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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