Random Thoughts on Food Trends of the Decade

All the best to everyone in 2020. As we say goodbye to 2019 and look forward to a new decade, it's time to look back at some of the foods and food-related things that occurred in the 2010s.

• Cauliflower
  In the past ten years, the price of cauliflower has skyrocketed, with it going for as much as $9 per head at one point. Though a drought in California, oil prices, and a dropping Canadian dollar were to blame for this, it didn't stop the rise in popularity of cauliflower rice and cauliflower crust.
• Food in bowls
  Putting food in small hand-sized bowls was a popular thing this past decade, which is strange given that putting food in bowls has been around for as long as there have been bowls. It got popular enough that the term "bowl food" now exists, with the British press making a big deal about Prince Harry and Meghan Markle serving food other than soup and cereal in bowls at their wedding reception.
• Craft beer
  So many people started drinking beers from small independent breweries that the major breweries stood up and took notice, with new offerings to compete with the abundance of IPAs, sours, kölschs, and saisons now available.
• Cannabis edibles
  With weed legalization happening in more places around the world, people are being introduced to more ways to get the effects of cannabis without having to smoke it. Whether it's infused in gummies, cereal bars, lollypops, or seltzers, you're no longer limited to brownies.
• Non-dairy milk
  The cow has lost out on its monopoly in the dairy section with almond, coconut, hemp, rice, and soy milk now being regularly available. This opened up so many possibilities and options to people with dairy restrictions, milk allergies, or are lactose intolerant.
• Gluten
  Over the past ten years, we learned that gluten makes dough chewy and elastic and that people who don't even suffer from celiac disease enjoying gluten-free meals.
• Food on Instagram
  If you check someone's phone, you're probably going to find a photo of something someone can eat. Letting others see what they ate or what is available to be eaten is how Instagram became a social media powerhouse.
• The Instant Pot
  It's hard to believe that this ingenious kitchen device only debuted ten years ago. Now it's taking up space on kitchen counters everywhere with its ability to be seven different devices all at once.
• Plant-based meat
  People took to plant-based meats in a big way last year. There is some debate on whether this meat alternative is healthier for you, but anything that cuts one's intake of red meat isn't a bad thing health-wise.
• Pumpkin spice
  You either like it a lot or loathe it with every fibre of your being, but there was no escaping this ubiquitous flavouring, even if you didn't like expensive coffees.
• Fried chicken sandwiches
  You couldn't eat the ones at Chick-fil-a without upsetting the LGBTQ community; you couldn't find one at Popeyes because they sold out of them within hours; the other fast food companies scrambled to market one of their own. Who knew putting a piece of chicken in a bun would be so lucrative and controversial?
• Avocado
  Whether it was being put on toast, or being blamed for people's inability to save for a house in today's market, the avocado was the food that millennials made famous.

The Year That Was And The Year That Will Be

As the meals and trends of 2015 have come and gone, it's time to look back at the year that was in food news, as well as what we can look forward to in 2016.

• Hot in 2015
  If the media reports I scanned are to be believed, the things that were trending in 2015 food-wise were bone broth; craft beer; anything smoked; beets; tacos; escargot; finding new and creative ways to make dishes gluten-free; rabbit; sitting at a booth in a restaurant; and food halls. I missed last year's beet craze, and I'm not sure when booth-seating wasn't cool - clearly, I need to eat out more this year.


• Food prices to continue going up
  You couldn't help but notice how much food cost at the supermarket last year, and that trend isn't going away in 2016. Because Canadians have to purchase about 81% of their fresh produce from sources outside of Canada, a head of cauliflower might be as much as $8 at the grocery store nowadays. Food prices could increase anywhere from 2% to as much as 4% this year, and according to Food Institute of the University of Guelph, the more the Canadian dollar loses traction, the price of imported foods like fruits, nuts, vegetables, processed products and grocery products will increase. Food prices in 2015 rose by 4.1% across the country, meaning the average Canadian household paid about $325 more for food than in 2014. Meat prices rose 5% last year and could go up another 4.5% this year, so expect to see more fish, lentils, and chickpeas on menus and tables this year, and the head-to-tail/stem-to-root- cooking practices to continue.
  
  
• Local restaurant closures
  Arguably, the biggest food story in Ottawa was the closing of Mello's restaurant in the Market. Everyone was caught off-guard expected the backlash from the diner's closing, mostly because no one ever thought the Ottawa institution would ever close. I never had the pleasure of eating there during either its diner heyday, or its pop-up supper club phase, and my wife considered it one of the sketchier of her after-hours haunts in the early 90s. Having gone there once for my birthday, the closing of Hy's meant more to either of us, with it closing in February of this year due to a disagreement over the cost of renewing its lease. Other restaurant closures of note in the city include Chinatown's Hung Sum and Raw Sugar Cafe, and the Denny's in South Keys.


• Favourite foodie word of the year
  
  hangry - 1.) hungry and angry at the same time; 2.) to be so hungry that it makes you angry
  
  Anyone with young children or who works long hours to meet impossible deadlines is familiar with this word and feeling; I'm amazed it took as long as it did to become mainstream.


• All-day breakfast at McDonald's
  It took me by surprise to see how many people got excited about hearing Mickey D's plan to serve the most important meal of the day twenty-four hours a day. When you consider how much of the breakfast market McDonald's has (they comprised one-third of all fast-food breakfast sales in 2012), it makes sense to extend breakfast past 10:30 in the morning. Let's hope this plan starts here in Canada in 2016 so that no one will ever know the indignity of just missing out on an Egg McMuffin ever again.


• Food companies to cater to millennials
  With their numbers reaching 80 million in America alone, representing about a fourth of the entire population, and $200 billion in annual buying power, it seems that if you weren't born between 1982 and 2004, your opinion about food and dining doesn't matter. But before you start complaining about how they need to stay off your lawn, you can thank these youngsters for things like the loungability and relaxed atmosphere at restaurants; the on-going fascination with sriracha and kale; and customizable menu options at fast-food places.


• Hot in 2016?
  The experts on Pinterest predict beer cocktails; snacking from Bento boxes; DIY artisan olive oils; avocado oil; homebrewing; and distilling your own liquor will be what everyone will be doing this year, along with pour-over coffee (who has time for that?); gourmet spins on traditional cultural cuisines; enjoying more vegetables; and choosing savoury or sweet desserts. I myself predict more choices on the edible marijuana scene as the Liberal government rolls out its weed legalization plans, and more of a spotlight on local cuisine as we march towards Canada's 150th-anniversary celebrations; get those food truck applications ready.

The new food trends for 2015

Greetings and salutations everyone. Hope the holidays were good, and the start of this new year has treated you well. During my downtime, I ate a lot of good food, hung out with family and friends, and enjoyed the two cookbooks I received as gifts, a reprint of my late mom's beloved "All New Purity Cook Book", and "The Official DC Super Hero Cookbook", the closest I'm going to get to the out-of-print cookbook I loved back in my youth. To get back into the swing of things, I thought my first entry of 2015 should be a comment about this year's predicted food trends.

• The new cocktail ingredient: Tea
  Taking advantage of the millions of tea drinkers in the world, bartenders will be looking for ways to add it to more drinks. This isn't as crazy as it sounds, as several local brewers, like the Dominion City Brewing Company, have made some great beers with tea. The green tea powder matcha will also be appearing it everything from pesto to antioxidant-rich drinks due to its vibrant colour and flavour.
• The new comeback food: Foie gras
  About two weeks ago, a judge overturned California's ban on the sale of foie gras, to the delight of chefs, foie gras producers, and lovers of fatty duck or goose liver everywhere. Because of this, restaurants will soon be making foie gras the centerpiece item of haute cooking again. I'm sure the number of death threats issued against chefs who resume cooking with this controversial food will decrease as the months go by.
• The new comfort food: Uni and guacomole
  Uni is the Japanese name for the edible part of the sea urchin; guacamole is in my opinion the best thing you can do with an avocado.  Together, they are a high-end comfort food combination that makes truffled macaroni and cheese look like last year's Kraft dinner. You might need an in with the chef at your favourite gastropub to get this before it starts appearing on the menu.
• The new cooking trend: Stem-to-root
  Picture cauliflower leaves being sauteed, and served over polenta with a sprinkle of parmesan cheese; carrot tops made into pesto and fennel tops finding their way into a relish; limp celery simmered back to life with ground meat, white wine, and aromatics. With the head-to-tail movement working so well with meats, it seems logically that a similar movement would happen with vegetables.
• The new foodie trend: Taking a selfie with the chef
  Why just snap a picture of your food when you can have a picture of the person(s) who made it? Given how temperamental chefs can be about people in their kitchens, I can't see this catching on, but with all the attempts to make chefs the new rock stars, who knows? Can't wait to see how this plays out at Union613...
• The new food treatment: Pickling and fermenting
  Vegetarians won't be the only ones benefiting from this, expect to see a lot more vegetables getting a bath in either vinegary, herbal or garlicky solutions this year.
• The new kale: Various contenders
  Several vegetables are vying for the chance to replace kale as the trendy choice in the produce department. Root vegetable like kohlrabi, celery root, and parsnips (one of my favourites) is predicted to be appearing in more kitchens, along with radishes and cauliflower. As a parent with poor eating habits, my wife is always looking for new ways to trick my son and I to eat healthier, so having something new on the vegetable side of the plate is always a good thing.
• The new Starbucks order: The flat white
  All the rage in Australia, the flat white is milk poured over two shots of ristretto (the first, most concentrated part of the espresso shot), with a thin layer of microfoam on top. What's the difference between that and a regular cappuccino? Beats me, I'm still uncouth enough to order a pumpkin spice latte in the fall.
• The new taste zone: Sour
  While umami will still get a lot of attention, the use of citrus, mustard, and vinegar will be seen in everything from beverages to entrees to desserts this year. It's about time sour have gotten some of the spotlight, it's an underrated taste. Who don't like a sourball gum every now and then?

Commentary on this year's food trends (2012)

During a recent scan of the Internet, I saw what some are saying about what's going to be hot in food this year. Here's my take on what I learned:

• People who like cooking with maple syrup will want to try using birch syrup in their favorite recipes. It's quite popular in the Yukon and Alaska because of its bolder, more savory taste, so for anyone wanting to experiment,  La Bottega in the Byward Market has been carrying this product since 2007.
• This will be the year pasta makes its comeback against the anti-carbs movement. I'm a bit skeptical of this as I didn't think eating pasta ever went out of style, and I haven't heard anyone talking about the Atkins diet in ages.
•  Petite produce, or baby vegetables, will take farmer's markets by storm this year. 
  
  This is not trick photography, these are actual vegetables that were either fully ripe and miniature-size, or cultivated to be small. All the same nutritional value but packed with more flavour and more tender than regular vegetables. I imagine these tiny fruits and vegetables could be put to excellent use in soups, platters, and in baking. I will have to keep an eye out for petite produce the next time I feel like having grilled vegetables this summer.
• Rejoice gluten intolerant, there will be more choices for people who want gluten-free foods.
• You know those single bite servings you see being served to "Top Chef" judges during challenges- they will be coming to everyday restaurants for you to enjoy. The presentation and flavour of the dish aside, I want a bit more than one mouthful of great food when I go out for my fine dining experience.
• As someone who regularly skips either breakfast or lunch, I'm not surprised that the idea of eating three meals a day is starting to be phased out. What with work, family, sleep, Food Channel On Demand, and Playstation3, it goes without saying that something's got to give.
• Whether it's to reduce one's carbon footprint, support local farmers, or a preference for fresh produce, the local food trend shows no sign of slowing down. Check out the Ottawa Farmer's Market website to see where the closest market is to you.
• Korean cuisine, along with high-end Indian food are the new Thai, as Asian food will continue to be popular. I've never tried Korean food before, but I'm sure I can find something to my tastes on a menu largely based upon rice, vegetables, and meats. I'm not sure if it qualifies as "high-end" in terms of Indian food, but I had the food over at Haveli's when a couple my wife and I know invited us out to dinner there a few years ago. It was the first time for me and my wife trying Indian food, so we played it safe and ordered mild versions of the chicken tika masala, and butter chicken respectively. Our friends love Indian food, and raved about their meal choices. My wife found even the mild flavoring too hot for her palette, and I regretted going with the less spicy version. I will have to remember to go big or home in terms of spices the next time I have Indian.
• Taste sensations such as pizza topped with hummus and wasabi peas, and hamburger-filled sushi are projected to be popular. I can see how something garlicky and spicy would go good with pizza, but I'm having trouble wrapping my head around hamburger sushi. Not that I'm a sushi connoisseur. The idea of even eating raw fish didn't appeal to me until some friend's of mine made some for me before they went to teach English in Japan. I didn't want to offend them by wussing out of eating the rolls they made, and I'm glad I didn't. The freshness of the fish; the texture of the nori; the stickiness of the rice the saltiness of the soya sauce, the hotness of the wasabi. Very tasty.
• The idea of raising chickens in your backyard continues to gain steam. This seems like more trouble than it's worth for a supply of fresh eggs or meat, but if people are willing to take the necessary precautions to ensure the coops are clean, and that the spread of diseases like salmonella and bird flu are minimized, I say go for it. It's not as if the city would become overrun with chickens overnight. The city would have to change its bylaw to allow residents to keep poultry, and Urban Hen Ottawa is leading the charge to make this happen.
• I'm surprised this hasn't been done already, but wine on tap may be appearing in more bars and restaurants soon. The wine is kept in stainless-steel kegs where pressurized nitrogen is use to push the wine through a draft-beer line system. I'm sure traditionalists will balk at this manner at first, but they say keeping the wine in kegs prevents it from going funky and flat, and the wine actually tastes better on tap than it does in a bottle, as the nose become more intense due to a lack of bottle shock. I'll take their word on that. I still have to read the label on the bottle to know what food goes well with it.
•  "Xue hua bing" (pronounced SHY-A wap-Bing), or "snowflake ice" is a hot new frozen treat coming out of Taiwan. Essentially, it's large flavored blocks of skim milk and fruit placed in a snow machine and shaved into delicate layers of creamy, airy goodness. How great does that sound? Probably as good as it looks.