What will be new and what’s passé for food in the next year? Let’s investigate what the futurists say. I consulted several sites, including Epicurious, the Food Network, Forbes magazine and international food and restaurant consultant group Baum & Whiteman's annual report on food and dining trends, which came out this month. They all bring up some keen points about what's to come next year.
Trend #1 – HEALTH – no surprise here, but will this be the year that people start eating really healthy and stop just talking about it? Boomers are pushing this envelope – and they will continue to influence trends as they have all done all of their lives. A special focus will be on intake of antioxidants. Look for more heart-healthy antioxidant-rich foods including omega -3 rich fish such as salmon, and green tea, sweet potatoes, dark leafy greens, popcorn, berries and whole grains to take over supermarket shelves. Our cooking school has always had a focus on health. Join up and make your new year’s resolution to take a class, including Weight Loss Cookery, Low Carb/ Diabetic Cookery or Weight Loss Success Strategies.
TREND #2 – FERMENTATION & PICKLING – Those of us who enjoy sour are in for a fantastic year. Fermented cherry juice and sour beer? In 2013, yes! Food palates are moving beyond sweet, salty and fatty to tart, acidic, and bitter. Heart healthy anyone? The transformative powers of fermentation of beverage is a well-known fact for red wine, but foods can also exhibit extra health benefits through fermenting. Pickling is a super low calorie way to make veggies burst with excitement.
TREND # 3 VEGETABLES - 2013 will be the year of vegetables. It’s time to make veggies the star of your meal. Meatless Mondays are a great way to get the whole family involved. People think that it’s too hard, but really it’s only because of inexperience. The more practice you get the more you will discover that meat isn’t essential.Veggies are even in dessert!
TREND #4 – APPS FOR COOKING & SHOPPING - mobile and sensor technologies will reshape the way consumers interact with and purchase food. There are even personal size sensors to test the ‘transparency” of food product claims - whether a food is organic or to learn where and how to buy antibiotic free meats or what products have GMO ingredients.
TREND #5 – GLOBAL COMFORT FOOD. People do love to try ethnic flavors. When winter beckons, slow cooking, braising and roasting come to mind. Putting together comfort flavors with Asian and Latin food will explode. Look for combinations like Mac and Cheese with Chorizo or pork rillettes, multi-ethnic burgers, new versions of Asian noodle dishes or fried chicken with new ethnic twists.