Locavore Trends by Elbert van Donkersgoed
Posted: January 7, 2010
Categories: Food in the News / News from Sustain Ontario
Locavore News — Trends
January 4, 2010
The 2000s gave us no-carb, cupcake and eat-local trends, plus turned the Web into a giant cookbook
When TV chefs make appetizers from vending-machine food while you watch, is that progress? Does reading the 15th online review that says ‘I wasn’t blown away by it’ make you a smarter restaurant customer? And when you know the name of the guy who grew your Swiss chard, is that a good thing? To these and other questions from the past 10 years of food news, we say ‘yes.’ With our mouths full, of course. Commentary by Addie Broyles, American-Statesman Food Writers.
Food trends that shaped 2009
American-based market researchers have shone light on some of the emerging trends that surfaced in the world’s largest consuming country, highlighting possible opportunities for Australian food industry players in the years ahead. According to the Culinary Trend Mapping Report, a bi-monthly journal from Packaged Facts and the Center for Culinary Development (CCD), overall themes for the year included nostalgia, healthful eating, comfort food, and distinctive regional or international flavours that offer a feel of authenticity. Australian Food News story.
Top 10 food trends for 2010
Experimentation nation, umami and food with benefits are just three of the top 10 trends to watch in 2010, according to the experts at The Food Channel (foodchannel.com). The Web site released its top 10 for ’10 recently based on research conducted in conjunction with CultureWaves the International Food Futurists. Keeping it Real In a back-to-basics economy it is natural to return to basic ingredients. This isn’t about retro, or comfort food, or even cost. It’s about determining the essentials and stocking your pantry accordingly. It is about pure, simple, clean and sustainable. It is — dare we say — a shift from convenience foods to scratch cooking. Salisbury Post story
Watch for these food trends in 2010
It’s been a tough year. And I for one am looking forward to the new decade ahead. What can we expect in food and nutrition news in 2010? Here are some global trends predicted by one research group (thefoodpeople.co.uk): food cocooning, simplicity, global comfort foods, local, need for treats, street food, national health and back to basics. Details in the Monterey County Herald story posted on GoErie.com.
Culinary currents: What’s on the menu for 2010?
In 2009, the big trend in the food world was ubiquitous, delicious and seemed to pop up in direct response to economic conditions: last year, high-end went old-school. You saw it everywhere — your mom went to see Julie & Julia and developed a knack for beef bourguignon; your favourite new restaurant of 2009 was a gastropub because they made the best shepherd’s pie; and suddenly, the idea of molecular gastronomy seemed tacky and overwrought. Food in ’09 was simple, classic and most significantly, fairly inexpensive to prepare. In 2009, there wasn’t so much innovation as introspection; not so much racing forwards with nitroglycerin and syringes as looking backwards with cleavers and thick-bottomed stock pots. And really: While lavender-infused pearls of chocolate caviar sounds decadent, those little beads ain’t got nothin’ on a good cassoulet. But now that the crisis is over…. Rebecca Tucker writing in the National Post.
Back-To-Basics Leads 2010 Food Trends
Back-to-basics — meaning a focus on buying quality, basic ingredients and building a menu from there — leads the Food Channel’s list of top food trends for 2010. This version of back-to-basics “isn’t about retro, or comfort food, or even cost — it’s about determining the essentials and stocking your pantry accordingly,” say the channel’s food gurus. Karlene Lukovitz writing for MediaPost Publications.
The Food People – thefoodpeople 2010 Food Trend Predictions Released (UK)
2009 has been a tough year, although food has held up well compared to other sectors. Looking forward to 2010 we expect to see all of the main macro factors including economic, political, technological and environmental to be equally influencing food trends over the next year. As such the trends that we expect to grow or emerge in 2010 are an evolution compared to 2009. The trends we expect to see in 2010 include food cocooning, global comfort food and “like our previous generationsâ€. We expect consumers to attempt to re-establish the heart of the home in the kitchen through more home cooking or at least greater interaction with food, Sunday lunches and informal dinner parties. Why? To make themselves feel good by providing for their families. Release posted on NewsWire Today.
More Trends for 2010: The Restaurant Edition
Last week, Mintel released its annual predictions for top flavors in 2010. As it happens, the marketing research firm also released their prediction for upcoming trends in restaurants and have determined that Americans will be looking for – brace yourself – quality. This past year was the year for value as Americans pinched pennies and looked for ways to stretch their dollars ever further. Apparently, next year we’ll be more focused on quality, meaning healthier, more “authentic†ingredients. We’ll also be more interested in eating much of that at home. Food in the News story on the delish website.
Street food predicted to have hot 2010
Street food will be in and high prices will be out in 2010, according to Denver-based trade publication Eat In Eat Out. The publication, a division of the American Forecaster, looks at business and consumer trends in the food, beverage and dining industries. Supermarkets will continue to push discounts, and restaurants from quick-service establishments to upscale steak houses will expand use of their bargain menus, Eat In Eat Out predicted. Denver Business Journal story.
10 worst dining trends of the last decade
Decades from now, when you reflect on what dining was like during the fledgling years of the 21st century, on a good day you will picture a heartening trend toward comfort food in the wake of Sept. 11 and a well-meaning push toward locally sourced menus. But on a bad day, when someone asks what the worst restaurant trends of that first decade were, will you be able to shut up? One restaurant type cracked: “As long as we’re not naming names, I’ll talk. Because now that you ask this, specific chefs and self-important restaurants are coming to mind.” Christopher Borrelli writing in the Chicago Tribune.
AND if You Have Time
The Best Cookbooks of the Decade [goodbye aughties]
While 2009 was full of spectacular cookbooks, the rest of the decade hasn’t been too shabby either. With How to Cook Everything (published in 1998) and French Laundry (1999) completely changing the game for home and restaurant cookbooks alike, the next few years were already set up for greatness. Through the hundreds and hundreds of volumes that saw the light of day between 2000 and 2009, EMD’s Helen Rosner, Paula Forbes, Raphael Brion, and Ryan Adams picked the books that made the decade. Details on Eat Me Daily.