Top Ten Food Trends for 2009

The Food Channel® (www.foodchannel.com) has released its Top Ten Food Trends for 2009. Based on research conducted by The Food Channel in conjunction with the World Thought Bank (www.neemee.com) and the International Food Futurists™, the list identifies the significant food movements consumers, foodservice professionals and manufacturers should watch for in the coming year.

“For more than 20 years, the chefs and editors at The Food Channel have tracked emerging and mainstreaming food trends for our work developing food products, ideas and recipes for some of the world’s largest food companies,” said Kay Logsdon, editor of The Food Channel. “In our new role as consumers’ one-stop-shop for all things food, we have decided to share this insider information for the first time.”

Top Ten Food Trends for 2009

Home on the Range—Downsized economy breeds new generation of home chefs, more food-savvy than their predecessors
Foodie 2.0—Growth of virtual and non-virtual food communities
Going, Going Green—Kitchens go eco-conscious
Living La Vida Locavore—Eating locally and seasonally, both at home and in restaurants
TMI?—Is seeing the calorie count on the menu Too Much Information (TMI), or will it lead to healthier choices?
FrankenFood—The rise of bioengineering and genetically modified food; the next evolution of last year’s Functional Food trend
Food Philanthropy—Individuals and companies address world hunger
Food Insecurity—The call for tighter food controls, after the tomato and jalapeño scares of 2008
Brewing Business—Striking a balance when cost is an issue; the divide widens between the exotic and day-to-day food needs
Where in the World…—is the next flavor trend coming from? It’s all about globalization and variety

“Not surprisingly, the majority of the 2009 trends have a ‘value’ message, reflecting the downturn in the economy and how the lifestyle around food is affected,” said Logsdon. “We live this daily; food is a constant even in a bad economy. Identifying these trends will help us all do a better job of adjusting and even thriving.”