We’ve all witnessed food trends (great and no-so-great) come and go – and with the latest explosion of interest in all things food – the trends are accelerating and even branching off into sub-trends of trends. Because Snapchef works with many dozens of food service establishments of all shape and size, we maintain a unique peak inside the kitchens that are at the forefront of the food movement. In this first of an ongoing series, we’re highlighting some of the top food trends we think will have staying power. Here are the first five that we’ve identified. Tell us what you think, share with your friends and let’s start a conversation.
- Sustainable seafood
Well, admittedly, this is an obvious one – but one worth mentioning first. Due to overfishing, fish populations are being depleted to dangerous levels. That’s why consumers are increasingly demanding more information about the fish they eat. At Snapchef, we’ve been vocal proponents of responsible, sustainable seafood since our inception in 2002 – and actively promote under-utilized fresh New England seafood species. - Fermented foods
Not onto this trend yet? Be on the lookout. As scientists learn more about the health benefits of fermented foods, their popularity continues to rise. The good bacteria found in fermented food may improve digestion and boost your immunity . . . even improve our mental health. Some more common fermented foods include kimchi (fermented cabbage), kefir (fermented milk product), pickles, sauerkraut and tempeh (fermented soybeans). - House-made condiments
Making your own condiments is an easy way to set your food dishes apart, make a splash and stretch your culinary creativity. From an almost endless variety of special dipping sauces to house-made ketchup, we expect this trend to stick around for a long time. - Products made from byproducts
With roughly one-third of food produced for human consumption every year wasted, it’s not a surprise that chefs are figuring out new ways of using byproducts that used to be thrown out. Berries that have gone by can be used to make jams. Vegetable scraps can make flavorful broths. And the whey leftover from making cheese can be used in healthy smoothies or even for fermenting foods. - Cauliflower
Yes, cauliflower. This versatile vegetable is appearing on more menus across the country. You can whole roast it, rice it and make fried “rice,” cut it into cauliflower “steaks,” or fry and serve it with a house-made dipping sauce.
