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Nutritional Trends for 2010,
a summary by Janet Helm,
Chicago Tribune
[1]
Fresh is the new functional.
Pumped-up foods fortified
with various
health-enhancing ingredients
may be falling out of favor.
The new ideal is fresh, less
processed, real and
authentic. Anything
artificial will continue to
be challenged.
[2] Simplicity is the
new sophistication.
The year will be defined by
the concept of less is
more... including less
packaging, shorter
ingredient lists, and more
understandable ingredient
terms.
[3] Low carbon is the new
low carb.
Expect to see more green
restaurants and eco-labeling
on foods, including carbon
footprint, water footprint,
food miles, biodegradable
packaging and fair trade..
also more "eating local"
dining.
[4]
Food is the new insurance.
With concerns about health
care likely to remain,
people will intensify their
efforts to stay well.
Increasingly this will mean
looking to food as a
solution to "live long and
strong".
Claims will focus on
brain health, immunity,
heart disease, arthritis,
eye health and the ability
to "detox." (My
interpretation: for those
who must eat gluten-free,
food is our medicine and
insurance.)
[5]
Meat-free is the new meat.
Meat will be increasingly
viewed as optional as more
people opt for plant-based
plates dominated by whole
grains, beans, nuts and
vegetables. (My observation:
At
www.GfreeCuisine.com,
due to our subscribers'
requests, 3 of each 10
weekly menus are
vegetarian.)
[6]
Dining in is the new going
out. We will continue to
reduce our reliance on
restaurants in 2010 and eat
more meals at home. But food
preparation has changed with
"warming and heating" now
the method of choice. Expect
a resurgence of the
microwave oven and more
products specifically
designed for microwave
cooking...plus more respect
for frozen foods, including
steam-in-the bag meals and
claims related to freshness
locked in.
[7]
Sodium is the new trans fat.
Expect to see more
companies announce sodium
reductions, although the
cuts will likely be gradual
so consumer taste buds can
adjust. Taste still rules,
and shoppers are not willing
to sacrifice.
McCormick (the spice
company) Top 20 Flavor
Pairings for 2010
[1]
Roasted Ginger and Rhubarb:
Exciting layers of spicy and
sour, with warming notes and
a powerful tang
[2]
Thai Basil and Watermelon:
A colorful study in
contrasts offers a sweet,
refreshing balance
[3]
Caraway and Bitter Greens:
An unmistakable spice tames
the bitter bite of bold
greens
[4]
Bay Leaves and Preserved
Lemon:
Slowly coaxed flavor worth
the wait, an aromatic mix of
bitter, salty-tart and
bright
[5]
Almond and Ale:
The bittersweet character of
both ingredients makes a
congenial, cozy and hearty
match
[6]
Turmeric and Vine-Ripened
Tomatoes:
Earthy and naturally sweet,
this colorful, healthful
blend is always in season
[7]
Pumpkin Pie Spice and
Coconut Milk:
This lush, warm pairing
reconnects with its tropical
roots
[8]
Roasted Cumin and Chickpeas:
This globetrotting
Mediterranean duet delivers
warm, earthy flavor
harmonies
[9]
Creole Mustard and
Shellfish:
A vibrant pair that brings
Gulf Coast gusto to any part
of the country
[10] Chives and Fish Sauce:
Savory fusion of French and
Asian cuisines
McCormick also offers these
insights on general food
trends:
[1] In is the New Out – Big
flavors and new definitions
of “dinner party” bring the
best of restaurant meals
home
[2] Always In Season –
Preserving the peak of
ripeness for year-round
enjoyment, fresh at the
ready
[3] Meatless on the Menu –
Mixing up the center of the
plate
[4] Ethnic Sizzle – Tastes
of the global grill,
appearing in a backyard near
you
[5] New Comfort Cuisine – A
renewed appreciation for the
integrity of ingredients and
cooking techniques
[6] here the Cocktail Meets
the Kitchen – Shaken or
stirred, tasteful
inspiration takes on new
forms
FOOD FOR THOUGHT
"If you don't go after what
you want, you'll never have
it. If you don't ask, the
answer is always no. If you
don't step forward, you're
always in the same place."
-Nora Roberts, author
"It is
our responsibilities, not
ourselves, that we should
take seriously." --Peter
Ustinov, British actor and
writer
WHERE IN THE WORLD IS
CAROL?
No business travel this
month, but I have some
upcoming speaking
engagements:
Monday, March 15, 2010:
Tri-County Celiac Support
Group, Detroit (time and location
to be announced)
Thursday, April 8, 2010:
Taping for PBS Creative
Living Show
Wednesday, April 21, 2010,
at 6:30 PM: Milwaukie, OR at
Bob's Red Mill Store
Friday, May 29, 2010:
Montreal, Canada, Canadian
Dietitian's Conference
Saturday, June 5, 2010 at 1
PM: Minneapolis, MN, GIG
Annual Conference,
Minneapolis Airport Marriott
Please Visit
http://www.savorypalate.com
for information on our
Gluten Free Cookbooks.
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