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Hot Food Trends for 2009 (Really!)

December 15, 2008

I am in luck!  Just as I was running dry on what to write about today, the NRA (food, not ammo) conveniently released the results of their recent survey on what is expected to be hot on menus in 2009. The survey is their third annual polling of the professional chef members of the American Culinary Federation. Conducted in October 2008, the results are based on the input of 1,600 chefs who ranked 210 menu items, beverages, ingredients, and cooking styles by how trendy they would be in 2009.

 

I have excerpted some of the overall trends and category trends (some of which duplicate the overall trends), but the actual survey results are much more interesting and revealing.  The survey let chefs respond on the basis of “hot trend”, “yesterday’s news”, or “perennial favorite”.  The rankings below are based on the percentage answering “hot trend”. However, as any budding researcher will tell you, netting the “hot trend” responses with the “yesterday’s news” responses might give you a more revealing look at popularity.  No more geek speak; on to the results.

 

Hot Trends For 2009

 

1.     Locally grown produce

2.     Bite-size/mini desserts

3.     Organic produce

4.     Nutritionally balanced children’s dishes

5.     New/fabricated cuts of meat (e.g. Denver steak, pork flat iron, bone-in Tuscan veal chop)

6.     Fruit/vegetable children’s side items

7.     Superfruits (e.g. acai, goji berry, mangosteen)

8.     Small plates/tapas/mezze/dim sum

9.     Micro-distilled/artisan liquor

10.    Sustainable seafood

11.    Nutrition/health (e.g. low-fat, reduced sodium, antioxidants, high-fiber)

12.    Gluten-free/food allergy conscious

13.    Non-traditional fish (e.g. branzino, Arctic char, barramundi)

14.    Artisanal cheeses

15.    Exotic fruit (e.g. durian, passion fruit, dragon fruit, guava)

16.    Culinary cocktails (e.g. savory, customized to specific dishes)

17.    Micro-vegetables/micro-greens

18.    Organic wine

19.    Dessert flights/combos/platters

20.    Free-range poultry/pork

 

Appetizers/Starters

    
      1.   Mini-burgers

  2.   Amuse bouche (French for small and free!)

  3.   Edamame

  4.   Appetizer combos/platters

  5.   Appetizer salads

 

Main Dishes/Center of the Plate

 

  1.   New/fabricated cuts of meat (e.g. pork flat iron, bone-in Tuscan veal chop)

  2.   Small plates/tapas/mezze/dim sum

  3.   Sustainable seafood

  4.   Non-traditional fish (e.g. branzino, Arctic char, barramundi)

  5.   Free-range poultry/pork

 

Other Food Items/Ingredients

 

  1.   Artisanal cheeses

  2.   Flatbreads (e.g. naan, papadum, lavash, pita, tortilla)

  3.   Ancient grains (e.g. kamut, spelt, amaranth, buckwheat)

  4.   Salt (e.g. flavored, smoked, regional

  5.   Aged meats (e.g. prosciutto, Iberian ham)

 

Non-Alcoholic Beverages

 

  1.   Specialty iced tea (e.g. Thai-style, Southern/sweet, flavored)

  2.   Organic coffee

  3.   Flavored/enhanced water

  4.   Green tea

  5.   Espresso/specialty coffee

 

Alcoholic Beverages/Cocktails

 

1.     Micro-distilled/artisan liquor

2.     Culinary cocktails (e.g. savory, customized to specific dishes)

3.     Organic wine

4.     Craft beer/microbrews

5.     Specialty beer (e.g. seasonal, fruit)

 

So there you have it. The chefs have spoken. Now all you have to do is turn your R & D team, executive chef, or business partner loose and listen to the cash register ring loudly in 2009. If only it was that easy.  But it is a start. May the best minds win.

 

Posted by Lane Cardwell on December 15, 2008 | Comments (12)