Food In Canada

What’s in store for 2010

By Food in Canada staff   

Business Operations Food Trends flavours Trends

Several outfits have released their take on what 2010 may hold for food, flavours and consumer behaviour.

Here’s a roundup of what we may see this year.

Mintel released its Consumer Packaged Goods Trend Predictions for 2010 late last year.


Mintel’s predictions include:

• Since consumers are hungry for nutrition facts, more manufacturers will opt for clean, clear facts on front-of-pack statements.
• Sodium reduction.
• Products with more recognizable origins.
• Boutique-inspired packaging.
• Colour coding for convenience.
• Private label brands looking more like brands.
• Products geared to Gen Y.

McCormick released its McCormick Flavor Forecast, the 10th for the company. Its Top 10 Flavor Pairings are:

• Roasted ginger and rhubarb
• Thai basil and watermelon
• Caraway and bitter greens
• Bay leaves and preserved lemon
• Almond and ale
• Turmeric and vine-ripened tomatoes
• Pumpkin pie spice and coconut milk
• Roasted cumin and chickpeas
• Creole mustard and shellfish
• Chives and fish sauce

According to a story in the Los Angeles Times, U.S.-based advertising agency, J. Walter Thompson outlined its five top trends. They are:

• Bacon is already found in foods beyond BLTs. We’ll see it more often in desserts and cocktails and other foods.
• Fast food will go organic.
• More wine cocktails.
• Health-claim backlash. With governments and health and nutrition experts paying more attention to health claims and pointing out inaccuracies, consumers will take them with a “grain of salt.”
• Sardines will be the new tuna

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