This is one of The Food Channel’s Top 10 Food Trends for 2012, based on research conducted in conjunction with CultureWaves®, the International Food Futurists® and Mintel International. For the full list, click here.
Getting back to what’s real. There is an interesting byproduct of the health movement when it comes to food. Less sodium, fresher locally-sourced produce, and fewer smokers on premise means people are tasting ingredients as they were meant to be—sometimes for the first time. We can also credit menu transparency and menu labeling, since companies are making a real effort to keep all those scary-sounding ingredients out of the mix.
We’re going to see more and more of us making our choices based on calorie count, health and nutrition, and companies are stepping up the flavor profiles to make it work. Note: Also expect to see more restaurants labeling their carbon footprint in the coming year.
We think this is all for the good. Ain’t nothin’ like the real thing, baby.
CultureWaves® connections: Green Hot, Green Echo
For further evidence read: