Tuesday, December 08, 2009

Top 10 Food Trends for 2010

Nation's Restaurant News

top 10 food trends for 2010

Top 10 / top 20 food trends for 2010 - The NRN are, it's safe to say, fairly conservative, (their politics have been likened to a little right of the NRA) as you'd expect for a magazine whose readership are chefs who routinely think up new ways to kill animals and make dead rotting flesh taste nice.

The cliche of Chefs' animosity to vegetarians is perpetuated by chefs such as Gordon Ramsay - the only thing he says he hates more than vegans is traffic wardens.

So a good sign indeed that the National Restaurant News, NRN , one letter away from NRA, and their survey of chefs has come out with these encouraging results in their top 20 food trends for 2010 for the ethical environmentalists amongst us.

Exciting times ahead surely , good news for Vegetarian Visitor the UK Restaurant and accommodation guide and perfect timing for The Vegetarian Society's new campaign V Healthy that features leading London Nutritionist Yvonne Bishop-Weston's 7 ways to health

(Dec. 1, 2009)
  • 1. Locally grown produce
  • 2. Locally sourced meats and seafood
  • 3. Sustainability
  • 4. Bite-size/mini desserts
  • 5. Locally produced wine and beer
  • 6. Nutritionally balanced children's dishes
  • 7. Half-portions/smaller portion for a smaller price
  • 8. Farm/estate-branded ingredients
  • 9. Gluten-free/food allergy conscious
  • 10. Sustainable seafood
  • 11. Superfruits (e.g. acai, goji berry, mangosteen, purslane)
  • 12. Organic produce
  • 13. Culinary cocktails (e.g. savory, fresh ingredients)
  • 14. Micro-distilled/artisan liquor
  • 15. Nutrition/health
  • 16. Simplicity/back to basics
  • 17. Regional ethnic cuisine
  • 18. Non-traditional fish (e.g. branzino, Arctic char, barramundi)
  • 19. Newly fabricated cuts of meat (e.g. Denver steak, pork flat iron, Petite Tender)
  • 20. Fruit/vegetable children's side items
Source: The National Restaurant Association's What's Hot in 2010 chef survey.

Note 11: Purslane is not a fruit but a succulent herb a bit like a cross between cactus and watercress that has huge amounts of omega 3 essential fats - Chefs obviously still have some way to go but really exciting it's on their radar.

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