Shoppers want, and are getting, bolder flavors, more spices, stronger cheeses, and more crisp and crunchy textures - all subtle changes in taste attributed to the dulled taste buds of an aging population.
On the ethnic food front, Indian, Indian-fusion and Japanese fare are moving toward the mainstream, while the adventurous are trying Korean and African foods. And Olympic hype from Beijing is sure to boost cravings for Chinese food.
In the kitchen, steaming has surged with the tripling of products calling for that cooking method. You're also apt to find more men in the kitchen, attracted by more high-tech "power tools" (adult toys) from espresso machines to vacuum sealers.
Here's a rundown of hot-button food subjects likely to have the greatest effect on what and how we eat in the coming year:
Local, fresh, natural, organic. Ongoing and affecting every level and aspect of food, from farmers markets to convenience stores, even fast-food chains.
Probiotics. The friendly bacteria that keep us healthy are moving beyond yogurt to a wider range of foods, even chocolate bars. While most aid digestion, one strain targets cold and flu symptoms.
Natural no-cal sweeteners. The introduction of erythritol (zero-calorie natural sugar) sweeteners and Coca-Cola's move toward gaining patents and FDA approval for the food use of stevia (up to 300 times sweeter than sugar) put that longtime industry goal within reach. And artificial sweeteners on the "out" list.
Umami. The satisfying but hard-to-describe taste sensation is linked to high levels of glutamate in foods like Parmesan cheese and mushrooms. As more foods are stripped of fat, sodium, sugar, calories - and with that, flavor - chefs are starting to use umami (oo-MA-mee)-rich ingredients to compensate and heighten remaining flavors naturally.
