If you’re on the hater side of the kale trend, good news: it’s got some competition next year.
Cauliflower stole some of kale’s spotlight this year as top vegetable, and will continue to do so as more restaurants use it like a steak as a vegetarian option. But Andrew Freeman, president of restaurant consulting firm AF&Co, forecasts the radish is going to make a move in 2015.
“We are starting to see radish appetizers, roasted radishes and other musings with the vegetable on menus.”
Don’t be surprised if you start seeing more beet, tomato or carrot flavored yogurts next year.
“Snacks need to be more nutrient dense, which means we will see more vegetables migrating their way into morning snacks,” said Dana McCauley, vice president, marketing at Plat Du Chef.
Greek yogurt, which has been king of the dairy shelves for a long time, will face competition from other areas of the world. “Expect to see more Lebanese and Israeli yogurt in the coming year,” said Suzy Badaracco, president of Culinary Tides.
Bee population concerns have led the culinary world to seek out honey alternatives, and maple syrup is stepping up.
“People who would otherwise invent things with honey are choosing maple syrup to avoid having all of their ‘pollen in one basket,’ said McCauley.
She expects to see the syrup pop up in more drinks, desserts and savory foods.
Look out umami, there’s a new flavor in town: sour.
Sour is expected to invade almost every area of eating next year: drinks, main dishes and dessert.
“When you add that sour element, whether it’s from vinegar or even a mustard, it helps cut through more full and rich flavors to enjoy the flavor more,” explained Freeman.
Marijuana was a major political trend in 2014, and now it’s moving to the food world.
Hemp will become more mainstream and sought after as the popular seed next year, said Badaracco.
Hemp, which is a good source of fiber and protein, has a nutty flavor and also has Omega-3 fatty acids.
“We expect to see hemp hearts in more cereals and other foods, obviously there is no intoxication effect, but its popularity has to be tied to the marijuana culture explosion,” said McCauley.
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