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2013 Food and Flavor Predictions

Numerous predictions have been made for foods for 2013 and beyond. Following are a few of the prophecies from those who have looked into their crystals balls.

Organic Foods. Quality Assurance International (QAI), a certifier of organic and gluten-free products, unveiled its 10-year prophecy for the organic industry, with predictions including:

• USDA will strengthen federal regulations on specificity for organic practices and allowed substances, with oversight making it more difficult for “organic” to be used loosely as a marketing term.
• The organic food supply will fuse with food safety and other “product integrity” programs, adding more disciplined practices that are audited and certified at even the smallest of farms and plants.
• International standards for organic will be harmonized with USDA organic, removing former obstacles to international trade.
• Increased focus on companies’ impact on biodiversity, water, and soil conservation will translate to additional sustainability metrics in organic practices.
• Consumers’ need to know and trust product sources will drive transparency in the organic chain and make QR codes common for organic certificates and packaging.
• Practical steps will be taken to be more inclusive of new or emerging industry sectors, making organic certification more available and addressing underserved categories.
• Efforts by the National Organic Program, Organic Trade Association, retailers, and land-grant universities will pay off in increased consumer literacy for organic.
• Larger organic production, from farm-acreage expansion to processing facilities, will bring more organic to schools, hospitals, food banks, convenience stores, and homes. 

Menu Trends. According to National Restaurant Association research querying 1,834 American Culinary Federation chefs, the Top 10 Menu Trends for 2013 will be:

1. Locally sourced meats and seafood.
2. Locally grown produce.
3. Healthful kids’ meals.
4. Environmental sustainability as a culinary theme.
5. Children’s nutrition as a culinary theme.
6. New cuts of meat (e.g. Denver steak, pork flat iron, teres major).
7. Hyper-local sourcing (e.g. restaurant gardens).
8. Gluten-free cuisine.
9. Sustainable seafood.
10. Whole grain items in kids’ meals.

Event Food Trends. Based on interviews with top caterers and vendors, Catersource magazine predicts 2013 event food trends to feature:

• Popcorn bars with elaborately spiced and flavored popcorn.
• Tacos, dumplings, and fillings with ethnic becoming a standard of street-food styling of fillings wrapped in dough.
• Bizarre and botanical with events devoted to menu items you might see on Bizarre Foods.
• Emulating Top Chef with caterers designing menu-preparation and buffet-presentation challenges for the collaboration and communication of white-collar professionals.
• Diverse, personalized desserts such as soft-serve stations, ice-your-own-cupcake bars, and other creative flavor combinations.

A Flavor Forecast. Created by a McCormick & Co. team from around the world, the company’s annual Flavor Forecast identifies emerging retail and restaurant flavor trends of 2013 to include:

• Global My Way. “Ethnic” ingredients used beyond the traditional in everyday eating, such as Japanese Katsu (a tangy cross between BBQ and steak sauce) with oregano and cajeta (a Mexican caramel) with anise.
• No Apologies Necessary. Sumptuous flavors for momentary escape, such as bitter chocolate/sweet basil/passion fruit and black rum/charred orange/allspice.
• Personally Handcrafted. A hands-on approach showcasing the very best of ourselves: cider/sage/molasses and smoked tomato/rosemary/chili peppers/sweet onion. 
• Empowered Eating. Creating health and wellness harmony through a personal, flexible approach: Farro grain/blackberry/clove and market-fresh broccoli/Dukkah (a blend of cumin, coriander, sesame and nuts). 
• Hidden Potential. A waste-not mentality, using flavors from every part of the ingredient: hearty meat cuts/plantain/stick cinnamon and artichoke/paprika/hazelnut.

April’s Petfood Forum Reflects Industry Growth

Considered to be a premier event for the global petfood industry, the Petfood Forum, April 15 to 17 in Chicago, Ill., is a conference and exhibition that focuses on global manufacturing and processing of pet food and treats. “It is the only one that focuses specifically on that,” said Vice President Steve Akins. “The constituency is made up of industry representatives from suppliers to manufacturers, and attendees include those from the senior executive to mid-management levels of petfood manufacturers.”

Petfood and treats is an industry that is growing, Akins said. This is, in part, because of the “humanization” of pets. “Today, pets are treated like family members, so consumers buy food that will provide a better quality of life for them,” he said. This also has contributed to today‘s use of novel ingredients in petfoods and treats, with companies adding ingredients such as cranberries for their functional benefits. However, this also makes the need for food safety oversight even more important.

“It’s not just in the U.S.; it’s a global phenomenon,” Akins added. In fact, about 20 percent of those in attendance at the forum will be from outside the U.S., where the market is growing even faster. Additionally, the Food Safety Modernization Act (FSMA) allowed the FDA to publish specific rules and regulations that govern food production in the U.S., and these include petfoods and pet treats as well. Thus, sessions and presentations are planned at Petfood Forum related to these developments and from experts involved in these issues.

The conference starts with a keynote presentation by Kerri Morgan, a Paralympian who won two bronze medals at the London 2012 games and uses a rescue dog. Additional food safety presentations are planned and include one from Mike Robach, vice president of corporate food safety and regulatory affairs at Cargill.

The forum focuses on educational content, featuring more than 25 conference sessions by leading industry experts on pet nutrition and ingredients; the petfood market; petfood safety, processing, and packaging; and more. In addition to the multiple learning sessions from industry experts, there are networking opportunities and a large exhibit hall of industry suppliers. For more information and registration, visit http://petfoodforum.petfoodindustry.com.