10 food trends from the National Restaurant Association Show

[Robin Garr]

10 food trends from the 2012 National Restaurant Association Show
Single servings, sustainability and more were in vogue at this year's event
Nation’s Restaurant News
May 7, 2012 | By Bret Thorn

Low pricing was not the top priority for restaurateurs attending the 2012 NRA Show, said suppliers who were displaying their wares at the annual event.

This year, many suppliers at the show said quality, not price, was the first concern of restaurant operators visiting their booths — a change in attitude from recent years — as those operators sought to distinguish themselves from the competition.

Whether it was super-premium Ibérico de bellota — Spanish pork from free-range hogs that had fattened themselves on acorns for at least 18 months — or single-origin coffee, premium products were a top food trend on display at the show this year.

Here are the rest of the top 10 trends from this year's show: (I’ve summarized the bullet points. Click to the link at the end for the full article.)

1. Miniature or single-serving desserts.

2. Indulgent desserts.

3. Customizable coffee.

4. Southeast Asian flavors.

5. Sustainability.

6. Molecular for the masses.

7. Better-for-you items.

8. Convenience solutions.

9. Hypoallergenic food.

Read more: http://nrn.com/article/10-trends-2012-n ... z1uDZrungF

"Molecular for the Masses" makes me think of... astronaut ice cream!

I think the whole "molecular for the masses" thing is hogwash. Perhaps it's something that said masses have heard about, but not experienced, and are interested in---but once those masses got a chance to try it, they'd avoid it like the plague.

The average eater, especially in fast food but even in moderately good restaurants, would be baffled by molecular gastronomy and foams and such, seeing it as nothing more than useless and expensive gimmickry (which, face it, a lot of that is).

Nope, they may want it, or think the want it, or want to try it out...but they wouldn't like it when they got it.

Upon further review and careful reflection, I think the one and only thing that can hold up in that list is Asian food flavors---and then, honestly, what I think that means is to sanitize and make "safe" the flavors of Asian foods..especially bring down the intensity of some of those flavors to bland them out, a la P. F. Chang's "Asian cuisine". Which, no, sorry, it's not.

I think the whole "molecular for the masses" thing is hogwash. Perhaps it's something that said masses have heard about, but not experienced, and are interested in---but once those masses got a chance to try it, they'd avoid it like the plague.

The average eater, especially in fast food but even in moderately good restaurants, would be baffled by molecular gastronomy and foams and such, seeing it as nothing more than useless and expensive gimmickry (which, face it, a lot of that is).

Nope, they may want it, or think the want it, or want to try it out...but they wouldn't like it when they got it.

For the most part I agree, Hoke - my first "soy air"? - fantastic and WOW. After that - not so much.

1. Miniature or single-serving desserts.

2. Indulgent desserts.

What the heck do these mean. Is 'single-serving' 'single bite'? If it literally means 'serving size for one person' then that is so telling (and sad) that for the American restaurant industry it also means 'miniature'.

And aren't all desserts indulgent. Isn't that the concept. Not in size of course. But a slight sweet indulgence after the savory meal.

[Jenise]

"Molecular for the Masses" makes me think of... astronaut ice cream!

Reminds me of a new horror I saw a tv commercial for yesterday. Canned frosting with flavor/color packets that you mix like paint. That is, the base product is a blank canvas of sorts, and you squeeze in packets of this or that to get your end result. Essentially, although they don't quite put it that way in the commercial, it's how such 'foods' are manufactured anyway, it's just shifting the final mix over to the consumer and saving shelf space at the retail level.

[Robin Garr]

1. Miniature or single-serving desserts.

2. Indulgent desserts.

What the heck do these mean. Is 'single-serving' 'single bite'? If it literally means 'serving size for one person' then that is so telling (and sad) that for the American restaurant industry it also means 'miniature'.

And aren't all desserts indulgent. Isn't that the concept. Not in size of course. But a slight sweet indulgence after the savory meal.

Apparently France is getting into it too! Interesting, coincidental article in the Wall Street Journal:
http://online.wsj.com/article/SB1000142 ... 93098.html