{"id":7002,"date":"2011-12-27T12:31:41","date_gmt":"2011-12-27T19:31:41","guid":{"rendered":"http:\/\/www.arizonafoothillsmagazine.com\/taste\/?p=7002"},"modified":"2011-12-27T12:31:41","modified_gmt":"2011-12-27T19:31:41","slug":"part-1-2012-food-and-beverage-trends","status":"publish","type":"post","link":"https:\/\/www.arizonafoothillsmagazine.com\/taste\/phoenix-food-and-restaurant-news\/part-1-2012-food-and-beverage-trends","title":{"rendered":"Part 1: 2012 Food and Beverage Trends"},"content":{"rendered":"<p><a href=\"http:\/\/www.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/man-eating.jpg\"><img  loading=\"lazy\"  decoding=\"async\"  class=\"alignnone size-full wp-image-7003 pk-lqip pk-lazyload\"  title=\"man eating\"  src=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2011\/12\/20052925\/man-eating-80x80.jpg\"  alt=\"\"  width=\"480\"  height=\"480\"  data-pk-sizes=\"auto\"  data-ls-sizes=\"auto, (max-width: 480px) 100vw, 480px\"  data-pk-src=\"http:\/\/www.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/man-eating.jpg\"  data-pk-srcset=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2011\/12\/20052925\/man-eating.jpg 480w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2011\/12\/20052925\/man-eating-300x300.jpg 300w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2011\/12\/20052925\/man-eating-150x150.jpg 150w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2011\/12\/20052925\/man-eating-80x80.jpg 80w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2011\/12\/20052925\/man-eating-110x110.jpg 110w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2011\/12\/20052925\/man-eating-380x380.jpg 380w\" ><\/a><br \/>\nThe fashion industry isn&#8217;t the only one that sees trends. As we near the end of 2011, JWT has announced food and beverage trends to keep an eye (and taste bud) out for in 2012. Check back tomorrow for even more New Year food trends.<br \/>\n<strong>Food as the New Eco-Issue<\/strong> The environmental impact of our food choices will become a more prominent concern as stakeholders\u2014brands, governments and activist organizations\u2014drive awareness around the issue and rethink what food is sold and how it\u2019s made. As more regions battle with food shortages and\/or spiking costs, smarter practices around food will join the stable of green \u201cbest practices.\u201d<br \/>\n<strong>Inhaling<\/strong> From a Harvard professor of biomedical engineering comes inhalable caffeine and chocolate\u2014his company, Breathable Foods, is rolling out AeroShot Pure Energy, an inhaler containing a hit of caffeine mixed with B vitamins; Le Whif provides a chocolate experience sans calories. The company is working on more products that provide flavorful or nutritional benefits without calories or the need for pills.<br \/>\n<strong>Antique Eats<\/strong> The heritage trend is making its way to food, with chefs digging up recipes and adding ingredients from yesteryear. The hot restaurant Dinner by Heston Blumenthal in London serves bygone British dishes. Some of this is for the more adventurous (e.g., Grant Achatz\u2019s duck with blood sauce in Chicago), but in the U.K., at least, everyday consumers are preparing meats that hearken back to older eras, like pheasant, venison and wood pigeon.<br \/>\n<strong>Healthy Vending Machines <\/strong>Machines that sell snacks like carrots and apples, hummus, meal-replacement bars and yogurt are popping up in response to consumer interest in nutritious eating, combined with legislation aimed at limiting junk food in schools. As these policies become more widespread, expect more such vending machines\u2014and a black market of sorts for sugary, fatty, salty fare.<br \/>\n<strong>Heirloom Everything<\/strong> \u201cArtisanal\u201d has become the overused term du jour in food; \u201cheirloom\u201d will follow. While it\u2019s been around for a while, starting with tomatoes and beef, lately everything from corn to beans has been getting an \u201cheirloom\u201d designation, generally meaning an older variety that\u2019s genetically distinct from commercial products. (\u201cHeirloom\u201d is mostly used for crops, \u201cheritage\u201d for livestock.) The term is becoming shorthand for quality and natural (and higher prices). Can it be long before we see heirloom potato chips?<br \/>\n<strong>Artery-Cleaning Foods<\/strong> The next hot functional foods may be those that claim to clean out arteries, or more technically, reduce oxidized LDL cholesterol. Stratum Nutrition is marketing a powdered fiber product to food and beverage brands that it claims can promote healthy arteries.<br \/>\n<strong>Pluerry<\/strong> This hybrid fruit, a combination of a plum and cherry, was developed for plum lovers who don\u2019t like juice dribbling down their chin. Breeders have perfected the combination after years of experimentation, and it could be in supermarkets soon.<br \/>\n<strong>100 Montaditos<\/strong> Cervecer\u00eda 100 Montaditos, dubbed \u201ca Spanish Starbucks for sandwiches\u201d by Bloomberg BusinessWeek, is now targeting international customers with its cheap menu and environment that encourages lingering with friends. Its numerous \u201cmontaditos\u201d\u2014a tapas staple that here takes the form of mini-sandwiches\u2014are just \u20ac1 in Spain, while beer is \u20ac2. The 10-year-old chain ventured outside Spain in 2010, opened in Miami, Mexico and Colombia in 2011, and plans more American and European outlets for 2012. Watch for others to jump on the montaditos bandwagon.<br \/>\n<strong>Curbing Food Waste<\/strong> As the environmental impact of our food choices becomes a bigger concern, watch for more awareness around waste, with brands working to educate consumers and to reduce their own waste. In the U.K., packaging will no longer feature a \u201csell by\u201d date, an attempt to reduce the \u00a312 billion worth of food thrown out annually, while in India the government is trying to rein in traditional lavish weddings in a bid to stave off food scarcity. Unilever\u2019s Food Solutions unit recently launched United Against Waste, a campaign to drive waste reduction in the food-service industry.<br \/>\n<strong>Fat Taxes<\/strong> The fat tax is the new sin tax: In a bid to put the brakes on obesity, governments will try to push consumers away from unhealthy foods with cost disincentives. In 2011, Hungary introduced an added tax for foods with high fat, salt and sugar content, along with a higher tariff on soda (and alcohol), while Denmark added a tax for high-saturated-fat foods. Similar legislation has been proposed in Australia and Britain. Look for more national and local governments to follow.<\/p>\n","protected":false},"excerpt":{"rendered":"The fashion industry isn&#8217;t the only one that sees trends. As we near the end of 2011, JWT&hellip;\n","protected":false},"author":5,"featured_media":7004,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[2],"tags":[49,76,256,2094,4119,4921,4971,6437,7491,7494,10926],"class_list":{"0":"post-7002","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-phoenix-food-and-restaurant-news","8":"tag-100-montaditos","9":"tag-2012-food-trends","10":"tag-aeroshot-pure-energy","11":"tag-breathable-foods","12":"tag-dinner-by-heston-blumenthal","13":"tag-fat-tax","14":"tag-featured","15":"tag-healthy-vending-machines","16":"tag-jwt","17":"tag-jwt-food-trends","18":"tag-pluerry","19":"cs-entry","20":"cs-video-wrap"},"yoast_head":"<!-- This site is optimized with the Yoast 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