Wednesday, January 26, 2011

Food Trends for the New Year

Pretty excited to read this food trends article (I was doing some research at work and came across this). We made the top of the list!


January 10, 2011
Food trends for the new year, from coconut water to bacon

By Allen Pierleoni

apierleoni@sacbee.com

Gluten-free: "Expect to see more corn- and rice-based bread, cereal and pasta options, as well as other foods with 'gluten-free' on their labels."

Ethnic street food: Street food-inspired dishes such as kebabs, taquitos and tempura top the National Restaurant Association's 'What's Hot in 2011' chefs' survey for upcoming appetizer trends."

Thai iced tea: "The orange-colored beverage made with sweetened condensed milk is expected on more menus."

Tapas: "Look for a surge in tapas, small-plate meals and half-portions, predicts the National Restaurant Association's annual survey."

Artisan cheeses and bacon: "Look for (high-end) house-made bacon and handcrafted cheeses to start appearing in stores."

Seeds: "From flaxseed to chocolate-covered sunflower seeds, these morsels of monounsaturated fats are going to take a more prominent place on restaurant menus and supermarket shelves."

Grab-and-go snacks: "A growing number of fast-food chains, coffee shops and convenience stores are making over their grab-and-go selections."

Heirloom foods: "Heirloom crops refer to foods that were found in our early history of eating, and they're making a big comeback. Look for heirloom varieties of grains such as red rice, black rice, kamut and spelt in supermarkets."

Coconut water: "It's the health drink of the moment -- the liquid inside immature coconuts."

Hyper-local foods: "Thanks in part to Michelle Obama's White House vegetable garden, growing your own food is suddenly 'in' and going hyper-local is all the rage. This year, people will want to know where their meals are coming from, down to the very farm."

Macarons: "Not to be confused with macaroons (a small coconut-based cookie), macarons (a meringue sandwich cookie) have already been tapped as the heir apparent to the designer cupcake craze."

http://blogs.sacbee.com/dining/archives/2011/01/food-trends-for.html

No comments: