{"id":5,"date":"2012-01-20T14:57:53","date_gmt":"2012-01-20T14:57:53","guid":{"rendered":"http:\/\/culinaryvisions.org\/trends-new\/?p=5"},"modified":"2019-02-03T16:01:57","modified_gmt":"2019-02-03T16:01:57","slug":"foodies-speak-out-on-the-trends","status":"publish","type":"post","link":"https:\/\/culinaryvisions.org\/trends\/foodies-speak-out-on-the-trends\/","title":{"rendered":"Foodies Speak Out on the Trends"},"content":{"rendered":"

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(Chicago, January 17) Culinary Visions\u2122 Panel has surveyed over 1,500 foodies to get their unique perspective on what\u2019s hot, what\u2019s not and what\u2019s next.\u00a0 Foodies don\u2019t always represent mainstream thinking, but they are willing try new foods and flavors and they are more than willing to share their experiences with friends and family.\u00a0 They can be the trend setters or the fad busters depending upon their reactions.\u00a0 Based on recent Culinary Visions Panel surveys, here is a glimpse of their taste for 2012.<\/p>\n

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Real Value<\/strong><\/p>\n

Luxury for its own sake is out of vogue even for those who can afford it.\u00a0 There is a new scrutiny among foodies of value rather price and a determination to enjoy foods that nourish and delight.\u00a0 High society special events are even taking on a more casual note with luxe picnic style settings, farm dinners and casual service because the new foodie would rather invest in the food and is redefining ambiance.<\/p>\n

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Of The Moment Satisfaction<\/strong><\/p>\n

Pop-ups give the excitement of spontaneity and the promise of an experience to remember long after the pop-up closes shop.\u00a0 Food trucks allow chefs to start up a new concept with more passion than capital and bring taste sensations to an audience ready to be thrilled.\u00a0 24\/7 dining on demand on college campuses is feeding the expectations of a new generation of consumers.<\/p>\n

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Urban Asian<\/strong><\/p>\n

Any foodie can easily name three favorite Asian cuisines in a snap. \u00a0The new wave of Urban Asian concepts caters to the demand for authentic ingredients and recipes combined with Western style branding and amenities. \u00a0This new generation of Asian concepts has brought street food inside.<\/p>\n

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The Provenance of Dinner<\/strong><\/p>\n

Farmer has become the new eco-chic profession and foodies want to know the origin of their dinner is close to home.\u00a0 Today\u2019s foodies want to know the people in their community responsible for the food they enjoy.<\/p>\n

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Bountiful Bowls<\/strong><\/p>\n

The captivating flavor and aroma of a bowl at a bar has replaced fine china and white table cloths as the monikers of a fine dining experience.\u00a0 Leading chefs have created the experience and foodies are flocking to it.<\/p>\n

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Destination Flavors<\/strong><\/p>\n

Today\u2019s foodies might be considered flavor junkies more willing than most to try exotic flavors as much as unexpected combinations.\u00a0 Now that the salted caramel has become a ubiquitous confection, look at vegetables and savory flavors turning up in desserts that satisfy more than curiosity.<\/p>\n

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Rethinking Drinking<\/strong><\/p>\n

The mixologist is taking center stage alongside the celebrity chef.\u00a0 Either with or without alcohol, the combinations are intoxicating.<\/p>\n

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Designer Produce<\/strong><\/p>\n

Spigarello, romanesco, and black kale are finding their way onto independent menus and even quick service restaurants are upgrading their produce offerings to feed the new foodies.<\/p>\n

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Cleaning Up<\/strong><\/p>\n

Even the youngest of foodies are reading labels and they want to see food items listed as ingredients and eschew products with ingredients they cannot pronounce.\u00a0 There is an industry wide movement toward clean labels with minimized ingredients and minimal processing.<\/p>\n

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Free Food<\/strong><\/p>\n

Fat free, sugar free, trans fat free are all old news and expected to be available by today\u2019s foodies.\u00a0 Gluten is the latest thing to eliminate.\u00a0 Even though a very small percentage of the population suffers from Celiac\u2019s disease, gluten free foods and beverages are attracting a new audience that believe they feel better going gluten free.<\/p>\n

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Whoosh \u2013 it\u2019s gone!<\/strong><\/p>\n

There is little more captivating to a foodie than the fear of missing out on something great.\u00a0 Intentional scarcity might be considered a marketing tactic or a lifestyle choice by the chef depending upon your point of view.\u00a0 Many small operations serve up a micro limited menu and close their doors when everything is gone no matter what time it is.<\/p>\n

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The Secret Menu<\/strong><\/p>\n

Even in quick service restaurants there can be intrigue for the insider.\u00a0 Many chains offer special hybrid menu items that are not on the menu board between breakfast and lunch for those customers in the know.\u00a0 They are feeding a new generation of foodies who fuel all day long on savory snacks.<\/p>\n

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The Next Bite<\/strong><\/p>\n

The next bite size indulgence to emerge is the cake pop serving up sweet satisfaction without the guilt of a full size dessert.\u00a0 On the savory side, the next chicken nugget has not yet emerged but caterers around the country are giving it their best shot with skewers, shot glasses and micro mini containers ready to go.<\/p>\n

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The Culinary Visions\u2122 Panel has been serving up insight and ideas from food professionals and consumer foodies since 2002.\u00a0 Go to <\/em>www.culinaryvisions.org<\/em><\/a> to find out more about what cutting <\/em>edge chefs, emerging leaders and consumer foodies are saying about tomorrow\u2019s menu.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

  (Chicago, January 17) Culinary Visions\u2122 Panel has surveyed over 1,500 foodies to get their unique perspective on what\u2019s hot, what\u2019s not and what\u2019s next.\u00a0 Foodies don\u2019t always represent mainstream thinking, but they are willing try new foods and flavors and they are more than willing to share their experiences with friends and family.\u00a0 TheyRead More<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[33],"tags":[8,7,3,5,6,4],"_links":{"self":[{"href":"https:\/\/culinaryvisions.org\/trends\/wp-json\/wp\/v2\/posts\/5"}],"collection":[{"href":"https:\/\/culinaryvisions.org\/trends\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/culinaryvisions.org\/trends\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/culinaryvisions.org\/trends\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/culinaryvisions.org\/trends\/wp-json\/wp\/v2\/comments?post=5"}],"version-history":[{"count":12,"href":"https:\/\/culinaryvisions.org\/trends\/wp-json\/wp\/v2\/posts\/5\/revisions"}],"predecessor-version":[{"id":894,"href":"https:\/\/culinaryvisions.org\/trends\/wp-json\/wp\/v2\/posts\/5\/revisions\/894"}],"wp:attachment":[{"href":"https:\/\/culinaryvisions.org\/trends\/wp-json\/wp\/v2\/media?parent=5"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/culinaryvisions.org\/trends\/wp-json\/wp\/v2\/categories?post=5"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/culinaryvisions.org\/trends\/wp-json\/wp\/v2\/tags?post=5"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}