What's Going to Happen in Food in 2012?

Staff Writer
Editors at the James Beard Foundation and Epicurious weigh in with their 2012 food predictions

Photo Sasabune Omakase Modified: Flickr/erin/CC 4.0

It’s that time of year again — we’re on the cusp of new and noteworthy beginnings and are saying ciao to the overused, overdone, and long-gone things of the past year.

Seems like everyone is ready to leap forward in food. With predictions including high-end Indian, more doughnuts, and the rise of the cheesemaker, we’re going take the leap too, though, always with a grain of salt and an empty stomach.

Check out these predictions and see which you agree with or if you have your own!

The James Beard Foundation forecasts worldwide doughnuts, a Thai re-do, Nordic cuisine, canelés as the new cupcakes, smaller portion sizes, and the idea of an eat-in kitchen.

Epicurious claims that they’re ready to look to high-end Indian, moonshine (thanks Boardwalk Empire!) fennel pollen, Singapore, homemade dairy, fried sweet dough (deuces for doughnuts) and the profession of a cheesemaker to take flight.

The Daily Byte is a regular column dedicated to covering interesting food news and trends across the country. Click here for previous columns.