Friday Food News

A look at what I’ve been reading about food this week. 

7139865899_3fff442fab_z“MASHUPS” ARE THE NEW FUSION CUISINE 
A growing number of chain restaurants are adding “culinary mashups” — a type of fusion cuisine — to their menus. Menu trend analyst Nancy Kruse and Nation’s Restaurant News Senior Food Editor Bret Thorn agree that fusion cuisine is part of America’s culinary DNA, and today’s adventurous diners are looking for chefs who combine global cuisines in new ways.

 

TOP 5 ETHNIC FOOD TRENDS
Via Nation’s Restaurant News
Southeast Asia, Peruvian, Regional Ethnic Cuisine, Authentic Ethnic and Ethnic Fusion are the top 5 ethnic food trends, according to Bret Thorn.

TARGET REVAMPS GROCERIES TO MILLENNIALS 
Yet another company is targeting millennials: Target. The chain is looking to harness seven grocery departments, among them granola, yogurt, beer and wine, to appeal to younger customers and have a less Wal-Mart-like feeling. Grocery makes up about 20% of the company’s yearly sales. Target’s CEO Brian Cornell sees updating grocery as “a priority,” reports the Journal. An unnamed source told the Journal that Target execs don’t foresee large revamping to come to stores for at least another few months. 
 
HERBS, SPICES SECTOR GROWS AS CONSUMERS DEMAND NATURAL FLAVORS 
Many food manufacturers that are switching to natural formulations are choosing traditional herbs and spices over naturally derived “added flavors,” according to Foodtrending. Herbs and spices are most popular in savory dishes because they lend a home-cooked feel, while dairy and beverage applications still rely heavily on high-intensity added flavors, Aurora Ceres Partnership’s Steve Osborn said.
 
AMERICANS DROP DESSERT FROM DINNER TIME 
Only 12% of Americans eat dessert with dinner at home, a drop from 15% 10 years ago and 24% in 1986, according to research firm NPD. “The trend in American homes is about one-dish meals. Americans have been steadily cutting back the number of items served at a main meal and dessert ranks 4th on the list for a meal after the main dish, vegetable and starch,” says NPD’s Harry Balzer. “Having dessert makes the whole meal more complicated.”
 
NEW SNACKS SHAKE UP TRADITIONAL ROLES OF SWEET, SAVORY FLAVORS 
Cheetos Sweetos and chocolate-flavored Pringles are just two examples of a larger trend toward the blending of sweet and savory tastes in snack foods. The adventurous nature of millennials has helped usher in the new trend, said Sensient Flavors Senior Research Chef Julie Clarkson.
  
MARKETING CAMPAIGN HOPES TO MAKE FRUITS AND VEGETABLES IRRESISTIBLE 
The Partnership for a Healthier America has launched a marketing campaign that uses celebrities and athletes in short videos to encourage people to eat more fruits and vegetables. Andrew Nathan of Victors & Spoils said fruits and vegetables are attractive because they are colorful and have interesting flavors but they lack the “marketing pixie dust” that would make them irresistible.
 
BOLTHOUSE FARMS WANTS CONSUMERS TO POST PICS OF FRUITS AND VEGETABLES 
Bolthouse Farms is debuting a social media campaign called #UrWhatUPost, which encourages people to take pictures celebrating fruits and vegetables, with the goal of setting a record for 1 million healthy food posts per day for one week starting March 2.

 

image: Tofu Kimchi and Bacon Tacos by Andrea Nguyen on flickr 

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1 Comment

  • Great recap of the trends. I see a lot of the mash-ups around here in San Francisco, where our dining scene is always ahead of the curve. I would say I’m not shocked Americans are eating less dessert at home. I think they are all going out for FroYo instead! 🙂 Thanks for sharing!

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