010475 Food Trends Discussed at Conference

Minneapolis, MN - Chocolates are infused with anise, grapefruit, tarragon and wasabi. Cotton candy in double shot glasses is served as bar food in New York. In Paris, a restaurant drops red meat from the menu because the chef is bored.

These culinary trends were some discussed at a conference hosted by the International Association of Culinary Professionals.

Among the speakers were Vickie Abrahamson and Mary Meehan of Minneapolis- based Iconoculture who told of the fads they spotted traveling the globe as “professional voyeurs.”

They found people moving toward handcrafted, one-of-a-kind objects and activities - from adventure travel to boutique hotels to unique foods.

“People are traveling all over the world to look for specialty items,” Abrahamson told more than 1,300 food professionals from the United States and 17 other countries.

The interest in wellness, taking a holistic approach to physical and emotional well-being, also is growing, Abrahamson said Friday. Ginger teas and soy are big. And for those who've gotten hooked on energy bars, there's now a Powerbone endurance bar for their dogs.

“Dieting is out. Eating healthy is in,” said Robin Kline, a food and nutrition expert.

Bubble tea from Asia - a frothy mixture of tea, milk and sugar with giant black tapioca pearls - is becoming fashionable. So are flavored vodkas and spirits from micro distilleries. There's even organic compact food - just add water and stir.

There's also a backlash against overly complex cooking.

“People are working at home. They're simplifying their lives in all aspects,” Abrahamson said. “There's a move toward simple ingredients in food. Banana-nut bread and blueberry muffins are smells that make us feel comfortable and safe.”

But wherever there's a trend, there appears to be a countertrend.

“For some people, it may be Krispy Kremes today and fat-free yogurt tomorrow. Consumers don't always act rationally,” Kline said.

For every family building a 10,000-square-foot house with two kitchens, there's a condo resident who's downsizing the kitchen or even eliminating it because it's wasted space.

While the fat-free move has been hot, some people just want food that's quick and easy, and aren't concerned about fat or calories.

Kline also said increased travel has meant more eating away from home, which has increased the popularity of ethnic food - and spices.

In the United States, people now consume over three pounds per capita of spices annually, said Martha Johnston of Southern Living magazine.

Stronger flavors have become more popular, boosting sales of marinades, brines, smoked foods and flavored oils.

Television cooking shows have helped drive a renewed interest in cooking, turning TV chefs such as Emeril Lagasse and Martin Yan - who performed in a culinary concert at the conference - into cult heroes.

Restaurateur and cookbook author Rick Bayless, an internationally known expert in Mexican cuisine, said the five-minute recipe is dead.

“The less we hear the media tell us we have no time to cook, the less we will believe it,” Bayless said. “One of the great joys of life is cooking and eating.”

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