Dining and Restaurants / Eating / Food and Cooking

US FOOD TRENDS: new wine frugality, space eats tweets

 – California wine shipments fell in 2009 for the first time in 16 years as purchases in the U.K., the biggest export market, plunged during the global recession, according to researcher Gomberg, Fredrikson & Associates. The global shipment volume of wine made in California dropped by 1.6 percent, to 236 million cases. Shipments in the U.S. … Continue reading

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U.S. FOOD TRENDS: Vegetarians inspire fat-drenched bacon burger

– “Researchers at CKE Restaurants created a concept for meat lovers while on a quest to perfect a grilled cheese sandwich for vegetarian guests at Carl’s Jr. The quickservice company’s Grilled Cheese Bacon Burger adds beef and bacon to the grilled cheese with sourdough bread that is on the menu .”– –     – From QSRweb.com/NRA … Continue reading

Dining and Restaurants / Eating / Food and Cooking

FANCY FOOD TRENDS 2010: Smoked, Pickled, With Bacon

The just-concluded 35th Winter Fancy Food Show in San Francisco boasted 80,000 specialty food and beverage products from the U.S. and 32 nations. Specialtyfood.com reports that a panel of experts rated the Top 10 trends they observed at the show including: Good-for-you foods; Coconut; Gluten-free; Exotic citrus; and Nostalgic foods; fermented foods, including pickled everything; smoked foods, including bacon; and grown-up snacks like spicy popcorn.  More info:  http://www.specialtyfood.com. Continue reading

Dining and Restaurants / Eating / Food and Cooking

2010 FOOD TRENDS: Save the children

“Apparently, we have collectively decided as a culture that it is impossible for children to take part in any activity without simultaneously shoving something into their pie holes.” This insight is just one of the many truths contained in today’s De Gustibus column in the New York Times. Jennifer Steinhauer’s well-written essay dissects America’s dysfunctional snacking culture and is … Continue reading

Dining and Restaurants / Eating / Food and Cooking

2010 TRENDS: Housewares keep it simple, practical

Excerpts from a feature on housewares trends for 2010 Gourmet Retailer, Jan. 18: – Value, quality and functionality are the new buzzwords in housewares as manufacturers seek to find a middle ground for both penny-pinchers and investors in 2010. Consumers crave comfort and peace of mind these days, which is why some of the key trends … Continue reading

Dining and Restaurants / Eating / Food and Cooking

2010 FOODINING TRENDS: “food fast”

  Technomics recently released The Status and Future of Fast Foods: Consumer Trend Report based on a November survey of 2,000 consumers. One finding: “fast food” and “quick casual” are fusing into a wider “food fast” category. Nearly half of consumers (49 percent) say they eat at fast food restaurants at least once a week. One out of four … Continue reading

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2010 FOOD TRENDS: Canada

The Calgary Herald reports on food/dining trends in 2010 in Western Canada: TRENDING UP: Charcuterie, including high-end meats such as Iberico ham from Spain (the Italian Centre has it for $14.98 for 100 grams, compared with $4.40 per 100 grams for Parma prosciutto or $2.89 for domestic prosciutto). Watch for Canadian cheeses, such as L’Hercules … Continue reading

1 / Dining and Restaurants / Eating / Food and Cooking

FOOD TRENDS ’10: You say salumi, we say ba-loan-ee

– Slashfood.com is wondering whether bologna will be the new bacon in 2010. Fast food player Hardee’s is finding great success with its new Oscar Mayer Fried Bologna Biscuit. Maybe this will translate into artisan mortadella cheddar scone sandwiches at upscale bruncheries. – PEMS, a Colorado company, has introduced Perky Jerky, a line of caffeinated … Continue reading

Dining and Restaurants / Eating / Food and Cooking

U.S. FOOD TRENDS 2010: Restaurateurs’ predictions

FoodNavigator.com offers trend predictions for 2010 from restaurateurs and chefs. – “Restaurateurs have to be more conscious than ever of the experience they’re delivering.” – Nancy Silverton, of Pizzeria Mozza and Osteria Mozza in Los Angeles – “As the economy slowly improves, restaurants will be in greater demand due to their price/value equation. Restaurant prices are still reasonable … Continue reading

1 / Dining and Restaurants / Eating / Food and Cooking

U.S. FOOD TRENDS: PIE MAKES COMEBACK IN 2010

The age of the overloaded cupcake is over. Now comes the return of the pie. Americans are cooking and baking at home more. The times are prompting a revival of nostalgic comfort foods. They have less to spend on food and dining, so that means fewer ready-to-eat processed foods. They’re very concerned about nutrition, sustainabilty and … Continue reading

1 / Dining and Restaurants / Eating / Food and Cooking

2010 MENU: Croatian wine and funnel sticks

TREND NEWS UPDATE: – Forget about Napa, Tuscany and Burgundy. According to the Wall Street Journal, some of the hottest wines emerging in the next few years will come from Hungary, Slovenia and Croatia. – In 2010, look for more menus without dollar signs or the word dollar on it, according to the New York … Continue reading

1 / Dining and Restaurants / Eating / Food and Cooking

2010 MENU: READY FOR MARMITE-FLAVOURED CASHEWS?

FoodAndDrinkEurope.com reports that “more complex flavours profiles such as those based around entire meals are generating growth in the snack market,” according to Food and Beverage Flavour Trends in Western Europe. What does this mean? How about “crisps” flavored with Welsh Rarebit, Beef Wellington and Builder’s Breakfast? Western European taste buds have been leaning toward … Continue reading

Dining and Restaurants / Eating / Food and Cooking

2010 MENU: LARDO, SECHUAN BUTTONS AND BLACK GARLIC

In late 2009 I teamed up with Kim Long of Denver’s American Forecaster to research the new culinary trends that we saw developing. The result is Eat In Eat Out, a new business-to-business white paper in magazine form. In the past, such business forecasts have tended to look at restaurants, supermarkets and beverages as separate industries. Fundamental … Continue reading

Dining and Restaurants / Eating / Food and Cooking

2010 FOOD TRENDS: WHAT WE’LL BE EATING NEXT

THE NEWS: The Boulder, CO.-based Fresh Ideas Group just released its 2010 consumer trend forecast which focuses on driving ideas as much as hot entrees. In trends in 2010 include: Nurturing, Practical, “Nonprecious” organic, Small bites, Vintage brands, Salad bar for school lunch, Agave or cane sugar, Gluten- free worth tasting, Wellness insurance, Slow recovery, … Continue reading

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Food trends 2010: What we’ll be eating next

THE NEWS: The marketing communications company JWT has released its list of 100 Things to Watch in 2010. Food things to pay attention to include: Bacon, Everywhere; Coconut Water; Composting; Energy Dieting; Exotic Berry Flavors; Fermentation (everything from mead to Greek yogurt and kombucha); Greening the American Palate; Organic Fast Food (like Boulder CO’s VG … Continue reading

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Food trends 2010: What we’ll be eating next

THE NEWS: The Jan. 20 Foodservice Equipment and Supplies Magazine consolidated culinary prognostications from various sources including Mintel, Technomic and Restaurants & Institutions into what’s-in and -out lists: WHAT IS IN: More burgers (grass-fed and upscale); retailers experimenting with foodservice; pairing food and craft beer; Upscale bar food (e.g., bacon popcorn); “Flights” of food: (mini-tacos, … Continue reading

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WHAT WE’LL BE EATING NEXT

Foodie-oriented Slashfood.com takes a leap of faith in its’ 2010 trend predictions by consulting with psychics as well as the usual suspects like Technomics. I’m not sure the psychics’  batting average is all that much lower than most culinary prognosticators. Slashfood forecasts that simplicity, communal eating, value-added (and allergen-free) food, modern Korean fare, comforting foods … Continue reading

Dining and Restaurants / Eating / Food and Cooking

U.S. FOOD AND DINING TRENDS 2010

THE NEWS: Dailyfinance.com reports that weekend brunch is the one dining occasion that has actually increased in the past year: “Restaurateurs across the nation confirm their brunch business has remained strong amid what the NPD group describes as the weakest environment for eateries in nearly three decades. … The latest restaurant traffic numbers reflect the … Continue reading