The food industry has undergone several changes this past decade. You see plant-based meats, alternative milk drinks, and meal delivery rising in popularity almost anywhere a dart can land on a map. But what really surprised me in the land of the extra-large portions was actually quite the opposite: mini foods. I personally enjoy eating smaller portions of usually big dishes because then I get to experience even more flavors—the fear of missing out (FOMO) on variety in gastronomic flavors is real for me. But how did it come about?
Appetizers, small portions to whet the appetite, have always been a thing. The French have what is known as petit four, small bite-sized confectionery or savory morsels meant as one serving. And then, there’s the produce side. Mini produce isn’t exactly new—baby carrots, anyone?—but it has experienced a massive popularity punch recently. I’m talking DelFrescoPure® microgreens, The Little Potato Company Creamers, and Chelan Fresh Rockit™ Apples. Long gone are the fruits grown larger than your face just for their size; conventional staples we all grew up with are now widening their embrace for newer products to join the fold. The mini, baby, and little fad has reached to what is perhaps the very foundation of all culinary creations, trickling down to growers and producers, thereby permeating our eating experience. I suppose, for me, the rise in the small food cult essentially begins in Japan.
Light perusal on the internet would lead investigators back to YouTube as the origin of mini foods, accrediting Miniature Space as a leading pioneer since 2004. The proliferation of small food was due, in part, to unorthodox creation, appearance (you eat with your eyes, right?), but also consciousness—if you eat smaller foods, it’s easier portion control. From my time in Japan, I believed that it was mainly a country-centric fad, but that mindset has breached U.S. shores. The explosive tiny food craze has traveled over the Pacific thanks to social media channels like Tiny Kitchen, and I now see an even bigger influx of mini food ranging from desserts to appetizers, even baby fruits and veg.
...What really surprised me in the land of the extra-large portions was actually quite the opposite: mini foods.
There’s a myriad of reasons why consumers as a whole eat smaller foods. Take weather, for instance. Weather conditions affect crop production, leading to either smaller sizes or yields. Thus, a new brand of marketing was formed. There is convenience in having smaller produce to wash or handle, making snacking easier and a leading category for health-conscious consumers. Speaking of health, there is a shift in American consumption where labels like “organic,” “local,” or “simple” are the dominating preference amongst millennials and Earth-friendly eaters. And when these consumers have kids of their own, their children adopt that mindset. Smaller produce is grown to appeal to young children with health-conscious parents as well—a double-whammy, if you will. The smaller fruits and veg are also appealing for those who don’t have a large appetite or want to cut down on food waste. Or, there’s a wanderlust for food. For me, I fall into that latter camp.
Smaller portions and produce may be a fast food fad for now, but seeing as it has endured and thrived for so long, it may just be that one niche growers, innovators, and experts gravitate toward more. Who knows? I certainly can’t wait to find out. 
