Top 7 Specialty Food Trends For Local Food Crafters - 2011 is the Year of Home-Based Food Processing

The Cooking Channel, a baby sibling to Food Tv Network is development its mark showcasing food crafters from colse to the nation. The old fashioned way to bring freshness and flavor to the society has found a rebirth in the form of homemade foods with a modern touch.

The sagging U.S. Economy has motivated the creativity of many foodies who never view about taking a house heirloom method from kitchen to market. Home-based food processing businesses are popping up all over the U.S. And the products are amazingly simple but sophisticated in taste and texture.

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The home-based food crafters of today are not in it to get rich quick but to build a brand and come to be the "Bush Beans" or "Sara Lee" of tomorrow. Food entrepreneurs at this year's Fancy Food Show in New York showcased everything from gastronome salt, an suitable stock since Kraft has announced it will reduce sodium by 10% for North American brands by 2012 thereby giving the consumer a wholesome option.

Top 7 Specialty Food Trends For Local Food Crafters - 2011 is the Year of Home-Based Food Processing

In tracking the food crafters for the last ten years the prediction for 2011 is simplicity, good things in small packages. Food entrepreneurs are more calculating, seeking stock ideas that will again shake consumer taste buds and offer up minuscule desserts, breads and delicately flavored baked goods, snacks and condiments stressing capability over convenience.

1. Low sodium seasoning mixes are still beloved along with curry spice mixes and adobe mixes. Unfortunately none of the Asian Mixes have made major headway with the American consumer.

2. Chocolate truffles are here to stay, for a while that is, particularly if the Economy continues to dip into a black (dark chocolate) whole. There easily is nothing more satisfying than good chocolate.

3. We also can't leave out those super flavorful snack foods like popcorn, baked potato chips and assorted nuts tossed in a collection of herbs and spices. The key here is less salt and more flavor.

4. Natural sweeteners are going to make a great comeback in the form of all natural candies and snack bars filled with nuts, seeds, dried fruits, nut butters and even chocolate.

5. Desserts are about to be reduced drastically in size. It is not longer fashionable to super-size anything. There will be no large chunks of cake or pie except in cheesy diners.

6. The year 2011 is also give way to the introduction of minuscule loaves of bread. The type of loaf that will serve 2 to 4 easily; since the idea of "waste not want not" will be on the rise.

7. Bakers will start seeing to the international market for unusual flavors and products. A whole of European sweets will be introduced like cream horns and fruit tarts using exotic fruits. The skyrocketing cost of food toward the mid 2011 is going to leave consumers who can afford these sweet treasures seeking foods that are fully outside the box in both taste and texture.

Finally the last three gastronome foods for next year will be in the form of beverages; fruit juices, vigor drinks and "all-natural" beverages that will take the place of breakfast and lunch. It is unfortunate, but next year Americans will finally be eating less, not by choice but out of necessity.

Top 7 Specialty Food Trends For Local Food Crafters - 2011 is the Year of Home-Based Food Processing

Organic Food History and Current Trends

Farming practices used before the 1900's are classed as organic. It was only after this that added chemicals such as urea and Ddt were brought into farming - previous to this, farmers didn't have the knowledge and plainly put, were happy sufficient with things as they were; as most of us today would be. After all, home grown food is often the nicest, most tasty food we put on our plates.

For some reason, while the 1960's and 1970's the belief of organic food became a separate entity to the 'normal' food we were then buying. Consumers had been effectively duped into believing that what they were buying, was food as nature intended, it not appreciating that the chemicals which were added while increase of the 'normal stuff' were what in fact made the food abnormal in the first place.

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Rachel Carson, a foremost writer, biologist and ecologist established public awareness of these issues via 'Silent Spring', a book she wrote which basically brought about major controversy on the use of agricultural chemicals and synthetic pesticides in particular. As a direct supervene of this book, and the growing concern over the use of farm chemicals which consumers were suddenly more aware of, chemical regulation procedures were put into place, and when the demand for organically grown food rose, so did the need for added regulatory procedures to cut down on the ecologically destructive and toxic chemicals.

Organic Food History and Current Trends

Today, organic food is ultimately reaching an all time high of acceptance from consumers, so its demand is addition - more 'organically acceptable' agricultural procedures are gaining momentum, and it seems even though it is more costly than chemically treated foodstuffs, it is healthier, and it is that condition factor which is winning the battle against chemically treated consumables.

A creation of a whole new set of ideas about organic standards which first came into debate in 1990, took over ten years to refine to relative perfection, and they will still evolve as new practices come into force. It is by these standards now that, organic food and other products such as wool in the Usa is grown/gathered.

All of this though begs the questions - why can't farmers just grow food without chemicals at all, why does it need regulation, and why were chemicals introduced into grown food and other consumables in the first place; I think you already know the sass though, and that's money.

In this modern technological age where farmers are in direct competition between each other to gain the bigger contracts of the supermarkets and other food retailers, they have to be cheap. They plainly can't grow the vegetables (for example) as fast as the grocery store can sell them, so they have to resort to other methods to keep up, or did do at least until the consumers voice began to ring out strong and true.

Organic food is no longer a small niche in the food desires of Americans; it is becoming what every person wants. every person now wants and feels the need to eat in a more salutary fashion with the onset of so many new medical conditions which prove costly as it is; a itsybitsy more charge to eat something grown without strong use of chemicals (which could 'theoretically' make it worse) might mean a recovery health-wise instead.

The organic food trend of today is growing ever-stronger, and not just for vegetables even though at one point organic purchases totalled over 40% of all organic buys. Meat and fish which is organically produced is still at the bottom of all food purchases, but is interesting up the chain too. Dairy, bread and grain, beverages and snacks are all becoming more and more popular.

Today there are more Organic supermarkets popping up everywhere, sometimes in determined areas more than others - almost as though population in one state are more 'organic' than others but on the whole it is more of a blanket turn than just a few population trying to eat in a healthier way, the number of population eating organically is far more tremendous than most realize. Suddenly population have more choice, and this is obviously because the demand is there. The world is ultimately going organic, and with any luck the bigger grocery store chains will have to meet this demand, rather than flood the market with low-cost chemically treated alternatives.

Organic Food History and Current Trends