Nibbles is a compendium of food, dining and beverage information from the U.S. and the world edited by John Lehndorff.
Reported by AP:
Even as the economy upticks slightly, ready-to-eat food continues to drive more traffic to grocery stores, increasingly blurring the traditional boundaries between supermarkets and restaurants. Industry analysts say prepared foods are a growth area for many chains. Supermarkets saw a 1 percent increase in sales of takeout eaten at home for the year ending in March, even as total restaurant industry traffic was down 3 percent during the same period, according to The NPD Group. Riggs expects supermarkets to continue to see decent takeout business as the recession fades, largely because NPD projects takeout meals eaten in-home will grow by 20 percent during the next decade.
Reported by www.thefoodpeople.co.uk:
Achacha is the next hot tropical fruit from the Amazon Basin of Bolivia. It tastes delicious – refreshing, exotic, tangy, effervescent . . . no wonder the name translates as “honey kiss”! Another up and coming superfruit is the maqui, a purple berry from the Patagonia region. Research shows Maqui is the highest antioxidant superfruit in the world — two to three times higher than acai, pomegranate, goji berry, or mangosteen.
Ben Dehan, the founder and CEO of Foodbuzz, at http://smartblogs.com:
“Foodbuzz launched as a food-blog community in 2007. The concept emanated from trends we identified in connection with food content online. For example, there was significant interest in the category — in fact, we discovered that 1% of all online searches were food-related. … Whether it’s part of your daily dialogue or whether you’re passing on a great recipe to your neighbor or co-worker, food is a subject that people want to talk about and, most importantly, share — and the desire to share and connect are what’s at the core of social media. It’s an area in which people celebrate their differences.”
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John Lehndorff is a Boulder, Co.-based food trend researcher, food writer and consultant. He is a former caterer, nationally distributed newspaper food columnist and restaurant critic, author of a restaurant guide book, and one of America’s foremost pie experts.