Food Trends for 2000

Soy-based, Latin-inspired foods top list of foods to watch in the year 2000

It’s a New Year, new century and another chance to predict what foods will be "in" this year. Expect to see several new trends make their way into restaurants and supermarkets across the nation and possibly into the new millennium.

According to Cooking Light magazine, we should see lots of new foods touting the inclusion of soy in their products. That’s because last fall the Food and Drug Administration approved a health claim that soy products do help cut risk for heart disease. With that news we will see more and more soy products in grocery stores. Soy- based products can be found just about everywhere in the produce section, the ice cream section, the dairy section and even among the snacks.

Latin-inspired foods are "hot" this year. Maybe it’s the popularity of Ricky Martin and Enrique Iglesius, but whatever the reason the Latin foods are taking top billing in many restaurants. Latin cafes and Cuban bars are popping up everywhere. Seattle’s Best Coffee is highlighting the Latin-trend this Valentine’s Day. The coffee shop is now offering Latin-lovers coffee drink and Latin-inspired Valentine products in its stores nationwide.

The proliferation of local farmers markets across the country will spark greater emphasis on locally grown produce. And more people will be growing their own herbs to use in cooking.

Indian food will be prominent (chai has its roots in Indian culture); sherry vinegar; "mom" food (we know it better as comfort food); Asian pantry staples; farm-raised fish; flaxseed; regional cuisine’s from countries around the world; and mangoes.

So what will we be drinking with all these trendy foods? Food & Wine magazine has issued its 2000 Trend Report for seven categories, including food, wine and restaurants, in its January issue.

As far as wines look for syrahs and zinfandels to skyrocket in popularity, while restaurants pare to smaller, more creative wine lists and offer more wines by the glass.

(Source: Cooking Light Magazine)

DATE: 1/18/2000

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