Experimentation a top 2010 trend
December 15, 2009
The Food Channel has named experimentation with restaurant concepts, the expanded concept of the “foodie” and food with benefits as some of the top trends to watch in 2010.
The full list of The Food Channel’s top 2010 trends includes:
1) Real Ingredients. There is an increased desire for pure, simple, clean and sustainable ingredients.
2) Experimentation in restaurants. Restaurant concepts are changing as people are redefining what it means to go “out” to eat. Gastropubs, fusion dining, shareables and communal tables are all concepts being tried.
3) Growth in grocery stores. Private label products are increasing in popularity and quality, and grocery stores are even upgrading delis and fresh take-out sections.
4) Melting pot of flavors. Ethic cuisines are popular, and many flavors and concepts are being combined together to create a whole new cuisine.
5) Food vetting or sourcing. There is increased concern about eating the right things, food safety, and pure ingredients.
6) Sustainability in the mainstream. America is learning how to be sustainable, and consumers are holding themselves and the industry responsible.
7) Food with benefits. This includes nutritional and healthful foods, and these foods generally have helpful nutrients added or are “free” from some unwanted ingredient (i.e. gluten).
8) The new foodie. As many become more educated and sophisticated with their food tastes, the term “foodie” is now designated to someone who loves food and not a food snob. Consumers increasingly are willing to try new things.
9) Bartering for food. The Food Channel is predicting there will be more of an establishment of a barter system with food now that technology may assist with connections.
10) Individualism. Consumers increasingly are making their own cheese, smoking their own meats and making their own specialty desserts. It’s about more attention to the individual’s desires in their food.