The comic strip “Keeping Up with the Joneses”—written and drawn by Arthur R. “Pop” Momand—debuted in 1916, ran for 28 years in papers across the country and the phrase became, and remains, part of the American lexicon.

For those in the food business—from producers, to distributors and brokers, to restaurateurs, chefs and buyers for retail stores—recognizing and embracing emerging trends is a fact of life. And starting your own is the stuff of genius.

There are so many facets and so many trends that need to be addressed. Food pairings and new or reintroduced foodstuffs that whet the appetite of the public at large, new ways of purveying and more efficient ways of distributing to businesses—and the end consumer—are changing on a daily basis.

For those of us involved in the food industry, it’s imperative that we keep up to date, and let our clients know we are.

The trends for 2010 are emerging at every turn and creating challenges and opportunities on a grand scale.

Even (and maybe more so) in a recessed economy, people turn to the comfort of food for a simple, rewarding and familiar pleasure. Whether exploring new culinary frontiers or revisiting tried-and-true traditions, food is more than mere sustenance. It’s a comfort and joy.

The faces, and places, of restaurants are changing. More and more grocery stores are featuring upscale delis. Even convenience stores are moving toward decent, freshly prepared foods. Made-to-order pizzas and other offerings can be found at the smallest of stores.

Also growing in popularity are gourmet food carts offering everything from high-quality hotdogs, pizza, Italian ice, barbecued meats, crème brûlee and gumbo. The Toasty Melts cart in San Francisco features sandwiches such as the “ABC”—apple, bacon and cheddar—and the “Strawberry Sweet Mess,” a sandwich with cream cheese, Nutella and fresh strawberry slices. The people who run these carts are finding their lives are less stressed than the 16-hour days they may have spent working in a “typical” restaurant. Knowing their market, perfecting their niche…that’s the secret. In a world of instant music and video downloads, Twitter and Facebook, good food “FAST” is a natural. “Good” and “Fast” aren’t mutually exclusive anymore.

Spice companies are aware of and actually create “pairing” trends. McCormick, one of the largest and oldest spice purveyors, publishes its list of coming culinary attractions every year. Its top 10 for 2010 is Almond & Ale, Bay Leaves & Preserved Lemons, Caraway & Bitter Greens, Chives & Fish Sauce, Creole Mustard & Shellfish, Pumpkin Pie Spice & Coconut Milk, Roasted Cumin & Chickpeas, Roasted Ginger & Rhubarb, Thai Basil & Watermelon, and Turmeric & Vine Ripened Tomatoes.

Other trends coming to the fore this year include locally grown produce and locally sourced meats and seafood, sustainability, bite-size/mini desserts, locally produced wine and beer, half-portions/smaller portions for a smaller price, farm-/estate-branded ingredients, superfruits (acai, goji berry, mangosteen) and organic produce, simplicity and regional ethnic cuisine.

The “brew pub” movement caught on many years ago, and the new movement involves eateries that make their own wine or distill their personal brands of vodka, whisky or brandy. It’s upscale and personal.

The “take-home” movement continues to grow. Eating in is the new eating out; franchises and one-shop locally owned restaurants are making “to go” family dinners a big part of their menus.

Farmer’s markets have been around for a long time, but the number in business is increasing every year. They tie in with the trend of organic, local and sustainable agriculture. Visiting with the people who actually grow the food is comforting in and of itself. It harkens back to that time when nearly everything was “homegrown.”

Then there are the health/nutrition trends. Some hold actual benefits; others are simply perceived as “good for you”…and provide comfort.

There are also stress reliever foods—relaxation-providing products that profess to be an antidote for an anxious marketplace. And foods that can make you sleep easier. And at the opposite end are the energy spikes: Foods containing ginseng, guarana and taurine. Most of these are small liquid “supplement” branded foods but with great bottom-line results for retailers.

And then there’s “junk food.” But it’s not “junk” anymore.

Designer donuts, such as those proffered by Kirsten Anderson at her shop, Glazed Donuts Chicago, are, as Ms. Anderson puts it, “…taking a relatively inexpensive item and turning it into a luxury. So maybe people can’t afford the best house or the best car, but they can go out and buy a piece of indulgence at a price they can afford.”

Her fried beauties include those sparked with mint leaves, peanut butter and jelly, white chocolate, blueberries and butternut squash.

Go figure.

Every one of us in the food business has to continually “keep up with the Joneses.”

It’s not a negative idea, simply a fact of life.

And when following that principal, who knows? We’ll probably all get to be a “Jones” at some point.

Once you recognize and identify your “box,” you just have to be willing to think both inside and outside of it.