FOOD TRENDS TO WATCH FOR
Experts says plant-based foods, soft-serve will rule in 2015.
Experts expect plant-based foods to rule in 2015. Here are some of the things culinary pundits predict we will be sipping and eating this year.
Pickled, fermented and smoked vegetables
Pickled and fermented foods rose in popularity in 2014 and that trend will continue this year. Look for all sorts of vegetables to be soaked and sealed in bold and beautifully flavoured vinegar solutions. Outside of the jar, vegetables such as cabbage will also be smoked, creating a dynamic flavour profile.
Move over kale, here come root vegetables
Kale has been the trendy vegetable the past few years, but look for bumpy root vegetables, such as parsnips, kohlrabi and celery root, to grab more attention in restaurants and home kitchens in 2015.
Hummus
It doesn’t seem all that long ago that the only place you could buy this chickpea dip/spread was at a Middle Eastern or Mediterranean specialty food store. These days, though, every supermarket sells multiple brands of it, an indication that healthy hummus has hit the mainstream.
In 2015, look for that trend to continue, with folks continuing to pack it for a work snack, spreading it on sandwiches in place of meat and using it in other creative ways.
Pistachios
A continuing fondness for Mediterranean-style foods and some fun Stephen Colbert television commercials promoting pistachios have some pundits predicting that this nut will rule in 2015. Look for pistachios to add colour, richness and flavour to batters, sauces, dips, pizzas and other dishes.
Oysters
Being a big fan of oysters, I was pleased to learn that numerous coastal areas around North America that were once home to oyster beds are being revitalized. Each area has its own terroir, sea conditions and climate that give the oysters grown there a distinct flavour, and restaurants and bars will be happily shucking and serving them in 2015.
For more information about types of oysters available, visit the Oyster Guide website at Oysterguide.com.
Tea cocktails and matcha
There are millions of tea lovers around the world and hundreds of teas being blended to satisfy them. Some of the flavours are so beguiling that in 2015, mixologists (bartenders) are predicted to shake and stir them into a wider array of cocktails. Also look for matcha (green tea powder) to be used not only in antioxidant-rich drinks, but also to add vivid colour and flavour to foods both savoury and sweet, from pesto to panna cotta.
Savoury yogurt
Fruit-flavoured yogurts have been around a long time, but in 2015 it’s expected that dense, nutritious and savoury vegetable-flavoured yogurts, such as squash, beet and carrot, will be allotted more shelf space in food stores.
Radishes and cauliflower
Like brussels sprouts a couple of years back, the humble radish is expected to make a splash in 2015. Chefs will demonstrate that it’s a surprisingly versatile vegetable and will use it in such things as appetizers and side dishes, such as roasted radishes. Cauliflower was on the trend list in 2014 and is predicted to continue that ride in 2015.
Pucker up
Look for “sour” to be a lead flavouring in 2015. Ingredients such as citrus, mustard and vinegar will tastily help balance and enhance full and richly flavoured beverages, entrées and desserts.
Soft-serve ice cream
Cones of this classic treat have been served and enjoyed for generations. But in 2015, it’s predicted some businesses selling soft-serve ice cream will give it a modern twist by serving it in different ways and by flavouring it more innovatively, with tastes such as ginger-lemon grass, and sticky toffee with chocolate.
Note: Today’s food trend predictions were based on reports from noted food and restaurant consultants Baum and Whiteman (baumwhiteman.com), AF & Co. Restaurant and Hospitality Consultants (afandco. com) and restaurant discovery service Urbanspoon (urbanspoon.com).