7 Food Trends 2015 Will Bring to the Table

While no one can rob kale of its moment in the spotlight - it was arguably the most popular superfood of the last couple of years - the time has arrived for the hybrid veggies’ time to shine. That being said, kale will continue to share some of the limelight as kalettes, a Brussels sprout and kale crossover, are expected to be big. Also popular this year? Broccoflower, a combination of broccoli and cauliflower.

Though hemp has no intoxicating effects like its close relative marijuana, the recent legalization of weed in a couple of states and the debate that it has ignited has also brought attention to hemp. Full of omega-3, omega-6 fatty acids, zinc, calcium, phosphorous, magnesium, iron, and vitamin A, hemp seeds hold their own against other protein sources like meat, milk, eggs, and soy.

The local foods movement has been catching steam for quite some time now and that progress is sure to continue in 2015. While restaurants and markets across the country have encouraged and supported the sustainable production and distribution of fruits, veggies, and grains, meat will now secure its place in the movement. Expect to see more grass-fed and free-range chicken, turkey, beef, and pork on the menu at your neighborhood eateries.

Fermentation is a practice dating back to the Neolithic age, but its resurgence is just now taking root. Fermented foods like yogurt, cheese and pickles are common, but the new movement revolves around the sour and savory umami flavors created through fermentation. Foods and drinks like kombucha, miso, kefir, and artisan whiskeys are gaining popularity among restaurateurs and homemakers alike.

Get ready for this. While most would cringe at the thought of eating an insect, restaurants and food manufacturers are well aware of this, and working to incorporate insects into your diet in a much less invasive way. Grasshoppers and crickets will be brought to your plate via power bars and cereal and grain products. High in protein, insects are ground into flour and baked into the most unsuspecting of pastries and health foods.

College kids everywhere have been chowing down on Ramen forever, but a recent spike in noodle restaurants has shown real demand for the Japanese dish. Traditional Ramen meals, as well as Ramen burgers, Ramen noodle Italian-inspired pasta dishes, and other broth-less options have popped up in trend-focused restaurants in cities like New York, LA, and Boston.

The coveted Sriracha chili sauce won’t be going anywhere in 2015, but it will have to deal with more competition than it’s used to. New sauces like Harissa— a spread made from roasted chiles, red peppers, tomatoes, and herbs like garlic, and coriander—as well as Bang Bang sauce— a combination of chilies, garlic, fish sauce, lime, and cilantro—will serve as Sriracha’s biggest contenders.

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This article by Chelsea Stuart was originally published on The Culture-ist, and appears here with permission.