This is from the Food Channel. You can read more about the trends in greater detail there.
Keeping it Real
In a back-to-basics economy it is natural to return to basic ingredients. This isn’t about retro, or comfort food, or even cost. It’s about determining the essentials and stocking your pantry accordingly.
Restaurant concepts are in flux as people redefine what going “out” to eat means. Experimentation is the trend, so we’ll see concepts come and go.
More in Store
The prediction is growth in grocery stores, particularly as private label assumes prominence. Butchers will once again return to a place of prominence.
American, The New EthnicSM
This is all about flavor delivery. Immigration has come to the plate. Part comfort, part creativity, the latest flavors are coming from the great American melting pot.
You are what you eat! That’s what’s leading this trend—our constant need for assurance that we are eating the right things, that our food is safe, that we are not ingesting pesticides or anything that will someday prove harmful.
People have mainstreamed sustainability. America is just now learning how to be sustainable, and Americans are holding themselves responsible.
Food with BenefitsSM
Call it what you will—nutritional, healthful, good-for-you—but this trend toward beneficial foods is growing at a pretty big rate.
I Want My Umami
The “foodie” has settled into a more universal designation of someone who loves food—not a food snob. The point is experimentation and a willingness to try new things.
Will Trade for Food
In an era when you can rent a name-brand purse for a special event, we want to know how we can apply that same concept to consumables. So what do we do in a bad economy when we have more time than money and skills that we still want to put to use? We barter.
I, Me, Mine
It’s the rise of the individual. While sharing has come into its own in restaurant concepts, there is a separate but equal trend toward individuality. It’s part of the reason why we are making our own cheese, smoking our own meats, and making our own specialty desserts. Expect more attention to the individual, but it’s not just about portion size—it’s also about food that reflects personality.
Read more about the Top Ten Food Trends for 2010 by checking the Food Channel.
How do you feel about this list? Do you have any trends not on this list?