Friday, August 1, 2014
YOLO COUNTY NEWS
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Graze on these possible food-related trends for 2013

By
From page A8 | January 23, 2013 |

By Kim Ode
Minneapolis Star Tribune

Trend spotter Marian Salzman reveals five food trends in her new book, “What’s Next? What to Expect in 2013,” with more than 150 predictions in 30 categories. She has her eye on:

* Orthorexia nervosa, an eating disorder defined by “severely limiting one’s diet in an attempt at ‘perfect’ clean eating.” It’s already been a subject of an episode of MTV’s “True Life.”

* The hobby of raising urban chickens continues to grow, inspiring architects to create designer coops. Laws are playing catch-up regarding population density, noise levels and poultry’s perfume. Almost always voted off the farm? The crowing rooster.

* Beer sales never wavered during the recession, and craft-beer brewers in ever-growing numbers are moving the old mass-market dinosaurs to the back of the cooler.

* Recycling gets easier. PepsiCo wants to boost U.S. recycling rates to 50 percent by 2018 through any of the thousands of automated kiosks in its Dream Machine initiative. Subway now uses salad bowls and lids made from 95 percent post-consumer recycled materials, annually saving 2.6 million pounds of plastic from landfills.

* 2012 was the year that questioned whether organic produce really is that much better. Experts say that some nonorganic produce makes economic sense, while some products such as apples, peaches, grapes and celery always should be organic because of pesticide residue. Three in four U.S. adults say they would buy more organic food if it cost less, and 45 percent “never or rarely” seek out organic foods. Look for more studies in 2013.

Spices in your life

McCormick offers some flavor combos geared for the new year. On tap:

* Sweet basil, bitter chocolate and passion fruit — an “indulgent combo” that pairs well with meats.

* Allspice, charred orange and black rum — a “sultry collision” directed toward desserts.

* Sage, molasses and cider — “rustic and comforting” in both sweet and savory dishes.

* Rosemary, chile peppers, sweet onion and smoked tomato — for handcrafted ketchups and jams.

* Clove, blackberry and farro grain — surprisingly, in a salad.

* Coriander, cumin, sesame and nuts — the resulting mix known as dukkah will be everywhere.

* Cinnamon and plantain — teaming up with hearty cuts of meat.

* Paprika, hazelnut and artichoke — the suggested pairing is steamed mussels.

* Anise and cajeta — the slight licorice note transforms Mexican caramel sauce.

* Oregano and Japanese katsu sauce — a variation on barbecue and steak sauce.

For recipes, visit www.flavorforecast.com.

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