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Premium member Presentation Transcript Trends 2009: What the Future Holds for Food and Dining : Trends 2009: What the Future Holds for Food and Dining Kaiti Roeder, RD, LMNT Director of Nutrition and Education Nebraska Beef Council Definition: Trend : Definition: Trend Definition: tend or move in particular way: to show a tendency or movement toward something or in a particular direction prevailing style: a current fashion or mode How are trends influenced? : How are trends influenced? Trends are influenced by a variety of players Celebrity chefs The food and restaurant industry The travel industry Consumer and industry magazines Hollywood More about trends : More about trends They can be: Regional Cultural Socio-economical So 2008… : So 2008… Food and Health Less was definitely more in restaurants last year In 2008, 3 of the top trends had to do with downsizing: Mini food Value pricing Lighter food options Top Food Trends for 2009 : Top Food Trends for 2009 From a variety of sources Overlying themes : Overlying themes Hallmarks of 2009 will include: a return to families cooking together and eating at home more than they have in decades, a premium on high-quality, seasonal ingredients that provide good value an emphasis on simple food for the people, by the people. 2009 Economy : 2009 Economy Restaurants will struggle to stay afloat Promotions including more fixed price points and all-you-can-eat nights/ Themed night CA: Meatball Monday Lounges Drinks and appetizers Functional Foods : Functional Foods Foods with ingredients that are medically beneficial beyond their basic nutritional value. People are starting to look at foods as a prescription for health. Functional foods in highest demand includes those containing omega-3 fatty acids, glucosamine and probiotics. Functional Foods : Functional Foods Some examples: foods with enhanced nutrient profiles such as tomatoes bred to deliver higher levels of lycopene; eggs that contain omega-3 fatty acids derived from feeding hens flax; and frozen vegetable blends that feature combinations of veggies that accent specific nutrient needs for omega 3 fatty acids, antioxidants and fiber. Gluten-free products : Gluten-free products Celiac disease, an autoimmune disorder triggered by gluten, a protein found in rye, wheat and barley, affects only about 1 percent of the population. But gluten-free products are now considered chic! Alternative Sweeteners : Alternative Sweeteners In December the FDA approved the use of Stevia, a naturally derived, zero-calorie alternative to artificial sweeteners like aspartame and sucralose, providing a new option for people who are concerned about both calories and side effects from the non-sugar sweeteners on the market. Vitamin D : Vitamin D Vitamin D has long been associated with healthy bones when it's paired with calcium. Recent studies now link this nutrient to benefits including heart health. Likewise, early results from on-going studies suggest a possible link between vitamin D and colon, breast, pancreatic and lung cancer prevention. Pre-Measured Ingredients : Pre-Measured Ingredients Several companies have launched products that are perfect for occasional cooks who don't want to store a lifetime supply of spices or who shy away from the high cost jarred spices.. Bold Ingredients : Bold Ingredients Pepper “Hot" on the heels of the artisan salt trend, specialty peppers are attracting the attention of chefs in 2009. Look for gourmet endorsed talamanca peppercorns as well as new smoked tri color peppercorns, Bali long peppercorns and aromatic comet tail peppercorns on menus and at well-stocked grocers. Bold Ingredients : Bold Ingredients More interest in: Hemp oil and seeds Anti-oxidant potent spices Cumin, cinnamon, ginger Spelt : Spelt Although it's an ancient grain, spelt is the new darling in the whole grain movement. Perception that spelt is a healthier (although not gluten free) alternative to whole wheat is fueling the trend. Stress Reducers : Stress Reducers In these uncertain times, look for new foods and beverages to help de-stress Dasani Plus Calm +Relax Arizona Rx Stress tea Blue Cow Relaxation drink Vitality Boosters : Vitality Boosters The idea of energy—both physical and mental—will greatly influence food products. It’s no longer simply about caffeine Herbal ingredients like ginseng and guarana and amino acids such as taurine and L-carnitine are migrating to energy drinks and foods. ‘Value’ is the new ‘Sustainable’ : ‘Value’ is the new ‘Sustainable’ These days, the economy dictates our cooking and shopping decisions. Bargains are in, no matter where they come from. Noodle Bars are the new Sushi Joints : Noodle Bars are the new Sushi Joints With some seafood being suspect or overfished and raw fish prices high, noodles make complete sense. If there's no ramen, udon, or soba shop in your neck of the woods, there will be soon. Ginger is the new Mint : Ginger is the new Mint Move over, mojitos. Ginger beers and ginger cocktails (like the Ginger Rogers, Gin Gin Mule, and Ginger Smash) are bubbling up at places like The Violet Hour in Chicago, the Clock Bar in San Francisco, and Matsugen in New York. Smoking is the new Frying : Smoking is the new Frying You know how everything tastes better fried? Well, almost everything tastes better smoked, too, and that includes cocktails. Bartenders are smoking their bourbons, and chefs, recognizing the national craze for BBQ, are smoking more than just salmon and ribs: nuts, salts, etc… Regional Roasters are the new Starbucks : Regional Roasters are the new Starbucks It's come full circle. What started as a local coffee phenomenon migrated to other cities and turned Americans into java junkies. Then the chain overexpanded and overreached, hood coffee roasters thrive and the little neighborhood again. Salt : Salt Products with too much salt often get a bad rap More companies will take the lead, just like Campbell’s soup, and formulate their products with sea salt rather than mineral salt. Place salts (Hawaiian, Red Clay) and flavored will appear more often on supermarket shelves. Balsamic vinegar is out!! Dining Trends 2009 : Dining Trends 2009 As reported by Mintel Menu Insights New/Fabricated cuts of meat : New/Fabricated cuts of meat Several factors drive this trend Culinary creativity Cost conscious Interest in lean protein Developed to: gain maximum flavor from the meat Incorporate under-used parts of the animal into innovative dishes Customize cuts to trim fat content Peruvian is the new Thai : Peruvian is the new Thai You thought Peruvian cuisine was all about seviche, maybe? Guess again: Peru boasts culinary influences from Spanish, Basque, African, Chinese, Japanese, Italian, French, and British immigrants. Pisco Sour, anyone? Comfort Foods Reinvented : Comfort Foods Reinvented Often connected to times of economic recession, comfort food is what people crave when they are feeling down. Looking for warm, familiar favorites Increase use of slow cooking Fresher Food : Fresher Food Fresh, natural and pure are taking it’s place on the menu Local farm names on the menu Convey the fresh, inherently good nature of their food More Mediterranean : More Mediterranean Encompassing the flavors of Spain, Italy, Greece and the Middle East. Already popular are tapas, gyros and hummus Upcoming: Calling out the origin Spanish olives Greek cheese Middle East yogurt sauce More Med dishes in fast casual restaurants Story telling : Story telling Surrounded by negative news about the economy and obesity rates, restaurants will try to make diners happy by telling stories on the menu about the food’s preparation, health benefits or origin. This helps people feel good about what they are eating. Breakfast : Breakfast If you like eggs at any hour, you’re in luck. Look for more restaurants with all-day breakfast items. Fried or poached eggs on top of dishes Nutrition Police?? : Nutrition Police?? May 2008: New York LA: the city council banned the construction of new fast food restaurants in certain city neighborhoods for a year. Now the state of New York is proposing a 15-percent sales tax on non-diet soft drinks that could kick in this year. With legal challenges failing to prevent these fat-fighting municipal and state measures from going through, look for them to spread in 2009. Nutrition and health : Nutrition and health Nutritionally balanced children’s dishes Produce and fruit items Smaller dishes Gluten free/ allergy conscious meal What it really comes down to is…. : What it really comes down to is…. Enjoy… : Enjoy… “Eating well is one of life’s greatest pleasures.” Julia Child Resources : Resources www.beefnutrition.org www.beefitswhatsfordinner.com www.teachfree.com www.nebeef.org Questions??? : Questions??? http://www.nebeef.org/health_material.asp You do not have the permission to view this presentation. In order to view it, please contact the author of the presentation.