Food Trends 2012 Includes Gluten Free

With the new year there is a lot of talk about what the food trends will be this year.  After looking through 20 lists I have a really long list.  Everyone has their own ideas and most are different from each other.  There are however some that come up on many lists.

But really what do these so called predicted trends mean to you and me?  If you look back on the trends from 2011 you can see many of them actually came to fruition.  Well in the overall scheme of things but maybe not in your house.

So here are some trends noted for this year.  Look it over and see which ones you think will actually happen in your life.  Are there some listed here that already are part of your life?

Let’s make our own list.  Please leave me a comment on what  YOUR food trends will be in 2012.

Salt way beyond table salt, more sea salts, grey, black, Himalayan

Gluten Free foods

Artisan Chocolates

Seaweed chips

Food Trucks

Peruvian, Moroccan, Jewish, Korean, Cuban and Global foods

Coconut Oil and Water

Comfort Foods

Specialty Meats

Exotic Fish



Exotic Herbs and Spices



Bitter Greens

Cooking with friends

DIY cooking kits

Funky Pizza

What’s on your Food Trend list for 2012?


16 Responses to Food Trends 2012 Includes Gluten Free

  1. AndreAnna January 19, 2012 at 3:17 pm #

    I'd really like to try more fermented things! I had a bad experience with trying my own pickles and I think it scared me away from the whole genre. I really want to get up the courage to try again!

    • Diane Eblin January 20, 2012 at 11:40 am #

      AndreAnna I think you should jump back into the fermenting. There are so many possibilities.

  2. Kim-Cook It AF January 19, 2012 at 3:18 pm #

    Awesome, awesome list, Diane! Here are my food trends for this year:
    More Bone Broths
    Less Grains
    More Dehydrated foods

    • Diane Eblin January 20, 2012 at 11:39 am #

      Dehydrated foods sounds interesting.

  3. Melissa January 19, 2012 at 3:32 pm #

    So many of these are permanent fixtures in my pantry. Oddly enough, my mom made quinoa way before quinoa was even on the GF radar. Must ask her where she got it. Hmmm? She also did acupuncture before it was even "legal" here in the US, so who knows where she came up with some of this stuff. One thing I can tell you is that I won't be into exotic fish, food trucks, or specialty meats. I wonder what funky pizza means? I'm guessing I would qualify for that one. Some of these are only trends to people who didn't blossom in the 60s. =) I will agree with the frugality trend though. With this economy, it's definitely cool to be frugal. And cooking with friends is always trendy. Here's to you, Diane!

    • Diane Eblin January 20, 2012 at 11:39 am #

      I'm not totally sure what they meant by funky pizza either but it sounds fun to me. Let your imagination run wild. I'm not much on the specialty meats of elk and whatever else either. Wish you were here to cook with, that would be tons of fun.

  4. Gluten Free Diva January 20, 2012 at 1:05 pm #

    Very interesting list! I use/do so many of these already, but it's nice to see the list to remind me to up my dedication to the better and healthier choices I'm trying to make. I will say this – I LOVE the seaweed chips that are showing up everywhere, but I would like to make them myself so that I can eat them without any added unnecessary ingredients. I sure would love to eat from a safe Gluten Free food truck:). Wanna do more bone broths, less grains and more dehydrated foods, just like Kim. More greens – like at least 2x a day. Wanna experiment making a lot of different kale chips. I'm surprised kale chips aren't on the list – everyone seems to be talking about them. Great post Diane!!!

    • Diane Eblin February 2, 2012 at 8:06 am #

      Ellen I would still love to start a totally gluten free food truck that sells real foods. Maybe we can start that and tour the country!

  5. Alisa January 20, 2012 at 6:51 pm #

    Okay, I'm dying to know what exotic fish and funky pizza include!

    Not planning on incorporating more bitter greens (ugh), but do want to expand in the gluten-free, global, fancy salt, and exotic herbs arena.

    • Diane Eblin February 2, 2012 at 8:05 am #

      Alisa I bet you like more bitter greens than you thought. Here's a few: Arugula also called rocket or roquette
      Benri-na (cross between Komatsuna and Pak choi)
      Bok choy (aka Pak choi, choi sum)
      Baby bok choy
      Brussels sprouts
      Common cabbage, includes green, red, and Savoy
      Chinese broccoli, aka Gailan or Kai-Lan
      Collard greens
      Dandelion greens
      Edible chrysanthemum leaves, aka shinguko
      Komatsuna aka Japanese mustard spinach
      Cauliflower greens (Photo-C.Cancler)
      Kales (many green and red varieties)
      Mizuna aka mibuna
      Napa cabbage, aka Chinese cabbage
      Raabs or rabes, including broccoli raab, flowering cabbage, and others
      Veggie tops, including turnip greens, beet greens, daikon greens, and cauliflower greens

  6. Katrina (GF Gidget) January 21, 2012 at 3:31 pm #

    Hmmm…. I managed to try all of these trends in 2011. 2011 was a year of trying new and unusual foods, for me. For 2012, I want to incorporate more "normal" foods into my diet. I want to cook for the average person instead of the crazy foodie!

    • Diane Eblin February 2, 2012 at 8:01 am #

      Katrina what would be a "normal" food that you're going to try or eat more of?

  7. Susan January 22, 2012 at 5:16 pm #

    Definitely glad to see more Gluten Free items — hopefully they will come down in price if they become more mainstream!

  8. Becca January 22, 2012 at 6:20 pm #

    I've been doing Gluten Free Food for 15 years (so MOST of the things on this list aren't so "trendy" in my house). I know canning was trendy last year, but we were busy creating my daughter's garden. This year, my daughters and I will be learning to can and freeze like my mom did when I was growing up: pickles (yum), jam from fresh picked berries, applesauce from apples grown at a local orchard, homemade salsa and pasta sauce with ingredients from my 9-year-old's garden.

    • Diane Eblin February 2, 2012 at 8:00 am #

      Becca that is so great that you are playing with food with your girls. You are giving them something more valuable than gold. How fun to gardent together and now learning to can. That's on my list to learn too. Like you I love pickles. What is in your daughter's garden this year?

  9. Jodi February 5, 2012 at 11:53 am #

    Hi All! Just thought I would give you all another alternative! Buzz’s Gluten Free Bakery and Organic World Spice Blends! They have the best mixes that are so easy to make! Imagine, easy, hot fresh baked breads, popovers (out of this world!) pancake mixes, pizza doughs, granola, much more…and recipes to use the delicious and versatile spice blends in! Try it! I’ll bet you will be very very happy you did and will continue to visit the site for more! Happy eating!