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Top trends of the decade

March 8, 2010

The Food Channel editorial staff has compiled the top flavors, biggest foods, food influences and top food stories of the past decade (2000-2009. The decade’s top flavors were pomegranate, wasabi, cranberry, ginger, blueberry, hibiscus, bacon, green tea, dark chocolate and mint.

Toops Scoops

Top 10 trends overall include: Sushi; bacon; cupcakes; sliders; gourmet Burgers made with Kobe or Angus Beef; super fruits such as acai, pomegranate and blueberry; oils, such as olive oils and truffle oils; whole grains, such as kashi, polenta, risotto; artisan foods, particularly in breads, cheeses and dark chocolates; and coffees/teas.

As for the top food influencers of the decade, they include: Organic foods, along with locavore and community supported agriculture; international cuisines; food TV and the Internet; food safety; the economy and subsequent shift to home cooking; fast casual restaurant concepts; fair trade and artisan concepts in bread, chocolates, cheeses; mobility/social media/twitter notifications/underground dining; mixology and culinary education.

Top food people of the decade include: Food bloggers; the local farmer; celebrity chefs in general: Rick Bayless, Rachael Ray, Paula Deen, Bobby Flay, Guy Fieri, Emeril Lagasse, Gordon Ramsey, Giada De Laurentiis, Mario Batali, Alton Brown, Tyler Florence, Jaime Oliver, Ina Garten; Julia Child/Julie Powell; the home cook; Grant Achatz; Alice Waters; Thomas Keller; Martha Stewart and the local restaurant chef. News topics with the most impact include: Food Safety (tomatoes, green onions, H1N1); food prices; slow food; sustainability; consumer generated advertising (Dorito’s Super Bowl ad); The demise of traditional publishing (Gourmet Magazine); organic; private label branding; Carl’s Jr.’s edgy advertising; and McDonald’s innovation.

Macaroni and cheese, bread pudding, risotto, biscotti, ceviche, deep fried turkey, crème brulee, bruschetta, Tilapia and guacamole were the top recipes of the decade, and top restaurant trends included: fast casual concept; tapas and shareables; gastropub; molecular gastronomy; taco trucks; underground dining; fusion; DIY (do it yourself); catering and upscaling of bar food.

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