Food trends for 2013: What’s the next kale?

JUDY HEVRDEIS AND BILL DALEY
Chicago Tribune
Modified: January 23, 2013 at 4:16 pm •  Published: January 23, 2013
Advertisement
;

photo - Crispy kale sits atop the greens heap now and may be joined by Brussels sprouts and more in 2013. (Bill Hogan/Chicago Tribune/MCT)
Crispy kale sits atop the greens heap now and may be joined by Brussels sprouts and more in 2013. (Bill Hogan/Chicago Tribune/MCT)

Regional cooking: The continuing emphasis on local and seasonal foods will, Wolf predicts, lead toward a local, seasonal and more distinctive regional style of cooking.

Techno-shoppers: Texting while shopping? Why not. According to The Food Marketing Institute, 52 percent of consumers use technology in their grocery shopping, 32 percent are using online coupons, while a nearly equal amount (31 percent) use mobile technology when grocery shopping to make shopping lists, find recipes or research products.

Greek yogurt, part II: Look for Greek yogurt dressings, dips, sauces, smoothies, soda and even cheesecakes with Mediterranean ingredient garnishes. “Keep an eye out for me-too promotion of other regional/national yogurt styles (such as New Zealand yogurt),” Sprinkle says.

Noodling: Look for udon, soba, cellophane and rice noodles to show up in hearty layered bowls, fragrant soups and even mixed-texture salads, not only in a burgeoning number of big-city noodle shops but in seafood and varied-menu restaurants as well, Technomic researchers say.

Tummy time: “This is going to continue being a trend for how we define health, moving from avoidance of harmful substances to adding beneficials to, now, digestive health. … The question is, will it be gluten or will it be probiotics?” says Balzer.

Molecular gastronomy: “In many ways the No. 1 trend is the rather public demise of molecular poo-poo,” Wolf says. “Enough. Fine. Time’s up.”

High-end Bordeaux: “I hate to say it, but Bordeaux is out right now. Pricing has gotten extremely high,” says Evan Goldstein, a master sommelier, wine writer and president of Full Circle Wine Solutions in San Carlos, Calif.

Fast-food favorites: Mini-burgers, Korean tacos, fancy cupcakes: Foodies may call them “passe, but there are plenty of people who are still loving them,” Chapman says.

Packing the pantry: When the economic downturn hit, did you really need five boxes of pasta, and 10 cans of tuna? “The biggest collector of food in this country is the American home,” says Balzer, who watched as we readjusted pantry inventory levels in 2012. “People still ate, but their volumes were not being seen in supermarket sales because people were using (items on hand). Perhaps we will restock our inventories as the economy picks up.”

Liquid sugar: “Consumption (of sugary sodas and fruit juice) will continue a downward trend, though fresh squeezed/pressed juices with help make a fresh case for fruit juice,” Sprinkle says.



Trending Now


AROUND THE WEB

  1. 1
    It’s harder to be a poor student in the U.S. than in Russia
  2. 2
    Man fatally stabbed in west Tulsa early Sunday
  3. 3
    How brain imaging can be used to predict the stock market
  4. 4
    Bridenstine tours Fort Sill, satisfied with facility's transparency
  5. 5
    10 Most Popular Wedding 'First Dance' Songs
+ show more