Food trends

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