Transcript Slide 1

Trends 2010: What the
Future Holds for Food
and Dining
Kaiti Roeder, RD, LMNT
Director of Nutrition and Education
Nebraska Beef Council
Definition: Trend

Definition:
◦ tend or move in particular way: to
show a tendency or movement toward
something or in a particular direction
◦ prevailing style: a current fashion or
mode
How are trends influenced?

Trends are influenced by a variety
of players
◦
◦
◦
◦
◦
Celebrity chefs
The food and restaurant industry
The travel industry
Consumer and industry magazines
Hollywood
More about trends

They can be:
◦ Regional
◦ Cultural
◦ Socio-economical
So 2008…
Food and Health
 Less was definitely more in
restaurants last year
 In 2008, 3 of the top trends had to
do with downsizing:

◦ Mini food
◦ Value pricing
◦ Lighter food options
Top Food Trends
for 2010
From a variety of sources
Overlying themes
Hallmarks of 2010 will include:
 a return to families cooking
together and eating at home more
than they have in decades,
 A new interest in food trucks
(basically ice-cream trucks for
grown ups)
 an emphasis on simple food for the
people, by the people.
2010 Economy

Restaurants will struggle to stay afloat
◦ Promotions including more fixed price points and
all-you-can-eat nights/

Themed night
◦ CA: Meatball Monday

Lounges
◦ Drinks and appetizers
Functional Foods

Foods with ingredients that are
medically beneficial beyond their
basic nutritional value.
◦ People are starting to look at foods as a
prescription for health.

Functional foods in highest demand
includes those containing omega-3
fatty acids, glucosamine and
probiotics.
Functional Foods

Some examples:
 foods with enhanced nutrient profiles
such as tomatoes bred to deliver higher
levels of lycopene;
 eggs that contain omega-3 fatty acids
derived from feeding hens flax;
 and frozen vegetable blends that
feature combinations of veggies that
accent specific nutrient needs for
omega 3 fatty acids, antioxidants and
fiber.
Company Gardens
More and more restaurants will be
growing their own produce in
gardens on company property.
 This cuts down on the cost of
produce, and gives a “home grown”
flavor to food.

Gluten-free products
Celiac disease, an autoimmune
disorder triggered by gluten, a
protein found in rye, wheat and
barley, affects only about 1 percent
of the population. But gluten-free
products are now considered chic!
Pre-Measured Ingredients

Several companies have
launched products that
are perfect for
occasional cooks who
don't want to store a
lifetime supply of spices
or who shy away from
the high cost jarred
spices..
Bold Ingredients

Pepper
 “Hot" on the heels of the
artisan salt trend, specialty
peppers are attracting the
attention of chefs in 2010.
Look for gourmet endorsed
talamanca peppercorns as well
as new smoked tri color
peppercorns, Bali long
peppercorns and aromatic
comet tail peppercorns on
menus and at well-stocked
grocers.
Bold Ingredients

More interest in:
◦ Hemp oil and seeds
◦ Anti-oxidant potent spices
 Cumin, cinnamon, ginger
Spelt

Although it's an ancient grain, spelt
is the new darling in the whole
grain movement. Perception that
spelt is a healthier (although not
gluten free) alternative to whole
wheat is fueling the trend.
Stress Reducers

In these uncertain times, look for
new foods and beverages to help
de-stress
◦ Dasani Plus Calm +Relax
◦ Arizona Rx Stress tea
◦ Blue Cow Relaxation drink
Vitality Boosters
The idea of energy—both physical
and mental—will greatly influence
food products.
 It’s no longer simply about caffeine

◦ Herbal ingredients like ginseng and
guarana and amino acids such as
taurine and L-carnitine are migrating to
energy drinks and foods.
‘Value’ is the new
‘Sustainable’
These days, the economy dictates
our cooking and shopping
decisions.
 Bargains are in, no matter where
they come from.

Ginger is the new Mint

Move over, mojitos. Ginger beers
and ginger cocktails (like the Ginger
Rogers, Gin Gin Mule, and Ginger
Smash) are bubbling up at places
like The Violet Hour in Chicago, the
Clock Bar in San Francisco, and
Matsugen in New York.
Smoking is the new Frying

You know how everything tastes
better fried? Well, almost everything
tastes better smoked, too, and that
includes cocktails. Bartenders are
smoking their bourbons, and chefs,
recognizing the national craze for
BBQ, are smoking more than just
salmon and ribs: nuts, salts, etc…
Regional Roasters are the
new Starbucks

It's come full circle. What started as
a local coffee phenomenon
migrated to other cities and turned
Americans into java junkies. Then
the chain overexpanded
and overreached,
hood coffee roasters
thrive and the little
neighborhood again.
Salt

Products with too much salt often
get a bad rap
◦ More companies will take the lead, just
like Campbell’s soup, and formulate
their products with sea salt rather than
mineral salt.
Place salts (Hawaiian, Red Clay) and
flavored will appear more often on
supermarket shelves.
 Balsamic vinegar is out!!

Dining Trends 2010
As reported by Mintel Menu Insights
New/Fabricated cuts of meat

Several factors drive this trend
◦ Culinary creativity
◦ Cost conscious
◦ Interest in lean protein

Developed to:
◦ gain maximum flavor from the meat
◦ Incorporate under-used parts of the
animal into innovative dishes
◦ Customize cuts to trim fat content
Comfort Foods Reinvented

Often connected to times of
economic recession, comfort food is
what people crave when they are
feeling down.
◦ Looking for warm, familiar favorites
◦ Increase use of slow cooking
Fresher Food
Fresh, natural and pure are taking it’s
place on the menu
 Local farm names on the menu
 Convey the fresh, inherently good
nature of their food

More Mediterranean

Encompassing the flavors of Spain,
Italy, Greece and the Middle East.
◦ Already popular are tapas, gyros and
hummus
◦ Upcoming: Calling out the origin
 Spanish olives
 Greek cheese
 Middle East yogurt sauce
◦ More Med dishes in fast casual
restaurants
Story telling
Surrounded by negative news
about the economy and obesity
rates, restaurants will try to make
diners happy by telling stories on
the menu about the food’s
preparation, health benefits or
origin.
 This helps people feel good about
what they are eating.

Breakfast

If you like eggs
at any hour,
you’re in luck.
Look for more
restaurants with
all-day breakfast
items. Fried or
poached eggs
on top of dishes

Nutrition Police??
May 2008: New York
 LA: the city council banned the
construction of new fast food restaurants
in certain city neighborhoods for a year.
 Now the state of New York is proposing
a 15-percent sales tax on non-diet soft
drinks that could kick in this year.
 With legal challenges failing to prevent
these fat-fighting municipal and state
measures from going through, look for
them to spread in 2009.

Nutrition and health
Nutritionally balanced children’s
dishes
 Produce and fruit items
 Smaller dishes
 Gluten free/ allergy conscious meal

Introducing
The CGS Premier Mobile Kitchen Vehicle
OVERVIEW - May, 2010 - As
Seen at
Imagine The
Possibilities!
There’s a world of opportunity just waiting out there for innovative restaurateurs and
exciting new mobile kitchen vehicles. Whether selling, serving or sampling, the
possibilities are almost endless for types of vehicles and types of cuisines/offerings. See
below for just a few of the possibilities. More ideas await online at
www.CGSPremier.com/mobilekitchens/
34
MKV Interiors

The interior layout in the MKV Series is flexible, however this floor plan illustrates
how a mobile pizzeria may be laid out in an MKV.
35
MKV Interiors

The interior layout in the MKV Series is flexible, however this rendering illustrates
how a mobile pizzeria may be laid out in an MKV.
36
MKV Options
Just some of the options available on all MKVs…
 Roof mounted air conditioning – 1 or 2 units
 1 unit included in Gold and Platinum Series
 Base board heat
 Included in Platinum Series
 Electric 16 foot awning with spot graphics
 Fold down 12 foot roof marquis sign
 Exhaust hood and fire extinguishing system
 Additional side door with portable steps
 Hard surface enamel walls with wall and ceiling insulation
 Built-in generator
 Included in Platinum Series
 Audio systems
 High Quality system included in Platinum Series
 Built-in 36” HD LCD monitor for use as a menu board
 Built into side of vehicle with fold-up door with gas struts for weather proofing
 Sign packages
37
Other Vehicle Options
In addition to the Step Van-based MKV, CGS offers a wide range of options in
trailer and self-propelled vehicles.
53 foot Semi Trailer Kitchens
Bumper Pull Trailer Kitchens
Sprinter Van Mobile Kitchens
Gooseneck Trailer Kitchens
RV-based Mobile Kitchens
Resources
www.beefnutrition.org
 www.beefitswhatsfordinner.com
 www.teachfree.com
 www.nebeef.org
