You may have seen articles with predictions for the next trends in fashion, colors, for the economy, or for any number of other things. What’s going to be popular in the coming months?
I like to point out to my husband what I see as the next trends in food as well. So, I guess, why not write it down. Set it in stone (or electronic media as it were). These are my predictions for food trends, in no particular order. We’ll see if they happen or not.
Indian foods. More exotic bolder flavors will be introduced to the mass market. And, Indian foods will be one of the most popular. We’ve seen a lot of different ethnic foods, but Indian foods remain largely untried by many Americans. Curry, Ghee, cardamom, garam masala, chutneys.
The term “Artisan” will be applied to everything. It’s already used to describe cheese and bread. But, you’ll start seeing it on mass-produced things as well. Chips. Crackers. Liquor. Even store-bought cookies.
Honey. With the colony collapse disorder, honey bees have had a rough time. People are coming up with ways to help the bees. And, one of those ways is to create demand that will serve to get money to the beekeepers and allow them to regrow their supplies and their stock of bees. So, they are looking to increase demand. And, if people want honey, that’s increased demand. You’ll see honey roasted meats, veggies, and nuts. You’ll see more honey flavored things like artisanal honey crackers.
Small pies– hand held sweet pies – sort of taking over some of the cupcake market. Or, maybe some cupcake shops will start carrying small pies as well. Apple pies. Pecan pies. Even pies filled with chocolate pudding. But, even more than just sweet pies, I think there will be savory pies as well. Breakfast pies stuffed with eggs and ham wrapped in a flaky rosemary crust. Empanadas. Or, Stromboli. Tamale pies with a crispy cornbread crust and filled with shredded beef in a savory spicy tomato sauce. Sort of a “hot pocket turned upscale”.
You’ll see a continuation of the home canning movement. It’ll include mustards, pickles, jams, preserves, chutneys, marmalades, beef jerky, cured meats, even canned soups and stews by home cooks. Check out Punk Domestics. Foraging, which has been going on for quite some time, is the next step in that “creating at home and saving money” mentality. And, by foraging, I really do mean going out into the forest and gathering some goodies to eat. This may seem weird at first, until you think about gathering wild berries or even mushrooms. Many people did this as kids, and continue to do it as adults.
Prosciutto. No, you probably won’t see me writing too much about prosciutto, what with me being vegetarian and all. Remember how bacon was all the rage and there was bacon in or on everything this last year? (And I suspect there will continue to be bacon in everything & you’ll see people curing their own bacon). But, with the economy on the upswing, people want their bacon to be a little more upscale, and that’s where prosciutto comes in.
Comfort desserts. You’ll see more and more homey diner-type desserts on most restaurant menus. Pudding. Donuts. Sundaes. Even candy bars made into something more. These types of desserts are coming into fashion because of the economy – comfort foods, familiar foods, foods with substance. People don’t want a dessert that is so elusive that it just leaves you wanting something more (emulsified air fluffed with vanilla just won’t cut it anymore).