The “slow food” movement will encourage families to spend more time
eating together at home, according to Robin Kline, a food-industry
consultant in Des Moines.

The desire for community and improved family
relations, as well as a better-organized fight against obesity, will
drive more families to “sup” together.



More restaurants and cafes will offer no-carb, low-carb, gluten-free,
and vegetarian entries on their menus, as more emphasis is given to the
connection between good food and healthy living, says Lauraine Jacobs,
a food writer in New Zealand. Growing demand for organic farm foods
will boost the popularity of goat and sheep cheese.



Brining–saturating meat in a salt solution to seal in juices–may
become a popular food-preparation choice, believes Helene Burton, a
Minneapolis culinary consultant. “While brined turkey peaked at
Thanksgiving, more and more chefs are expanding their brining options
to include pork roast, lamb, pheasant, duck, large whole fish–and even
guinea hen,” she notes. “By late 2005, my hunch is that we’ll see
ready-brined turkey and meats in the refrigerator cases.”



And Marge Perry, a food journalist in New York City, predicts that
we’ll be hearing and reading more about gastric-bypass surgery. “Maybe
an increase in the procedure’s popularity will spawn a new Gastric
Bypass Diet,” she speculates.



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