Austin Food & Drink
Local, national foodies give taste of what's to come
AMERICAN-STATESMAN FOOD EDITOR
Wednesday, January 11, 2006
What's coming up to the plate for 2006? Six food pros give us their best predictions:
John Campbell
H-E-B innovations officer and creator of the Central Market concept
• Greater interest in probiotic products (live bacterial supplements thought to improve digestion). But the probiotics in the coming year will be more dense with enzymes and have less of a sweet taste. We can also expect to see the introduction of prebiotics, foods that help us utilize probiotics.
• We anticipate that U.S. food manufacturers will begin to reduce sodium content in their products ... and also begin to provide glycemic index information on their nutritional labeling. Stores in the U.K. are doing this now and it has proven very popular.
• Greater interest in international foods in both quick casual restaurants and in markets, where items like Thai curry pastes, Indian spice blends and exotic mushrooms will see increased sales.
Bruce Silverman
Whole Foods Market's Southwest regional vice president
• Baccalà, or salt cod, that makes dynamic dips, fritters and cakes.
• Acacia honey, a light, single floral source honey from the black locust tree that pairs beautifully with Parmesan Reggiano or Pecorino Toscano.
• Icelandic lamb, a delicate flavor, incredibly tender meat that has a short season in fall.
• High-quality loose tea, a relatively inexpensive, relaxing vacation in every cup.
Bobby Flay
Chef, Food Network star, cookbook author
• Carbs will be back with a vengeance.
• Ethnic foods will continue to gain in popularity.
• Bourbon will be the new vodka.
• One out of every two people in this country will own a grill.
Mario Batali
Food Network star, cookbook author, New York chef
• We rediscover Cajun and Creole cooking.
• The differences between rural and city America will become even greater, especially in the ways we eat.
• Home meals will increasingly rely on quality semi-prepared products.
• Vietnamese cooking will become huge.
Rachael Ray
Food Network celebrity, cookbook author
• More pasta and bread.
• More casual, weeknight get-togethers and fewer big shindigs.
• More mixing up of the cultures; fusion gone wild!
• More twist-ups on old standbys such as burgers, pizzas, soups and stews.
Alton Brown
Food Network scriptwriter, star, cookbook author
• More sous vide or "under vacuum" foods, which are sealed in air-tight plastic bags and then simmered, boiled or steamed. Long a standard in France.
• Awareness of an enthusiasm for American cheeses is moving into the mainstream.
• Quality frozen foods, as Americans are starting to realize that "fresh" and "raw" aren't always the same thing. I've come to rely heavily on top-quality, organic frozen foods, especially vegetables, and I think it's a perfect concept for modern living.
• The trend toward becoming educated eaters will continue. The emphasis needs to shift from what we shouldn't eat to what we should be eating.
