What Will Be The Biggest Food Trends For 2011
We are not even a month away from 2011 and this is the best time to learn on – what will be the biggest food trends for 2011. When we know about the predicted food trends for 2011, we can take a sort of mental preparation for getting into the trend quickly and easily.
It is not a casual speculation from any food loving person; rather it is the result of an annual survey prepared by the National Restaurant Association. The survey was performed with more than 1,500 chefs, to know about their prediction on the biggest food trends for the coming year. Among a whole lot of options, three main food trends were ranked by 86% participating chefs and these are mainly based on locally sourced ingredients and sustainability. The survey also ranked top 20 food trends, based on the predictions of the expert chefs. The topmost rank was tied between locally source meats and seafood, and locally grown produce. The third rank was taken by sustainability, according to the report of NRA.
The biggest 20 food trends of 2011
- Locally sourced meats and seafood
- Locally grown produce
- Nutritionally balanced children’s dishes
- “Hyper local,” such as restaurants with their own gardens and chefs who do their own butchering
- Children’s nutrition
- Sustainable seafood
- Gluten-free food and being food allergy conscious
- Simplicity/back to basics
- Farm/estate-branded ingredients
- Micro-distilled/artisan liquor
- Locally produced wine and beer
- Smaller portions for smaller prices
- Organic produce
- “Culinary” cocktails, for example ones that have savory or fresh ingredients
- Newly fabricated cuts of meat such as the pork flat iron and the beef petit tender
- Fruit and vegetables as children’s side items
- Ethnic-inspired breakfast items, such as Asian-flavored syrups, chorizo scrambled eggs and coconut milk pancakes
- Artisan cheeses
The senior vice president of the NRA’s research and knowledge group, Hudson Riehle commented on the report as "Sustainability and nutrition are becoming key themes in our nation’s nearly one million restaurants.”
The survey also dealt with other issues:
Strategies for recession – The majority of chefs suggested simplifying menus for saving costs on labor and ingredients during any economic crisis.
Operational trends – Around 30% chefs preferred mobile food trucks and pop-up restaurants, whereas 18% supported for the restaurants with gardens.
Promoting nutritious food – About 21% chefs are concerned about promotion of nutritious foods at their places and 19% chefs are more interested in adding more fresh items to the serving list. The report also enlisted 17% chefs, who are interested in promoting school nutrition and education to children.
Usage of social media – The social media is already being used for professional purposes, according to the opinions of 55% chefs. Another 16% chefs mentioned that they are planning on using the social media marketing.
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