2010 – News on the food front

Posted on Friday, January 22nd, 2010 at 2:29 pm by Engine Communications

I thought that this week I would talk about some of the new food trends for 2010. This is a fun one, as I could spend all day researching food and drink. I’d take this over shoe shopping any day ~ honest!

Simplicity ~ Earning top rank for 2010 Trends.

Making the consumer nostalgic for simpler times and simple foods, getting back to the basics. Food companies are embracing the word “bare” as in bare minimum, offering foods that the consumer can trust. Less is more, isn’t that what they say?


Haagen-Daz, Five Line

A great example is Nestlé’s Haagen-Dazs ice cream; they have capitalized on the fewer-is-better movement with the Five line, only five ingredients in each variety. Smart & Simple!

If your interested in another company who’s on the same track check out McCain’s new campaign, “It’s all good ™ commitment”.

Comfort Food ~ Goes well with Simplicity and is the new comeback kid. Making mom’s meatloaf and stew, just simply reinvented.

Food & Ingredient Awareness ~ A trend that has been on the rise over the past few years and continues to be forefront, is food awareness. Becoming more aware of what you’re eating, how you prepare it and how it affects your body, health & welfare.

You will also see a rise in:

–         Neighborhood & community shared gardens, community supported agriculture & Locavore movement

–         Kids cuisine, kids are becoming more interested in cooking; kids cookware, cooking classes, family cooking classes & kids cookbooks

–         Creativity with food, while not compromising taste ~ “eating with our eyes”

–         Increase in exotic condiment use

–         Brunch events in place of formal dinner parties

–         Organic serving pieces, less steel & plastics, more wood

–         Butterscotch, yummy buttery goodness

Recently I watched  an interesting news report on CBS.

Bon Appetit Magazine’s restaurant editor, Andrew Knowlton, was on the show to talk about the predictions for 2010 food trends, here’s a quick rundown of what he had to say:

Ingredient of the Year, Sriracha

Ingredient of the Year, Sriracha

Dish of the year ~ Meatballs, not your average Italian style but various varieties; spicy, Middle astern, Lamb, Pork, French etc.

Cuisine of the year ~ New Austrian, with pretzels in the forefront and dishes like spaetzle

Ingredient of the year ~ Sriracha, a hot chili sauce, also known as Rooster Sauce, they predict it will be right next to ketchup.

Dessert of the year ~ All American Comfort (or all Canadian from our perspective), such as brown betty, crumbles, stewed fruits and compotes are making a comeback.

Drink of the year ~ Beer is the new wine. You can expect to see food & beer pairings, along with the creation of exotic & infused beers. My personal favorite, cooking with beer!

Party of the year ~ Modern Vegetarian (not a personal favorite)

Check out our Facebook Fan Page for a link to an awesome recipe using “Ingredient of the Year,” Sriracha.




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