What's on Your Plate in 2024?

What's on Your Plate in 2024?

Savor these top five food trends, Iowa style

By Darcy Maulsby

If the food on our dinner plates reflects the spirit of the times, expect 2024 to be a year of global flavors, new twists on healthy eating and affordable, home-cooked convenience.

“The commodities that are so abundant here in Iowa fit today’s food trends really well,” says Kelsey Byrnes of Riceville, creator of the Dance Around the Kitchen food blog. “Not only do beef, pork, dairy, eggs and turkey offer high-protein options, but they’re grown and raised locally — another trend consumers are interested in.”

Here's a taste of what's to come:

AFFORDABLE MEAL SOLUTIONS

A large majority (75%) of shoppers are concerned about rising food prices, according to the Food Marketing Institute (FMI) 2023 U.S. Grocery Shopper Trends report. “People are looking for good value, which involves more than price,” says Michelle Hurd, president of the Iowa Grocery Industry Association. “They also consider quality and convenience.”

Shoppers are still buying beef, for example, but more are opting for less expensive cuts, says Rochelle Gilman, director of nutrition and health for the Iowa Beef Industry Council. “They might switch from a ribeye to a flank steak or 80/20 ground beef instead of 90/10. They’re also using leftovers more.”

Cooking a bottom round roast is an affordable option since the cooked, shredded beef can be used in barbecue beef sandwiches and more. “You can also use shredded beef, mashed potatoes and packaged brown gravy to make hot beef sundaes like the ones at Cattlemen’s Beef Quarters at the Iowa State Fair,” Gilman says.

GLOBAL FLAVORS

Consumers are exploring flavors from around the world, from Asia to the Caribbean and beyond. “With pork being the No. 1 consumed protein in the world, many global cuisines pair perfectly with pork,” notes Emily Krause, a registered dietitian and director of nutrition health and wellness initiatives for the National Pork Board.

Turkey also pairs well with a diverse range of spices and flavors. “Turkey may be the star of the holidays, but it also shines in a variety of global cuisines and ethnic flavor profiles,” says Morgan Pothoven, director of communications and membership for the Iowa Turkey Federation.

HOMEMADE CONVENIENCE FOOD

Consumers are making more meals at home and eating out less compared to the pre-pandemic era. They’re also looking for convenience. Air fryers, pressure cookers and flat-top griddles have been incredibly popular over the last few years and offer easy ways to prepare nutritious meals quickly.

Trish Cook, a pork producer from northeast Iowa and president of the Iowa Pork Producers Association (IPPA), uses an air fryer to roast Brussels sprouts to accompany pork entrées. She also relies on a slow cooker to transform pork butts into juicy, pulled pork.

“I use pulled pork in openfaced sandwiches with mashed potatoes and gravy, pulled pork sandwiches, pork casserole, carnitas or Cuban sandwiches,” Cook says. “Then I freeze the rest of the pork in smaller packages. This gives me a shortcut to delicious meals later.”

Proper cooking temperatures are the key to tender, juicy pork. Whole cuts of pork should be cooked to a minimum internal temperature of 145 degrees F with a 3-minute rest.

CLIMATE-CONSCIOUS AND PLANT-BASED FOODS

Grocery retailers are increasing space in their stores not only for proteinpacked paleo and keto diet foods but plant-based foods, as well, according to the FMI 2023 Evolving Grocery Experience report. “‘Plant-forward’ is definitely a buzzword as more people try to add plants to their diet,” Krause says. “Pork pairs perfectly with fruits, vegetables and grains.”

Modern pork and beef production also fits the trend toward sustainable, climate-conscious foods produced with eco-friendly methods.

“Efficiencies in modern farming, for example, have enabled pig farmers to reduce water use by 41%, land use by 78% and carbon footprint by 35% from 1959 to 2009 — and those trends continue to move in the right direction,” says Joyce Hoppes, consumer information director for IPPA.

Iowa-grown foods have a lot to offer, no matter how culinary trends evolve.

Byrnes says, “All these ingredients are versatile and can lend themselves to various flavors, cuisines and nostalgic classics.”

EATING FOR IMMUNE HEALTH

There’s more interest than ever in probiotics and immune-boosting ingredients. “Following the pandemic, we continue to see more consumers wanting to improve their gut and immune health,” says Alyson Fendrick, a registered dietitian and marketing communications manager at Midwest Dairy. “Milk and other dairy products are a natural source of immune-boosting nutrients like vitamin A, vitamin D, zinc and protein.”

Yogurt is also linked to improved digestive health. “Show your gut some love when you start your day with yogurt,” Fendrick says. “A strong immune system helps you feel good, no matter what comes your way.”

Beef also supports the immune system, thanks to zinc. “One 3-ounce serving of beef gives you 53% of your daily zinc requirement,” Gilman says.