Food aficionados everywhere are trying to figure out the next cupcake phenomenon. But our food isn’t simple anymore. The social, economic and moral aspects that underpin it are shaping the landscape of food trends more than ever.
What do experts forecast for this year? Get a glimpse with these key takeaways from consulting and market research firm Hartman Group’s Looking Ahead: Food Culture 2012 report.
1. Chefs, rather than policymakers, are the food educators of our time.
2. Purity, freshness, simplicity and ethics in cooking define the “new local.”
3. Customized diets reflecting our genetic makeup dictate the future of health and wellness
(a trend also known as nutrigenomics).
4. Declining antifat sentiment contributes to a radical shift in thinking that says fat is actually good for us!
5. Soy goes from “being healthy” to being a food that’s “specifically avoided.”
6. For nonceliacs, avoiding gluten may mean a possible deficit of fiber and vitamins in the daily diet.
7. Snacks with balanced nutrients from real food sources appeal to consumers seeking quality
protein and fiber.
8. The return of personal interaction (versus self-checkout) at retail challenges “machines as
future problem solvers.”
9. At-shelf labels generate consumer interest in the hotly debated GMO (genetically modified
organism) issue.
10. The challenge with QR (Quick Response) codes is that they hold more interest
for marketers than consumers.
“Trending in” or on the way out, according to the Hartman Group, are these specific
foods, food groups or health practices:
| Trending In | Trending Out |
|
real butter grass-fed sea salt healthy fats Stevia™ chicken thigh/dark meat local, seasonal whole eggs, cage free farmstead cheese the family dinner heirloom marbled pork fresh produce portion control dance/Zumba® v craft beer kettle potato chips eating dark leafy greens |
margarine processed soy products low sodium fat free artificial sweeteners chicken breast/white meat superfruits from afar egg whites processed factory cheese activities trumping mealtime the “other white meat” excessive supplements elimination diets (carbs, sugar, wheat) treadmills ultralite beer baked potato chips drinking wheat grass shots |
Read the full report at www.hartman-group.com/downloads/looking-ahead-2012-trends.pdf. >>
Sandy Todd Webster
For 22 years, Sandy Todd Webster was the chief architect of IDEA's content program - including the award-winning IDEA FITNESS JOURNAL and IDEA FOOD & NUTRITION TIPS - the industry's leading resources for fitness, wellness and nutrition professionals worldwide. She created, launched and nurtured these brands and many others during her productive and purposeful IDEA tenure. Sandy is a Rouxbe-certified professional plant-based cook and a Precision Nutrition Level 1 Coach who is pursuing a Master's degree in Sustainable Food Systems through The Culinary Institute of America (expected August 2024). She plans to combine these passions with her content expertise to continue inspiring others to make the world a more just, healthy and regenerative place.
