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U.S. Food, Dining and Beverage Trends 2010 – 9

THE NEWS: According to AdAge.com, Kraft seems convinced that the economy-driven resurgence in home cooking will only increase in 2010. However, the food conglomerate is introducing 20 new products next year that are supposed to make consumers miss their restaurant meals a little less. “Hot and spicy is big, so chipotle and garlic are key … Continue reading

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U.S. Food, Dining and Beverage Trends 2010 – 7

THE NEWS: Food & Wine’s January issue includes its annual report on hot trends including: artisanal breakfasts (sheep yougurt, upscale granola, charcuterie breakfast sausages and artisan bacon); farm, field and dairy dinners; better butter (house-made restaurant butter, goat’s milk butter and “single cow” butter); upscale frozen foods (IQF frozen organic cooked brown rice); and innovative … Continue reading

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U.S. Food, Dining and Beverage Trends 2010 – 6

THE NEWS: The annual National Restaurant Association survey of 1,800 American Culinary Federation chefs ranked trends for 2010 in food and beverage items, preparation methods and culinary themes. The Top 10 dining trends are: locally grown produce; locally sourced meats and seafood; sustainability; mini-desserts; locally produced wine and beer; nutritious kids’ meals; half-portions/smaller portions for … Continue reading

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U.S. Food, Dining and Beverage Trends 2010 – 5

THE NEWS: Packaged Facts recently released “Tea and Ready-to-Drink Tea in the U.S.: Retail, Foodservice and Consumer Trends.” Among the coming attractions cited in the report: superfruit flavors in teas; hybrid products designed to compete with bottled energy drinks; and the rise of yerba mate and Kombucha. WHAT IT MEANS: Despite the economic doldrums, consumers continue … Continue reading