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Oryana Natural Foods Market
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Upcoming Food Trends

October 23, 2015, 12:00 am

Remember fondue from the 70s? Tang from the 60s? (Ugh!) Kale has been "hot" for quite a while. Food trends are fun to observe. What will the next "kale" be? The next bacon-flavored food? America's young foodies-in-training are driving our tastebuds. Restaurants and other food sellers will begin to focus on Gen Z (1995 and after) as their attitude toward food is simple and healthy. These predictions come from restaurants, chefs, food experts, and surveys.


    1. Peas: Food makers are searching for non-GMO plant-based sources of protein. The newest, hottest vegetable protein is the pea. Peas are high in protein. Pea protein will show up the ingredient list of bars, cereals, beverages, and more.
    2. Local Fare: Oryana is a pioneer of the local food movement. The local food movement will continue to grow. Expect more local produce, beer, and grains - but the biggest local food trend is protein.
    3. Craft beer and "craft" food: Craft beers and foods made in small batches with local ingredients. This trend will continue to flourish with major food makers jumping on the band wagon.
    4. Healthier kid’s meals: Parents as well as restaurants are seeking out foods that are healthy and nutritious and taste great for their children, particularly because of America’s growing childhood-obesity crisis.
    5. Culinary cannabis: As more states and localities legalize marijuana use, the herb will increasingly show up in baked goods, candies and other foods.
    6. Cauliflower is the new kale: Cauliflower will replace kale as the coolest and most versatile veggie. Cauliflower can be mashed, roasted, steamed or eaten raw. It can even be crafted into a gluten-free pizza crust. Paleo bloggers helped popularize this versatile ingredient.
    7. The next super fruit: Trendy fruits in recent years were pomegranates, acai and goji fruits. An African fruit called baobab (pronounced "bowbab") could be next. It's an excellent source of fiber and calcium. Look for it to show up in beverages, baked goods and cereals.
    8. Food fusion: Prepare to drink your food and eat your drinks. Ex: Look for chewy, bottled drinks with whole fruits, vegetables and herbs.
    9. Vegetable yogurt: Overly sweetened fruit yogurts will continue to lose market share and vegetable yogurts — made with veggies such as beets, tomatoes and butternut squash — will be preferred.
    10. Fats: Natural, animal-derived fats are becoming a part of a healthy diet. Real butter sales are at a 40-year high; with cultured butter right behind. Lard is making a come back. Expect to see more high-fat dairy products and meats on restaurant menus and grocery store shelves.
    11. Everything Smoked: Just when you thought the bacon trend had cooled off, look for even more smoked flavors to emerge into your favorite foods in grocery aisles, menus and recipes.
    12. Insect Foods: Grasshopper tacos, ant guacamole, cricket burgers and bars! Insects will rise as a food source in the U.S. far sooner than expected. The reasons are a growing interest in foraging, the desire for more protein and insects are protein powerhouses. Grasshoppers have about the same protein content as a 4 oz. chicken breast which is approximately 35 grams. Flour made from crickets is currently being emphasized as the best available protein source on the market and is soon to become a popular protein source for bakery and cereal products.
    13. The Next Sriracha is Harissa: Harissa is a spread of dried chilies, garlic, tomatoes, caraway, paprika, coriander, and olive oil. Harissa has a flavor profile that is both spicy and familiar. Like sriracha, harissa is also versatile. You can– mix in mayo, spread on fish add to a meat mixture.
    14.  The Next Quinoa is Millet: Millet is best known as bird food. So why millet? It’s gluten-free, protein-rich, high fiber, and has a superfood quality all of its own. Millet retains its alkaline properties after being cooked. It also helps in reducing inflammation and is ideal for those with wheat allergies and sensitive digestion. The plus is, it’s farmed in the USA Great Plains of Colorado which is one of the world’s major millet growing regions.
    15. Fermented Foods: Fermented foods like yogurt, tempeh and sauerkraut are a main staple in a health conscious consumers. These foods are great for improving digestive health. Once considered toppings or side items, fermented foods will become commonplace in meals throughout the day. 


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