As the country began extricating itself from economic doldrums in 2010, which dishes did savvy food marketers and restaurant operators introduce or innovate to satisfy consumer needs?
Culinary Trend Mapping Report pinpointed several trends that shaped the food landscape and fueled foodie enthusiasm in 2010:
• Fine Fast Sandwich Shops: These gourmet sandwich shops took the art of sandwich-making seriously. They were often helmed by fine-dining chefs and featured high-quality, artisan and locally sourced ingredients, as well as a wide range of house-made condiments and toppings.
• Eggs All Day: More than ever, the egg is being placed front and center as a food that is inexpensive, healthful (protein-rich or low-fat if only egg whites), and adaptable, whether for a sandwich or wrap, to accompany a salad, on a pizza, mixed with pasta…and the list goes on. Though reinventing the egg might seem like reinventing the wheel, many women’s magazines have innovated on breakfast’s most basic food to generate new ideas for home chefs.
• Better Burgers: Building better burgers became a nationwide obsession in 2010, whether it meant adding exotic toppings, using grass-fed and locally sourced beef, or finding the perfect bun. Many fine dining restaurants have added dressed up versions on their menus while chain restaurants responded to customer demand for better quality meat by using Angus and Kobe-style American Wagyu beef for their burgers.
Source: Culinary Trend Mapping Reports are co-published by the Center for Culinary Development and Packaged Facts.