Euro Chic | Think blini, borscht and pirozhki as Eastern European food gains popularity in the fine dining arena with new restaurants scheduled to open in 2012 including Moscow 57 and Café Pushkin. Looking to Northern Europe, trend trackers also report that Scandinavian food is hot. Just like The Girl with the Dragon Tattoo, expect to see North American translations of smorgasbords coming to an eatery near you.
Haute at Home | According to NPD, 7 in 10 meals are eaten at home. And, as budget-conscious consumers dine in more often, they look to celebrity chef cookbooks, culinary apps and supermarket shortcuts to help them to go gourmet in the comfort of their home kitchen. Marketing targeted to men could be a particular focus as they now play a larger role in grocery shopping and food preparation than ever before.
Local Celebrities | Local farmers become a household names as restaurants, chefs and boutique grocery stores highlight their relationships with the growers and craft food producers on their menus, websites and blogs. Many are even hosting events with a special menu and guest appearance by the supplier with a spirited Q&A session.
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Waste Not, Want Not | According to Unilever’s World Menu Report, 84% of respondent’s are worried about the amount of food being thrown away at home and in restaurants. Look for brands marketing strategies to focus on eliminating waste to impress value and eco-conscious consumers.
Goodbye Regular Meals | It’s official -- the concept of eating 3 meals a day is out of date. According to Technomic, only 5% of consumers eat 3 square meals a day. In Canada, lunch is the most common meal to be skipped (an average 43 lunches per year). This anytime, anywhere approach to food is reflected in increased sales of breakfast foods, desserts and snacks at non-traditional times.
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Diet is a 4-Letter Word | Not really a surprise, but FoodNavigator reports that consumers are tired of negative health claims and would rather focus on the positive. Sales of products with the terms ‘low-calorie’ or ‘low-fat’ have dramatically declined in the last 5 years, while words like ‘Zero’ and ‘Smart’ are getting the attention of health-conscious consumers.
A New Energy Source | Recent studies have linked intake of vitamin B12 with brain health. Add to that the celebrity trend of boosting energy with vitamin B12 injections last spring. We predict that manufacturers will look for ways to exploit this water-soluble nutrient in products designed to provide energy and alertness.
Restaurants & Kids | The National Restaurant’s Association’s "What’s Hot in 2012" shows that kid’s nutrition is a hot button for this coming year. No less than 6 themes related to kid’s meals found themselves on the top 20 menu trends. Just in time, as Fast Food Marketing released a study that shows that preschoolers see 21% more fast food ads than they did almost a decade ago.
Need a Jolt? | Consumers can get their caffeine fix in more ways than ever. For sluggish tea-totlers, Tetley Perk, is an orange pekoe tea with the same amount of caffeine as coffee. Caffeinated snacks such as Stay Puft Caffeinated Gourmet Marshmallows or Snack in the Face chocolate chip cookies or brownies can provide an afternoon boost. And, if you skip your multi-vitamin, don’t worry, just have a cup of Fitness Coffee; a blend of premium beans with 16 healthful herbs and spices.
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Bud the Spud | Even though fries have been banned from school lunchrooms, trend experts still tout 2012 as the “year of the potato”. Expect to see French fry bars, custom-cut potato chips and make-your-own mash to appear on food service menus.
On Top of Spaghetti | Although we talked about this in last year’s forecast, the meatball is still coming into its own. Evidence? The proliferation of meatball themed restaurants like New York’s The Meatball Factory and D.C.’s Meatballs. The evolution of this trend could draw from global inspiration as Thai, Korean, European and other flavours influence this humble comfort food. Moreover, round foods such as arancine, falafels, croquettes and, of course, meatballs are hot on the appetizer menu this year as a sharing option.
Pebre Sauce | Similar to Mexican pico de gallo, but with a more puréed consistency, pebre sauce is made with tomatoes, jalapeño or Serrano chilies, cilantro, vinegar, oil and lemon. This Chilean sauce has recently inspired food writers and bloggers in North America and could follow the same trajectory as chimichurri.
Tastes Like Chicken | Soon to replace the burger buzz, fast food chains are turning their attention to chicken snacks. McDonalds is testing new Chicken McBites in the U.S. and McWings in Australia. At home, Janes Family Foods FlatJacks toaster chicken has made protein snacks easy and convenient for kids to make themselves. And, Canadian’s recently salivated over Chicken Grenades, the runner up in Food Network Canada’s Recipe to Riches competition.
‘Carp’ Diem | In a bid to solve the issue of this invasive species, the state of Illinois is looking to clean up carp’s image. Rebranded “silverfin ”, chefs and nutritionists are touting carp as an inexpensive and healthy option because it’s low in mercury but high in omega 3 fatty acids. If you can get past the bones, prepared carp reportedly tastes like mahi mahi or tilapia.
Striking Oil | Olive oil has become blasé as chefs look for new high quality oils to brighten their salad courses. Pumpkin seed oil has an attractive redish-green hue and nutty flavour. Rare and expensive Argan oil from Morocco is prized for its fruity and toasty flavour.
Popped |Convenient, easy and wholesome. Forget the microwave, popcorn lovers are going back to the classic oil and pot method. Or, in a fusion of trends, using bacon grease to both cook and season popcorn is another popular option with food bloggers. Gourmet popcorn was also one of the top five trends at last year’s Fancy Food Show.
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We all Scream for…Snow Ice | Xue Hua is a Taiwanese frozen milk treat that’s a cross between ice cream and shaved ice – hence snow ice. Large flavoured blocks get placed in a snow machine and are shaved into delicate layers of creamy, airy goodness. You can find snow ice at Cloud 9 in Chicago.
Manly Candy | Confectioners are forgoing the classic liqueurs and opting for a more masculine flavour inspiration... beer. Vosges Smoke and Stout Caramel Bar, Dean & DeLuca’s Black-Stout and India Pale Ale Caramels and the aptly named Beercandy collection of chocolates are just a few to hit the market in recent months.
Fennel Pollen | Named by Forbes as a top 10 food trend, fennel pollen has captured the attention of chefs and foodies alike. Praised for its intense and sweet, bright flavour, it’s recommended to use it sparingly as a finishing ingredient on salads, pork and fish dishes.
Foodcations | Hard working professionals would rather hit culinary hot spots to cook and eat through holidays instead of bake themselves under the Caribbean sun. Epicurean getaways and wine adventures are in such high demand that companies like travelwizard.com are offering package deals much like the sun filled all-inclusive deals to take the guesswork out for travelers.
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