According to the May 2015 issue of WebMD, there are ten new food trends to be watching. Writer Kerri-Ann Jennings shares these from David Sax’s book, The Tastemakers: Why We’re Crazy for Cupcakes, but Fed Up With Fondue.
Check them out for yourself.
Tree-flavored goods: While maple has been the “forest Flavor” for years, you can now look for pine, birch and other conifers in syrups, drinks and seasonings.
Matcha lattes: Plain green tea is giving way to vibrantly colored, full-colored matcha (a green tea made from ground whole tea leaves). Matcha is full of antioxidants and can stand up to steamed milk. Sax describes it as being similar to a drinkable green tea ice cream.
Wood-fired cooking: Wood fires supply tremendous smoky flavor to all types of foods, including Latin American style barbecue and pizza. Sax says the process adds rich flavor without adding calories. It is also an example of the growing passion for Slow Food.
Seaweed snacks: Nutrient-rich seaweed is taking up more snack aisle shelf space these days. Sax says the taste has really evolved from salty sheets of nori to “seaweed snacks that are akin to other snacks – puffed up with air and made crunchy.”
Healthy granola: Granola is seeking to reclaim its healthy image as small-batch producers are coming to market with shorter ingredient lists.
Single-origin honey: There are two kinds to search for: single-origin honey, a honey produced from very specific regions; and flavored honey, which derives its flavor from neighboring crops.
Better snacks: Sax says “healthy” snacks are tasting better these days. In particular, today’s vegan snacks take advantage of coconut oil and its flesh, giving foods such as vegan and ice cream and butterless toffee an improved taste and a better mouth feel.
Savory peanut butter: Peanut butter now meets spice: chipotle-, jalapeño- and marsala-flavored peanut butter, which enhances the spread’s savory flavor. Natural peanut butter earns bonus health points because it is super-satiating, thanks to its fat, fiber and protein.
Chic Chinese: Lots of hip Chinese restaurants are opening across North America as Chinese food moves beyond Kung Pao chicken and egg rolls, states Sax. Look for everything from artisanal dim sum to fried rice with shaved truffles.
More yogurt: Greek yogurt has moved further from its roots – unsweetened and good for you – as it increases in popularity. New yogurts include Icelandic skyr and Middle Easterm kefir; however, Sax thinks fromage blanca, with its rich texture and smooth flavor, will take the Greek throne.