USA Today got together a few foodies and asked them what we’ll see happening in terms of food over the coming year. Of course, there’s not a lot of agreement but then again the sector is vast and some of the ideas reflect greater trends such as people’s apparent desire for wellness. Here’s a summary:
Anthony Bourdain; chef, author and star of No Reservations on the Travel Channel
- Simplicity: – “The food is more authentic, more rustic”
- Chef power: “Some chefs can now say, ‘People know me and love me and trust me enough to eat pork belly or pig’s cheeks.’ “
- Living in a police plate: “The health Taliban will continue to chip away at traditional eating methods and production techniques.”
Dana Cowin, editor in chief, Food & Wine magazine
- Iceland & Africa: “Products from Iceland,and from Africa”
- Anyone for lutefisk? “Scandinavia will be the new Spain.”
- Custom mixers: “Bartenders making their own bitters and sodas.”
Phil Lempert, editor of supermarketguru.com
- High-tech safety: “If there are bacteria on the produce in a bag of salad, the bag will change color.”
- Go hemp: “Hemp milk, cheese and oil.”
Hudson Riehle, head of research for the National Restaurant Association
- Higher prices: “Menu prices will rise about 2.9%”
- Mini-desserts: “Silver-dollar-size portions of crème brulée or tiny wedges of cakes and pies”
- H2whoa! “Different mineral and carbonation levels, and at different temperatures.”
Alpana Singh, wine/spirits director for Lettuce Entertain You
- Bye-bye, bottle: “Tetra Pacs, wines in boxes.”
- Broader horizons: “The consumer is going for the more alternative regions: Greece, Austria and South Africa.”
- Wine coolers: “Small plug-in coolers that hold 25 wines.”
Jane Walsh, spokeswoman for The Chefs’ Warehouse, a national supplier of specialty foods
- The Thermomix: “It chops, juices, blends and purees, and it will steam or heat.”
- Exotic foods: “From Japan we’ll get handcrafted soy sauces and soy products. And Chile will be a great source of super-fresh, all natural items such as oils from olives, apricots and avocados, and a wonderful smoky spice called merken.”
Michael Whiteman of Joseph Baum & Michael Whiteman, food/restaurant consultants
- Healing foods: “People are willing to pay premium prices to indulge in foods that they think will make them live longer or lose weight.”
- Y tu, Peru? “several chefs are considering opening nouvelle Peru restaurants here.”
- Japanese taverns: “Izakayas with small plates of food and big bottles of beer and sake.”
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