Food Trends

The following foods are speculated to be the major food trends of 2006:

Chocolate
Chocolate, particularly chocolate made from beans of a single origin. Consumers are treating chocolate like wine and coffee, with chocolate tastings, interest in Fair Trade beans, and education on the superiority of particular bean origins. Look out for chocolate tours to countries and regions with highly prized beans.

Additionally, chocolate has been widely reported for it's health benefits; a source of flavanol antioxidants. On August 27 2006, Advertising Age reported that sales of dark chocolate are up 40% this year. Dark chocolate hit $1.62 billion last year in the U.S., leaping 29% between 2003 and 2005, according to Mintel International.

White Tea
Green tea has reached its popularity pinnacle, and White Tea is ready to take over. White Tea is also antioxidant-rich but is produced from the young buds of the tea plant that have been steamed and dried but not fermented. Expect to see white tea used in cooking and as a flavor ingredient where you currently see Green Tea (e.g. StarBucks).

Tropical Fruit
Americans are starting to embrace tropical fruit flavors and we are seeing a surge in the sale and use of the following fruits particularly:
* lychee / litchee
* tamarind
* papaya
* guava

2006 continues to see the American tastebuds reflecting the diverse ethnic background of its people. Look for more of the following:

Mexican / Latin
As McDonald's Chipotle chain capture the tastebuds of America, more people are reaching for traditional Mexican and Latin spices to add to their meals. In particular, note the rise of use in:
* Aji Amarillo chile
* Habanero Chile

Thai
The ever-growing Thai flavor trend continues to blossom. We hope that food stores will begin to stock kaffir lime leaves, lemongrass and palm sugar in greater quantities to satisfy home cooks.

Carribean
The big emerging flavor trend for 2006 is Caribbean.

Liquor
The last couple of years have seen an increase in the consumption of liquor (7.5% in 2005), mostly at the expense of beer. It is now relatively common to see men drinking cocktails in major cities, and consumers are increasingly buying more expensive brands. This trend continues in 2006 with an estimated 7% growth in liquor sales (see references below).

Dessert Bars
The dessert bar concept - dessert flights made to order in front of you at a "bar" and paired with wines - are popping up in major US cities. The trend was spurred by the impossible-to-get-into Chickalicious in New York City's East Village.

We are what we eat, and health continues to be a huge trend for food in 2006.

Tea
Green, white, red and black tea continue to grow in popularity for their antioxidant properties. Watch for tea shops popping up in major cities, focusing as much on the ceremony as the actual tea.

Yerba Mate
Part of the tea trend, Yerba Mate is a herbal tea with stimulant properties, this time originating in South America.

Acai
This Brazilian rainforest fruit has been named the next superfood and combines the stimulant properties of guarana with rich antioxidants. Acai smoothies have been popping up all over New York, and you can find the traditional Brazilian smoothie topped with granola at Juicy Lucy outposts in the East Village. Manufacturer Sambazon has made Acai accessible in neatly frozen sachets with bold green and purple packaging design - available at Whole Foods stores, Fresh Direct and other grocery stores.

Low GI
GI or Glycemic Index is starting to replace "Low Carb" on packaging. Consumers are quickly educating themselves about the slow release glucose in Low GI food. Originally marketed to consumers with diabetes, dieters are now hopping on the bandwagon.

Whole Grains
Consumers are hearing the whole grain mantra and buying bulk cereals and grains that retain bran and germ as well as the endosperm. Food magazines and the FDA are trumpeting the use of whole grains and there is a lot of experimentation in home cooking with:
* quinoa
* barley
* oatmeal
* brown and wild rice
* wheat berries
* bulgur (not always whole)

Sales of whole wheat pasta have tripled in the past four years, according to ACNielsen.

Yoghurt
The consumption of yoghurt in the US has grown 7% in the last year, with yoghurt now being integrated into other products such as cereal, beauty care, and even petfood.

Clementines
There is a growing market for Clementines in the U.S. as nearly 180 million of them were shipped from Valencia, Spain in 2005. Seedless, juicy and easy to peel, they are especially popular with children. And as their availability increases, the clementine is moving out of the lunchbox and onto restaurant menus and dining-room tables, as an ingredient in chicken, fish or rice dishes and green salads, as well as desserts.

Single Origin
Along with the Slow Food movement, the continued popularity of Farmer's Markets, the elevation of food providores to celebrities, and farmers to artisans, there has been a strong trend towards recognising the origin of ingredients. Restaurants gain credibility points with foodies for using ingredients from highly regarded sources. Consumers are now starting to ask for products by Farm/source name.