Fashion, interior design, electronics – pretty much any industry you can think of – they all have trends. It’s what keeps you wanting the latest and greatest. But did you ever think about food trends? Sure – the food industry has to keep things interesting too. Food trends are based a lots of different things – nutrition research is always important (you didn’t think all of the hype about avocados came from nowhere did you?), marketing dollars, of course, and sometimes it’s just lots of creative input from food scientists and what you – the consumer is demanding.
I’ve been reading lots of predictions for this coming year – some are interesting and I’m looking forward to trying. Others… I’m not so sure about. I’m pleasantly surprised that I’ve already written about and created recipes for many of these trends! What do you think about these predicted trends?
Flavor and meal trends for from New York based flavor technologist Comax:
Bourbon caramel pistachio
And all-day breakfasts featuring chicken and waffles, honey banana oatmeal, and s’mores pancakes. YES!
Restaurant trends from the National Restaurant Association:
Bite sized appetizers
Local, sustainable, minimally processed menu items and a focus on food waste reduction.
Mini desserts and artisan ice creams
General trends from Bon Appetit:
Nitro Coffee – cold brewed coffee infused with nitrogen. AKA coffee bombs
Cooking with “herb” – I’m not talking about not the legal kinds that we can all grow in our gardens… Think cannabis cuisine
Functional food trends from the Institute of Food Technologists:
Real food – made with real ingredients
Meat and dairy alternatives
Performance nutrition products
And last but not least – how do you feel about crickets in your energy bars or grasshoppers in your taco? They’re quite sustainable and supposed to be high in protein…
Have you eaten any interesting and trendy food lately?