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 and products that support greater wellness; technologically advanced kitchen gadgets/futuristic food preparations and presentations; Emphasis on more high-quality foods and products; A return to a simpler way of life with classic (and discernable) ingredients; and, New and adventurous foods that support the idea of standing out from the crowd.

From the New York Post:

Chef Daniel Angerer is letting diners at Klee Brasserie munch on cheese made from his wife’s breast milk.”It tastes like cow’s-milk cheese, kind of sweet,” he told The Post. The flavor depends on what the cheese is served with — Angerer recommends a Riesling. After blogging about his efforts, customers started demanding a sample, he said, “So I prepared a little canapé of breast-milk cheese with figs and Hungarian pepper.” However,it wasn’t legal.
 

From Health Day News:

Harvard researchers analyzed data from 20 studies with 1.2 million participants and found that consumption of meat that has been salted, cured or smoked increases the risk of heart disease and diabetes, while eating unprocessed red meat does not. The findings indicate that salt and preservatives are the culprits, not fat.

Beverage trends from foodandwineeurope.com:

During a webinar on global drinking habits from Euromonitor highlighted the importance of saturation in the European and North American beverage markets. Branded drinks accounted for almost two-thirds of liquids drunk in these markets in 2008. Euromonitor described this figure as a natural commercial ceiling and suggested that branded drinks may even see their “share of throat” decline in the next few years as consumers turn their back on bottled water.  To achieve sales growth companies have to segment markets in new ways and blend across categories creating products like fizzy milk. Growth is now coming increasingly from niche products like iced coffees, soy beverages, and flavoured waters.

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