Top 5 Food Trends for Spring 2013

NEW YORK (MainStreet) — As warmer weather drifts across the U.S., the happy prospect of grilling outdoors and rolling out a picnic blanket is nearing reality. But what we’re grilling and packing changes every year, and so are the foods we live on between outings and entertaining.

According to Food Technology magazine, the year is a game-changer for U.S. food consumers.

Editor A. Elizabeth Sloan has drawn up a list of ways Americans are looking at food this year, and it’s worth a look before drawing up that grocery list:

We’re venturing upscale. With the worst of the economic hangover worn off (hopefully), more Americans are choosing to “savor” food and dining experiences. Sloan defines that as consumers choosing better cuts of meat, more exotic spices on their dishes (twice as many as in 2010), and the freshest food possible. A quarter of Americans say they want to be “savoring,” the magazine reports.

We want it fresh. Sloan says nine out of 10 Americans view fresh food as “healthier,” inspiring us to ask waiters and grocery specialists for “house-made” or “artisanal” foods. Free-range and grass-fed meats and specialized dairy and produce choices are also at a three-year high.

We’re going solo. The classic family meal is in moderate decline, Sloan says. Part of that is that students and commuters are chowing down on energy bars on the way out of the house. But at least Americans who dine alone are eating healthier, with more opting for freshly made meals over frozen dinners.

We’re investigating the ethnic. U.S. food consumers love foreign dishes, but it’s getting even more specific and specialized. For example, Americans love paninis, but now they’re edging closer to ethnic treats such as Mexican griddle sandwiches or pressed Cuban sandwiches. Sloan adds that sriracha, chimichurri, aioli, yuzu, queso fresco and Thai chili are among the fastest-growing ethnic food flavors.