Daniel Fagan, New York Office, Bord Bia - Irish Food Board

Each year, professionals from all walks of culinary life meet at the International Association of Culinary Professionals (IACP) to discuss food issues and trends. Some of the trends causing a stir in the US marketplace and that could serve as opportunities for Irish suppliers include;

Gluten Free Products: This is a trend which has been talked about for some time but has really started to gain traction. It is estimated that 1 in every 100 people is diagnosed with Celiac’s disease, as screening for gluten intolerance is on the increase.

With a growth rate of 28% between 2008 and 2012, U.S sales now stand at a staggering $4.2 billion p.a. and according to Packaged Facts, sales are set to reach $6.6 billion by 2017. Packaged Facts also state that 18% of adults in the US are purchasing gluten free labelled products, up from 15% in October 2010, reflecting the wider appeal of a gluten free diet.

Artisanal Salts: Artisanal salts from exotic regions and offering a wide range of flavours have seen tremendous growth as consumers and retailers are starting to see their culinary and commercial potential. Companies such as Chef Salt and Sal de Vida offer U.S consumers small-batch, handcrafted, seasoned salts infused with herbs and spices from around the world. In a recent Specialty Food Magazine article, selmelier (yes a salt sommelier!) Mark Bitterman stated that “The resurgence of artisan salts is no longer subtle; it is becoming mind blowing.”

DIY Snacks: Since the recession hit, the number of people eating at home has notably increased, driving the DIY snack trend. And indeed the do-it-yourself trend is taking the cookbook world by storm. Not only are people making snacks such as crackers, dips, cupcakes and pizza’s at home, but also homemade yogurt is roaring back into popularity.   

Pork Cuts: While the “everything tastes better with bacon” phenomenon is well established in the U.S, it is now extending to all things pork. As reported in a recent food alert, The National Pork Board is renaming all pork cuts in order to make shopping less confusing for the customer.