What’s hot: the food forecast
Just like brunching and the avocado craze, culinary trends and concepts come and go, while others linger on our palettes a little longer. Here are some recent food trends that have made it into our lives, allowing us to discover a new way of eating and experiencing food. That’s the great thing about food; there are no limits to the experiences that you can create.
Gut health is on everybody’s minds. Food that is rich in probiotics and microorganisms and that supports digestive and immune health is becoming more mainstream, making Nana proud as we try our hand at fermenting, pickling and preserving at our kitchen tables. Kimchi, miso, kefir, and kombucha are becoming familiar words and common menu items.
Locally sourced ingredients
Whether foraging for food in the wild or heading to your local farmers’ market, locally-sourced ingredients from down the street are all the hype. It feels good knowing where your produce comes from and it’s a fulfilling feeling to be connected to your local community through food.
Made with matcha
This green leaf is breaking the mold of belonging in a glass and has been making its way onto menus. Whether it’s powder or crushed leaves, the addition of matcha is popping up in apps, soup, desserts and more. What’s with the matcha madness? With all of its health benefits, matcha is standing out as a hero.
The fourth meal
Get away from the three-meal norm and reap the health benefits of the fourth meal. A snack before the gym, a mid-morning bite, or a late-night treat all count as a fourth meal. Embrace less structure as eating the fourth meal can be good for our bodies.
Coloring with charcoal
This dark trend has found its way to cupcakes, pasta, and buns, oh my! We’ve all seen squid ink pasta, but this trend takes it to the next level by using activated charcoal to add color to anything from ice cream to bread. Activated charcoal not only removes toxins and aids in digestion, but it also makes for a great Instagram photo. Use in moderation, as heavy consumption can produce adverse side effects.
Boxed mac and cheese is becoming a thing of the past. Ok, maybe not, but parents are looking for more expensive, gourmet and healthy options for their young palette. Children are being introduced to a variety of unique tasting opportunities that fall outside of the traditional grilled cheese and tomato soup.
Food waste reduction
Going green and caring about our carbon footprint has become a more prevalent topic of conversation around the dinner table and in the kitchen. Chefs and millennial cooks are getting creative and innovative as they strive to use every part of the food item, throwing away as little as possible.
Back to basics
Simple, clean, and natural are the buzzwords for a meal that is not only delicious but straightforward. The spotlight is on the ingredients as chefs focus on showcasing their true textures and flavors rather than covering up their best qualities with unnecessary additions.
For those that have cut gluten from their diets due to weight or health reasons are grinning ear to ear in response to all of the options available! Vegetable substitutes, including cauliflower rice, cauliflower pizza crust, zucchini noodles, spaghetti squash, and lettuce wraps have replaced traditional gluten products with healthier (and just as delicious) vegetable options.
Whether you are all about making, breaking, or following trends, have fun in the kitchen, take risks at restaurants, and don’t be afraid to try new things. You never know what’s in the food forecast for tomorrow!