In 2007, the gourmet foods industry recorded $47.9 billion in sales, which went up 23% over a two-year period. The National Association of the Specialty Food Trade says that even when times are tough, restaurateurs and consumers alike still love to go gourmet. Whether it is soup, nuts, meat cuts or food snacks, people enjoy foods of the best quality, prepared and arranged in pleasing ways even. Often, these ingredients come from thousands of miles away.
This year, there will also be alcohol trends from abroad. For instance, Mexican tequila, Italian grappa, ouzo from Greece, rakia from Serbia and sake from Japan are hitting the United States as new spirits.
While scouring the planet for upper crust wines and champagnes has become commonplace, the basic spirits haven’t been too inventive for the most part. That is all due to change, gourmet foods experts speculate. French Burgundy has picked up more popularity this year so far, as have rye-based cocktails.
A healthy diet is an exotic diet. A recent episode of The Early Show featured Bon Appetit magazine editor Andrew Knowlton who talked about 2008-2009 trends in gourmet foods. He said that new spices like Balinese long pepper, Saigon cinnamon, fennel pollen (Tuscan), French Basque pepper (”the new paprika”), grains of paradise and ras el hanout (Moroccan) will be spicing up our taste buds this year.
Oysters offer sustainable protein, heirloom beans are freshening up side dishes and slow, low cooking is back in fashion. He added that reusable grocery bags are an important trend too.
To read more Healthy Trends In Gourmet Foods
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