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http://www.nutritionunplugged.com
Thoughts, opinions, musings and discussion about nutrition, food trends, diet myths, new products and fad-free healthy eating.
At the recent Institute of Food Technologists meeting in Chicago, Mintel hosted the Global New Products Pavilion and showcased the latest food and beverage trends from around the world. Mintel’s new product experts, Lynn Dornblaser and David (read full article)
What’s the latest thing in food? One of the best ways to find out what’s hot is to browse the aisles of the Fancy Food Show. Organized by the National Association of the Specialty Food Trade, it’s the largest marketplace for sp (read full article)
Image courtesy of Flickr user neloqua It seems everyone is cuckoo for coconuts these days. Coconut has emerged as a hot flavor trend – showing up in everything from ice cream and gelato to chips and snack bars. Mixologists are shaking up c (read full article)
Photo courtesy of Flickr user bitter-sweet I love chickpeas. I’m crazy about chickpeas. Perhaps you remember my previous post: Ode to the Chickpea. Now it’s going to be easier to find the fresh, green chickpeas that I remember enjoyi (read full article)
What’s hot in “natural” foods? Take a look at what Claudia D. O’Donnell, Chief Editor of Prepared Foods, spotted recently at the Natural Products Expo West. Here are some of the trends she identified among the off (read full article)
The race is on to be the next superfood. I’ve frequently written about these boastful foods and beverages — whether it’s chia seeds, coconut water, tropical berries like acai and gogi, or superjuices, such as MonaVie and Vemma. As I (read full article)
Food Channel identified the Top Ten Foods of the Decade sushi bacon cupcakes sliders gourmet burgers made with Kobe or Angus beef superfruits (acai, pomegranate, blueberries) oils (including olive oil, truffle oil) whole grains artisan foods (partic (read full article)
Many trend forecasters predict this will be the year of umami — something that Kikkoman and the mushroom folks have been saying for awhile. This time, I think it’s really true. Umami (pronounced oo-MAH-mee) is the difficult to define (read full article)
Ancient grains are now basking in the limelight — fueled by several forces that have created a perfect storm for the growing popularity of these hot “new” grains, including the demand for whole grains, plant-based entrees and glut (read full article)
Photo: Courtesy of Flickr user Optical Illusion I’ve been writing a lot about food trends in anticipation of the start of the new year. Most of my posts have been summaries of the predictions of others — from the National Restaurant As (read full article)
Photo courtesy of Flickr user La Tartine Gourmande On this first day of 2010, I thought I’d review all of my recent food trend posts. You’ll see predictions from a variety of sources — a forecast of what we’ll be eating in 201 (read full article)
As the year comes to close, I was thinking about the foods that made a lot of headlines but didn’t really live up to the hype. The most overrated food trends of the year was the topic of my latest article in the Chicago Tribune. 5 most overr (read full article)
Photo courtesy of Flickr user Ben Heine Following this year’s global economic recession, consumers are ready to reset and start fresh for 2010. Fear played a dominant role in shaping consumer behavior this year, according to Richard Cope, dir (read full article)
Photo: Courtesy of Flickr user la tartine gourmande The trends keep coming. This time the 2010 food trend predictions are from The Food Channel, based on research conducted in conjunction with CultureWaves and the International Food Futurists. C (read full article)
Butterscotch pudding, Flickr daveleb I participated in a Trend Spotter Webcast yesterday conducted by the National Association for the Specialty Food Trade, the group behind the Fancy Food Show. You can learn more by visiting NASFT’s bog Under (read full article)
Now the National Restaurant Association weighs in on restaurant trends for 2010. Locally grown and sourced products, sustainable seafood, a back-to-basics approach, nutrition, allergy awareness, ancient grains and better-for-you children’s (read full article)
source: flickr, desertculinary Epicurious has come up with a clever list of food trends for 2010. I like their approach of “front burner” and “back burner” as a way to predict what will be hot next year and what trends have (read full article)
"Little Gem Salad" with pig ears at the Publican. Flickr, JoeM500 I’m back again with more trends. I warned you I’d be hitting the topic hard for the rest of the year! I previously reviewed restaurant trends identified by Min (read full article)
The food trends keep coming. This time the 2010 predictions come from the Food People, who describe themselves as the leading global food spotters and reporters. We’re starting to see some consensus among the myriad trend experts — nex (read full article)
photo source: Flickr, Waleed What will be in store next year for restaurants? Mintel Menu Insights, a service that tracks U.S. menu trends, identified five predictions for 2010. The trends reflect a greater focus on high quality ingredients, cl (read full article)
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