With 2015 drawing to a close, we are looking forward to the food trends of 2016, with sustainability and advances in technology playing major parts in shaping our foodie experiences.
In a dynamic and ever changing industry, we ask what’s new for 2016 and what trends have reached their expiry date? Here’s what we found:
Creepy crawly cuisine
Bugs and insects have long been a street food staple in Asia, and have been previously tipped for a food trend in 2014-15, however it is now predicted that they will reach the mainstream on a global scale in 2016. They are inexpensive, a good source of protein and, many say, delicious. Crickets are already found in protein bars and cocktail bitters.
In recent weeks, chef Andy Holcroft has opened Britain’s first ever insect-only restaurant, Grub Kitchen, in St. Davids in Pembrokeshire, Wales.
Even if this trend is a bit too ‘I’m A Celebrity Get Me Out of Here’ for your liking, the project does highlight the need for alternative sources of protein to feed the world’s growing population.
Food delivery services such as Deliveroo, Amazon Prime Now, and Uber Eats are allowing consumers to access the world’s largest drive-thru without ever leaving their homes. These services are shaking up the norms of convenience making it even easier and faster to have the food you want delivered at the click of a button.
Not just restricted to chain restaurants or takeaways, chefs are now moving into this trend allowing consumers to receive fine dining cooked by the best chefs delivered to their door.
Pronounced ‘poh-kay’ this is a Hawaiian dish of marinated, usually raw, seafood with seasonings like soy, salt and green onions. It was huge in Los Angeles this year, and with its first venture into the NYC market, is set to explode globally.
Familiar to those who love sushi, poke can be served in a variety of ways and is just different enough to be exciting. Though it can be eaten as is with just a fork, it can also be served with rice.
Sustainable food tech
With the world’s population set to increase to almost 10 billion by 2050, the need for sustainable food sources is becoming increasingly important.
Companies are creating meat replacements, meal shakes that are totally vegan and sustainable, and egg substitutes that are non-GMO, vegan and can be used everywhere from cakes to omelettes
Authentic ethic cuisine
More and more chefs are going back to their roots bringing authentic flavours into the mainstream such as Peruvian, Korean, Mexican, Chinese, along with Middle Eastern fusion and Israeli. “Heritage cuisines” are being expressed, with compelling stories behind them.
Filipino food is set to rival the long standing popularity of Mexican and Japanese food with its sweet, salty and tangy flavour combinations sparking interest in the foodie crowd.
Move over kale, step forward seaweed. With its excellent nutritious benefits, sustainability and taste, seaweed is the new green god to be revered in the clean eating world.
Fats are back
If you’ve not heard The Body Coach, Joe Wicks, screaming “Fats me!” as he throws a handful of nuts and half an avocado onto every dish, where have you been?
Now is the time to embrace healthy fats to burn fat and become #LeanIn15, got it?
Pasta: In the last five years pasta sales dropped 8% in Australia, 13% in Europe, 25% in Italy and 6% down in America as people focus on proteins and shed carbs, shun gluten or subscribe to Paelo dining.
Vegetable spiralizers sales have rocketed and chefs will experiment with vegetables ribbons, ‘courgetti’, asparagus and sweet potatoes, replacing pasta- Mamma mia!
Kale salads: Down 10%. We now know Kale has been superseded by seaweed in the clean eating world.
Quinoa: Down 8%. It’s the grain no one can pronounce and now it seems we might not have to anymore as our appetite for the high protein super grain has diminished.
Coconut water: Although some athletes swear by it, sales have dropped by 7%. Are people now looking for a cheaper alternative with a lower carbon footprint?
Which food trend will you be trying in the new year?
Sources: Mashable, Baum + Whiteman