Hi Allrecipeeps! We did some research and released some info on what you'll be cooking and eating in 2012 based on surveys you completed, and what you've been searching for! Here's what's cooking in 2012!
SEATTLE, Dec. 13, 2011 – Allrecipes.com,
the world’s #1 digital food brand, and The Hartman Group, a consumer insights consulting group, today released predictions for what—and how—America will be cooking in the new year. The report, Allrecipes
Measuring Cup: What American Families are Eating and Cooking, 2012 Insights and Trends, available
for free download, finds that healthier and more informed eating habits are a common thread fueling the top 10 emerging trends for home
cooks in 2012.
“It’s fun to look at what wacky foods or gourmet trends are predicted this time of year, but with nearly a billion annual visits from home cooks
each year, Allrecipes really knows what most families will be cooking and eating in 2012,” said Lisa Sharples, president of Allrecipes. “We’re absolutely seeing a renewed appreciation for healthy home-cooked meals as consumers take a more sophisticated approach
in their everyday cooking with an emphasis on simpler ingredients and fresher food.”
The concept of healthier eating ranges from eating less meat, considering smaller portions, and knowing more about where your food comes from
as well as what’s in the food itself. Following is a summary of anticipated 2012 trends:
Trend #1: Flexitarians: Allrecipes found more than
one-third of households ate less meat in 2011, and the #1 reason they did was to “eat healthier” (80 percent). This doesn’t mean cutting out beef and poultry altogether, just enjoying more meatless meals. As this trend grows in 2012, meal inspiration will
come from cultures where there is an inherent knowledge in vegetable preparation (e.g. Asia, Italy, France and India).
Trend #2: Back to Food Basics: From an interest in
the Paleo Diet to consuming fewer carbohydrates, 2012 will be a year of “cleaner” eating. Consumer goals for the coming year include limiting highly processed foods, plus seeking foods and beverages that have antioxidants, probiotics, no hormones, and a list
of ingredients they can recognize and pronounce. Consumers will also increasingly try to avoid MSG, trans fats, high fructose corn syrup, hydrogenated oils, benzoate preservatives and salt.
Trend #3: Label Listings: Fifty-seven percent of people
reported they read labels more frequently in 2011, and this vigilance will grow even more in 2012. Consumers themselves say they read information on a product label for various reasons: Health, curiosity, and weight management are primary considerations, which
research confirms is very often aspirational in nature. Calories are of the greatest interest as consumers scan each package and box.
Trend #4: Mini-Me: Miniature sweets were all the rage
in 2011. Forty-six percent of home cooks reported eating a mini-dessert in the past year while 29% have tried making them at home. Allrecipes expects this trend to move out of the bakery and into the kitchens of home cooks as the enjoyment of eating these
sweet, yet tiny, treats continues in 2012.
Trend #5: Home
Economics: While consumers will continue shopping frugally in 2012, their values and demands will shift. They will not abandon their interest
in having or creating a quality food experience for themselves, their families, and friends, and for cooking and eating will prioritize:
• Quality =
fresh, less processed, sustainable, etc.
• Experience =
consumption enjoyment (indulgence) or transfer of knowledge (culinary know-how or product narratives)
• Lack of waste =
Trend #6: You Inspire Me: Mom’s cooking, although inspiring
to some, is having a hard time keeping up with the ability to search any time of day or night for a recipe idea online. Home cooks now tap a variety of sources for mealtime inspiration any time of day or night. Food websites such as Allrecipes.com are a resource
for 68 percent of consumers, followed by food-focused TV programs, magazines, and email newsletters.
Trend #7: Devices: It doesn’t really matter whether
a home cook is keying smartphone apps in the supermarket aisle or setting up her laptop or tablet in the local café to plan Saturday’s dinner party, mobile technology is definitely the top trend for meal planning. As proof, visits to Allrecipes.com from a
mobile device were up 218 percent year-over-year in November 2011, while downloads of the popular Allrecipes Dinner Spinner app surpassed 10 million.
Trend #8: What’s on Your Fridge Door: Ketchup has reigned
as the U.S. condiment king for 125 years, but now salsa is nipping at its heels, and mayonnaise is enjoying a revival. A sampling of the most purchased condiments in the past six months also shows that international condiments such as hoisin sause, wasabi
sauce, and tahini will increasingly find their way into American fridges in 2012.
Trend #9: Anytime is a good time for a Snack: Turns
out adults snack just as often as children, men and women snack about the same amount and, in general, snacking has become as culturally relevant to consumers as meal time. Research confirms snacking accounts for nearly half of all eating in the United States,
so it’s only natural to conclude the consumer is interested in healthy snacks too. That said, when whole grain chips and toasted seeds, beans and nuts begin to gain in popularity – and kale chips are a polarizing discussion – it’s noteworthy.
Trend #10: Love the Sandwich: Higher quality ingredients
from herb-infused bread to grass-fed pork and innovative ingredients (e.g. caramelized onions, watercress, and Sriracha sauce) will elevate the humble sandwich to one of the top comfort foods of the year. One of the reasons for this popularity is the roving
food truck that will continue to introduce consumers to higher-quality sandwich options at decent prices.
Allrecipes also reviewed ingredients that were both waxing and waning in popularity for 2011:
On the rise:
1. Half and half
4. Ground chicken
On the decline:
What do you think you'll cook more of next year? Any changes?