As we usher in a new year, food experts around the world have already begun making their predictions on what food trends we can expect to see this year. Through much research and data analysis, Thursday Food presents the top 10 culinary trends for 2012. Though some trends might be deemed a tad peculiar, it seems that culinary gurus predict comfort foods and an increased appreciation for local produce to be the dominant trends. Here are our findings…

Thrift and Casual Dining

The UK Telegraph predicts that the global recession may continue to strain consumer selections in food items and where they dine. Less posh eateries may become increasingly popular this year.

Change in Pizza Presentations?

According to Fox News, pizza lovers should expect a huge change in pizzas. Foodies can look forward to more Neapolitan, crazier toppings and funkier presentations.

Japanese knives will step aside for carbon steel

James Oseland, editor-in-chief of Saveur, predicts that carbon steel knives will make a huge comeback in 2012. “There’s also the undeniable fact that they’re affordable. Keep your US$300 Japanese blade in its decorative display case on the shelf. The carbon steel blade is the one you’re actually going to use to chop onions and carve steaks for the rest of your life,” he declared.

Grow what you eat/prepare what you eat

According to Ten Top Trends for 2012 Survey in Forbes magazine, 66 per cent of respondents say cooking programmes such as Masterchef and Nigel Slater’s Simple Suppers are influential in causing them to attempt making meals on their own. The Post Tribune also predicts that consumers will become more aware of ensuring that they buy from local farmers.

Original food and drink pairing

Food and drink pairing is predicted to become increasingly popular this year. More restaurants and chefs will host pairing events, such as matching bubbly with sushi, chocolate and cheese.

Tech-Savvy Shopping

The mobile phone is predicted to become the 2012 food shopper’s new best friend. The dependency on these devices will increase as shoppers should be able to check nutritional facts, but according to the Post Tribune, “comparing prices at nearby retailers and getting mobile coupons increasingly delivers information-rich store visits”. Social-networking sites may also play a bigger role in the consumer’s choices.

The ‘Less Sugar’ Movement

With many international and even regional brands, such as Chubby, producing their beverages with less sugar, it is predicted that many other brands will follow suit in 2012. The FDA has noted that a revised Nutrition Facts Panel will indicate this year whether sugars are added, occur naturally or are a combination of the two, on products imported from the United States.

Goodbye Cupcake craze, hello layers

2011 was seemingly the year of the cupcake. However, Saveur magazine predicts that bakers will be producing fewer cupcakes and more traditional layered cakes instead.

Chicken Skin?

The New York Times and the Huffington Post both predict that chicken skin will be a regular on party menus in 2012. “The fatty, crispy ingredient has been beloved by Japanese yakitori masters and a select few chefs for years. And you need only look at the menu of Charleston restaurant Husk, or the Joe Beef cookbook, to see the possibilities,” said Joe Satran of the Huffington Post.

Pickling

The Telegraph predicts that pickling of produce will increase this year. One unusual pickled product is Kimchee, a Korean pickled cabbage.