Pistachios, spreadable salami and insects in protein bars lead one consulting firm’s list, while a food blogger says to watch for “smoked everything” and “ugly, misshapen fruits and vegetables.”
International restaurant consultants Baum & Whiteman have released these predictions for the hottest food-and-beverage dining trends for 2015, WFLA-TV in Tampa reported.
- Pistachios are the nut of the year
- Pimm’s Cup #1 is coming back
- Iced lattes, boozed or not
- Upscaling ever-spicier ramen noodles, Japanese or cross-cultural
- Shaved ice desserts
- ‘Nduja (spicy, spreadable salami)
- Flavored salts
- Fermented (not quick-pickled) food
- Savory ice creams and yogurts
- More bitter, balancing richness the same way that citrus does, but in more sophisticated modes: bitter greens, bitter chocolate, bitter coffee in dishes. Clashing flavor combinations — look at snacks aisles in food stores and virtuoso dessert menus with sweet-salty-bitter-spicy marriages
- Fewer over-oaked chardonnays
- A backlash against too many food halls?
- Night markets—building on food-truck rodeos and food halls—are growing around the country in seasonal ethnic and multi-ethnic festivals that bring thousands to riverfronts and public squares
- Drink local: more craft gin and whiskey producers, more soft-drink producers, wines from unlikely states, all benefitting from regional chauvinism
- “Don’t-waste-food” campaigns gaining traction
- More attempts at Jewish delis and Jewish mashups
- More protein being sold at breakfast
- Speaking of protein…insects in your protein bars
- And a new focus on plant-based proteins
- Rapid upscaling of “fastcas” (fast-casual dining) newcomers will test maximum price levels
- Savory waffles and waffle sandwiches
- Matcha (finely milled or fine-powder green tea)
Another recently released report on food trends for 2015, by blogger Robin Shreeves on the Mother Nature Network, echoed some of Baum & Whiteman’s predictions while also noting other coming developments. Here’s Shreeves’ list:
- Fermented foods. “The Chicago Tribune predicts that the popularity of preserving foods by fermentation will continue to rise. You’ll be seeing pungent kimchi, kombucha, kefir, and lacto-everything on menus as well as in people’s kitchens, because of the growing awareness of how these foods affect digestive health.
- Smoked everything. “Another of the Tribune’s predictions is that smoked foods, like smoked vegetables and cheese, will be trendy. I’ve recently discovered that I love smoked beers, and I put smoked paprika in just about every recipe that calls for regular paprika, so I’m excited to explore this trend.”
- Local grains. “CBS News reports ‘the next level of local’ will be locally grown grains. I’ve noticed the rise in local grains in the mid-Atlantic region, a region that hasn’t been known for its grains since settlers started moving West. Grains can be grown anywhere, and many regions are reclaiming what grows well there.”
- Matcha. “This all-natural, energy-boosting drink made from crushed green tea leaves will be the next big thing at tea and coffee houses, says CBS News. Matcha has less caffeine than traditional green tea, but still provides an energy buzz that doesn’t come with a crash.”
- Ugly, misshapen fruits and vegetables. “Kitchen Daily predicts this trend that will help curb food waste. Consumers are increasingly more aware that imperfect-looking produce still tastes perfectly good. Instead of that produce getting sent to the compost rather than the farmers market or grocery store, we’ll be seeing more of it for sale. In France, grocery stores are selling out of ugly produce when it’s sold for 30 percent less than perfect produce. I am sure the same would happen here if consumers were given the chance.”
- Nutrition apps. “We’re no longer relying on just the nutritional information on packaging, including the deceptive front-of-package labeling, to know what’s in our food. Smartphone apps can give additional, more accurate information, and people are increasingly using them to make food choices, Kitchen Daily says.”
- Whole animals. “Culinote says one trend from 2014 that will continue into 2015 will be eating the whole animal. Every part of the animal from nose to tail will be valued, and offal and intestines will be seen as entrees.”
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