Culinary trends hold a lot of weight in the culinary world and we see their influence in our favourite eateries, where chefs and foodies create enticing adaptations in their signature styles. The past few years however have seen consumers turn to more natural and healthy alternatives to the fast-food lifestyle that has characterized we eat. There is a rise in returning to our ‘roots’ and being more educated about what and how we consume our food.
Cue slow food, nose-to-tail, stem-to-root, heritage cuisines, hand-crafted and fermentation, to name a few and you might start painting a bright picture of where food trends are heading for the foreseeable future.
We have gathered some of the most popular food trends, buzzwords and ingredients for 2016 to keep you informed and ensure that you are the one setting the trends.
Top #buzzwords for 2016
- Poke: pronounced “poh-kay”. Poke is a classic Hawaiian dish comprised of sliced, raw fish and various mix-ins. Most traditionally, poke was made from fish, salt, local seaweeds, and chopped Hawaiian kukui nuts.
- Bowls: power bowls are the new smoothie. Fans of this way of eating maintain that eating your power salad/breakfast/smoothie in a bowl is not only easier, but the perfect vessel to create simple, delicious and healthy meals.
- Nitro-coffee: coffee trends move faster than you can say skinny cappuccino and nitro-coffee iced and infused with nitrous oxide, which gives it a creamy texture, is appearing in specialty cafés all over the world.
- Flexitarianism: a vegetarian diet with the occasional inclusion of meat – is already considered the ‘veganism of 2016.
- Cookie butter: a sweet spread of mashed biscuits mixed with condensed milk, butter and peanut butter.
- Foodspo: mostly used on Instagram to tag beautiful food.
- Hangry: the states of being so hungry that you become angry.
The new #healthy ingredients
- Kombucha: any of a variety of fermented, lightly effervescent sweetened black or green tea drinks.
- Matcha: a powerhouse green tea or powder that packs a huge nutritional punch.
- Seaweed: is the new kale. Not only does it tick the sustainability box, but it also contains an abundance of antioxidants and nutrients.
- Raw mushrooms: use them in salads and sandwiches.
It doesn’t get more #fresh than this
- Cashew nuts: referred to as the nut of the year, they can be used to make a creamy butter or to give a smooth texture to raw chocolate bars.
- Dried rose petals: inspired by the rise in popularity of middle-eastern cuisine.
- Gochugaru: dried Korean red pepper that packs a punch.
- Nutritional yeast: used by vegans to add a cheese flavor to food.
Last, but not least. The 2016 food trends
- Tech-driven food delivery: think Uber-inspired food delivered to your door.
- “Healthification” of food/convenience foods: with consumers becoming more aware of what they eat and the ingredients used in convenience foods, retailers look to natural preservatives and additives.
- Zoodles: spiraled vegetables like baby marrow and squash is set to increase and replace the staple pasta on many dinner tables.
- Vegetables steal the show: as meat prices soar, people search for cheaper and possible healthier alternatives. Look out for vegetable proteins like Quinoa and pulses (lentils and chickpeas)
- Resurgence of heritage cuisines: we are seeing more Korean, Hawaiian and Middle-Eastern inspired dishes being offered in popular establishments.
What culinary trends do you think will shape the way we eat in future? Let us know #CapsicumFutureFood