Food Trends vs. Fads Quiz

Trends in Dining, Context and Projections

• The presentation covers trends in dining, considering context and future projections.
• Key factors influencing food trends include environment, health, ethical concerns, animal welfare, social concerns, aesthetics, and economic factors.
• A market segmentation approach to food trends employs a framework, the "XTC trends tree," to categorize trends by consumer motivations, like exoticism, variety of senses, and others.

Early Food Movements

• Previous weeks' study examined historical figures like Hippocrates, Traditional Chinese Medicine, and Ayurveda.
• Philosophers like Epicurus (341–270 BC), Socrates (469-399 BC), and Confucius (551–479 BCE) warned against excess in food and emphasized the importance of balance and purpose for eating.
• These historical figures and approaches are not categorized as food trends.

Trends vs Fads

• A trend signifies a long-term shift in behavior or a significant development in a situation.
• A fad is a popular style, activity, or interest that is popular for a short period, lacking lasting significance.

Identifying a Food Trend

• Observe existing and burgeoning food concepts within existing restaurants.
• Pay attention to social media activity, chef discussions, and consumer reactions to new menus and dishes.
• Examine supply chains to understand how other food industries impact the one you're investigating.

Trend Life Cycle

• Embryonic Stage: Trends initiate as exclusive, rare, and elite choices, financially risky ventures.
• Early Adopters: Specialists pilot these trends with limited mainstream exposure.
• Mainstream: Increasing consumer interest; media coverage and wider popularity.
• Tapering Off: The trend becomes commonplace, adopted by mainstream businesses and discounted establishments.
• End Stage: The trend loses exclusivity, though core elements may remain in practice.

Nouvelle Cuisine (1973+)

• A culinary movement emphasizing freshness, lighter menus, and the use of modern cooking techniques.
• Key figures like Pierre Troisgros, Paul Bocuse, and others shaped this approach to contemporary cooking.
• This movement was in response to the traditional style of the Michelin Guide.
• Ten foundational principles govern Nouvelle Cuisine: a rejection of overcooking, reliance on fresh ingredients, and creating lighter, more inventive dishes.

The End of Nouvelle Cuisine?

• Nouvelle Cuisine's core ideologies have greatly influenced mainstream cooking.
• The style has been integrated into standard practices in many kitchens.
• Historically, ridicule and oversimplification led to its decline in popularity as a distinct movement.

Early Food Trends: Health

• Low-fat diets (1940s) and the 1960s Weight Watchers programs were popular dietary approaches intended to address or prevent obesity and cardiovascular disease.
• Initially, seed oils replaced animal fats as a healthier alternative, but later research indicated otherwise.
• Concerns about dietary fat resurgence in the 1980s and 1990s.

Modern Food Trends: Health

• Three primary categories of health-conscious food trends exist: medical (functional ingredients), natural (minimally processed), and plant-based (plant-derived ingredients).
• Recent trends include Paleo Diet, Gluten-Free, Veganism, Coconut, and Superfoods.

The Classic Pyramid

• The presentation mentions the nutritional disaster pyramid, an outdated and flawed approach to food guidelines.

One Food Guide Serving

• Standard serving sizes for various food groups are detailed, categorized for grain products, milk and alternatives, meat and alternatives, vegetables and fruit.

Vegetarianism and Veganism

• Significant rise in vegetarian and veganism around the world.
• Consumer preferences include health concerns, environmental impact, and animal welfare in relation to meat consumption.
• Canada, the USA, and the UK show considerable proportions of consumers adopting these lifestyles.

Veganism for Health

• Issues regarding vegan diets and health remain a topic of research, with few long-term studies available.
• Potential health benefits and disadvantages may emerge long-term based on specific implementation and dietary choices.

Slow Food Philosophy

• Founded by Carlo Petrini in 1986 in Italy, Slow Food promotes local and traditional foods, emphasizing quality, environmental responsibility, and fair prices for producers.
• Three principles guide Slow Food: "good," "clean," and "fair."
• Actions taken to promote this philosophy include the "Ark of Taste" and various Slow Food community initiatives globally.

Slow Food Structure

• Slow Food encompasses numerous entities worldwide, promoting local traditions, food diversity, and supporting the global food community.
• Supporting organizations include the Slow Food Foundation for Biodiversity and the University of Gastronomic Sciences.

Farm to Table

• A social movement promoting locally sourced ingredients.
• Advocates for reducing long supply chains and preserving local food production.
• Benefits include fresher produce, reduced environmental impact, and increased local economic support.

Farm to Table - Pros and Cons

• Picked at optimum ripeness for the best flavour and nutritional value.
• Potentially enhanced production and supply synergies with reduced transportation impact.
• Enhanced customer interest in fresher produce and support of local food sources.
• Concerns of exaggerated claims, high marketing costs and fraudulent practices are highlighted.
• Consumer skepticism around farm-to-table claims.

Modernist Cuisine

• A culinary approach that employs scientific principles in food preparation and presentation.
• A response to molecular gastronomy and a focus on quality, openness and integrity.

Molecular Gastronomy (Precursor to Modernist Cuisine)

• The scientific study of food transformations during culinary processes.
• Focuses on phenomena during food preparation and considers ingredients, techniques, and industrial aspects.
• Collaborative efforts among food scientists, culinary scientists, food engineers, and chefs combine to innovate food knowledge.

From Molecular to Modernist

• Public misunderstanding, imitation, and commercialism have led chefs to refocus on intention behind this cooking style in Modernist Cuisine.

Modernist Manifesto

• Modernist cooking emphasizes excellence, openness, and integrity.
• Values tradition but embraces innovation.
• Emphasizes collaboration to improve cooking.

More Trends:

• Presentation provides a glimpse into emerging trends but no concrete details are discussed.

Nose-to-Tail

• Considers the entire animal rather than just the selected portion for eating.
• Promotes the use of various parts of the animal for consumption, reducing waste.
• This approach is often associated with ethical and economic considerations.

Zero Waste

• A concept to significantly decrease food waste by creatively using food remains to minimize expenses and environmental impact.
• Focuses on the ethical and economic considerations of minimal waste production, such as food scraps composting.

Ethnic Foods: 3 Year Rotation?

• Examining rotating ethnic foods over a 3 year period as a trend.
• The origin and authenticity of these foods are debated with concerns for cultural appreciation and historical significance.

The Problem With Calling an 'Ethnic' Cuisine a Trend

• Critics discuss the commercial motivations behind labelling ethnic cuisines as trends.
• Authentic, non-commercial appreciation for ethnic cuisines is disputed.
• Questioning the commodification of cultural practices in ethnic cuisines.

Looking Forward: The Future

• The presentation highlights the future of food trends, with a focus on diverse, evolving consumer attitudes.

Mindfulness

• A new consumer trend prioritizes understanding food values and supporting companies aligned with these values.
• Increased focus on ethical claims, social responsibility, nutrition, and overall wellbeing in food choices.

Tactile

• Multi-sensory experiences in the realm of food.
• Includes experiences like ASMR triggered by sounds like slurping or packaging crinkling.
• Interactive restaurant experiences with heightened sensory engagement.

Neuro Nutrition (and Biohacking)

• Diet's profound effect on human metabolism and overall health.
• Deepening understanding of food and nutrition's impact on brain function and behaviour.
• Individualized nutrition is critical, considering health concerns and allergies.