[PHNUTR-L] Top 10 Food Trends -- Going Global

[Kathrynne Holden, MS, RD]

Colleagues, the following is FYI and does not necessarily reflect my own
opinion. I have no further knowledge of the topic.
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Source: Institute of Food Technologists (IFT) 	  	
Released: Wed 13-Apr-2005, 10:15 ET
http://www.newswise.com/articles/view/511092/?sc=dwhp

Top 10 Food Trends -- Going Global

Newswise — Food trends once primed to focus on families are reshaping as 
Baby-boomers become empty-nesters, and health-related products are 
booming worldwide. This is according to this month’s issue of Food 
Technology magazine and its cover story, Top 10 Global Food Trends. Food 
Technology is published monthly by the scientific society Institute of 
Food Technologists.

Health became a key driver to the world’s food marketplace in 2004 and 
do-if-yourself doctoring is one of ten major trends shaping today’s 
consumer choices, according to the article. The Top 10 Food Trends are:

1. Quick Fix – Time to prepare food is still at a minimum, so a limited 
number of side dishes are prepared with entrees and ease of preparation 
is a major factor in eating at home.

2. Drive-and-Go – Takeout service at full service restaurants is 
growing, and the combination of stress with a sense of entitlement is 
leading consumers’ drive for more upscale foods.

3. Inherently Healthy – More people are eating more fruits, vegetables, 
grains, nuts and yogurts.

4. Fancy – The premium foods market is projected to grow to nearly $100 
billion before 2010. Wine and liqueurs are finding their way into 
crackers and drinks, and products for cocktails are hot.

5. Farm-Friendly – Foods deemed to be closer to the farm are capturing 
consumers’ dollars.

6. Layered Flavors – Layering flavors is sending sales of food such as 
cheeses, condiments and ethnic foods soaring. Exotic fruit flavors such 
as starfruit, dragonfruit and Kaffir lime continue to grow.

7. Grazing – Seven million vending machines are in the U.S. with 100 
million daily customers and more healthy fare to choose from. The 
low-carb snack category is falling, but smaller portion sizes are 
gaining and gourmet snack selections are strong. Health-oriented fun kid 
snacks will be well received.

8. Low-, No- and Reduced – With low-carb interest waning, consumers are 
returning to watching their fat and calorie intake. Low-fat tops the 
many health claims consumers now seek out.

9. Do-It-Yourself Doctoring – Shoppers are trying to manage or treat 
conditions through diet. Whey peptides are playing a role in Europe in 
beverages formulated to reduce blood pressure. IFT’s new Functional 
Foods Expert Report details the promise bioactive components in new 
products can have on health. (See www.ift.org/ExpertReport.)

10. Global Gangbusters – Convenience and ready-meals are accelerating 
worldwide. Fresh, chilled, ready-to-eat products are emerging 
domestically and dominate the United Kingdom, commanding 25% of the food 
market, excluding beverages. More flexible packaging (e.g. pouches) is 
appearing. A majority of Southeast Asians eat take-out at least once a 
week, even more than Americans.

Food Technology provides news and analysis of the development, use, 
quality, safety, and regulation of food sources, products, and 
processes. It is accessible online at http://www.ift.org/foodtechnology.

Founded in 1939, and with world headquarters in Chicago, Illinois, USA, 
the Institute of Food Technologists is a not-for-profit international 
scientific society with 26,000 members working in food science, 
technology and related professions in industry, academia and government. 
As the society for food science and technology, IFT brings sound science 
to the public discussion of food issues. For more on IFT, see 
http://www.ift.org.
-- 
Kathrynne Holden, MS, RD < fivestar at nutritionucanlivewith.com >
"Ask the Parkinson Dietitian"  http://www.parkinson.org/
"Eat well, stay well with Parkinson's disease"
"Parkinson's disease: Guidelines for Medical Nutrition Therapy"
http://www.nutritionucanlivewith.com/