Food trends

This article was originally published in March 2012

The consumer research firm, The Hartman Group, based in Bellevue, released findings on recent “food culture
trends.” Some key findings are:

  • Consumers increasingly are looking for non-GMO claims on packages.
  • More than 80 percent of consumers say they’ve been very careful about what they spend on food during the
    recession but still seek out fresh, quality, sustainable ingredients.
  • Snacking accounts for nearly half of all eating — and adults snack just as often as kids.
  • Chickpeas and mayonnaise were among the fastest growing ingredient searches, while scallops and phyllo
    were among the fastest declining.
  • More than one-third of home cooks report eating less meat compared with the year before. The top reasons
    cited are the desire to eat healthier, to enjoy meatless dishes, cost savings, and environmental concerns.
  • Trending in:
    Less processed, more whole foods
    Real butter
    Grass-fed meat and dairy
    Coconut oil
    Palm sugar
    Farro
    Cheaper (whole-animal) butcher cuts
    Kefir
    Local superfruits (blueberries, cherries)
    Herbs and botanical ingredients (dandelion, licorice root, etc.)
    Greens from land and sea (kale, seaweed)
    Cold-brewed coffee
  • Trending out:
    Low-fat diets
    Margarine
    Processed soy protein
    Canola oil
    Agave
    Brown rice
    “Naturally raised” meat
    Yogurt with added sugar
    Exotic “superfruits”
    Very sweet beverages

Related Reading

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Notice of annual membership meeting, 2012 PCC election — April 24 through May 17, Board meeting report, and more

Letters to the editor, March 2012

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