Good-bye wheat, hello almond flour, good-bye milk, hello coconut water, good-bye sugar, hello agave and so it goes–food trends just keep on coming–so let’s take a look at what’s on the horizon for 2015.
- Black food
If orange is really the new black, the food world has yet to hear about it. Trending blacks on 2015’s list include:
- Black pasta. Squid ink gives this pasta its striking color.
- Black Rice has more anthocyanin antioxidants than a spoonful of blueberries–according to the authorities on black rice at blackrice.com.
- Vegetable Mashups
The powers that be have coined the term “vegetable mashups” to include a whole range of veggie fusions.Perhaps most popular are kalettes–a cross between brussel sprouts and kale.
Although 80% of the world has been eating bugs pretty much since the beginning of time, the buzz about insects as a foodstuff in the U.S. has taken a little longer to catch on. It seems that the time may have finally arrived with some calling these “protein powerhouses” the “Food of 2015.”
- 3-D food: the new Italian pasta
3-D food is not widely available and has meet with some opposition. But already Hershey and Barilla pasta have hopped aboard the 3-D bandwagon. Hershey calls their 3-D chocolate creations “the candy of tomorrow” while Barilla is already in production with “Rosa Pasta”– a pasta flower bud that changes into a rose during cooking.
Food lovers go crazy for Italian food (of course), where simple dishes, high-quality ingredients and lots of passion rule the table. From pizza and pasta to sauces and sides, these are many ways to cook, savor and enjoy the best of Italian products. Maybe the 3D is the next union between unique ingredients, traditions and future.