The 10 Hottest Food Trends in 2015

  1. BrothBroth
    Sipping broth will be an easy way to meet Americans’ demand for more protein in their diet. In anticipation of this new fad, the
    first take-out window serving bone broth recently opened in New York City.
    Matcha Tea2. Japanese Matcha Tea
    Similar to green tea but with higher nutritional value and antioxidant content, Matcha tea will be the tea we will all want to sip. As a cancer fighter and fat burner, its health benefits exceed those of green tea because when you drink it, you ingest the whole leaf, not just the brewed water. One glass of Matcha tea is the equivalent of 10 glasses of green tea in terms of nutritional value and antioxidant content.

  2. Coconut Sugar

Coconut SugarWe are always on the lookout for the next sugar substitute and this time it is coconut sugar. After a strong interest in recent years for everything coconut – from coconut milk to coconut water and coconut oil – it is not a huge surprise that coconut sugar would be next.

  1. Fermented Foods

An old method of food preparation, fermented food (which includes probiotic yogurt, sauerkraut, kimchee and other fermented vegetables) also has a huge appeal to the health conscious. Fermented foods create good bacteria that help the digestive and immune system. While this may not yet be easy available at your local grocery store, farmers markets and community-supported agriculture outlets are more likely to carry them.

Pistachio5. Pistachios
Almonds are so 2013. Make some room for pistachios – the new trendy nut! Pistachios help lower blood sugar and insulin levels in people are pre-diabetic, and are a healthy source of protein.

6. Smoky FlavorsLiquid Smoke
After the popularity of hot sauces such as Sriracha, smoky flavors are gaining the attention of cooks. While some chefs may prefer a smoker for that smoke-filled flavor in food, others may wish to add liquid smoke to a recipe.

  1. More Grains: Teff and Kaniwa
    With the colossal popularity of quinoa, everyone is now on the lookout for the big next grain(s). The 2015 contenders are: teff and kaniwa. Teff (from East Africa) a wheat-like grain that is gluten free as well as high in calcium, protein, iron and amino acids. From South America, a distant relative of quinoa is kaniwa, a dark reddish-brown grain with a slightly nutty flavor that is also gluten free and high in protein.

  2. Kalettes

It took Tozer Seeds, a British vegetable company, 15 years to create the next “in” vegetable – kalette – which is a hybrid of kale and brussel sprouts. Kalettes were first made available in U.S. supermarkets in the fall of 2014.

9.* Same-Day Grocery DelGrocery Deliveryivery*
Everyone from Whole Foods to Amazon, Walmart, Google and a ream of startups is getting into the online grocery delivery business, trying to bring customers their food as fast and trouble-free as possible.

10. More Asian Food
While Asian cuisine is no foreigner to the American food palate, Americans will be discovering more new Asian flavors in 2015. Asian FoodFrom Filipino cuisine to a new generation
of Thai, not one but a host of more complex and true-to-region Asian foods will dominate the next year.

Sources: Fiscal Times, PR Newswrire