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 properly.”

– Food Network personality and cookbook author Ingrid Hoffman recently debuted her Latin Burger mobile kitchen in Miami serving a signature burger with a chorizo and sirloin filling, Oaxaca cheese, caramelized onions, jalapenos and red-pepper mayo.

Reported by CNNMoney.com:

Beer sales dropped by 5 million barrels last year, but small brewers fared the best: Craft beer sales grew 7.2% by volume over 2008, according to an analysis released this week by the Brewers Association. The number of small breweries in the U.S. also rose past 1,500 — the highest total since before Prohibition, according to the industry trade group. Craft beer still accounts for less than 5% of the total U.S. beer market, but they boosted their retail sales by 10.3% last year to $7 billion even as overall beer sales decreased 2%. “There was something different going on last year,” said Paul Galtza, director of the Brewers Association. “People started altering their purchase habits.” If the economy stabilizes, Galtza said he expects the trend to continue. He thinks craft brewers could enjoy a 10% volume boost in 2010. 

Reported by chicagotribune.com:

The USDA released data on food availability and per-capita purchases over the last century.  This report revealed  that Americans are cutting back on beef and milk but have beefed up on cheese and chicken. Soft-drink consumption has soared from about 15 gallons per person to about 45 gallons in the last half-century.

Reported by foodnavigator-USA.com:

An edible film composed of fat and iota- carrageenans may outperform traditional fat-based carriers for flavours, says fundamental new research from France. Microcapsules are tiny particles that contain an active agent or core material surrounded by a shell or coating, and are now increasingly being used in food ingredients preparation. The technology can be used to deliver a host of ingredients – flavours, oils, peptides, amino acids, enzymes, acidulants, colours and sweeteners – in a range of food formulations, from functional foods to ice cream.

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