1 March 2010
Foodnetwork Predicts Top Trends for 2010
Posted by Crystal under: News; Recession Tips & Tricks .
The Food Channel’s list of top food trends for 2010 is based on the research performed by the Food Channel, together with CulturalWaves, a marketing research company that captures evidence of people’s behavior, identifies the underlying patterns and drivers of people’s behavior and translates them into definable and innovative ideas. Here are some of the top trends to be expected in the food industry in 2010:
Keeping It Real. It is predicted that people will return to basic ingredients, pure, simple and clean. There will be an even bigger shift from convenience foods to scratch cooking. Some of it partially comes from the fact that there are more celebrity chefs now sharing how they eat at home, there are more cooking shows, and new foodie blogs appear every day. There will also be more education focusing on what food and ingredients people should have in their refrigerator and pantry.
Experimentation Nation. The past decade has already seen many new experimental concepts, such as fine dining at a taco truck, gastropubs, shareables, and communal tables. It is predicted that restaurants will continue to experiment with new concepts, such as fusion dining, eating “fresh”, and “do it yourself” concepts. Some restaurants are currently experimenting with eliminating servers in lieu of a redefined self-serve. It is predicted that restaurants that can help redefine the family dinner table are going to show the most gains.
More in Store. It is expected that grocery stores will expand their offerings thanks to private label production growth, as more grocery stores realize that there is no particular benefit in using a “name brand” anymore. Grocery stores will also continue to upgrade delis and fresh take out sections, returning butchers to a place of importance. It is expected that stores will steal more market share from regular take-out places and restaurants by offering high-quality pre-prepared foods. Grocery stores are also expected to cater more to the aging population.
Redefining “ethnic”. More and more ethnic staples and favorites are expected to be added in various combinations to restaurants’ menus in 2010. This includes flavors from different countries, such as Japan, Thailand, Mexico, Italy, France, etc., which will be all joined together on one menu. Old recipes will come out supplemented with new knowledge and available spices to make them original again. Things will be paired differently, including trends from all different countries. The resulting experimentation and combination should be something distinctly new American.
Food Vetting. It is expected that food sourcing is going to be scrutinized more than ever, including Fair Trade issues, organics, mercury-free fish, and other issues. People need more reassurances that the food is safe, pesticides-free, or without anything else harmful. People will demand to know more about how humanely farm animals were treated, what animals were fed, how they were pastured, and how naturally cattle were raised. It’s all about quality livestock, no hormones in meats, organically-grown fruits and vegetables.
Mainstream Sustainability. Growing number of Americans are expected to adopt sustainable practices in food selection and consumption. This includes eating locally sourced ingredients, seasonal foods, and buying products with sustainable (or biodegradable) packaging. This in turn will make food manufacturers to expand sustainable operational practices.
The Rise of the Individual. This idea is already reflected in such practices as making cheese at home, and the growing number of individual-size foods, such as pizzas, or cupcakes. Restaurants now give patrons more opportunities to express individuality by, for instance, enabling people to choose their own ingredients and otherwise personalize individual portions. The trend is towards infusing food and establishments with personality, and it’s why some restaurants have claimed celebrity chefs and more interesting menus to go along with it.
Bartering. More of the barter system will come into play with food consumables now that technology can assist with connections. Sites such as Craigslist and BrightNeighbor are already doing it. Experts predict that with more community-supported systems, with more availability of farmers’ markets, online communities, people will start making connections for swaps that include food. This includes trading of skills/time for food, or ideas such as homemade food as gifts.
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