More on 2009 Food Trends

Since 2009 trends seem to be on our collective minds, I’m posting an assortment of trends from various experts—originally seen in my January Food Product Design editor’s page, but in its entirety. (Unfortunately I’ve developed a tendency to suffer the writer’s curse of too many words and not enough pages.) Add these if you will to Bob Weeks’ prognostications.

   -Lynn A. Kuntz

Crystal Ball Persuasion, 2009 Style

One of my favorite things about the calendar page turning to the New Year is the flurry of predictions for upcoming industry trends. They literally range from the sublime to the ridiculous to the ridiculously obvious.

First, a selection of the flavors.

From the September 2008 issue of Specialty Food Magazine’s “2009 Food Trends”:

•           Yumberry jam

•           Rhubarb in sweet as well as savory dishes

•           Umami

•           Turmeric as a health food

Market researchers at Mintel pick:

•           Persimmon

•           Starfruit

•           Lavender

•           Cactus

•           Chimichurri

•           Peri-Peri

•           Masala

“McCormick Flavor Forecast 2009” includes these as some of its top flavors:

•           Those that sound delicious and/or intriguing to me (You may not feel the same—viva la difference.): cayenne and tart cherry; tarragon and beetroot; and rosemary and fruit preserves.

•           Those that do not: peppercorn mélange and sake (I can’t tell if this is a drink or a flavor) and mint and quinoa (Can you say quinoa tabouli?).

Epicurious.com has these, among other, culinary predictions on what’s hot, what’s not for 2009:

•           Peruvian is the new Thai;

•           Noodle shops are the new sushi bars;

•           “Value” is the new “sustainable”;

•           Ginger is the new mint: bye-bye mojitos;

•           Smoking is the new frying;

•           Rustic food is the new molecular gastronomy; expect comfort food to stage a comeback..

Then, consider these for the general product environment.

From ACNielsen (Many of them are a direct nod to the state of the economy.):

•           Coupon redemptions will rise;

•           Fresh meat will shift from the butcher to the shelf;

•           Cooking from scratch will make a comeback;

•           Brand prestige will be driven less by premium price (and more by value proposition);

•           Growth of organics will slow dramatically;

•           “Going green” will be fueled more by cost-cutting than planet-saving intentions.

Trend consultancy Faith Popcorn’s BrainReserve sees 2009 shaped by unprecedented fear, anxiety and uncertainty, resulting in four “New Rules of Engagement”:

1. Reclaim: Reframing our power relationship with companies. And the adoption of the mutuality of responsibility, including shared values, shared interests, democratic decision making and related items.

2. Retrench: Uber-cocooning by retreating to home to protect against the outside world’s harsh, unpredictable realities. Brands that demonstrate “empathy” will command a premium.

3. Reset: Voluntary cut back for simpler living.

4. Reinvent: A rediscovery of American ingenuity and the emergence of a shadow economy.

As always, some of these will arise as winners, some not so much. Not surprisingly, Food Product Design has already covered many of these new trends or has scheduled them for a look. Check our online archives or mark down some of the upcoming stories. And come this time next year, let’s regroup and see who has the best crystal ball—and the most successful new products.