty flavor profiles of increasingly trendy Southeast Asian cuisine.

10. Menu churn: The tough economy and declining consumer traffic forces restaurants to poach customers by stealing competitors’ top menu items.  Fast food chains are adding up-priced gourmet burgers, pizza chains are selling pasta, and juice chains are adding pizzas and flatbreads. Everyone is adding snacks and signature beverages and energy drinks, hoping to capture between-meal business.

11. Meet you at the supermarket: Consumers are re-discovering their dining room tables.  Restaurant chains hope to replace lost in-store business by getting their brands onto those tables with supermarket products. Look for even more chains to move into the world of retail food as they seek new channels of distribution.

12. Catering to kids: Kids’ menus are popping up on more chain restaurants, and many are reformulating to create healthier options.  Look for more restaurants and hotels offering cooking classes for kids, more “adult” things on kids’ menus, and more kids-eat-free promotions.

BUZZWORDS for 2010:  Authentic Neapolitan pizza. Lamb riblets. Too many food trucks, not enough curb space. Latino street food. Farmed trout creeps up on farmed salmon. Curry and Indian-spiced fried chicken. Vietnamese sandwiches (bahn mi). Gelati. Global comfort food. Artisan hot dogs. Made-to-order ice cream. Chefs turned butchers. Casual comfort. Touch-screen kiosks and home delivery in fast food outlets. Wood oven cooking. More energy drinks and adulterated waters. Mood food. Backyard and rooftop bee hives. Stevia. Urban farms. Griddled burgers. Free food. House-made everything, especially sandwiches.

Here are R & I’s 20 menu trends for 2010:

1. Pot roast, brisket and stew. Homey favorites spotlighting affordable cuts for comfort-seeking and value-minded diners.

2. Asian + Latin.The Twitter-driven frenzy over Los Angeles’ Kogi truck and its signature Korean tacos gets some of the credit for this latest fusion craze.

3. Midday dining deals. With customers cutting back on dining out far more at dinner than at other dayparts, restaurants are turning to speed- and value-oriented lunch specials.

4. Beer. Beer’s star is still rising with operators sourcing craft and seasonal labels, promoting menu pairings and theme dinners, and opening beer-centric pubs and eateries.

5. Chains build better burgers. Premium burgers represent the ultimate marriage of value and indulgence, so it’s no wonder that restaurant chains are following the lead of high-end chefs and dedicated fast-casual concepts and nudging up America’s favorite sandwich a few notches.

Scotch Egg at The Gage, Flickr sassnasty

Scotch Egg at The Gage, Flickr sassnasty

6. Eggs are the new bacon. Eggs are everywhere on menus — draped over burgers and pizzas, tucked into sandwiches and showcased in dolled up renditions of classic deviled and Scotch eggs as bar snacks and appetizers.

7. Drugstore-counter desserts. The retro-dessert trend just won’t quit and this time, spiffed-up shakes and floats are taking the spotlight.

8. Big-name chefs take it down another notch.The drive toward downscale dining continues.  Witness Big Star, Chicago chef Paul Kahan’s just-opened dive bar/taco shack, Il Cane Rosso, the San Francisco sandwich shop from Daniel Patterson and Bar Symon, Michael Symon’s gastropub-style spot in suburban Cleveland.

9. Meatless meals. While Americans aren’t fully embracing vegetarianism, they’re eating meat less often in the interest of health and sustainability.

10. Deep-fried and fabulous. Bone-in fried chicken is the latest unlikely darling of upscale dining rooms.

11. Fast, casual fine-dining. Restaurants are rolling out special menus that cut the cost of multicourse meals and trim down dining time.

12. Low-carbon footprint dining. Green eating is going mainstream.

13. Morning meals shape up. Nearly 20% of consumers say they’d be more likely to eat out for breakfast on weekdays if options were more healthful, and operators are taking notice.

14. Liquor goes local. Whiskey, gin, vodka and other spirits sourced from nearby specialty and small-batch distillers are gaining popularity among operators with locavore leanings.

15. Coal fires up pizza. What gives coal-fired ovens a leg-up on those fueled by wood alone?  It’s all about the heat.

16. Thank you for smoking. From the subtle notes of fruitwoods to the more-assertive marks of mesquite and hickory, smoking lets chefs imbue layers of flavor into products without adding fat, sugar or salt.

17. Gluten-free gets its day. The estimated 3 million Americans with celiac are finding more menus tailored to their needs.

18. High-time for tea. The favorite of the Brits is finally getting its due on American menus, and tea is only part of the story.

19. Lamb goes off the rack. Restaurants are still turning out chops, but look for off-the-bone cuts of lamb to step into starring roles too.

20. Back to basics. The image of chefs industriously canning and pickling produce, curing their own salumi and butchering beef, lamb and pork from primal cuts seems plucked from a quainter past, yet a growing number are embracing these back-to-basics techniques.

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2010 Food Trend Predictions from the Food People

by Janet on November 29, 2009

509682765_29f4cb8f6cThe food trends keep coming.   This time the 2010 predictions come from the Food People, who describe themselves as the leading global food spotters and reporters.

We’re starting to see some consensus among the myriad trend experts — next year will be about simplicity, comfort and feel good, food cocooning at home, a need for treats and a little trade up, local and planet-friendly, and being squeaky clean to gain consumer’s trust. Restaurants will continue to evolve to attract diners and we’ll see even more street food — including pop up dining, food trucks and street vendors selling authentic ethnic food.  (Photo source:  Flickr, Plate of the Day).

The UK firm expects that 2009’s main macro factors, including economic, political, technological and environmental to be equally influencing food trends over the next year. The group (thefoodpeople.co.uk) identified the following 2010 food trends:

  • Food cocooning — A return to the comforts of home, resurgence of family dinner and dinner parties
  • Simplicity — Few ingredients, simple preparations for brands and restaurants
  • Customization – Products and services personalized to fit an individual’s needs
  • Industrialized food backlash — Growing voice of consumers, cynicism against industry
  • Global comfort food – Including baked comfort
  • Local — Will gain even more prominence, including farmers’ markets and global mega brands
  • Digital dining — Increase of food-based phone apps. social networking, food by mail, online reservations
  • Street food — Dining trucks, street vendors, informal and authentic ethnic food, part of anti-restaurant movement
  • Need for treats — Feel good, trade up,  growth of mini desserts
  • Planet-conscious eating — More mainstreaming of green, sustainable, fair trade, ethical eating
  • National health — Increase in programs, initiatives, products and even legislation to improve our health, especially diabetes and heart disease
  • Changing restaurants — Will continue to evolve with initiatives such as no reservations, happy hours, value pricing and a move toward more local ingredients
  • Frozen food — New positioning, shaking the “cheap and cheerful” image of the past, evolving toward freshness locked in, extension of the pantry and total convenience

The British trend trackers believe U.S. southern cuisine will be big in 2010, along with the cuisines of Brazil, Mexico, Argentina, Peru, French Bistro, Scandinavia, Vietnam, Korea, Japan and the Middle Eastern belt, including Morocco and Lebanon.

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Supermarket Guru’s Top Food Trends for 2010

by Janet on November 19, 2009

‘Tis the season of food trends.  So you’ll be hearing a lot from me about emerging trends as we approach the New Year.

Here’s a look at the top food trends for 2010 identified by Phil Lempert, aka the Supermarket Guru.

  • Private label evolution.  Consumer acceptance and purchasing of less expensive store brands are at an all-time high. Lempert predicts that the major food companies will fight back with new strategies, such as  co-branded products and partnerships with retailers.mad-men-postcard-newsletter
  • 1960s are back! Perhaps it’s the influence of the popular show Mad Men, but the spotlight seems to be on those 76 million baby boomers who grew up in an era where the Don and Betty Drapers were the role models.  The show has sparked an entire range of Mad Men products, including Eight-O-Clock Coffee’s free Mad Men eCards. Look for ’60s iconic food brands to be updated with a new ingredient profile and more flavor to meet the nutrition desires and needs, along with the dimensioned taste buds of the aging boomer.  Look for less carbonated soft drinks and more vitamin enriched everything.
  • Food sense. People want to know where their food comes from and with the Country of Origin Labeling (COOL), shoppers are learning more than they ever expected, especially in the meat case.  Labels on meat that list more than one country are prompting consumer questions and concerns.  Lempert predicts that the hot trend of 2010 will be the re-emergence of the local butcher (within supermarkets and as free-standing shops) where shoppers will go, select the cuts of meat they prefer and have it ground on demand.
  • The power of the collective. It’s a new world of “word-of-mouth” recommendations using the latest technologies:  mobile devices, mommy bloggers, Twitter and house parties.  The shopper in 2010 will depend less on advertising and more on social networking and killer apps to help them make their decisions on where to eat and what foods to buy.
  • Cute and cleavage is out. Even though the Food Network has relied on hot looking female and male chefs, Lempert said that’s so last year. With the success of Julie & Julia and the closing of Gourmet, we’re now moving back to substance over glitz.  It’s time for the food to be the star, Lempert said, which is what today’s shoppers believe it should be. ichill relaxation
  • Comfort food transforms into relaxation foods. Instead of  the “psychology” of comfort foods, brands are coming out with “relaxation”  products with herbs and other ingredients designed to relax or put you to sleep.  Products like the  iChill Relaxation Shot  may be the replacements for Vitamin Water and Gatorade, Lempert suggests.  He believes this trend will move to other categories including “anti-energy” bars, snack foods and even spawn a resurgence of calming after-dinner drinks that you can enjoy at home.
  • Less is more. The food industry realizes that by using “real foods” and shorter ingredient lists that they’re creating healthier products that consumers want.  Brands that illustrate this trend include Haagen-Dazs Five, Healthy Choice All Naturals, Peter Pan Peanut Butter and Campbell’s Select Harvest.

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Food Trend Update: The Fiber Free-For-All

by Janet on September 16, 2009

6a010536e3fd46970c011168528c33970c-320wiThe fiber floodgates have opened wide. Have you noticed?  It’s hard to miss the onslaught of new products proudly boasting about fiber on the front of package labels.

The fiber fortification craze was the topic of my article in today’s Chicago Tribune.

Don’t get me wrong.  I’m a big fan of fiber. Research continues to document the multiple health benefits of a high-fiber diet.  And most Americans get only about half the fiber they need (25 to 38 grams per day).

But this is not your mother’s roughage.  The modern approach to fiber is a far cry from stewed prunes or a bowl of bran.  The new high-fiber foods are spiked with isolated fibers — a type of purified powder that differs from the intact fiber that is naturally found in whole grains, fruits and vegetables. These so-called functional fibers (often inulin, polydextrose or resistant maltodextrin ) do not have a grainy or gummy texture, so they allow manufacturers to add fiber into creamy yogurts, clear drinks and other previously fiber-free places.

For my article, I interviewed registered dietitian Joanne Slavin, a University of Minnesota researcher and one of the country’s leading experts on dietary fiber. Slavin has conducted tons of research on whole grains, but she told me the evidence on these isolated fibers is much skimpier: ”This concept might make sense, but it’s less researched.  It’s an up and coming area.”

51qI5a3ZNyL._SL500_AA280_For example, some studies do suggest that inulin (often extracted from chicory root or Jerusalem artichoke) may boost beneficial bacteria in our digestive tract, but there is little or no evidence that this type of fiber helps lower cholesterol or aids regularity.

Other studies suggest eating a lot of fiber can help you control your weight.  But Slavin said this research is linked to people eating high-fiber, lower calorie foods like fruits and vegetables.  The weight loss benefits would not likely apply if you got most of your fiber from calorie-dense foods like chocolate snack bars, toaster pastries and ice cream with added fiber.

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Even so, Slavin said these isolated fibers may help make it easier for people to get more fiber.  “There are a lot more choices to get fiber, and that’s the upside,” she said.  “If fiber doesn’t taste good, people won’t eat it.”

Still, she worries that these new fiber-fortified products may give people an “out.”  She doesn’t want people to think “I’m off the hook” just because they snacked on a cookie or snack bar spiked with fiber.

It’s important to keep your focus on whole grains, fruits and vegetables.  These foods naturally contain fiber along with other health-promoting nutrients.  If you eat three fiber-fortified chocolate bars, you can meet your fiber goal, but it’s not the same as if you eat an abundance of “whole” foods that naturally contain fiber.  So don’t think these new fiber snacks are an equal trade-off.

It’s also a lot easier to overdo it on fiber with some of these dessert-like options.  Your health may not be in danger, but you could pay for it in digestive discomfort.

So bottom line, my message is this:

  • Eat more fiber.  That’s a good thing.
  • Remember that not all fiber is created equal.  Aim for a mixture of different types of fibers.
  • Be picky about the company your fiber keeps.  What else are you getting along with the fiber?
  • Eat fiber-fortified “desserts” in moderation.
  • Get a bulk of your fiber the old-fashioned way.

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