Fresh Fun for Foodies: 2013 Forecast Front and Center!

What’s hot, what’s not, what’s bubbling up to the top of the food world this year? One thing is for certain, with more than 17,537 food blogs at last count, you’ll be able to read about it in copious detail!  We’ve reviewed the leading industry predictions,* and culled it down to a lucky 13…as with any futurecasting, take it with a grain of (still trendy low sodium) salt.

Restaurateurs will find the emphasis on health and wellness remains strong, with fresh fruits and vegetables predominating, along with smaller portions and better-for-you offerings. Chefs who can do it all, from baking their own bread to curing their own pastrami, will be in demand this year. And our fascination with global cuisine continues unabated, so stock up on Asian, South American and Indian spices and flavors.

1.                  Corn for dessert, such as corn panna cotta, corn ice cream, corn cupcakes.

2.                  Restaurants baking breads in house to save costs, and "ramp up distinctiveness."

3.                  Greens taking more of a center-plate role; for example, kale, beet greens, chard, turnip greens and mustard greens.

4.                  Restaurant as community hub: providing free WiFi, offering cooking classes and hosting social benefits will bring new customers in and show appreciation to loyal diners.

5.                  Nose-to-tail concept continues, with chefs skillfully using the whole animal from pig snout to pork butt; more artistry from chefs will be in vogue with in-house canning, curing, cutting and pickling.

6.                  Chefs will exchange butter and bacon for broth and beets to create better-for-you food that tastes good.

7.                  Asian cuisine will be in the spotlight behind the spicy and fresh flavors of Thailand, Vietnam and Korea; also South American and Indian.

8.                  Kids' menus will evolve with kid-friendly versions of adult dining options; healthful kids meals will dominate.

9.                  Small plates for sharing will be replaced with smaller, singular servings of meat, veggies or starches.

10.             Fruit will be used with savory flavors, incorporated as appetizers, soups and alongside meat dishes.

11.             From gluten-free to vegan, more menus and services to accommodate all consumers.

12.             Popcorn will be the snack of the year, and will be served sweet or savory, in ice cream, as croutons.

13.             Breakfast all day—pancakes, eggs and toast 24/7 will prove economical and very popular.

14.              

For an even more farsighted vision, consider this look at food in 2050, courtesy of the Center for Science in the Public Interest and food movement leaders who recently gathered in our nation’s capitol for the second annual Food Day:

1. Healthier processed foods, with a variety of newly developed tasty salt substitutes added to soups, baked goods, and condiments, as well as safe sugar substitutes.

2. Plant-proteins in artificial meat, seafood, and milk will replace three-quarters of the animal products we consume today.

            3. Health planners/coaches who will help consumers plan daily menus.

4. A computerized device that juices, cools, cooks, and freezes our food.

5. Computerized shopping carts that automatically fetch what’s needed.

6. Small gardens predominate, using aeroponic technologies (plants grown without the use of much soil), enabling folks to have refrigerator-sized box gardens that can produce more than one-fifth of the vegetables and legumes required. 

            7. Financial incentives to purchase more nutritious foods.

*SOURCES: QSR Web, National Restaurant Association, Sterling-Rice, Culinary Visions, Independent Restaurateur