Bakers Journal

Packaged Facts predicts trends for 2011

January 12, 2011
By Bakers Journal

January 12, 2011, New York – Consumer thriftiness and health-consciousness will continue to exert a notable influence over the ingredient and flavour trends emerging in 2011, according to Packaged Facts.

The predicted trends are explored in the eighth edition of Packaged Fact’s annual Food Flavours and Ingredients Outlook series.

“Heading into 2011, consumers are growing evermore weary of economic and
nutritional health gloom and doom. Many have spent the last few years
reinventing their financial and employment lives, and are now starting
to focus more emphasis on their overall wellbeing and happiness in a way
that is reflective of their values, being more pragmatic and deliberate
in making decisions about how to spend both their time and their
resources,” says Don Montuori, publisher of Packaged Facts.

The firm predicts that food marketers from the retail and foodservice
sectors will take that consumer mindset to heart in 2011. Some of the
key trends predicted to hit it big this year are:


Flavours from around the globe Ethnic food will remain a bright
spot for foodservice and retailers, providing variety and interest
without taxing smaller food budgets. The growing presence of food
trucks, with their varied ethnic fare at reasonable prices, will bring
this national trend home to the local level.

Sustainability trumps local, organic and natural Local, organic
and natural foods will more often be connected with eco-friendliness and
a more holistic lifestyle approach to eating that promotes
sustainability. As a result, there will be greater use of natural,
organic, local and antibiotic and hormone-free ingredients at QSRs and
fast casual restaurants. At retail, the popularity of private label
organic products is anticipated to continue while growth in directly
marketed local and organic produce, meats and locally processed foods
sold via farmers’ markets and community-supported agriculture is

Wellness overhaul Food will get more attention as the foundation
of health and wellness activities will be better integrated into overall
lifestyle. Growing recognition that digestive health is a key link in
promoting overall good health will help drive sales of yogurt and other
foods containing probiotics, but gluten-free foods will likely show
signs of slowing down after a year of explosive growth that some might
consider to be a fad.

Plethora of produce Vegetables, more so than fruit, will take on
added importance this year as they move to the center of the plate. More
fine-dining restaurants are starting to focus on vegetables as the main
attraction, with either no accompanying meat, or with meat used
sparingly, as a condiment to accentuate flavour. Look for considerable
menu experimentation with taste palates developing to savour a broad
array of produce. Turnips, parsnips, black and purple kale, broccoli,
spiragello, Romanesco, eggplant, celeriac, and sunchokes will become
more commonplace.

Flavour and ingredient crossovers A key trend will see greater
crossover of savoury ingredients into sweet foods and sweet ingredients
into savoury foods. For example, the use of olive oil will extend into a
wide range of desserts and sweet goods including ice cream, gelato,
cake and muffins.

Satisfying sweets Agave will surrender some of its sweetening
prominence to the less exotic but always special honey, while stevia
gains ground at a slower pace. Figs, pears, cherries and blackberries
look likely to be the most popular fruits, along with the superfruit
combination of blueberry and pomegranate. America’s appreciation of
artisanal and retro desserts is expected to continue this year, with
home-made pie and ice cream showing a great deal of creativity.

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