ALABAMA, Jan 25 — In a new state-of-the-food-world trend report, a group of analysts has come up with a list of food fads predicted to dominate 2012 that includes more Southern US-style cooking, a rising interest in unusual cuts of meat and a starring role for humble, root vegetables.

US-based market research group Packaged Facts offered up a slew of food predictions for this year in its annual Food Flavours and Ingredients Outlook 2012, in a list that spans ethnicities, food groups and ingredients.

Here are some of the key food trends highlighted by the report, released last week:

Flavours and cuisines of the Deep South

While Southern US-style cooking will continue to be popular in 2012, analysts also predict traditional dishes from the Deep South will get jazzed up with international flavours, particularly from Central and South America. Korean and Peruvian flavours are also predicted to become popular flavour trends.

Region-specific foods

Demand for authenticity will continue to rise with ingredients and foods sourced from a specific region, like Vermont cheddar and Northwest raspberries. But in addition to sourcing ingredients for their place of origin, consumers will also begin to take interest in the historical origin of food, the report says.

Another market research group Mintel also forecast that consumers will become more interested in regional specialties that define American cuisine. Foods like Memphis barbecue, New England chowder or southern grits will become increasingly popular, their report said.

Unusual cuts of meat and protein

Analysts also predict that consumers will develop more adventurous palates and express interest in more unusual cuts of meat from different animals and species. This will grow in parallel with rising interest in local butcher shops and more humanely raised veal.

Meanwhile, other trendspotters like Baum + Whiteman predicted that “innards and odd parts” like pigs’ ears, chicken livers and cow hearts will begin to appear in the most avant-garde restaurants next year to be ordered by the most intrepid of diners.

Market analysis firm Andrew Freeman & Co. also sees bones — marrow, rib, and ham hocks — becoming a big flavour trend in 2012.

Sustainable seafood

Traceable, locally-caught fish will appear more on high-end, independent restaurant menus.

Gourmet ‘haute dogs’ and sausages

The affordability of hot dogs and their room for embellishment will also make the humble backyard foot-long a cheap blank canvas for ethnic dressings and condiments, the report points out. Same goes for the classic pub and bar fare of chicken wings, which will undergo makeovers with inventive seasonings, marinades and dipping sauce flavours.

The concept of gussying up comfort foods is an emerging pattern among trendspotters like Andrew Freeman & Co. which forecast that comfort foods like the grilled cheese sandwich will be reinvented with premium gourmet cheeses.

Veggies

Sandwiches featuring vegetables as the star ingredient will also dovetail into another food fad for 2012, in which less sexy vegetables like winter squash, turnips, greens, specialty mushrooms will become more popular.

Berries

While strawberries and raspberries have enjoyed the spotlight for years, 2012 will embrace a new generation of berries like huckleberries, gooseberries and cloudberries.

Classic desserts

While tall layer cakes will come back in style, pies will shrink to miniature forms and be filled with less conventional flavours. Think butterscotch, pear, lemon, lime and corn. — AFP-Relaxnews