Technomic shows that the use of the word “healthy” has increased by 86 percent over the past year, “low-fat” is up by 33 percent as well as other terms geared towards healthy eating options.
See more statistics from Technomic
https://paigepapers.com/2011/12/22/technomic_increaseuseof_healthy_restaurants/
Little Nap Coffee Stand by Yoyogi Park in Tokyo. Photo courtesy of New York Times.
Kissatens, which have been been around since 1888, is a the traditional way that Japan enjoys coffee but with the introduction of westerns-tyle coffee shops, the kissaten might be losing some traction with the newer generation of coffee drinkers.
The New York Times notes that “…A kissaten is more about the experience than what’s in the cup” and also highlights a couple of places to check out western-style and Japanese-style coffee
https://paigepapers.com/2011/12/19/kissaten_vs_westernstyleespressoinjapan/
Hoppy, Malty and Yeasty are the new terms now used to describe chocolate made with beer
As more chocolatiers try to dive into the male market, they are seeing increased opportunity in beer candy and chocolate treats.
Truffle Truffle, BeerCandy, and Vosges Haut Chocolat are just some of the many chocolatiers who are playing with the new ingredient to make the sweet confection a little more manly
https://paigepapers.com/2011/12/16/vosges_beercandy_chocolatetrend/
Now Trending: Small-Scale Artisanal Bread Bakers
From upstate to downtown and throughout Brooklyn, New York is becoming the catalyst to a new bread trend. Bread making is seeing increased popularity amongst many bakers in the New York as upstate farmers are digging up more grains for inspirational baking.
New York Magazine list the top ten bread trends and the contributing bakers behind it all…
https://paigepapers.com/2011/12/13/nowtrending_artisanbreadmaking/
Mismatched Dishes Photo by Huffington Post
Huffington Post also highlights the 11 food trends they’ve seen over the past year in addition to next year’s outlook.
Read more here…
https://paigepapers.com/2011/12/09/huffingtonpost_2012trends/
Think Doughnuts, Thai and Small Bites…
Check out the rest of the trends on the James Beard Foundation’s blog
https://paigepapers.com/2011/12/06/jamesbeardfoundation_2012trendsandyricker/
Meatballs: A comfort food with gourmet appeal
The two main reasons why this has become such a big hit is: 1) it is consumed globally across various cultures and 2) can be enjoyed at a low price point, both, on the consumer and operation end.
NPR takes a closer look at the reasoning behind this trending menu item after The Meatball Madness competition at this year’s New York Wine and Food Festival sold out.
https://paigepapers.com/2011/12/05/nowtrending_meatballsnprreview/
Now Trending: The London-Parisian Edge To Afternoon Tea
As the old time tradition becomes even more popular with places such as the The Ritz London booked weeks in advance for afternoon tea sessions, operations serving the leafy brew are playing with more exotic blends, forward design and creative pastries.
The Wall Street Journal highlights some of the new finds you will see at many establishments throughout Paris and London
https://paigepapers.com/2011/12/02/nowtrendingteatimeparislondon/
Trending Now: Pumpkin Seed Oil
American chefs are becoming more interested in this oil as a substitute for other gourmet oils since it could be paired with sweet and savory dishes.
Wall Street Journal also notes that more American consumers are developing a taste for specialty items that don’t traditinally fit the mold
https://paigepapers.com/2011/12/01/nowtrendingpumpkinseedoil/
The “Eat What You Want, When You Want & Customize It” Trend
Dessert for breakfast and breakfast for lunch is just the icing on the cake to this growing trend, with Millennials leading the crowd.
The survey also shows that more people are snacking than having the traditional three meals a day
https://paigepapers.com/2011/11/22/millennials_trendeatwhatyouwant/
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