Food Trends 2009

It’s finally that time of year when all of my favorite technical, culinary and industry magazines generate lists of what they believe will be the top food trends for 2009. Of course there is always trend talk going on and if you (like me) receive about 50 magazines each week (doesn’t it seem like they multiply by month and post trade shows it’s a total downpour of magazines that just show up out of nowhere!) there is usually something written every week about the latest emerging culinary trends.

 

However-the best time to obtain list after list of food trend information is right about now, in the December and January issues of all those magazines that pile up on our desks each month. Reading through each article certain ones tend show up frequently like sliders, sustainability and healthy but then there are the not so common ones like tarragon and beetroot (McCormick 2009 Flavor Trends) that probably won’t work their way into the U.S. foodservice for a few more years. I am grateful to the magazines that remind me of what will be here any day now and am excited about the flavor companies that think a few years down the road at what we can expect in 2011.

 

Just this week Steffen Weck started a string of emails on the RCA list serve inquiring about emerging food trends for 2009. His email was followed by several “Copy Me Please” replies and several trend lists were posted as well. Well, thank you Steffen for inspiring me to write my own list, which I will generate using a method introduced to me by Skip “Craig” Julius in his November 2008 article “Do-It-Yourself Flavor Trends” –Prepared Foods Magazine.

 

I hope everyone has already read Skip’s article, but if not, here is a brief summary:

 

  1. Monitor the “Macro-Trends” to help see the big picture
  2. Monitor emerging chains
  3. Make color coded charts of Macro-trends and Flavor Trends
  4. Flavor trends can be categorized by flavor forecasts, flavors on menus, and geographical flavors

 

 

So, without further adieu, are my color-coded trend charts for 2009.

 

Flavor and The Menu

Pizza Marketplace

Chain Leader

Market Watch

NewsWire Today

Hotels Magazine

R&I

Diane Wright (RCA Listserve)

Food Business Review

Food Product Design

Food Channel

Barbecue Branches Out

Green

Peruvian Food

Ethnic Flavors

Comfort Food

Farm To Table Fresh

Sustainability

Gluten Free

Antioxidants

Digestive Health

Going Green

French Bistro

Healthy Kid Meals

Noodle Bars

Local

Scratch Cooking/Home Baking

Sliders

Artisinal

Mediterranean

Steam Cooking

Energy Foods

Cooking At Home

Snack Attack

Small Plates

Economic Value

Different Portion Sizes

Head To Tail

Offals

Authentic Ethnic

Locally Grown/Home Grown

Detox Foods

Naturally Healthy

Locavore

Asian-Noodle Mania

Gluten Free

Rustic Foods

Upscale Kid Menus

Sustainable Meats

Mother Earth Footprints

Smaller portions

Fiber

Eco-Friendly Foods

Fruits

Globalization and Variety

Fruit Based Sauces

Fruit

Molecular Gastronomy is “Out”

Restaurant and Farm Alliance

No More Supersize

Going Global

Low Glycemic Index

Kids Nutrition

American Artisinal

Local Produce

Miniturization

Slow and Sure

Healthy Gen. Y Snacks

Farmers Market

Meals With Value

Customization

Value Meals

Feel the Benefit (Value)

Italian Desserts

Health

Simpler Menus

Raw Food

Local and Regional

Bistronomics

Health = Wellness

Low Sugar/More Flavor Desserts

Value With Quality

Community Food Projects

Cutting Food Waste

Mediterranean Cuisine

Going Whole Hog

Anti This and That Foods

 

McCormick Flavor Pairings

Mintel Forecast

Bell Flavors

Gourmet Retailer

Chain Leader

Toasted Sesame and Rootbeer

Persimmon

Mediterranean

Stevia

Ginger-Beer

Cayenne and Tart Cherry

Starfruit

Habanero

Hibiscus

Smoked

Tarragon and Beetroot

Lavender

Tandoori

Jasmine

Peruvian

Peppercorn Melange and Sake

Cactus

Olive Oil

Lavender

 

Chinese Five Spice And Artisan-cured Pork

Chimichurri

Aged Balsamic

 

 

Dill and Avocado Oil

Peri-Peri

Thai Green Curry

 

 

Rosemary and fruit Preserves

Masala

Satsuma Mandarin

 

 

Garam Masala and Pepitas

 

Peppadew

 

 

Mint and Quinoa

 

Al Pastor

 

 

Smoked Paprika and Agave Nectar

 

Chimichurri

 

 

 

 

 

 

 

 

 

I highly recommend that everyone make their own color-coded charts and read all of the discussion, analysis and reasons behind these trends. For example, while it’s clear that we all want to be green and sustainable, we also want “value” for our money. Going green and organic is expensive, but the consumer saves by ordering more comfort foods, cooking at home and avoiding anything molecular gastronomy. By doing this they can eat more, eat green and if they have their own garden, be a locavore as well.

 

About Rachel Zemser