Top 10 Food Trends

According to the Institute of Food Technologists , most of the Top 10 food trends that are changing globally are driven by concerns for better health.

Top 10 Food Trends:

1. Quick Fix – Time to prepare food is still at a minimum, so a limited number of side dishes are prepared with entrees and ease of preparation is a major factor in eating at home.

2. Drive-and-Go – Takeout service at full service restaurants is growing, and the combination of stress with a sense of entitlement is leading consumers’ drive for more upscale foods.

3. Inherently Healthy – More people are eating more fruits, vegetables, grains, nuts and yogurts.

4. Fancy – The premium foods market is projected to grow to nearly $100 billion before 2010. Wine and liqueurs are finding their way into crackers and drinks, and products for cocktails are hot.

5. Farm-Friendly – Foods deemed to be closer to the farm are capturing consumers’ dollars.

6. Layered Flavors – Layering flavors is sending sales of food such as cheeses, condiments and ethnic foods soaring. Exotic fruit flavors such as starfruit, dragonfruit and Kaffir lime continue to grow.

7. Grazing – Seven million vending machines are in the U.S. with 100 million daily customers and more healthy fare to choose from. The low-carb snack category is falling, but smaller portion sizes are gaining and gourmet snack selections are strong. Health-oriented fun kid snacks will be well received.

8. Low-, No- and Reduced – With low-carb interest waning, consumers are returning to watching their fat and calorie intake. Low-fat tops the many health claims consumers now seek out.

9. Do-It-Yourself Doctoring – Shoppers are trying to manage or treat conditions through diet. Whey peptides are playing a role in Europe in beverages formulated to reduce blood pressure. IFT’s new Functional Foods Expert Report details the promise bioactive components in new products can have on health. (See www.ift.org/ExpertReport.)

10. Global Gangbusters – Convenience and ready-meals are accelerating worldwide. Fresh, chilled, ready-to-eat products are emerging domestically and dominate the United Kingdom, commanding 25% of the food market, excluding beverages. More flexible packaging (e.g. pouches) is appearing. A majority of Southeast Asians eat take-out at least once a week, even more than Americans.

Source: The Institute of Food Technologists, http://www.ift.org