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2011 Trend List

Several global trends continue to influence  food choices and eating behaviors.  Each has many facets and continues to evolve and shape product development, meal patterns and shopping:

  • Locavore
  • Eco friendly, sustainable
  • Artisian/heirloom
  • Healthy eating – healthy lifestyle
  • Fair trade
  • Cost-effective/good value

The following trends are more tactical and less strategic but none the less will have many outlets and variations in the coming year:

Gluten-free -  Minimal interest in gluten-free foods and cooking has been present for more than a decade.  But in the past couple years activity in this area and increased dramatically.  Both grocery and bakery products are becoming readily available through mainstream channels.  Cookbooks abound, many with celebrity authors and or endorsements.  Restaurants are including gluten-free menu options easily as often as they offer vegetarian choices.

Mad Men/”mid-century” entertaining – “Mid century” had become the chic new term for stuff from the 1950’s and 60’s weather food, fashion or lifestyle in general.  Son Draper’s influence has expanded beyons narrow ties and midday Scotch. Cocktail party entertaining has become and excuse for more than simply martinis and highballs.  Dust off those recipes for rumaki, cheese balls and sweet and sour meatballs. They’re back. Or, for those in the hinterland were they never disappeared, these favorites are cool again.

Street food/food trucks – Both street food and food trucks satisfy several of today’s culinary desires.  For the patron the food is fast, accessible, inexpensive and often interesting and adventurous.  For the proprietor, the business offers the opportunity for creativity, mobility and less financial investment than brick and mortar eateries.    These trucks are introducing large groups of people to new ethnic flavors, exciting flavor combinations that are a mix of many cultures and new sass to American iconic foods.  The Gen Y’s are loving this fresh approach to fast food.

Integrated plates – What used to be the triangle trinity of meat, starch, and vegetable on the dinner plate has come together. Whether a result of a time crunched cook or simply a form of downsizing, the meal plate has a single focus. But the dish doesn’t always have to be the dreaded casserole, one-pot recipe, or skillet meal.  Today is can be as elegant as chicken cacciatore served on a bed of sautéed green beans or pork medallions on parmesan toast rounds smothered in grilled peppers.

Humble gourmets - What a great way to refer to the old fashioned mom-and-pop operations!  Humble gourmets don’t have to be a couple of old folks in a rundown grimy store front.  Today these local and neighborhood businesses that specialize in classic favorites like great barbecue, terrific fried chicken, outstanding breakfast or popular regional favorites are just as likely to be owned and run by thirty-something college graduates who love great food and yearn for a nontraditional lifestyle.

Vegetables everywhere  - Steamed, roasted, pureed, stir fried and deep fried, more vegetables are being used in many parts of meals.  This does not seem to be related to vegetarian dining. It is about great flavor and color coming to the plate.  It is about fewer “starches” and starches being “cut” with vegetables.  It is about a wider variety of vegetables. Big winners – sweet potatoes?, squash, beets, cabbages

Pan Asian –American diner have been in love with Asian food for some time and it continues to be the fastest growing ethnic segment.  Whether at home or dining out, people are more willing to try ever more authentic Asian cuisine.  This is particularly true of Thai, Korean and Japanese fare. 

The Local Baker Thrives – The past year has seen an explosion in the number of bakeries in urban areas and small town.  Many of these are very specialized.   French pastries, natural organic breads,  wood burning oven baking, cakes of every shape and color, rustic desserts, gluten free.  As “artisan” breads moved to mainstream grocery stores, consumers up’ed the ante seeking fresh, local and distinctive baked goods.  Look for continued interests in all segments of baking items with a local and personal approach.

Beer, craft distillers, niche wine –Beer is showing up with all types of foods.  33% of all beer drinkers aged 21 and up are drinking less imported beer because they’re drinking more domestic craft beer instead (Mintel).  Whether for snob appeal or health effect, wine lovers continue to explore and imbibe lastest vinters from around the world.  Along with the changes in beer and wine tastes has come the interest in specialized distilled spirits.  Regional vodka, special bourbons,

Flash trends - these are the foods that pop up from someone's tweets, blogs, Facebook or even some cable or reality show.  An example would be Spaghetti Tacos which started as a gag on the iCarly TV series and went viral with the K-thru-middle school age group.  Beware of these trends.  More often than not they lack any substance for sustainability much less profit.  However if you are the marketer of an ingredient or component of a flash trend, it could be like winning the lottery.

Ethnic ingredients, dishes and flavor combinations continue to be adapted by a broad range of food venues.  The following are some of the items that are making significant inroads on American palates.

  1. Kimchee –Korean pickled cabbage condiment –showing up on menus of street food vendors mixing Asian and Latin
  2. Empanadas- Mexican equivalent of Hot Pockets-popular street food item
  3. Acaraje – a Brazilian version of falafel.  A black eyed pea fritter is deep fried in oil then split open when cooked, and then stuffed with vatapa. Vatapa is a creamy paste made of bread crumbs, shrimp, coconut milk. 
  4. Lumpia- Philipinne egg roll,
  5. Biryani -is a set of rice-based foods made with spices, rice (usually basmati) and meat, fish, eggs or vegetables originally from Iran but spread to SE Asia.
  6. Areapas –Latin - small cornmeal based patties with many variations depending on local.
  7. Banh mi (pronounced bun me) – Sometimes called a Vietnamese Poor Boy this sandwich marries French influence with Asian ingredients. The traditional version begins with a crusty French baguette, preferably made with rice flour, slathered with mayonnaise, topped with pate and piled with a collection of cold cuts and a toss of pickled vegetables and cilantro.
  8. Shawarna – A Middle Eastern version of the Greek gyros, the sandwich stuffs flat bread with seasoned meat, usually adds hummus or tahini and may include vegetables or pickles.
  9. Torta – This Mexican hero sandwich incorporates typical Mexican ingredients like carnitas, barbacoa, avocado, or black beans on a crusty roll or bolillo.  The sandwich may also be pressed and grilled panini-style.
  10. Gnudi (pronounced "nu-dee") – Most often compared to gnocchi, gnudi relies on ricotta cheese rather than potatoes for its integrity thus resulting in a much lighter more delicate dish. It has also been characterized as naked ravioli, in other words, filling without the pasta wrapper.
  11. Paneer – Indian in origin, this fresh cheese is similar to a farmer’s or pot cheese.  Made from cow’s or buffalo’s milk  usually curdled with lemon juice it is then pressed to a firm texture.
  12. Soba – These buckwheat noodles have long been the go-to fast food in Japan.  Served hot or cold, they are cheap and versatile.

Enough already – don’t need to see more of these in 2011!

  • Coconut water
  • Cupcakes
  • Panini
  • Pork belly
  • Sous vide
  • Mega calorie fast foods (KFC’s Double Down, etc)
  • French macaroons