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FOOD TRENDS: Impatient food; Smoked lard; Pricey ice; Sexy chefs; Getttin’ some gnocchi

Reported by The Times of India: Researchers at the University of Toronto have found that the mere exposure to fast food and related symbols can make people impatient, increasing preference for time saving products, and reducing willingness to save. “Fast food represents a culture of time efficiency and instant gratification,” said Chen-Bo Zhong, who co-wrote … Continue reading

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Professor/Chef Adria; Pancake preferers; Gluten-free intolerance; Pigeon pastrami; Kombucha boom

A compendium of food, dining and beverage trend information from the U.S. and the world Reported by the Associated Press: Acclaimed Spanish chef Ferran Adria who concocted treats such as ravioli made from squid and freeze-dried foie gras will teach an undergraduate course in culinary physics this fall at the Harvard School of Engineering and … Continue reading

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Boomers’ itemized list of seven non-negotiable restaurant dining demands

A compendium of food, dining and beverage trend information from the U.S. and the world Reported in the March issue of Yellow Scene Magazine by John Lehndorff: Whenever there’s a societal problem in the U.S. it’s popular to blame the baby boomers. We’re one big, easy target. Google “blame the baby boomers” and you’ll see … Continue reading

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Beard awards: ‘The fries boast a dark and crackly exterior. Creamy white potato fluff lurks within.’

A compendium of food, dining and beverage trend information from the U.S. and the world Reported by John Lehndorff: The James Beard Foundation announced the finalists today in the James Beard Awards, the Oscars of the cookbook, food writing and restaurant worlds.  Foodies who were delighted that so many great Colorado chefs, restaurants and wine people … Continue reading

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Is Chipotle “adventurous?” Getcha XO sausage dog here; The Pizza Party protests tax

A compendium of food, dining and beverage trend information from the U.S. and the world Reported by foodtrends.com: The top food brands that appeal to Americans with adventurous tastes are Chipotle, Naked Juice, El Monterey and Jamba Juice, according to the TNS Landis US Consumption Universe across the food and beverage landscape which took 270 … Continue reading

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TRENDS: ‘Unpleasant’ Parisian diners; Drinkers R Smart-n-Rich; (Food) price isn’t right

A compendium of food, dining and beverage trend information from the U.S. and the world Legendary chef and restaurant owner Alain Ducasse talked about New Yorkers in Time Out New York magazine: “What makes them the most difficult?… They’re like spoiled children. A spoiled child is never happy. They’re a very demanding clientele. There’s a … Continue reading

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TRENDS: The McBistro experiment; Organic’s niche; Stalking U.S. asparagus

A compendium of food, dining and beverage trend information from the U.S. and the world Reported by SlashFood.com: McDonalds is test-marketing a new “customized” chicken sandwich with a French twist. The McBistro Chicken Sandwich can be either grilled or fried, comes on a whole-grain “bakery style” roll, and then you choose whether you’d like to … Continue reading

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TRENDS: Fufu’s a foodie word; ‘awful’ raw food diet; cheese still pleases

A compendium of food, dining and beverage trend information from the U.S. and the world Reported by John Lehndorff in The Bloomsbury Review: 100 Words for Foodies EDITORS OF THE AMERICAN HERITAGE DICTIONARIES Houghton Mifflin Harcourt, $5.95 Whether you define yourself as a “gourmet,” “gourmand,” “gastronaut” or “food snob”  – or simply want to know … Continue reading

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TRENDS: Smashbeanburger; Celestial Kombucha; McBillion remodel

A compendium of food, dining and beverage trend information from the U.S. and the world Reported by John Lehndorff: To celebrate the opening of the first Smashburger in Boulder, the Denver-based fast-casual chain is serving (only at this outlet) the Black Bean Smashburger. It’s a well-seasoned black bean patty that’s left on a hot buttered grill until … Continue reading

Dining and Restaurants / Eating / Food and Cooking

TRENDS: Street food trucks; craft beer defies recession; beefing down; iota-carrageenans

A compendium of food, dining and beverage trend information from the U.S. and the world Reported in slashfood.com:  “Food trucks are here to stay. “With the economy, many businesses are going mobile, including hardware stores. There’s a lower overhead and you are able to move to the masses. It’s a great thing if you do it … Continue reading

Dining and Restaurants / Eating / Food and Cooking

FOOD TRENDS: Human cheese; good fat news; SRG’s culinary shifts; share of throat

A compendium of food, dining and beverage trends information from the U.S. and the world From a Natural Foods Merchandiser blog about the Sterling-Rice Group’s recent Master Innovation & Game-Changing Growth 2010 conference, upcoming culinary shifts feature: Foods and manufacturers that emphasize a connection to community and local farms; Companies that do more with less; Foods … Continue reading

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TRENDS: “Trenta,” GM crop boom, cheeseburger Doritos, sesame seed grinders

A compendium of food, dining and beverage trends information from the U.S. and the world From Reuters: Starbucks is testing a 31-ounce serving size of iced coffees and teas in Tampa, Fla., and Phoenix locations. The introduction of the “Trenta” portion size comes as McDonald’s is promoting 32-ounce sweet teas for $1. From sun-sentinel.com: Frito-Lay has just … Continue reading

Dining and Restaurants / Eating / Food and Cooking

FOOD TRENDS: Umami burger; ‘no’ to molecular; oxygenated booze

From MARS Chocolate: Mars Chocolate has chosen Boulder for the world premier launch of a new natural snack called goodnessKnows. The nutritious snacks (made with yummy slow-roasted whole almonds, tangy fruits, toasted whole grains and extraordinary deep chocolate) are now available exclusively in the Boulder, Colo. market and will be available in Denver in April … Continue reading