Health Options
Have you ever thought about which came first, the chicken or the egg? Of course you have. Restaurant trends
lean toward healthQuestion: But when it comes to setting food trends, do they start with the food and restaurant industry or the consumer?
Answer: Like the chicken-and-egg conundrum, it appears that trends come from an interplay between industry and consumer. It is difficult to say which has more effect.
At the recent annual convention of the American Culinary Federation in Las Vegas, the Nation's Restaurant News and the federation presented a panel discussion on "Trends in American Cooking." What emerged were five key trends identified as up and coming directions in the culinary arts and the restaurant industry.
The panel expected an increased demand for:
>> Fresh, high-quality ingredients
>> Foods with the qualities of traditional "comfort foods"
>> Foods perceived to be healthy
>> Ethnic foods, especially Thai, Southern Indian and the tried-and-true Mediterranean
>> Foods in keeping with environmental concerns. An example would be the assurance that fish species served are not at risk of being over-fished.Q: How will these trends likely affect restaurant foods?
A: Each trend has the potential to increase the offering of more healthful foods. Fresher foods require better handling to maintain quality. And this extra care may lead to a safer food product. Fresher foods also can also mean that fewer vitamins will be lost in storage or processing.
The focus on comfort foods is less predictable. However, the trend is not strictly related to the classic comfort food -- desserts. People are turning to childhood favorites such as meatloaf, hamburgers, grilled sandwiches and even hot, ready-baked cookies.
Q: Does the "comfort food" trend mean going back to flavors of the '50s?
A: Not exactly. The goal of the new culinarian will be to take old comfort foods and add creative new twists. Rather than larger hamburgers, look for more types of toppings and new condiments and sauces. Also, expect to see more fresh chilled salads served with hot meats as entrées.
Q: Will portions grow?
A: Probably not. In fact, high-protein-food portion sizes may start to decrease. But don't expect those 24-ounce steaks to disappear from menus. The consumer-generated trend to control dessert portions by sharing with friends is expected to continue.
Q: Does the new focus on healthy foods mean that low-fat and non-fat is coming back?
A: No. Moderation in fat amounts as well as use of fats perceived to be more healthy will be the continuing trend.
Q: Will more nutraceuticals be added to foods?
A: Yes. Following the trend set by juice shops, expect to see greater use of non-culinary herbal ingredients. This can be risky due to potential reactions with some medications. It will therefore become more important to use your reading glasses to evaluate the fine print description of foods.
Overall, expect new possibilities for healthful choices.
Health Events
Alan Titchenal, Ph.D., C.N.S., is a sports nutritionist in the
Department of Human Nutrition, Food and Animal Science,
University of Hawaii-Manoa.Joannie Dobbs, Ph.D., C.N.S., is a food and nutrition consultant
and owner of Exploring New Concepts, a nutritional consulting firm.
She is also responsible for the nutritional analyses
indicated by an asterisk in this section.