Trends in Food: Healthy, Local, Mini?

by Steve O'Keefe on November 4, 2010

Technology trends aren’t the only Minitrends we cover on this blog. Today, we’ll look at some trends in food. You might want to grab a snack while you’re reading this.

Let’s start with some of the megatrends: the desire of consumers to eat healthy and eat locally-sourced foods. In a previous post on this blog, we advised entrepreneurs to eat healthy, because “exceptionally good health” is just about the only common characteristic of successful entrepreneurs.

Despite his or her increasing waistline, the average American is still very interested in a healthier diet. So say the speakers at a recent conference on food innovation at the Guelph Food Technology Centre in Mississauga, Ontario.

Food policy expert Lori Stahlbrand, president of the nonprofit organization Local Food Plus, discussed the need for a sustainability certification program so that consumers could more readily determine which foods are grown, harvested, and processed using environmentally sound practices.

In a video posted on YouTube last week, Stahlbrand describes a program launching in Vancouver, British Columbia, that within one year will enable consumers to see sustainability labeling in food stores and restaurants. Between food manufacturers who want to showcase their environmental efforts and food consumers who seek more knowledge about the products they buy and use, there are many Minitrends waiting to be harvested.

Meanwhile, the Nation’s Restaurant News reports on top food trends for the upcoming year, including more Mom & Pop eateries. Why? Dropping real estate prices have made opening a restaurant more affordable for entrepreneurs. Restaurant marketing consultant Andrew Freeman says:

There are a lot of people out there who still want to open up restaurants, and it’s a good opportunity to look at real estate in a down economy.

Freeman discusses many other food trends in the article, including the growing use of “dirt” (dry, crumbled spices) instead of sauces, and a greater number of single-dish restaurants. Following on the heels of cupcake restaurants, the San Francisco-based consultant expects to see pie stores popping up all over the country.

But the prediction that caught my attention is the trend toward, well, the mini: “This year mini is the new buzz word,” Freeman says. “Mini everything: mini portions, mini desserts.”

It seems the market for Minitrends has never been better.

STEVE O’KEEFE
News Editor, Minitrends Blog

Source: “Guelph Food Technology Centre Keynote Speaker Says Healthy and Local Trends Continue to Be Strong Market Drivers,” GRAINNET, 10/29/10
Source: “Lori Stahlbrand of Local Food Plus,” Museum of Vancouver, 10/14/10
Source: “Pies top 2011 restaurant trend list,” Nation’s Restaurant News, 10/21/10
Image by cotaroba, used under its Creative Commons license.

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