What's Cooking In 2012? - Allrecipes.com News Blog at Allrecipes.com - 260539

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What's Cooking in 2012? 
Dec. 13, 2011 5:45 pm 
Updated: Jan. 26, 2012 10:54 am

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 Trendsavailable 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 = product right-sizing

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
2. Quinoa
3. Chickpeas
4. Ground chicken
5. Mayonnaise

On the decline: 
1. Scallops
2. Avocado
3. Phyllo
4. Blackberries
5. Caramel

What do you think you'll cook more of next year? Any changes? 

Dec. 13, 2011 6:36 pm
More fish - - and I believe the rising popularity of Swai (Basa - Pengasius) will continue to rise in demand. It is an "unfishy" fish - like tilapia but the fillets are larger - firm and the variety of spices that can be used to "spice" it up is only limited by your imagination. You can broil, bake, blacken or bread it and change it to suit your liking. It was initially very inexpensive to purchase, but the public is becoming educated to the wide-range of uses of this particular fish and it's pricing has also risen. I hope it stays in a moderate price range as it is a great fish to adapt to almost any menu as a second meat choice.
Dec. 13, 2011 7:14 pm
luv2cook, I'm all for "unfishy" fish!
Dec. 13, 2011 7:26 pm
Hey Mag - - I'm with you - I love an "unfishy" fish - then you're not fighting the smell or taste of the fish - - but your fish becomes the canvas to spread a color wheel of flavor - - you get the Omega benefits and a great tasting fish according to the flavors you bring to the party. Win/Win!!
Dec. 14, 2011 6:50 am
For us, our diet will lean heavily toward more veggies and fruit. Meat will be consumed far less. Although fish is recommended, the expense of it limits our consumption to one=ce a week.
Betty Jo Sam 
Dec. 15, 2011 7:28 am
Anyone know what happened to the Apple Crisp III recipe? All the apple crisp recipes appear to be wrong! Help me!
Dec. 15, 2011 10:22 am
More fresh veggies will be entering my diet and more grains like quinoa. I am still very much into eating avocado!
Dec. 23, 2011 4:38 pm
I love my avocado too. I am going to eat more fish, try for 2 servings a week. Also more organic if I can afford it as I would like to reduce the amount of toxins I ingest.
Jan. 4, 2012 1:46 pm
Less meat. More fresh veggies, fruit, fish, nuts, nut oils whole wheat. I am currently reading a book on how our bodies are having an inflammatory response to all the various additives, hormones, impurities, trans fats, hydrogenated fats, corn syrup. I think the predictions are right on. I for one am tired of consuming foods that may cost less but could potentially be detrimental to our health.
Jan. 5, 2012 8:12 pm
More canned fish,e.g., tuna, sardines, clams, salmon. Fresh fish is too expensive and its source is hard to determine. More pulses, gluten-free grains. More fresh fruit in place of other desserts. But I will continue to indulge in chocolate.
Jan. 26, 2012 10:54 am
We will be eating more vegies, lower carb foods. We have already switched to olive oil from regular veg oil and are eating red meat about once a week, chicken 2 or 3 times and fish every week. I like to do dishes that use a small amt of meat in with lots of other things like whole grains, legumes and vegetables. I love mushrooms in almost anything, and would love to see a recipe in the substitution list for any of the creamed soups. I haven't bought cream of anything for years, but often find a recipe that calls for it.
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