Here is an amalgamation of the hottest food trends predicted for 2013. The good news is, there is lot’s to look forward to. Juice cleanses are so 2012.
Eating Seasonally. This trend was definitely big in 2012, but it’s just getting bigger. We all know that eating seasonally is good for the planet, good for our bodies, and delicious. So steer clear of those grainy and flavorless tomatoes that you see sitting sadly on the grocery store shelf.
Collaboration: Kitchen rivalries are so over. Resource sharing is in. With disasters like Hurricane Sandy, the food industry is banding together and collaborating to foster a creative and innovative environment in restaurants, pop ups, and small food purveyors.
Technology: The foodie Instagram shot isn’t going away any time soon. Neither are the iPad cooking apps, the Instagram menus, or the use of Pinterest for food related aspirations. The next generation of apps may be able to help us determine if fruits and vegetables are ripe. Whoah!
Artisan Food Products: It might seem like the artisanal food scene hit it’s peak with Empire Mayonnaise, but this trend will continue to grow next year. With everything from booze to charcuterie, small scale artisan food producers are growing their presence on the food scene. For better or for worse, these products aren’t going out of style any time soon.
Kickstarter: Kickstarter campaigns are all the rage right now, and will continue to grow in 2013. For small food purveyors, and people who want to start a pop up or restaurant, the Kickstarter trend is heating up.
Smoking things: Smoking meat is just the beginning. If 2012 was the Year of Bacon, 2013 will take smoking things to a whole new level. Now, smoke olive oil, smoke salt, and even smoked cocktails are taking the reins of the food world.
Prix fixe menus: The menu-free restaurant, also known as prix fixe, will be an edible trend in 2013. Restaurants like Eleven Madison Park have already capitalized on this trend. Market driven cuisine allows chefs to use the freshest, most seasonal ingredients they can get their hands on that very day. Instead of sitting down at a restaurant to a menu full of choices, the experts (chefs) tell you what to eat.