The culinary landscape changes just as fast as the world of fashion, and like any great fashion trend, new foods can look a little weird at first. Here are 15 food trends to expect in 2015 that will grow on you.
Hey, you’ve accepted sea salt on your caramel and bacon on your chocolate, so why not a little thyme and olive oil in your yogurt? Sohha Savory Yogurt, a store in New York City, has gained quite a following for making lunch-worthy yogurts with toppings such as sesame, pine nuts, garlic and onion.
Ale has actually been made from gruit for centuries, but it fell out of fashion when hops became popular. Gruit is essentially a mix of herbs and spices that results in a great aroma and green-tea -or herbal-tea flavor. You’ll see more gruit ale popping up at breweries and gastropubs more as people seek out more dynamic flavor experiences from their beer.
People are learning about the gift of functional foods —foods that essentially go into your body and enhance or speed up natural, good processes. We first saw it in the rise of kombucha — a fermented drink made with tea, sugar, bacteria and yeast — and now we’re seeing a higher demand for fermented foods in the artisanal class. Expect to see craft pickles, specially spiced kimchi and extra-fermented whiskey.
You’ve probably noticed those sacks of grains lining store shelves that look like they came straight from the farm. People are tired of rice. Grains such as millet and kamut are quickly growing in popularity. Not only are these nutrient-dense, but they also fall in line with the gluten-free trend.
Finally, the pistachio is having its day! We knew it made great ice cream, but now the nut butter industry is getting its hands on pistachios. The result: wonderfully sweet, buttery, roasty green spread.
Kind bars are getting bold. Well, er, stong. Their new line of snack bars, Strong, comes in flavors such as hickory smoked, Thai sweet chili and roasted jalapeno. They still contain super foods such as chia seeds and almonds. You can just get savory and spicy bars now in addition to sweet.
Step aside baked potato chips: there’s a new snack force in town. Popcorn is finally shaking its reputation of a butter-loaded movie theater food and is showing its true colors. Popcorn, when seasoned right, can be a low-calorie, nutritious snack that boasts fiber, gluten-free whole grains and tons of flavor. You’ll see gourmet bags drizzled with sunflower oil and soybean oil, chipotle and sriracha and so much more.
Kalettes are being marketed as the new broccolini. A hybrid between brussels sprouts and kale, kalette is said to have a nutty taste that is less bitter than sprouts and milder than kale.
You may have spotted the Amazon Fresh truck riding around your neighborhood, but you’re going to notice a few new such trucks. Same-day grocery delivery is taking the delivery world by storm; it’s so much healthier than ordering pizza, and doesn’t require you to plan your order several days before you need it. Instacart is a new company that offers grocery delivery from chains such as Whole Foods and Costco.
Andrew Zimmerman of The Travel Channel’s “Bizarre Foods” predicts Filipino food will be all the rage. The adventurous foodie says Filipino cuisine combines everything good about Chinese, Thai and Japanese food, with a Spanish approach.
Most frozen diet cuisine was exposed years ago for being loaded with ingredients nobody’s heard of, and tons of sodium. In response, brands such as Evol and Annie’s started making “clean” frozen food — gluten free, dairy free. But they were a rarity. Today, even a mega chain like Ralph’s or Vons will carry several varieties of a gluten-free, dairy-free frozen pizza. So you don’t need to make an extra stop at a pricy health food store.
What’s old is new again, like going kosher. For some time, Jewish youth saw kashrut as an antiquated, unnecessary tradition. Today millennial Jews are seeing the clean-eating benefits of kashrut as a perk of their religion that adds value. Expect to see more kosher markets, and farm-to-table kosher restaurants.
Americans have caught on to the fact that they’re not always getting the authentic flavors when eating at Hispanic and Asian restaurants. And they’re not pleased. The ethnic food market will reportedly grow more than 20 percent by 2017, and foods that used to show up in small batches at markets such as jalapenos and green chilis are showing up more.
Hotels are wising up to the fact that guests want more options than the $60-a-head lobby restaurant, or the M&Ms and Fritos vending machine. Companies such as Farmers Fridge offer up jarred power salads that are showing up in hotels, food courts and more.
Fitness publications are singing the praises of broth. Perhaps you already liked it for its hydrating qualities when you’re sick, but it’s also great for intestinal health, joint health, vitality, sleep, energy, immune support…you get the idea. Expect to see more, ready-to-go cartons of the stuff.