by Julia Dudnik Stern
Market research firm Mintel says next year will be that of comfort foods, cocktails and “fresh” labeling.
Consumers, who have been cutting back on eating out, are attracted to home-like cooking methods of slow-baking and grilling—as opposed to braising and poaching. Classic cocktails are also coming back for similar reasons.
Mintel also notes that “fresh” labeling has gone up by 22% in two years. Despite the tough economy, consumers are still willing to pay more for organic and fresh foods.
This will also bring an upsurge in desire for locally grown meats and produce, not just at the supermarket level but also among restaurants, who will boast the origins of their foods as a way to attract customers weary of genetically engineered products that take forever to get to market.