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New Trends
In Cuisine
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W
ecan count on both
science and the
food industry to
serve up new foods
- and reintroduce old ones - on
a regular basis. Those that fit
best into our lifestyle and satis-
fy our discriminating tastes be-
come noticeably trendy, if not
outrageously popular.
BAKING UP BUSINESS
You've probably already no-
ticed that bagels are booming.
With specialty shops in almost
every neighborhood and nu-
merous varieties on supermar-
ket shelves (including
store-baked), they're hard to
miss. They come in lots of vari-
eties, from chocolate chip to
cranberry, and are low in fat,
which makes them a healthier
choice in the morning than pas-
tries, croissants, doughnuts or
just about any other breakfast
bread.
Also on the rise is a fascina-
tion for quality specialty breads
in general. Competing with
mass-produced brands that are
starting to lose our interest, spe-
cialty bread shops are baking up
ethnic and rustic varieties that
are just plain tastier. In-store
bakeries have begun to follow
suit with their own versions of
challah, fougasse, ficelle, focac-
cia and other homey favorites.
Low-fat and fat-free baked
goods and snacks have also gar-
nered the approval of the health
conscious. Packaged cookies,
snack cakes and brownies with
little or no fat take some of the
guilt - but certainly not all of the
calories - out of snacking.
In addition, a new fat substi-
tute called Olestra has been ap-
proved by the Food and Drug
Administration and will soon be
found in fried snack foods like
potato chips. Other fat replac-
ers are also in the works.
By contrast, satisfying "com-
fort foods," despite their less-
than-healthy reputation, are
hotter than ever. And overall,
consumer interest in reducing
fat intake has lessened signifi-
cantly since last year.
Studies have found that teens
and younger Americans are
more likely to opt for meatless
meals more often than older in-
dividuals, even if they are not
strict vegans. In fact, some who
consider themselves vegetari-
ans may eat meatless most of
the time, but also eat fish or
poultry regularly.
The result is a proliferation
of food products and menu
changes orchestrated with this
in mind. A majority of colleges
and universities offer vegetari-
an options at every meal. Most
restaurants have also intro-
duced some meatless entrees.
Even the freezer section in the
supermarket offers extensive
choices for those who prefer veg-
etarian frozen entrees.
Similarly, shops that whip up
fresh juice blends and smooth-
ies - fortified with healthy addi-
tives like vitamins, minerals,
protein powders, ginseng or
wheat germ - are popping up in
shopping malls everywhere, and
have long lines full of young peo-
ple to justify their presence.
Meat sources like buffalo and
ostrich are picking up speed as
notable replacements for beef in
many delis, restaurants and oth-
er food service outlets - includ-
ing airlines - in the wake of the
"mad cow" hysteria. Ostrich
growers claim it contains 40 per-
cent less fat than beef, and it has
been made available as steaks
and roasts, sausage or pepper-
oni, ground or in strips.
Buffalo boasts only half the
fat and cholesterol of beef, so
splurge on a buffalo dog, burg-
er or a thick and juicy steak cut.
MEAT OR VEGGIES
AND LOOK FOR ...
A pair of trends seem to
Americans are also spicing up
demonstrate the ambiguity of their lives with dishes that are
human nature in general. On hotter than ever. Sales of spicy
one hand, many restaurants foods continue to increase
continue to change their menus steadily, as does the popularity
to include healthier low-fat/low- of spicy flavor sauces for home
calorie selections, including veg- cooking and condiments - like
etarian entrees.
tomato salsas, fruit-based
sauces (like sweet-and-sour hot
Jennifer Plantier is a writer with
sauces) and even hotter pepper
Copley News Service.
sauces. ❑