2010 Food Trend Predictions from the Food People

509682765_29f4cb8f6cThe food trends keep coming.   This time the 2010 predictions come from the Food People, who describe themselves as the leading global food spotters and reporters.

We’re starting to see some consensus among the myriad trend experts — next year will be about simplicity, comfort and feel good, food cocooning at home, a need for treats and a little trade up, local and planet-friendly, and being squeaky clean to gain consumer’s trust. Restaurants will continue to evolve to attract diners and we’ll see even more street food — including pop up dining, food trucks and street vendors selling authentic ethnic food.  (Photo source:  Flickr, Plate of the Day).


The UK firm expects that 2009’s main macro factors, including economic, political, technological and environmental to be equally influencing food trends over the next year. The group (thefoodpeople.co.uk) identified the following 2010 food trends:

  • Food cocooning — A return to the comforts of home, resurgence of family dinner and dinner parties
  • Simplicity — Few ingredients, simple preparations for brands and restaurants
  • Customization — Products and services personalized to fit an individual’s needs
  • Industrialized food backlash — Growing voice of consumers, cynicism against industry
  • Global comfort food — Including baked comfort
  • Local — Will gain even more prominence, including farmers’ markets and global mega brands
  • Digital dining — Increase of food-based phone apps. social networking, food by mail, online reservations
  • Street food — Dining trucks, street vendors, informal and authentic ethnic food, part of anti-restaurant movement
  • Need for treats — Feel good, trade up,  growth of mini desserts
  • Planet-conscious eating — More mainstreaming of green, sustainable, fair trade, ethical eating
  • National health — Increase in programs, initiatives, products and even legislation to improve our health, especially diabetes and heart disease
  • Changing restaurants — Will continue to evolve with initiatives such as no reservations, happy hours, value pricing and a move toward more local ingredients
  • Frozen food — New positioning, shaking the “cheap and cheerful” image of the past, evolving toward freshness locked in, extension of the pantry and total convenience

The British trend trackers believe U.S. southern cuisine will be big in 2010, along with the cuisines of Brazil, Mexico, Argentina, Peru, French Bistro, Scandinavia, Vietnam, Korea, Japan and the Middle Eastern belt, including Morocco and Lebanon.

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  • Cooking at home can definitely be fun, and it’s almost sure to be healthier! I like the whole simplicity trend…just a few, quality, in-season ingredients can really make a meal taste amazing. You don’t need a list full of ingredients to make something taste good. For instance, packaged snacks, which contain laundry lists of ingredients aren’t nearly as good as snacks you can easily make yourself using simple ingredients, like banana and PB, or brie and crackers.

  • You are so right on!
    A trend I have observed, especially from Cambell’s Soup is that they continue to position their products so they can be used in home cooking. I think we will see more of it from other food companies. Expect an explosion of “free” and “easy” recipes.

  • So glad that family dinners are making a comeback. I have fond memories of family dinners growing up and try hard to get my family around the dinner table as often as humanly possible- not and easy feat when one child has basketball practice from 5 to 7pm! My goal is to make Sunday dinner a regular thing this winter.

  • Pingback: Top food trends for 2010 : Cooking Gadgets - Your kitchen on steroids. Cooking Gadgets by Cyndi.()

  • Barbara McCormick

    I never thought of food trends before reading this article. The video clip brought to mind the days when my family harvested a garden providing a wide assortment of vegetables and fruits. We even raised our own chickens, cattle, and hogs so that our meat supply was of high quality and customized for consumption. Now that I am a city girl shopping for produce occurs at the local grocery store or farmers market. I savor the simple flavors of a slice of salmon baked or grilled in salt, pepper, and lemon. In review of the “cocoon” comment I must admit my husband and I enjoy making brunch on the weekends! Makes for great memories. Knowing what this years’ food trends are may make me a more conscious consumer and at the very least more observant of food connoisseurs.
    Thanks for the info,
    Barb

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