Trend-watchers in Chicago and San Francisco have issued predictions for what and how we will eat in the coming years.
The San Francisco-based Center for Culinary Development surveyed 80 chefs from coast to coast on emerging trends. “Once the ‘buzz’ reaches critical mass, specialty gourmet publications such as Bon App tit and Gourmet will take note of the trend. From there, new ideas are often adopted by more mainstream chain restaurants (Chili’s, Applebee’s) and media outlets (Family Circle, Better Homes and Gardens, etc.). “Finally, the dish, ingredient or flavoring reaches a level of mass acceptance, which is when it begins to appear in new items found in grocery stores and fast-food restaurants,” says the report. “We … have seen this cycle play out time and again with everything from Caesar salads to chipotle-themed dishes and sauces.”
Americans are investing more of themselves than ever – emotionally, intellectually and financially – in the foods they eat. Here’s how:
Know your ethnic cuisines: “Italian food” is giving way to “Neapolitan dining,” “Sicilian cuisine” “Tuscan dishes” and “Venetian fare.” As chefs look around the U.S. for inspiration, we will see “Floribbean” and Pacific Northwest fare. Street foods – Thai satay, Salvadoran papusas (stuffed tortillas), Venezuelan arepas and Indian pakoras – are coming indoors to fine-dining settings.
Heirloom produce and meats: As part of the quest for greater quality and variety, consumers are looking for crops and/or animal herds whose roots and heritage are well-established and cared-for.
Farm-to-table organic: The U.S. Department of Agriculture reports that the number of farmers markets more than doubled between 1994, when there were 1,755 in the entire U.S., and 2004, when the total reached 3,706.
Handmade makes headway: Consumers are delighting in the craftsmanship of artisan breads, cheeses, chocolates and pastries.
The Institute of Food Technologists, a not-for-profit international scientific society in Chicago, says the marketing focus will shift from families to empty-nesters as baby boomers age. Its forecast:
Quick fix: Time to prepare food is still at a minimum, so people are preparing a limited number of easy side dishes at home.
Drive-and-go: Takeout service at full-service restaurants is growing, and the combination of stress with a sense of entitlement is leading consumers’ drive for more upscale foods.
Inherently healthy: More people are eating more fruits, vegetables, grains, nuts and yogurts.
Fancy: The premium foods market is projected to grow to nearly $100 billion before 2010. Wine and liqueurs are finding their way into crackers and drinks, and products for cocktails are hot.
Farm-friendly: Foods deemed to be closer to the farm are capturing consumers’ dollars.
Layered flavors: Layering flavors is sending sales of food such as cheeses, condiments and ethnic foods soaring.
Grazing: Seven million vending machines in the U.S. serve 100 million daily customers and have healthier fare. The low-carb snack category is falling, but smaller portion sizes are gaining and gourmet snack selections are strong. The institute predicts consumers will like health-oriented, fun, kid snacks.
Low-, no- and reduced: With low-
carb interest waning, consumers are returning to watching their fat and calorie intake. Low-fat tops the many health claims consumers now seek.
Do-it-yourself doctoring: Shoppers are trying to manage or treat conditions through diet. Whey peptides are playing a role in Europe in beverages formulated to reduce blood pressure.
Global gangbusters: Convenience and ready-meals are accelerating worldwide. Fresh, chilled, ready-to-
eat products are emerging domestically and dominate the United Kingdom, commanding 25 percent of the food market, excluding beverages. Look for flexible packaging like pouches. A majority of Southeast Asians eat take-out at least once a week, even more than Americans.
