Dining and Restaurants / Eating / Food and Cooking

FOOD TRENDS: R.I.P. Jimmy Dean, sausage king; carbonated fruit; food fetishized; $7 billion Hispanic food market

Reported by AP:
Jimmy Dean, a country music legend for his smash hit about a workingman hero, “Big Bad John,” and an entrepreneur known for his sausage brand, died on Sunday. He was 81. In 1969, Dean went into the sausage business, starting the Jimmy Dean Meat Co. in his hometown. Dean knew the hog business. His family had butchered hogs, with the young Dean whacking them over the head with the blunt end of an ax. He sold the company to Sara Lee Corp. in 1984.

Our video of the day: http://www.instructables.com/id/How-to-Make-Carbonated-Fruit/
(Using dry ice, cut up fruit and a strong plastic bottle you can make carbonated fruit. It’s refreshing, bubbly, and totally unique. Other videos: How to Make a Big Batch of Kombucha.)

Reported by TIME:
“Our alienation from food and its preparation is matched only by our obsession with it. Huge parts of the population now seek out artisanal cheeses at their local farmers’ markets, and run-of-the-mill restaurants attempt to cater to their newly refined tastes, serving salads made of fancy lettuce. Lots of ordinary folk now aspire to have their own $1,100 Thermomix food processor and blog about every course of every restaurant meal they eat. (The camera-happy movement has gotten so bad that Grant Achatz, the famously avant-garde chef of Chicago’s Alinea, recently chastised diners who take photos — and video — of the food he serves.) These trends are fed by chefs’ newfound prominence but also prod them to attain ever greater influence. In a world in which what and how we eat have become fetishized, celebrity chefs are finding new ways to harness their star power — and not just to make money.”

Reported by www.qsrmagazine.com:
The expanding appetite for Latino cuisine among non-Hispanic Americans, combined with the rapid increase in the U.S.’s Hispanic population, will be a boon for the $7 billion Hispanic food and beverage market, helping to drive sales to $10 billion in 2014, according to Hispanic Food and Beverages in the U.S.: Market and Consumer Trends in Latino Cuisine, by Packaged Facts. Packaged Facts separates the Hispanic food and beverage market into three segments: Mainstream Mexican (tortillas, salsa, tacos, burritos, nachos, refried beans, Tex-Mex cuisine, and other products that have become part of the American culture); Authentic Hispanic (products either imported from Hispanic countries to the U.S. or products made domestically that use traditional recipes); and Nuevo Latino (products with south-of-the-border flair, including traditional American foods made with Hispanic ingredients, as well as unique new creations that meld a variety of Hispanic flavors and food traditions). In particular, Authentic Hispanic and Nuevo Latino are garnering substantial sales boosts from America’s population of adventurous food enthusiasts known as “foodies.”

Visit: www.johnlehndorff.com
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Radio: Radio Nibbles, weekly food conversation and commentary, 8:25 a.m. Thursdays, KGNU – 885 FM, 1390 AM http://www.kgnu.org/

The Kombucha Report: http://www.teareport.com/
Top Searches today https://johnlehndorff.wordpress.com: soda fountain kombucha, monk fruit, liquor trends 2010, dining trends, what makes monk fruit sweet

About this blog … from the Denver Post:
“Food writer John Lehndorff is keeping close track of local and national trends on his blog, Nibbles. He scours the trades and trend reports so you don’t have to. Find out what we’re eating, and what the rest of the country is eating, all through Lehndorff’s winning perspective.”

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