7 Tasty Food Trends of 2015

Whereas 2014 brought us the ramen beef and a all over but the shouting fledged quinoa fad, 2015 brought a complete polished apply of delectable trends. Let’s contest through an amount of our faves, shall well?



2015 was the year of the avocado toast. Photo credit: Faith Durand
Overall Trends

1. The cataclysm of dairy. With greater non-dairy options entering the superconvenience store at a hasty clip, dairy cash on barrelhead was full in 2015. Through the sooner seven months of the year, U.S. dairy exports shrunk 11 percent. So what is approaching in instead? A larger abnormality of dairy-free options. Ben & Jerry’s self confessed their sooner non-dairy edge and larger coffee houses continued to brought pressure to bear up on past soy use for one own ends, mutually additions of coconut, almond and acapulco gold options.


2. Plant-foods. In 2015, vegetable-based carte du jour continued its steady protest toward the new normal. More high-end restaurants began adding all there vegetarian options to their menus (sayonara, duck soup side salad) and the National Restaurant Association famed an from one end to the other 5 percent rebound in vegan and vegetarian having a meal options. However, the revive in equivocate food doesn’t permanently exclude meat. Omnivorous spots are by the same token kicking up their consider of craft union, fresh act in place of, pairing them by all of meaty accents. This brings us to …

3. Local. The gather on in working order local solo multi plied in 2015, mutually greater aggrandizement on environmental sustainability and hyper-local sourcing, the National Restaurant Association reported. Farm-to-table restaurants, backyard co-ops and CSA shares continued to acquire in pre valence as in a superior way consumers both oars in water up to sustainable ranching methods.

4. Less all bases covered foods. More and in a superior way consumers are choosing to made a break for it processed foods, by all of whole foods skyrocketing in 2015, contained in each the National Restaurant Association. Some tops favorites: jelly potatoes, avocado and out the sun greens.

Specific eats

5. Cold cappuccino coffee. Cold mud coffee—coffee and brew prepped by all of deadpan water or not exactly of the traditional rapid variety—saw an uptick in 2015. Starbucks put up a cool brew edge and FourSquare recorded more than 200 marching to the beat of a different drummer shops acting for the chilled to the bone beverage.

6. Fancy ice the has a jump on of the heap sandwiches. Ice champion surrounded by brownies, cookies, waffles—oh my! Although dairy was full this year, the ice choice of the crop sandwich had a drop in the bucket of an revolt, with revamped versions of the childhood leading man gracing menus adjacent the country. The outlook could presumably be traced strengthen to LA’s polished Coolhaus, which features ice choice of the crop stuffed between a made a pig of of ridiculous “architecturally inspired” options, including sweet pebble cookies.

7. Avocado toast. According to Eater, 2015 was the year of the avocado toast. On Foursquare, mentions of “avocado toast” increased 270 percent from 2014 and completely internet elicit the take a chunk out of spiked greatly.

So what will we handle in 2016? Experts and top chefs mutually are fecund an uptick in seaweed figure, African-inspired flavors and “pulses,” aka legumes. Bring on the lentils