Just as there are trends in fashion, cars, and home decor, there are also trends in food. The meat and potato years of the mid-century era gave rise to hippie health food, which in turn morphed into the fern bars of white wine by the glass.
Nouvelle Cuisine's tiny portions followed, and then a mish mash of Cajun, sushi, comfort foods, Latin American, and just about any other cuisine a creative restaurateur could dream up.
But, just because we're eating killed-at-the-table sushi doesn't mean we will be tomorrow. Or, in my case, ever. Trends may flare up at any time, and here's the skinny on three changes in the food industry.
PUT A LOCK ON THE BAR: Beer consumption in the world's major markets in 2001 grew 2.1 percent from the previous year. That means we're up to approximately 139.34 million kiloliters per year. This marks the 16th straight annual rise, but by volume, the largest beer-drinking country was the United States. It must be all those baseball and football games, because consumption was up to 23.48 kiloliters, a rise of 1.3 percent.
Our major competition came from China, which came in second with 22.43 million kiloliters, up 1.8 percent. With their much larger population, however, we should be ashamed of ourselves. Get those bottle openers moving.
In third, was Germany, with 10.85 million kiloliters, down a shameful 2.1 percent. Japan came in fifth with 7.11 million kiloliters, up only 0.3 percent.
So, who's really in need of an escape? That would be stressed-out Russia, where consumption jumped up 21.0 percent. Part of the rise can be attributed to that nation's changing preference from its standby of vodka. Per-capita beer consumption, however, was highest in the Czech Republic, followed by Ireland and Germany. We should be ashamed of ourselves.
SOME TRADITIONS ARE WORTH CHANGING: Years ago, when Campbell Soup Company began to sell its condensed soups in their now-familar red-and-white cans, consumers were thrilled with the ease this new modern convenience afforded them. That was a long, long time ago. These days, the 'just add water' directions are amazingly cumbersome. Why bother, when there are plenty of other options that don't involve even that simple step? So, Campbell's is trying to update its line, including golden oldies, like Chicken with Stars and Alphabet Soup. With sales of their condensed soups falling one to two percent yearly, Campbell's has decided to change not only their advertising, but their product as well. Campbell's, which also owns Pepperidge Farms cookies and crackers, Pace picante sauce and Godiva chocolates, among other brands, is taking these measures in hopes of stabilizing their condensed soup sales. With annual sales at about one billion cans, this is no small task. Currently, three of the condensed soup products are in the list of the top 15 sellers in American supermarkets. If you haven't recently bought a can of Campbell's Tomato, Chicken Noodle or Cream of Mushroom soup, then you're in the minority.
In the past, Campbell's has messed around with their recipes, like the much-hyped decision to add more chicken to their Chicken Noodle. But, this time, Campbell's is making real changes, and is currently halfway through a three-year process to improve their condensed soups. The changes they propose are expensive, requiring $300 million in updated equipment for their plants. So far, there have already been changes made to 10 vegetable soups, from Minestrone to Vegetable Soup with Alphabet Noodles to Southwest Style Chicken Vegetable. By January of 2004, the company plans to have 14 more soups revamped in a similar way. Up until now, Campbell's has put all of the soup ingredients in one (big) pot, cooked em up, and canned them. Now, they are doing what you do at home, when you make homemade soup. OK, if you make homemade soup, you don't buy canned, but you get the idea. Ingredients are now added at various times in the process, so that the broth remains clearer, and the veggies don't become overcooked soggy mush. They call it 'cold-blending,' but they hope consumers call it tasty.
MILK MAKES STRONG BONES, BUT CHEESE? Don't go outside without a jacket. Wash your hands before dinner. Drink your milk before you leave the table. Mom is always right, but maybe not on that last commandment. Scientists have long known about the artery-clogging effects of dairy products, especially cheese, but there was at least the promise of the benefits of all that calcium. Now, however, in an article published in New Scientist magazine, the long-held theory that cheese makes strong bones is thought to be wrong. In fact, just the opposite seems to be true. It seems that digested cheese products produce an abundance of acid, which can then lead to osteoporosis. Researchers in California report that the number of hip fractures have doubled in the last 50 years. So what? Well, it seems our consumption of cheese products has skyrocketed during this time as well. Scientists seem to believe the correlation is not without a very specific cause and effect.
Maybe you should skip the pizza tonight.
