Locally sourced ingredients are expected to be hot in the foodservice sector in 2010, but the hottest of all is local produce.
Locally grown produce tops a list of trends expected to be hot in 2010, according to more than 1,800 professional chefs who voted in a survey from the National Restaurant Association Washington, D.C. The association also reported restaurants with their own gardens are considered the hottest restaurant concept in the coming year.
A foodservice report from consumer, media and market research firm Mintel ranked restaurant-grown and locally sourced produce as the No. 2 trend for 2010, behind what it calls “classically simple,” old-fashioned, authentic preparations of food.
“In 2010, we expect menus to go back to the basic roots of good food and drink,” said Maria Caranfa, senior analyst for Mintel Menu Insights, in a news release.
Another report, from Technomic Inc. also saw the comfort food trend, and made “New Spin on Old Favorites: Comfort Foods” its top 2010 trend. Its 2010 trend report says to look for increased menu presence of upscale comfort foods, with an explosion of “simple foods.”
For the National Restaurant Association, other top 10 trends include sustainability, nutritious children’s meals, farm-branded ingredients and gluten-free and food allergy-conscious meals.
According to the report, 88% of chefs rated locally grown produce as a hot trend, while only 2% labeled them “yesterday’s news.” Another option on the survey, “perennial favorite,” was chosen by 10%.
“Local produce is the No. 1 trend, as you can see, so veggies are definitely trendy,” said Annika Stensson, director of media relations for the association. “The only thing that seems to be waning in trendiness a little is organics.”
Organic produce was 12th on the list, with 73% of chefs reporting it as a hot trend and 18% calling it yesterday’s news. Stensson said organics sector stagnancy could be related to the economy and their tendency to be priced higher.
Farm- or estate-branded ingredients are also on the rise, according to 75% of the chefs.