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We already rounded up the highlights of the food world from 2006 in a comprehensive a to z list and highlighted a couple of trends that we see coming up in 2007, but the Miami Herald has their own list of predictions for the top food trends of 2007. The list runs from A, for "Anti-aging products for boomers," to U, "Upscale salts" (v-z are left out) and highlights include:
- Downsized desserts -- small sizes appeal to health-conscious eaters, but also mean that people will be tempted to take more "bites" than they would o a single dessert, especially if the pastry chef goes for big, creative flavors in spite of the dessert's small size.
- Hamburgers and hot dogs go haute -- More chefs tackle these favorites, from Thomas Keller and Joe Bastianich (Mario Batali's partner) to Rachael Ray, who is rumored to be planning her own burger joint.
- Mad science meets fine dining -- Molecular gastronomy meets the mainstream, as more chefs gain access to the ideas and tools needed to create some of the unusual presentations made popular by Ferran Adria. Like foam.
- Salt backlash -- Contrasting with the trend for gourmet salts, food watchdogs looking for their next fight could move on to salt from trans fats in a matter of months.
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1-17-2007 @2:57PM Sara said... I love the miniature dessert trend - doesn't make you as full, and you get to sample more things!
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1-17-2007 @5:22PM logicalmind said... Speaking of Molecular gastronomy, this sunday on Iron Chef America Chef Homaro Cantu (of Moto fame) will be taking on Chef Morimoto. The commercial previews look really cool!
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1-17-2007 @6:57PM Schina said... I adore Hamburgers and hot dogs! Really very delicious! Worth of trying.
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1-17-2007 @8:21PM Angela Pitt said... When I made the desserts for McCormick and Shmicks
Fresh Seafood Restaurant a few of years ago I had
to do miniature mixed berry cobblers, miniature creme
brulees, miniature bread puddings. Our guest had the
ability to mix and match them and on the menu we sold
as the Dessert Trio. We sold them singularly as well.
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