Food channel predicts “back to basics” will lead food trends in 2010.
Forecasts for 2010 are as common as snow this week, ranging from predictions of Peacocking (wearing bright colors to offset the gloomy economy) to Lifeswapping (trading homes, clothing, services to make it seem as if you have more than you do).
The Food Channel joined the group of forecasters Monday with its release of the top food trends for 2010. Only time will prove them right (or wrong) but here’s the countdown to the Food Gurus’ No. 1 trend:
10. I, Me, Mine—personalizing portions, the parallel trend to collectives and communal eating, is reflected in the growing number of individual-size foods, restaurants that let people choose their own ingredients, and making our own specialty desserts. It’s not about portion size, but about food that reflects personality.
9. Will Trade for Food—bartering for consumables—a box of tomatoes in exchange for babysitting—will become more common as technology makes it easy to connect and many of us have more time than money.
8. I Want My Umami—today’s foodies are less obsessed with snob appeal and more interested in fun experimentation, such as combining exotic or expensive ingredients with everyday items, i.e. lobster with mac and cheese.
7. Food with Benefits—“functional” foods aren’t new, but will continue to proliferate as more consumers demand beneficial foods. Examples are chocolates that reduce acne or Nestle’s new Nescafe creamer with collagen.
6. Mainstreaming Sustainability—more Americans will adopt sustainable practices, such as eating locally sourced, seasonal foods and buying products with sustainable/biodegradable packaging.
5. Food Vetting—food sourcing issues ranging from Fair Trade to organics to mercury-free fish will continue to grow in importance.
4. American, the New Ethnic—American food is made up of a growing number of ethnic staples and favorites. And we love it.
3. More in Store—grocery stores will see growth in private label, a revival of emphasis on the in-store butcher, and upgraded delis and fresh take-out sections. Frequent purchases of fresh meal ingredients will become more common as a means of making meals special and minimizing waste.
2. Experimental Nation—expect more growth for gastropubs, fusion dining, "shareables" and communal tables, and those built around "fresh" and do-it-yourself themes.
1. Keeping it Real – It’s determining the essentials and stocking the pantry accordingly. The focus is on buying quality, basic ingredients and building a menu from there.