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Food trends 2009: comfort food to be prominent

Posted in Research by Ferne Edwards on January 23rd, 2009

I found this article to be very interesting, especially points that regard sustainable food consumption which include ‘head to tail eating’ (less waste), more cooking from raw ingredients (less packaging), sustainable meat and fish, and ‘Restaurant and farm alliances’ (makes me think of community supported agriculture…). Of course, not all the choices are sustainable nor healthy! Find an abstract below of ‘Food trends 2009: comfort food to be prominent‘,  January 2, 2009, Daniel Palmer, Source: Australian Food News.

“Spotting trends in food is essential to understanding what food consumers are doing now and more importantly may be doing in the future.  ‘thefoodpeople‘, a British-based food consultancy, split their food trend predictions into “mega trends” – which are already apparent within the market – and also “emerging trends” that are just starting to take hold.”The big trends for 2009 include comfort food, nostalgia, scratch cooking and home baking as consumers want to save money as well as feel good about themselves and the food they consumer just like mum or grandma did,” they advise. “Also big in 2009 will be head to tail eating where more people will be eating those forgotten cuts of meat in a bid to make food go further.”

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