By Keshawn Jones
Bacon is out, but beef jerky is in. Sweet and spice with everything nice has gone savory, and bananas are still on the scene. After all, they have appeal! Powdered peanut butter may sound revolting and just plain agonizing to eat, but really it is protein packed, and its powdery state retains the fat and makes it healthier.
As food trends come and go, it is difficult to determine what to expect next, but here are some possibilities:
Going sour: Sour flavors are popular for 2015 Chefs are exploring the mouth-puckering taste more than ever, so consumers can look forward to more frequent pickled and fermented items. Sauerkraut, fermented cabbage, often appears on menus because of its combination of sweet and vinegary flavors.
Food gone healthy: A new wave of hybrid veggie mashups, such as broccoflower (a cross between broccoli and cauliflower), is soon to hit the market. Cross breeding creates two bodies of complex flavors that heighten a dish to the extreme.
Ramen 2.0: Ramen has moved far beyond the realm of college dorms, as restaurants around the world have introduced it on their menus. Its inexpensive price is also appetizing.
Move over olive oil: Olive oil is no longer the only go-to oil in the kitchen since avocado, pumpkin seed, mustard, and coconut oil promise to add a fresh new vibrancy to dishes. People are beginning to shy away from low-fat diets and embrace healthy fats, vegetable oil,s and even nuts.
Bacon is out, but beef jerky is in. Sweet and spice with everything nice has gone savory, and bananas are still on the scene. After all, they have appeal! Powdered peanut butter may sound revolting and just plain agonizing to eat, but really it is protein packed, and its powdery state retains the fat and makes it healthier.
As food trends come and go, it is difficult to determine what to expect next, but here are some possibilities:
Going sour: Sour flavors are popular for 2015 Chefs are exploring the mouth-puckering taste more than ever, so consumers can look forward to more frequent pickled and fermented items. Sauerkraut, fermented cabbage, often appears on menus because of its combination of sweet and vinegary flavors.
Food gone healthy: A new wave of hybrid veggie mashups, such as broccoflower (a cross between broccoli and cauliflower), is soon to hit the market. Cross breeding creates two bodies of complex flavors that heighten a dish to the extreme.
Ramen 2.0: Ramen has moved far beyond the realm of college dorms, as restaurants around the world have introduced it on their menus. Its inexpensive price is also appetizing.
Move over olive oil: Olive oil is no longer the only go-to oil in the kitchen since avocado, pumpkin seed, mustard, and coconut oil promise to add a fresh new vibrancy to dishes. People are beginning to shy away from low-fat diets and embrace healthy fats, vegetable oil,s and even nuts.