Compilation of 2015 Food Trends: A Roundup of Culinary Predictions

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 harissa baked oysters/pyrogenic

Forget kale and quinoa.  2015 will have its own trendy foods to talk about.  Cauliflower is emerging as the next kale, and millet may be the new quinoa.  But there are lots of good vegetable and whole-grain contenders to help us branch out in 2015.  Looking for new tastes in the new year?  It’s shaping up to be quite flavorful.  Harissa may be the new Sriracha.  Global spice blends will be big, including za’atar (one of my favorites!), shawarma spice blend and togarashi, or Japanese 7 Spice.  We’ll be using more fermented flavorings, such as miso and gochujang.  And everything will be smoked, including cocktails and desserts.


For the last few years, I’ve tried to compile all of the food trend lists I’ve spotted. It seems the predictions for 2015 are more plentiful than ever and they come out earlier and earlier each year.  Here’s what I’ve been tracking, along with links at the end to all of the sources.  Hope it’s helpful to you!  Let me know in the comments if I’ve missed one of your favorite 2015 prediction or trend list. Happy eating in the New Year!

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togarashi/McCormick Flavor Forecast

Flavors/Ingredients

smoked, bitter, sour + salt, harissa, peri peri, za’atar, sumac, hot honey (habanero, jalapeño, chili honey), matcha (green tea powder), ahi, gochujang, togarashi (Japanese 7 Spice), marash pepper, Aleppo pepper, smoked spices, savory jams, real maple syrup, flavored salts, coconut sugar, hemp seeds, jalapeno, culinary cannabis

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Zucchini noodles/Sharyn Morrow

Food Preparations/Techniques

fermentation, smoking, flavor without fat (rotisserie, slow roasting), DIY food bars (crostini stations, s’mores bars), spiralizing vegetables

Cuisines

Spain, Middle Eastern, Japan, Vietnam, New Age Asian, Korea, Filipino, farm-to-table kosher

Food Issues/Marketing

food waste, sustainable packaging, restaurant tipping, advanced tickets for restaurants, healthier kids’ meals, nutrition labels no longer just on packaged foods (apps, bar codes), supermarkets convert into socializing spaces, grocery shopping goes 24/7 online, fresh food delivery, GMO-free, artificial colors/flavors, gluten-free, return of fats

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roasted cauliflower/chiot’s run

Vegetables

ugly root vegetables (celery root, parsnips, kohlrabi), cauliflower (in all its forms, including cauliflower “steaks,” “rice” and pizza crusts), seaweed beyond sushi, radishes, hybrid vegetables such as kalette (kale + Brussels sprouts), broccoflower (broccoli + cauliflower, broccolini (broccoli + Chinese broccoli), rainbow carrots, purple vegetables, spiralized vegetables (veggie noodles like zoodles made from zucchini), kimchi in new places, legumes

buddha's hand

  Buddha’s hand/Dave White

Fruits

citrons, Buddha’s hand, finger limes, baobab, soursop

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toasting millet/Lucy Crabapple

Grains/Baked Goods

millet, kaniwa, teff, freekeh, Chinese bing bread (shoaling, a flaky flatbread), kolache, steamed breads, pita-style bread, naan, gluten-free, local grains, spicy ramen noodles, sprouted grains, fancy toast

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Labneh/McCormick Flavor Forecast

Dairy

savory yogurt, cultured butter, labneh, full-fat yogurt, frozen kefir, stracchino

365.236: Nduja

nduja/Jessica Spengler

Proteins

nduja (spreadable spicy salami), oysters, bacaloa (dried salt cod), beef tongue, collar, grass-fed beef, free-range bacon, Nashville hot chicken, newfangled and classic tacos, insects, plant-based proteins (especially from legumes),  pistachios, nut butters, sipping broths

hummus PicMonkey Collage

FNCE Exhibits/Janet Helm

Appetizers/Snacks

Middle Eastern mezze, hummus without borders (beet, edamame, Thai chili, cilantro-chimichurri, lemongrass-chili), seafood charcuterie, Japanese snack foods (flavor-crazy), small plates

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Peanut butter and jelly waffle/Nicholas Erwin

Sandwiches

gyros, waffle sandwiches, savory kolaches

11790806863_a1ecd58a47_zAvocado toast/Alpha

Breakfast

savory waffles, avocado toast,  avocado + eggs, stuffed pancakes, s’mores pancakes, fancy French toast

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Matcha ice cream sandwiches/Kirinohana

Desserts

shaved iced desserts, savory ice creams, cookies and cookie bars, hybrids like “brookies” (brownies and cookies), soft serve, retro candy, matcha desserts, smoked desserts

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smoking negroni/Chris Goldberg

Drinks

nitro coffee (a cold brew coffee infused with nitrogen), gin, scotch, sherry, small-batch whiskies, creme de pamplemousse (grapefruit liqueur), herbal liqueurs, shrub-based cocktails, smoked cocktails,  hop-free beers, easy-drinking wines from Portugal (Vinho Verde), Old Fashioned, ’70s throwback cocktails (Long Island Iced Teas, White Russians), Pimm’s Cup, port, stouts, Micheladas (spicy beer-based drink), flavored spirits, matcha green tea, coconut everything, cold-pressed juice bars (next-gen coffee houses), artisan cider, high-end tea

Sources of 2015 food trend predictions: 

Technomic

Sterling-Rice Group

Baum + Whiteman

Andrew Freeman

National Restaurant Association 2015 Culinary Forecast

Supermarket Guru

Supermarket Guru via Food Navigator

Innova Market Insights

Innova via Food Navigator

McCormick Flavor Forecast 2015

Specialty Food

Dataessential: 10 Food Trends to Watch in 2015

Bon Appetit  13 Food World Predictions for 2015 from Andrew Knowlton

Tasting Table

Tasting Table  Cooking Ahead: Chefs, Authors and Artisans Share Their Predictions for 2015

Time Here Are the Only 6 Food Trends You Need to Know for 2015

Kitchen Daily

Better Homes & Gardens

CNN Money These 10 Food Trends Could Dominate 2015

About Food Produce Trends for 2015

NPR, The Salt

Hungry Girl

15 Top Diet Trends for 2015  Today’s Dietitian/Pollock Communications

 

 

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