Food Trends

I'll warn you now....this is long winded, but worth the read if you ask me!

I decided I want to know what the big hits were going to be this year, so I turned to the internet and did a little quick and easy research. I googled the top food trends for 2011 and came across quite a few sites stating their absolute surety of the upcoming fad's. This would have been great, had they maybe all huddled ahead of time and got on the same page, but everyone has their own positive ideas. While some predictions are similar, some sounded like a stretch. I’ll list all of them, but only go into some detail on the ones that feel they may actually come into play.

I’ll start with the top dessert trends because, well because I love dessert and it's my post.

1) The ‘Unexpected Complement’ which I don’t find to be as much of a 2011 trend as it was a 2010 trend. Think bacon and pretty much anything. That little piggy is getting around. The part of the trend that I could see expanding into 2011 is the desire of consumers to mix things up a little bit, trying combination's that sounds different or strange enough to make us feel bold and a little cheeky.

2) Macarons…I’ve heard rumblings of this throughout the second half of this past year. The expectation is the fancy French macaron, not the coconut laden macaroon, will climb itself right up and over the cupcake. They have similar appeal, they are both pretty, a single serve portion, have loads of flavor and while a cupcake can be made to be unusual, the macaron is. It may be mainstream in France but here in the States it’s more of a new kid. They take some talent to make, but have appeal to bakery owners as you can charge through the roof for them; one is an indulgence and many a special occasion dessert to share. I think this trend can be combined with the ‘just a bite’ trend. While us women have been saying that forever, and then eating all of dessert their partner ordered, bite size desserts are becoming more popular in true single serving sizes. Little bitty cakes, cheesecakes and candies. It’s about the experience and flavor more than the size. That and selling more pieces of dessert.

3) The conflicting argument to the bite size trend is one I happen to be hearing just as much; pies are the new cupcakes. Savory pies, hand pies, deep dish pies, sweet pies, any format and any filling. I’m not sure if it will take a combined effort to out the cupcake, or there will be a three way battle for the coveted spot. Either way, a change would be nice.

4) Dessert and wine pairings are long familiar, but the trend now is leaning towards dessert and beer, and not only as an accompanying beverage but also as an ingredient. It’s been used in culinary applications (beer battered fish fry, onion rings or in stews) but now beer is coming over to the dark side (which is nice, we get lonely) and finding its way into bread pudding, beer floats, shakes, ice creams, sorbets and even popsicles.

5) Look both ways before crossing, you don’t want to get in the way of the dessert truck. A mish-mash of an ice cream truck, social media advertising location and indulgence. Who doesn’t want to walk down the street with some fresh apple streusel in hand, and plenty of napkins in the other? They are unique, offer variety and want you to tweet about the street where you get the sweets you eat(I couldn't resist...it was Dr. Suess's birthday last week!). Hopefully the song they play is far less annoying that the one coming from the ice cream truck.

The trends I don't really see grabbing hold tightly are ones that just aren't really original enough. For instance turning common items into uncommon desserts, the example listed was ice cream and fruit filling inside of waffles which isn’t particularly new or that creative. And a baker I’ve known for ages used to take all the left over cheesecakes, scrape off the toppings, mash them all up together and make cheese Danish with them, that was one of the first things a mentor taught me. I don’t know if everyone has heard of the hamburger on a donut "bun", but the idea follows that route. I think this can be combined with what they are calling Darwinist Desserts, which was actually trademarked. This is taking desserts and ingredients and transforming them specifically into what we exactly want. Using leftovers to create something nobody else has before, the same idea as the cheesecake to Danish process. Nothing goes to waste!

Another is the out pour of culinary students finishing school and opening small cafes and bakeries to follow their dreams. While this isn’t a new idea it is believed these specialty businesses will become more and more common allowing people to do what they love and love what they do. Not work; but passion and food. It is also expected that people will take advantage of the economy and begin opening small niche and specialized restaurants on a shoestring budget to provide unique dining experiences, kind of along the lines of underground supper clubs. Another suggestion is the idea of the soda fountain resurgence. Perhaps in restaurants where they are mixing beer and ice cream, but an overall outburst of fizzy drinks upturning the dessert category would be surprising.

Sammies…this one I could see happening, especially in higher end restaurants. Ice cream shmushed between a carrier, not new. But to make it fresh it’s getting a makeover. First the casing is becoming a mixed bag including different and surprising flavored cookies, profiterols, brownies, brioche and cake. Then as a bonus the filling is getting some sophistication. Artisan ice cream, fresh ingredients like herbs and chunks of fruit, espresso, chocolates…if it fits, it sits.

The next few lists I looked at were mainly culinary based, including recurring trends such as sustainability, locality and an ever growing interest in our food, how it’s handled, and how it affects the world around us. One of the items included was more farm branded ingredients, knowing and trusting the farm and farmer. Healthier choices for ourselves and for kids menu’s to provide a more balanced diet will gain more attraction (if you disregard the whole bacon and everything movement) and a back to basics approach with extremely local ingredients, perhaps even from the establishments own garden. Gluten-free and allergen conscious items will continue to gain footing as more and more people find they have an intolerance or allergy to specific foods. One I found particularly interesting was based on needing more adventure in eating. Street inspired foods and black foods (garlic, mushrooms, truffles, forbidden rice, quinoa) are seen as contenders, waking up the taste buds and really bringing good for you products to the spotlight.

With the increasing cost of everything, it is predicted some surprising new items will show up on menu’s; the less popular veggies like cauliflower, brussel sprouts and turnips. What should change their social status is their preparation, which will be fried. Hopefully in bacon fat. Along the same lines is the introduction of different meats like goat and lamb belly, to emulate the pork belly trend, just cheaper and hopefully the next big thing. One trend I saw in a few places was the emergence and increasingly popular food truck and their “rodeo’s” or gathering of many food trucks in one location. It is expected that more concrete restaurants will hop on the band wagon to aid in advertising and catering and the use of social media. These food trucks will largely announce their locations via twitter and facebook. You can also expect new electronics in restaurants such as the iPad to present menus, be ordering kiosks and tableside payment options.

Ethnic foods seem to make the list regularly. This year they are predicting the breakout of taco’s from Mexican fare to be seen as a carrier for all kinds of ingredients, in particular Korean tacos with Korean ingredients in the typical Mexican format. The last I thought was interesting, but don't see it happening just yet. A new condition called “frugality fatigue” will spread farther and faster allowing restaurants to offer more indulgent specials, interesting menu’s and experience driven eating at high end locations and cost, as well as an increase to the amount of gastropubs in the country. I believe people may be getting tired of being cheap, but don't have the resources or confidence in the economy quite yet to shake the syndrome.

I always find these predictions interesting, they actually have a chance of coming true and I am impressed with the people who call it correctly ahead of time. I’m not as in tune to the culinary trends as I am of the dessert side, but find the choices to be an education in the population and our economy and great conversation pieces for the foodie crowd.

Top trends for 2011
http://www.foodchannel.com/articles/article/top-10-dessert-trends-for-2010/
http://www.fastcasual.com/article/178052/Chef-s-survey-reveals-2011-menu-trends
http://www.freep.com/article/20101205/COL20/12050324/Experts-predict-surprising-trends-for-foodies