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Little trends go big in kitchens

Food trends come and go, but a few are making incredible ground as our cravings switch from cold to warmer-weather ingredients. Kitchens, menus and retail aisles are making room for these new palate-pleasers.

Let’s take a look at three trends generating “foodie-obsessions,” three that are gaining ground at a faster-than-average pace, and four definitely worth keeping an eye on.

Folks are still nuts for coconuts.
Folks are still nuts for coconuts.

STILL GOING STRONG

First up is the gluten-free cooking trend, which is bringing a suite of new flours to bakers such as almond and oat flour.

Americans are also still in obsession mode with all things coconut, savory-sweet treats and cauliflower. Chocolate-covered potato chips and coconut curry with cashew Greek yogurt are earning praise, while potatoes and white rice are being replaced with riced cauliflower. Cauliflower also is showing up as an unexpected yet healthy pizza topping.

Turmeric chocolate truffles
Turmeric chocolate truffles
Matcha almond milk
Matcha almond milk

GAINING GROUND

Sweeteners are back in the spotlight as consumers cut back on processed sugar and lean toward alternatives such as pure date syrup.

Still climbing the popularity ladder quickly is the culprit behind that golden hue found in Indian cuisine, turmeric. I’ve noticed the spice showing up on chocolate bars and peanuts.  

Matcha, the finely ground, emerald green tea, offers a light yet naturally sweet flavor while touting a mega-antioxidant claim. Matcha is showing up in almond milk as well as ice cream thanks to the belief at Haagen-Dazs that it pairs incredibly well with green tea ice cream.

Purple produce
Purple produce
Zucchini cheese
Zucchini cheese

NEXT UP

Keep an eye on the following four trends:

Purple produce in store aisles from potatoes, carrots and more

Chickpeas being used in dips, pasta and mayonnaise

Dairy-free cheese made from nuts or vegetables

Grass-fed milk thanks to its robust flavor and health benefits

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