Exotic foods becoming commonplace

August 1, 2007

Food trend experts predict exotic and extreme foods such as yogurt with rose petals and orange blossoms will become more common on consumer's plates.

The prediction came in Chicago during the annual meeting and exposition of the Institute of Food Technologists.

Lu Ann Williams, senior analyst with Innova Market Insights based in the Netherlands, cited the explosion of bottled water that's packaged, priced and marketed to vastly different consumer categories.

"You can find it from simple to premium -- 12 cents a bottle to $38 bling," said Williams, noting several international trends have swept into the United States. Japanese staples such as sushi and sashimi are everywhere, she said, and Japanese-influenced products -- including lox wrapped with seaweed -- are becoming common.

In food service, restaurants with upscale atmosphere and low-end prices reflect consumers evolving preferences with a restaurant category called "polished-casual," said Joe Pawlak, vice president of the Chicago food research company Technomic.

"Consumers are just more interested in food these days, whether going out to eat or cooking at home," said Pawlak. "They're still building 1,000-square-foot kitchens with Viking stoves even if they're not using them every day."

Copyright 2007 by United Press International

Related Stories

Recommended for you

Four pre-Inca tombs found in Peru's Lima

November 27, 2015

Archaeologists in Peru have found four tombs that are more than 1,000 years old in a pyramid-shaped cemetery that now sits in the middle of a residential neighborhood in Lima, experts said.


Please sign in to add a comment. Registration is free, and takes less than a minute. Read more

Click here to reset your password.
Sign in to get notified via email when new comments are made.