Extra: Top 10 foodie trends of 2010
Contact: Jill Corrin, (800) 292-2680, ext. 6585
LANSING, Dec. 16, 2010 - The American Farm Bureau Federation's (AFBF) "Foodie News" takes a look back at 10 of the top foodie trends in 2010.
With a shaky economy, a heightened awareness of personal health and nutrition, and many new food-related technologies and concepts, here are the top 10 trends:
1. Locally grown/sustainability. "Locally grown, locally sourced and sustainable" seemed to be the biggest foodie buzz words in 2010. More and more chefs focused on only using local foods from operations with sustainable farming practices, and restaurant patrons were willing to pay the additional costs for knowing where and how their food was produced. A study by Penn State University's School of Hospitality Management confirmed that restaurant-goers were willing to pay more for meals made with local ingredients when priced slightly higher than meals made with non-local ingredients.
2. Urban farming. An interest in all foods local spurred the growing popularity of urban farming. The year 2010 saw many city dwellers taking to their backyards to grow their own produce. In some cities, urbanites also took to programs like Backyard Harvest in Minneapolis, where residents pay farmers to plant and tend gardens in their backyards. Customers enjoyed fresh vegetables, herbs and edible flowers without the hassle of growing the crops themselves.
3. Foodie social media. With the onset of a new social order via Facebook, Twitter and other social networks, it only made sense that restaurants and food companies started doing business in a new way. Many tweet daily specials or post company news on their Facebook pages, while food editors and other foodies have increasingly taken to the Internet to blog the latest in foodie news.
4. Healthier children's meal options. With an increased focus on childhood obesity by first lady Michelle Obama and others, restaurants and food companies began changing the way our kids eat. More restaurants began offering vegetable side items instead of fries and food brands like Kellogg cereals, and Chef Boyardee started using whole grains and whole servings of vegetables in their kid-targeted foods.
5. Smaller portions. For adults, smaller or half-sized portions were the way to go in 2010. Catering not only to people's concern for their health and weight, but also to their smaller pocketbooks, innovative restaurants cut the fat. Literally.
6. Immunity building diets. As awareness for health issues grew, so did people's interest in immunity building diets. Superfoods with antioxidants like blueberries and green tea became the go-to foods in 2010.
7. Simplicity. As the economy worsened, food trends seemed to focus on fresh and simple foods. Consumers and chefs got back to the basics with easily prepared meals reminiscent of what our grandmothers used to make.
8. Street food. Mobile food trucks took many cities by storm this year. Catering to office workers with a limited lunch hour, these roving meals-on-wheels actually started bringing street food to the masses. Whether it was Maine lobster flown in that morning or freshly baked cupcakes, nine-to-fivers needed to go no further than outside their office buildings.
9. Ethnic foods. It's been inching its way onto the food scene for years, but we can now officially say that ethnic dining is mainstream. "Over the years we've embraced ethnic main dishes to the point of fully acclimating them into the American menu," according to Food Product Design, an online magazine for food and beverage industry news. Many American restaurants now incorporate Pan-Asian, Mediterranean and Indian cuisines.
10. Potlucks. What used to be the trend of giving formal dinner parties turned into throwing potlucks in 2010. As our wallets got thinner, extravagance became passé. The new focus became getting together with good friends and great home-made foods.
Don't forget to sign up for the local "MI Foodie News" electronic newsletter courtesy of the Michigan Ag Council.
-30-
