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Top Food Trend Predictions for 2011

Top Food Trend Predictions for 2011


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For years when editors asked me to predict upcoming food trends, I'd refuse. I have no idea what the next food trend will be, I'd say, because my dream is that one day we'll all stop thinking of food in terms of trends. Fat chance.

Still a young society in terms of taking food seriously, Americans are bent on trying everything on for size and the dizzying choices of global cuisine tends to give us food ADD. We don't really know what we stand for gastronomically — or rather we stand for almost anything, because we have no millennium-old traditions or culinary Holy Writ to pin us down.

We're open to the world, today as never before, and if some new ingredient, technique, or cuisine comes to our attention, we see no good reason not to try it out. Sometimes it ignites our imaginations (and our palates) and takes root in city after city, like the food truck phenomenon, but sometimes it fizzles like the dining in the dark experiences from a few years back — it turns out people like to see what they eat, hence food porn.

We at The Daily Meal — like most of you, I'd bet — are always planning our next bite, whether dining out or shopping and cooking at home. With such single-mindedness, we can't help but get some notion of what's bubbling and likely to splash over into the gastronomic headlines. Here are our best guesses for what we'll be eating or doing or talking about (or all of the above) in the 12 months to come.

-- Colman Andrews, Editorial Director

Food Trend Predictions for 2011:

Nordic Food (i.e. The NOMA effect)

Look for: cured fish, lingonberries, game meat like reindeer and Aquavit cocktails

Portuguese Food

Look for: Portuguese sandwich shops, restaurants and bakeries like The Best Chocolate Cake in the World

Cardoons

Look for: The artichoke-like vegetables outside of Italian food

Wild Greens and Roots

Look for: Perslane, wild nettles, lamb’s quarters, dandelion greens, chicory, stinging nettles, fiddleheads or sorrel

Offbeat Grains

Look for: Pasta made with spelt, buckwheat, grano arso, farro or cultivated wheat like Einkhorn pasta

Whole Animal Feasts

Look for: Whole pigs like at Amada’s roast suckling pig but also goat and lamb like at Resto

Celebrity Vegetable Farmers

Look for: Organic vegetable farmers making names for themselves, like our own Special Contributor, Farmer Lee Jones

New Reservations Systems

Look for: Buying tickets for timed seatings like at Grant Achatz’s new restaurant, Next, or ordering a large format meal ahead of time like the Bo Ssam at Momofuku Ssam Bar

Return of the Pot

Look for: Shabu shabu, Chinese hot pot, and complex one-pot meals like the tourtieres at M. Wells Diner

Return of the Regular Pie

Look for: Regular New York Pies taking the place of the over-hyped Neapolitan -- see our tour of the best New York pizza

Food Co-Ops on Your Co-Op Roof

Look for: Hydroponic and organic gardens on the roof of your apartment building instead of lounge chairs

Pop-Up Dining

Look for: Outdoor farm dinners like Out Standing in the Field and well-known chefs like Ludo Lefebvre taking over a location for a one-night-only dining experience

Guerilla Take-Out

Look for: Imitators of this summer’s grilled cheese delivery guy in New York City, Bread.Butter.Cheese

Celebrity Chef Concessions

Look for: More big-name chefs venturing into airports, stadiums and even bowling alleys

Fast Food Gimmicks

Look for: “Gourmet” flourishes like hand-cut fries or, on the flip-side, ultra-indulgent specials like the Double Down

Completely Homemade Cocktails

Look for: Everything from house-infused liquor to house-made bitters. Learn how to make Douglas fir-infused vodka and chanterelle vodka.

Hollywood-Ignited Food Trends

Look for: TV and movies influencing palates and eating habits, like Eat Pray Love, iCarly’s spaghetti taco and the Harry Potter butterbeer scuttlebutt

Click here to see the Top 25 Food Trends Slideshow.


These Predicted 2025 Food Trends Prove The Future's Looking. Interesting?

Um, could cricket burgers be the next Impossible Burger?

At the beginning of the aughts, kale was a nobody. You didn&rsquot know how to pronounce kombucha. (Maybe you still don't?) Pumpkin spice was just a new Starbucks flavor, not yet a way of life.

As 2020 gets going&mdashthe start of a brand new decade&mdashwe wanted set out to discover what the next five years of food would look like. because it&rsquos fun to know stuff before anyone else does. Here's what the experts had to say, plus a few educated guesses of our own.

Don't judge a fruit by its cover.

Rather than choosing produce that looks good to the naked eye, we&rsquoll be able to choose vegetables based on the nutrients they have in them. TeakOrigin, a food data company, uses spectroscopy&mdashthe interaction between matter and electromagnetic radiation&mdashto measure the nutrient levels in a fruit or vegetable. &ldquoNutrients are gone if produce sits too long on the shelf,&rdquo says Hilary Cunningham, Product Director at TeakOrigin. &ldquoWe can take a specific apple and tell you the exact amounts of nutrients it has.&rdquo

Personalized diets trump one-size-fits-all ones.

Grocery stores are already packed with foods for specific ways of eating: keto, South Beach, Paleo, low-cholesterol. But what if a diet was specific to you and no one else? &ldquoThere are companies that create metabolic challenges to see how your body handles and processes food. Eat this shake or muffin with specific known nutrients and send blood samples in before and after. They analyze them and can understand the way your body reacts to give you feedback on what you should eat,&rdquo says Andy Narotsky, a Product Development Scientist at Campbell&rsquos Soup Company. From this information, companies could develop eating &ldquoprofiles,&rdquo then label foods according to which profile the levels of protein, carbohydrates, and fats work best with.

Crickets are. delicious?

Maybe you know someone who ate a cricket in another country once. But as agricultural land becomes sparse and the environmental consequences of producing animal proteins worsen, you might find yourself biting into a cricket energy bar. &ldquoThe advantage with cricket protein is that you don&rsquot need any land. With increased urbanization, you can have a vertical cricket farm in an office building. It can be an incredibly local source of protein, and they barely need any food or water, so it&rsquos great for sustainability,&rdquo says Narotsky. By grinding the crickets into cricket flour, food makers could add complete protein to just about anything: pancakes, breads, even pasta sauces. While today you can buy Chirps Chips, Exo Cricket Protein Bars, or Salsa Verde Chiridos, its not unreasonable to think we cricket burgers could eventually be the new Impossible Burgers.

Eastern medicine goes even more mainstream.

While Ayurveda is currently &ldquodefinitely California stuff,&rdquo as one expert put it, the natural style of medicine that started in India about 3,000 years ago may well make its way to all of our kitchens. Johns Hopkins Medicine&rsquos online Health Library explains it: &ldquoBased on the idea that disease is due to an imbalance or stress in a person's consciousness, Ayurveda encourages certain lifestyle interventions and natural therapies to regain a balance between the body, mind, spirit, and the environment.&rdquo People who believe in Ayurveda medicine believe food plays a large part in your overall well-being and can even put you in a specific mood. While teas and supplements can be found in specialty stores, be ready for cookbooks telling you how to cook an entire Ayurveda diet and prepared foods of any kind promising to balance your Dosha (your body&rsquos energy).

Food for every occasion.

After you work out, you drink protein. After a night out, you eat a bacon and egg sandwich. In five years, we&rsquoll have specific foods to eat after doing&hellipanything. &ldquoWhen you get a cold? Here is a product specially designed to deliver those nutrients you need to recover. Pregnant women need certain nutrients, here is the precise food that delivers that,&rdquo says Cunningham. Companies like Agni Provision are already working on creating postpartum foods. Narotsky adds: &ldquoThis is part of the continuing trend toward functional everything: I want everything I consume to do something for me.&rdquo

The world is on your plate.

As the world changes, so too will things we are able to get on our plate. When you&rsquore trying to anticipate what is going to come, you have to think about what the big social macro changes coming are, too. Things like global warming, economic change, or international strife could change our values&mdashand what&rsquos available to us. Fish may become less available and as growing regions may change leading us to ditch more resource intensive crops for &ldquoMore pulses and legumes, for the proteins and fiber. They&rsquore much easier to grow,&rdquo says Nielsen. Economic changes and conflict can also change our diets, &ldquoWe&rsquove seen a real growth of food of Syria in part because of refugees who are finding their way to the United States and participating in programs helping them make food for their communities and to make a living in food halls and little catering programs.&rdquo Whatever happens in the world, we will see it in the news, and on our plates.

Cold, very cold, or extra cold.

As summer gets hotter and winters get colder, the temperature of our foods might make them more expensive. Says Narotsky, &ldquoTemperature is a lever that we traditionally don&rsquot charge for. But as climate change continues, will the demand for cold bottled water increase in hotter summers? Then the prices might.&rdquo You might pay more for a &ldquosuper cold&rdquo popsicle when &ldquostandard cold&rdquo isn&rsquot enough.

The next pumpkin spice is.

Actually, if we knew what the next insane (and insanely lucrative) flavor trend would be, we wouldn&rsquot tell you. But it ain&rsquot horseradish, and it&rsquoll likely come from somewhere farther than Starbucks: &ldquoWe keep digging deeper into the cultures that we are familiar with, Mexican regional food, central American, possibly even South American with a deeper understanding of what&rsquos unique and specific,&rdquo says Kara Nielsen, a food trend expert from Oakland, CA. While the differences may not be massive, we&rsquoll come to appreciate the intricacies of Indonesian versus Malaysian versus Micronesian food. &ldquoKind of like barbecue, when we think about American barbecue someone from Tennessee and North Carolina will really beg to differ about the styles.&rdquo So, look for Chicken Micronesia sandwiches with pineapple, onion, and coconut, or spicy cheesy Peruvian potatoes, papas a la Huancaina.

Garden variety vegetables are so yesterday.

You want an apple? Choose your varietal: Red Delicious, Gala, Fiji, the recent Cosmic Crisp, ten others. But you want zucchini? The &ldquozucchini&rdquo is over in that bin. No more. As consumer interest in food continues to increase so too will our options. &ldquoThere has been a lot of progress in the past decade in standardizing agriculture, but I think there is going to be a bigger market for different varietals of vegetables,&rdquo says Narotsky. Your simple search for cauliflower will soon lead you to Depurple (which has the same anti-oxidants as red wine), Self-Blanching Snowball (with leaves that self-wrap around the head to protect it and keep it pure white), or Cheddar Hybrid Cauliflower (bright orange with 25 times the beta carotene of white cauliflower).


These Predicted 2025 Food Trends Prove The Future's Looking. Interesting?

Um, could cricket burgers be the next Impossible Burger?

At the beginning of the aughts, kale was a nobody. You didn&rsquot know how to pronounce kombucha. (Maybe you still don't?) Pumpkin spice was just a new Starbucks flavor, not yet a way of life.

As 2020 gets going&mdashthe start of a brand new decade&mdashwe wanted set out to discover what the next five years of food would look like. because it&rsquos fun to know stuff before anyone else does. Here's what the experts had to say, plus a few educated guesses of our own.

Don't judge a fruit by its cover.

Rather than choosing produce that looks good to the naked eye, we&rsquoll be able to choose vegetables based on the nutrients they have in them. TeakOrigin, a food data company, uses spectroscopy&mdashthe interaction between matter and electromagnetic radiation&mdashto measure the nutrient levels in a fruit or vegetable. &ldquoNutrients are gone if produce sits too long on the shelf,&rdquo says Hilary Cunningham, Product Director at TeakOrigin. &ldquoWe can take a specific apple and tell you the exact amounts of nutrients it has.&rdquo

Personalized diets trump one-size-fits-all ones.

Grocery stores are already packed with foods for specific ways of eating: keto, South Beach, Paleo, low-cholesterol. But what if a diet was specific to you and no one else? &ldquoThere are companies that create metabolic challenges to see how your body handles and processes food. Eat this shake or muffin with specific known nutrients and send blood samples in before and after. They analyze them and can understand the way your body reacts to give you feedback on what you should eat,&rdquo says Andy Narotsky, a Product Development Scientist at Campbell&rsquos Soup Company. From this information, companies could develop eating &ldquoprofiles,&rdquo then label foods according to which profile the levels of protein, carbohydrates, and fats work best with.

Crickets are. delicious?

Maybe you know someone who ate a cricket in another country once. But as agricultural land becomes sparse and the environmental consequences of producing animal proteins worsen, you might find yourself biting into a cricket energy bar. &ldquoThe advantage with cricket protein is that you don&rsquot need any land. With increased urbanization, you can have a vertical cricket farm in an office building. It can be an incredibly local source of protein, and they barely need any food or water, so it&rsquos great for sustainability,&rdquo says Narotsky. By grinding the crickets into cricket flour, food makers could add complete protein to just about anything: pancakes, breads, even pasta sauces. While today you can buy Chirps Chips, Exo Cricket Protein Bars, or Salsa Verde Chiridos, its not unreasonable to think we cricket burgers could eventually be the new Impossible Burgers.

Eastern medicine goes even more mainstream.

While Ayurveda is currently &ldquodefinitely California stuff,&rdquo as one expert put it, the natural style of medicine that started in India about 3,000 years ago may well make its way to all of our kitchens. Johns Hopkins Medicine&rsquos online Health Library explains it: &ldquoBased on the idea that disease is due to an imbalance or stress in a person's consciousness, Ayurveda encourages certain lifestyle interventions and natural therapies to regain a balance between the body, mind, spirit, and the environment.&rdquo People who believe in Ayurveda medicine believe food plays a large part in your overall well-being and can even put you in a specific mood. While teas and supplements can be found in specialty stores, be ready for cookbooks telling you how to cook an entire Ayurveda diet and prepared foods of any kind promising to balance your Dosha (your body&rsquos energy).

Food for every occasion.

After you work out, you drink protein. After a night out, you eat a bacon and egg sandwich. In five years, we&rsquoll have specific foods to eat after doing&hellipanything. &ldquoWhen you get a cold? Here is a product specially designed to deliver those nutrients you need to recover. Pregnant women need certain nutrients, here is the precise food that delivers that,&rdquo says Cunningham. Companies like Agni Provision are already working on creating postpartum foods. Narotsky adds: &ldquoThis is part of the continuing trend toward functional everything: I want everything I consume to do something for me.&rdquo

The world is on your plate.

As the world changes, so too will things we are able to get on our plate. When you&rsquore trying to anticipate what is going to come, you have to think about what the big social macro changes coming are, too. Things like global warming, economic change, or international strife could change our values&mdashand what&rsquos available to us. Fish may become less available and as growing regions may change leading us to ditch more resource intensive crops for &ldquoMore pulses and legumes, for the proteins and fiber. They&rsquore much easier to grow,&rdquo says Nielsen. Economic changes and conflict can also change our diets, &ldquoWe&rsquove seen a real growth of food of Syria in part because of refugees who are finding their way to the United States and participating in programs helping them make food for their communities and to make a living in food halls and little catering programs.&rdquo Whatever happens in the world, we will see it in the news, and on our plates.

Cold, very cold, or extra cold.

As summer gets hotter and winters get colder, the temperature of our foods might make them more expensive. Says Narotsky, &ldquoTemperature is a lever that we traditionally don&rsquot charge for. But as climate change continues, will the demand for cold bottled water increase in hotter summers? Then the prices might.&rdquo You might pay more for a &ldquosuper cold&rdquo popsicle when &ldquostandard cold&rdquo isn&rsquot enough.

The next pumpkin spice is.

Actually, if we knew what the next insane (and insanely lucrative) flavor trend would be, we wouldn&rsquot tell you. But it ain&rsquot horseradish, and it&rsquoll likely come from somewhere farther than Starbucks: &ldquoWe keep digging deeper into the cultures that we are familiar with, Mexican regional food, central American, possibly even South American with a deeper understanding of what&rsquos unique and specific,&rdquo says Kara Nielsen, a food trend expert from Oakland, CA. While the differences may not be massive, we&rsquoll come to appreciate the intricacies of Indonesian versus Malaysian versus Micronesian food. &ldquoKind of like barbecue, when we think about American barbecue someone from Tennessee and North Carolina will really beg to differ about the styles.&rdquo So, look for Chicken Micronesia sandwiches with pineapple, onion, and coconut, or spicy cheesy Peruvian potatoes, papas a la Huancaina.

Garden variety vegetables are so yesterday.

You want an apple? Choose your varietal: Red Delicious, Gala, Fiji, the recent Cosmic Crisp, ten others. But you want zucchini? The &ldquozucchini&rdquo is over in that bin. No more. As consumer interest in food continues to increase so too will our options. &ldquoThere has been a lot of progress in the past decade in standardizing agriculture, but I think there is going to be a bigger market for different varietals of vegetables,&rdquo says Narotsky. Your simple search for cauliflower will soon lead you to Depurple (which has the same anti-oxidants as red wine), Self-Blanching Snowball (with leaves that self-wrap around the head to protect it and keep it pure white), or Cheddar Hybrid Cauliflower (bright orange with 25 times the beta carotene of white cauliflower).


These Predicted 2025 Food Trends Prove The Future's Looking. Interesting?

Um, could cricket burgers be the next Impossible Burger?

At the beginning of the aughts, kale was a nobody. You didn&rsquot know how to pronounce kombucha. (Maybe you still don't?) Pumpkin spice was just a new Starbucks flavor, not yet a way of life.

As 2020 gets going&mdashthe start of a brand new decade&mdashwe wanted set out to discover what the next five years of food would look like. because it&rsquos fun to know stuff before anyone else does. Here's what the experts had to say, plus a few educated guesses of our own.

Don't judge a fruit by its cover.

Rather than choosing produce that looks good to the naked eye, we&rsquoll be able to choose vegetables based on the nutrients they have in them. TeakOrigin, a food data company, uses spectroscopy&mdashthe interaction between matter and electromagnetic radiation&mdashto measure the nutrient levels in a fruit or vegetable. &ldquoNutrients are gone if produce sits too long on the shelf,&rdquo says Hilary Cunningham, Product Director at TeakOrigin. &ldquoWe can take a specific apple and tell you the exact amounts of nutrients it has.&rdquo

Personalized diets trump one-size-fits-all ones.

Grocery stores are already packed with foods for specific ways of eating: keto, South Beach, Paleo, low-cholesterol. But what if a diet was specific to you and no one else? &ldquoThere are companies that create metabolic challenges to see how your body handles and processes food. Eat this shake or muffin with specific known nutrients and send blood samples in before and after. They analyze them and can understand the way your body reacts to give you feedback on what you should eat,&rdquo says Andy Narotsky, a Product Development Scientist at Campbell&rsquos Soup Company. From this information, companies could develop eating &ldquoprofiles,&rdquo then label foods according to which profile the levels of protein, carbohydrates, and fats work best with.

Crickets are. delicious?

Maybe you know someone who ate a cricket in another country once. But as agricultural land becomes sparse and the environmental consequences of producing animal proteins worsen, you might find yourself biting into a cricket energy bar. &ldquoThe advantage with cricket protein is that you don&rsquot need any land. With increased urbanization, you can have a vertical cricket farm in an office building. It can be an incredibly local source of protein, and they barely need any food or water, so it&rsquos great for sustainability,&rdquo says Narotsky. By grinding the crickets into cricket flour, food makers could add complete protein to just about anything: pancakes, breads, even pasta sauces. While today you can buy Chirps Chips, Exo Cricket Protein Bars, or Salsa Verde Chiridos, its not unreasonable to think we cricket burgers could eventually be the new Impossible Burgers.

Eastern medicine goes even more mainstream.

While Ayurveda is currently &ldquodefinitely California stuff,&rdquo as one expert put it, the natural style of medicine that started in India about 3,000 years ago may well make its way to all of our kitchens. Johns Hopkins Medicine&rsquos online Health Library explains it: &ldquoBased on the idea that disease is due to an imbalance or stress in a person's consciousness, Ayurveda encourages certain lifestyle interventions and natural therapies to regain a balance between the body, mind, spirit, and the environment.&rdquo People who believe in Ayurveda medicine believe food plays a large part in your overall well-being and can even put you in a specific mood. While teas and supplements can be found in specialty stores, be ready for cookbooks telling you how to cook an entire Ayurveda diet and prepared foods of any kind promising to balance your Dosha (your body&rsquos energy).

Food for every occasion.

After you work out, you drink protein. After a night out, you eat a bacon and egg sandwich. In five years, we&rsquoll have specific foods to eat after doing&hellipanything. &ldquoWhen you get a cold? Here is a product specially designed to deliver those nutrients you need to recover. Pregnant women need certain nutrients, here is the precise food that delivers that,&rdquo says Cunningham. Companies like Agni Provision are already working on creating postpartum foods. Narotsky adds: &ldquoThis is part of the continuing trend toward functional everything: I want everything I consume to do something for me.&rdquo

The world is on your plate.

As the world changes, so too will things we are able to get on our plate. When you&rsquore trying to anticipate what is going to come, you have to think about what the big social macro changes coming are, too. Things like global warming, economic change, or international strife could change our values&mdashand what&rsquos available to us. Fish may become less available and as growing regions may change leading us to ditch more resource intensive crops for &ldquoMore pulses and legumes, for the proteins and fiber. They&rsquore much easier to grow,&rdquo says Nielsen. Economic changes and conflict can also change our diets, &ldquoWe&rsquove seen a real growth of food of Syria in part because of refugees who are finding their way to the United States and participating in programs helping them make food for their communities and to make a living in food halls and little catering programs.&rdquo Whatever happens in the world, we will see it in the news, and on our plates.

Cold, very cold, or extra cold.

As summer gets hotter and winters get colder, the temperature of our foods might make them more expensive. Says Narotsky, &ldquoTemperature is a lever that we traditionally don&rsquot charge for. But as climate change continues, will the demand for cold bottled water increase in hotter summers? Then the prices might.&rdquo You might pay more for a &ldquosuper cold&rdquo popsicle when &ldquostandard cold&rdquo isn&rsquot enough.

The next pumpkin spice is.

Actually, if we knew what the next insane (and insanely lucrative) flavor trend would be, we wouldn&rsquot tell you. But it ain&rsquot horseradish, and it&rsquoll likely come from somewhere farther than Starbucks: &ldquoWe keep digging deeper into the cultures that we are familiar with, Mexican regional food, central American, possibly even South American with a deeper understanding of what&rsquos unique and specific,&rdquo says Kara Nielsen, a food trend expert from Oakland, CA. While the differences may not be massive, we&rsquoll come to appreciate the intricacies of Indonesian versus Malaysian versus Micronesian food. &ldquoKind of like barbecue, when we think about American barbecue someone from Tennessee and North Carolina will really beg to differ about the styles.&rdquo So, look for Chicken Micronesia sandwiches with pineapple, onion, and coconut, or spicy cheesy Peruvian potatoes, papas a la Huancaina.

Garden variety vegetables are so yesterday.

You want an apple? Choose your varietal: Red Delicious, Gala, Fiji, the recent Cosmic Crisp, ten others. But you want zucchini? The &ldquozucchini&rdquo is over in that bin. No more. As consumer interest in food continues to increase so too will our options. &ldquoThere has been a lot of progress in the past decade in standardizing agriculture, but I think there is going to be a bigger market for different varietals of vegetables,&rdquo says Narotsky. Your simple search for cauliflower will soon lead you to Depurple (which has the same anti-oxidants as red wine), Self-Blanching Snowball (with leaves that self-wrap around the head to protect it and keep it pure white), or Cheddar Hybrid Cauliflower (bright orange with 25 times the beta carotene of white cauliflower).


These Predicted 2025 Food Trends Prove The Future's Looking. Interesting?

Um, could cricket burgers be the next Impossible Burger?

At the beginning of the aughts, kale was a nobody. You didn&rsquot know how to pronounce kombucha. (Maybe you still don't?) Pumpkin spice was just a new Starbucks flavor, not yet a way of life.

As 2020 gets going&mdashthe start of a brand new decade&mdashwe wanted set out to discover what the next five years of food would look like. because it&rsquos fun to know stuff before anyone else does. Here's what the experts had to say, plus a few educated guesses of our own.

Don't judge a fruit by its cover.

Rather than choosing produce that looks good to the naked eye, we&rsquoll be able to choose vegetables based on the nutrients they have in them. TeakOrigin, a food data company, uses spectroscopy&mdashthe interaction between matter and electromagnetic radiation&mdashto measure the nutrient levels in a fruit or vegetable. &ldquoNutrients are gone if produce sits too long on the shelf,&rdquo says Hilary Cunningham, Product Director at TeakOrigin. &ldquoWe can take a specific apple and tell you the exact amounts of nutrients it has.&rdquo

Personalized diets trump one-size-fits-all ones.

Grocery stores are already packed with foods for specific ways of eating: keto, South Beach, Paleo, low-cholesterol. But what if a diet was specific to you and no one else? &ldquoThere are companies that create metabolic challenges to see how your body handles and processes food. Eat this shake or muffin with specific known nutrients and send blood samples in before and after. They analyze them and can understand the way your body reacts to give you feedback on what you should eat,&rdquo says Andy Narotsky, a Product Development Scientist at Campbell&rsquos Soup Company. From this information, companies could develop eating &ldquoprofiles,&rdquo then label foods according to which profile the levels of protein, carbohydrates, and fats work best with.

Crickets are. delicious?

Maybe you know someone who ate a cricket in another country once. But as agricultural land becomes sparse and the environmental consequences of producing animal proteins worsen, you might find yourself biting into a cricket energy bar. &ldquoThe advantage with cricket protein is that you don&rsquot need any land. With increased urbanization, you can have a vertical cricket farm in an office building. It can be an incredibly local source of protein, and they barely need any food or water, so it&rsquos great for sustainability,&rdquo says Narotsky. By grinding the crickets into cricket flour, food makers could add complete protein to just about anything: pancakes, breads, even pasta sauces. While today you can buy Chirps Chips, Exo Cricket Protein Bars, or Salsa Verde Chiridos, its not unreasonable to think we cricket burgers could eventually be the new Impossible Burgers.

Eastern medicine goes even more mainstream.

While Ayurveda is currently &ldquodefinitely California stuff,&rdquo as one expert put it, the natural style of medicine that started in India about 3,000 years ago may well make its way to all of our kitchens. Johns Hopkins Medicine&rsquos online Health Library explains it: &ldquoBased on the idea that disease is due to an imbalance or stress in a person's consciousness, Ayurveda encourages certain lifestyle interventions and natural therapies to regain a balance between the body, mind, spirit, and the environment.&rdquo People who believe in Ayurveda medicine believe food plays a large part in your overall well-being and can even put you in a specific mood. While teas and supplements can be found in specialty stores, be ready for cookbooks telling you how to cook an entire Ayurveda diet and prepared foods of any kind promising to balance your Dosha (your body&rsquos energy).

Food for every occasion.

After you work out, you drink protein. After a night out, you eat a bacon and egg sandwich. In five years, we&rsquoll have specific foods to eat after doing&hellipanything. &ldquoWhen you get a cold? Here is a product specially designed to deliver those nutrients you need to recover. Pregnant women need certain nutrients, here is the precise food that delivers that,&rdquo says Cunningham. Companies like Agni Provision are already working on creating postpartum foods. Narotsky adds: &ldquoThis is part of the continuing trend toward functional everything: I want everything I consume to do something for me.&rdquo

The world is on your plate.

As the world changes, so too will things we are able to get on our plate. When you&rsquore trying to anticipate what is going to come, you have to think about what the big social macro changes coming are, too. Things like global warming, economic change, or international strife could change our values&mdashand what&rsquos available to us. Fish may become less available and as growing regions may change leading us to ditch more resource intensive crops for &ldquoMore pulses and legumes, for the proteins and fiber. They&rsquore much easier to grow,&rdquo says Nielsen. Economic changes and conflict can also change our diets, &ldquoWe&rsquove seen a real growth of food of Syria in part because of refugees who are finding their way to the United States and participating in programs helping them make food for their communities and to make a living in food halls and little catering programs.&rdquo Whatever happens in the world, we will see it in the news, and on our plates.

Cold, very cold, or extra cold.

As summer gets hotter and winters get colder, the temperature of our foods might make them more expensive. Says Narotsky, &ldquoTemperature is a lever that we traditionally don&rsquot charge for. But as climate change continues, will the demand for cold bottled water increase in hotter summers? Then the prices might.&rdquo You might pay more for a &ldquosuper cold&rdquo popsicle when &ldquostandard cold&rdquo isn&rsquot enough.

The next pumpkin spice is.

Actually, if we knew what the next insane (and insanely lucrative) flavor trend would be, we wouldn&rsquot tell you. But it ain&rsquot horseradish, and it&rsquoll likely come from somewhere farther than Starbucks: &ldquoWe keep digging deeper into the cultures that we are familiar with, Mexican regional food, central American, possibly even South American with a deeper understanding of what&rsquos unique and specific,&rdquo says Kara Nielsen, a food trend expert from Oakland, CA. While the differences may not be massive, we&rsquoll come to appreciate the intricacies of Indonesian versus Malaysian versus Micronesian food. &ldquoKind of like barbecue, when we think about American barbecue someone from Tennessee and North Carolina will really beg to differ about the styles.&rdquo So, look for Chicken Micronesia sandwiches with pineapple, onion, and coconut, or spicy cheesy Peruvian potatoes, papas a la Huancaina.

Garden variety vegetables are so yesterday.

You want an apple? Choose your varietal: Red Delicious, Gala, Fiji, the recent Cosmic Crisp, ten others. But you want zucchini? The &ldquozucchini&rdquo is over in that bin. No more. As consumer interest in food continues to increase so too will our options. &ldquoThere has been a lot of progress in the past decade in standardizing agriculture, but I think there is going to be a bigger market for different varietals of vegetables,&rdquo says Narotsky. Your simple search for cauliflower will soon lead you to Depurple (which has the same anti-oxidants as red wine), Self-Blanching Snowball (with leaves that self-wrap around the head to protect it and keep it pure white), or Cheddar Hybrid Cauliflower (bright orange with 25 times the beta carotene of white cauliflower).


These Predicted 2025 Food Trends Prove The Future's Looking. Interesting?

Um, could cricket burgers be the next Impossible Burger?

At the beginning of the aughts, kale was a nobody. You didn&rsquot know how to pronounce kombucha. (Maybe you still don't?) Pumpkin spice was just a new Starbucks flavor, not yet a way of life.

As 2020 gets going&mdashthe start of a brand new decade&mdashwe wanted set out to discover what the next five years of food would look like. because it&rsquos fun to know stuff before anyone else does. Here's what the experts had to say, plus a few educated guesses of our own.

Don't judge a fruit by its cover.

Rather than choosing produce that looks good to the naked eye, we&rsquoll be able to choose vegetables based on the nutrients they have in them. TeakOrigin, a food data company, uses spectroscopy&mdashthe interaction between matter and electromagnetic radiation&mdashto measure the nutrient levels in a fruit or vegetable. &ldquoNutrients are gone if produce sits too long on the shelf,&rdquo says Hilary Cunningham, Product Director at TeakOrigin. &ldquoWe can take a specific apple and tell you the exact amounts of nutrients it has.&rdquo

Personalized diets trump one-size-fits-all ones.

Grocery stores are already packed with foods for specific ways of eating: keto, South Beach, Paleo, low-cholesterol. But what if a diet was specific to you and no one else? &ldquoThere are companies that create metabolic challenges to see how your body handles and processes food. Eat this shake or muffin with specific known nutrients and send blood samples in before and after. They analyze them and can understand the way your body reacts to give you feedback on what you should eat,&rdquo says Andy Narotsky, a Product Development Scientist at Campbell&rsquos Soup Company. From this information, companies could develop eating &ldquoprofiles,&rdquo then label foods according to which profile the levels of protein, carbohydrates, and fats work best with.

Crickets are. delicious?

Maybe you know someone who ate a cricket in another country once. But as agricultural land becomes sparse and the environmental consequences of producing animal proteins worsen, you might find yourself biting into a cricket energy bar. &ldquoThe advantage with cricket protein is that you don&rsquot need any land. With increased urbanization, you can have a vertical cricket farm in an office building. It can be an incredibly local source of protein, and they barely need any food or water, so it&rsquos great for sustainability,&rdquo says Narotsky. By grinding the crickets into cricket flour, food makers could add complete protein to just about anything: pancakes, breads, even pasta sauces. While today you can buy Chirps Chips, Exo Cricket Protein Bars, or Salsa Verde Chiridos, its not unreasonable to think we cricket burgers could eventually be the new Impossible Burgers.

Eastern medicine goes even more mainstream.

While Ayurveda is currently &ldquodefinitely California stuff,&rdquo as one expert put it, the natural style of medicine that started in India about 3,000 years ago may well make its way to all of our kitchens. Johns Hopkins Medicine&rsquos online Health Library explains it: &ldquoBased on the idea that disease is due to an imbalance or stress in a person's consciousness, Ayurveda encourages certain lifestyle interventions and natural therapies to regain a balance between the body, mind, spirit, and the environment.&rdquo People who believe in Ayurveda medicine believe food plays a large part in your overall well-being and can even put you in a specific mood. While teas and supplements can be found in specialty stores, be ready for cookbooks telling you how to cook an entire Ayurveda diet and prepared foods of any kind promising to balance your Dosha (your body&rsquos energy).

Food for every occasion.

After you work out, you drink protein. After a night out, you eat a bacon and egg sandwich. In five years, we&rsquoll have specific foods to eat after doing&hellipanything. &ldquoWhen you get a cold? Here is a product specially designed to deliver those nutrients you need to recover. Pregnant women need certain nutrients, here is the precise food that delivers that,&rdquo says Cunningham. Companies like Agni Provision are already working on creating postpartum foods. Narotsky adds: &ldquoThis is part of the continuing trend toward functional everything: I want everything I consume to do something for me.&rdquo

The world is on your plate.

As the world changes, so too will things we are able to get on our plate. When you&rsquore trying to anticipate what is going to come, you have to think about what the big social macro changes coming are, too. Things like global warming, economic change, or international strife could change our values&mdashand what&rsquos available to us. Fish may become less available and as growing regions may change leading us to ditch more resource intensive crops for &ldquoMore pulses and legumes, for the proteins and fiber. They&rsquore much easier to grow,&rdquo says Nielsen. Economic changes and conflict can also change our diets, &ldquoWe&rsquove seen a real growth of food of Syria in part because of refugees who are finding their way to the United States and participating in programs helping them make food for their communities and to make a living in food halls and little catering programs.&rdquo Whatever happens in the world, we will see it in the news, and on our plates.

Cold, very cold, or extra cold.

As summer gets hotter and winters get colder, the temperature of our foods might make them more expensive. Says Narotsky, &ldquoTemperature is a lever that we traditionally don&rsquot charge for. But as climate change continues, will the demand for cold bottled water increase in hotter summers? Then the prices might.&rdquo You might pay more for a &ldquosuper cold&rdquo popsicle when &ldquostandard cold&rdquo isn&rsquot enough.

The next pumpkin spice is.

Actually, if we knew what the next insane (and insanely lucrative) flavor trend would be, we wouldn&rsquot tell you. But it ain&rsquot horseradish, and it&rsquoll likely come from somewhere farther than Starbucks: &ldquoWe keep digging deeper into the cultures that we are familiar with, Mexican regional food, central American, possibly even South American with a deeper understanding of what&rsquos unique and specific,&rdquo says Kara Nielsen, a food trend expert from Oakland, CA. While the differences may not be massive, we&rsquoll come to appreciate the intricacies of Indonesian versus Malaysian versus Micronesian food. &ldquoKind of like barbecue, when we think about American barbecue someone from Tennessee and North Carolina will really beg to differ about the styles.&rdquo So, look for Chicken Micronesia sandwiches with pineapple, onion, and coconut, or spicy cheesy Peruvian potatoes, papas a la Huancaina.

Garden variety vegetables are so yesterday.

You want an apple? Choose your varietal: Red Delicious, Gala, Fiji, the recent Cosmic Crisp, ten others. But you want zucchini? The &ldquozucchini&rdquo is over in that bin. No more. As consumer interest in food continues to increase so too will our options. &ldquoThere has been a lot of progress in the past decade in standardizing agriculture, but I think there is going to be a bigger market for different varietals of vegetables,&rdquo says Narotsky. Your simple search for cauliflower will soon lead you to Depurple (which has the same anti-oxidants as red wine), Self-Blanching Snowball (with leaves that self-wrap around the head to protect it and keep it pure white), or Cheddar Hybrid Cauliflower (bright orange with 25 times the beta carotene of white cauliflower).


These Predicted 2025 Food Trends Prove The Future's Looking. Interesting?

Um, could cricket burgers be the next Impossible Burger?

At the beginning of the aughts, kale was a nobody. You didn&rsquot know how to pronounce kombucha. (Maybe you still don't?) Pumpkin spice was just a new Starbucks flavor, not yet a way of life.

As 2020 gets going&mdashthe start of a brand new decade&mdashwe wanted set out to discover what the next five years of food would look like. because it&rsquos fun to know stuff before anyone else does. Here's what the experts had to say, plus a few educated guesses of our own.

Don't judge a fruit by its cover.

Rather than choosing produce that looks good to the naked eye, we&rsquoll be able to choose vegetables based on the nutrients they have in them. TeakOrigin, a food data company, uses spectroscopy&mdashthe interaction between matter and electromagnetic radiation&mdashto measure the nutrient levels in a fruit or vegetable. &ldquoNutrients are gone if produce sits too long on the shelf,&rdquo says Hilary Cunningham, Product Director at TeakOrigin. &ldquoWe can take a specific apple and tell you the exact amounts of nutrients it has.&rdquo

Personalized diets trump one-size-fits-all ones.

Grocery stores are already packed with foods for specific ways of eating: keto, South Beach, Paleo, low-cholesterol. But what if a diet was specific to you and no one else? &ldquoThere are companies that create metabolic challenges to see how your body handles and processes food. Eat this shake or muffin with specific known nutrients and send blood samples in before and after. They analyze them and can understand the way your body reacts to give you feedback on what you should eat,&rdquo says Andy Narotsky, a Product Development Scientist at Campbell&rsquos Soup Company. From this information, companies could develop eating &ldquoprofiles,&rdquo then label foods according to which profile the levels of protein, carbohydrates, and fats work best with.

Crickets are. delicious?

Maybe you know someone who ate a cricket in another country once. But as agricultural land becomes sparse and the environmental consequences of producing animal proteins worsen, you might find yourself biting into a cricket energy bar. &ldquoThe advantage with cricket protein is that you don&rsquot need any land. With increased urbanization, you can have a vertical cricket farm in an office building. It can be an incredibly local source of protein, and they barely need any food or water, so it&rsquos great for sustainability,&rdquo says Narotsky. By grinding the crickets into cricket flour, food makers could add complete protein to just about anything: pancakes, breads, even pasta sauces. While today you can buy Chirps Chips, Exo Cricket Protein Bars, or Salsa Verde Chiridos, its not unreasonable to think we cricket burgers could eventually be the new Impossible Burgers.

Eastern medicine goes even more mainstream.

While Ayurveda is currently &ldquodefinitely California stuff,&rdquo as one expert put it, the natural style of medicine that started in India about 3,000 years ago may well make its way to all of our kitchens. Johns Hopkins Medicine&rsquos online Health Library explains it: &ldquoBased on the idea that disease is due to an imbalance or stress in a person's consciousness, Ayurveda encourages certain lifestyle interventions and natural therapies to regain a balance between the body, mind, spirit, and the environment.&rdquo People who believe in Ayurveda medicine believe food plays a large part in your overall well-being and can even put you in a specific mood. While teas and supplements can be found in specialty stores, be ready for cookbooks telling you how to cook an entire Ayurveda diet and prepared foods of any kind promising to balance your Dosha (your body&rsquos energy).

Food for every occasion.

After you work out, you drink protein. After a night out, you eat a bacon and egg sandwich. In five years, we&rsquoll have specific foods to eat after doing&hellipanything. &ldquoWhen you get a cold? Here is a product specially designed to deliver those nutrients you need to recover. Pregnant women need certain nutrients, here is the precise food that delivers that,&rdquo says Cunningham. Companies like Agni Provision are already working on creating postpartum foods. Narotsky adds: &ldquoThis is part of the continuing trend toward functional everything: I want everything I consume to do something for me.&rdquo

The world is on your plate.

As the world changes, so too will things we are able to get on our plate. When you&rsquore trying to anticipate what is going to come, you have to think about what the big social macro changes coming are, too. Things like global warming, economic change, or international strife could change our values&mdashand what&rsquos available to us. Fish may become less available and as growing regions may change leading us to ditch more resource intensive crops for &ldquoMore pulses and legumes, for the proteins and fiber. They&rsquore much easier to grow,&rdquo says Nielsen. Economic changes and conflict can also change our diets, &ldquoWe&rsquove seen a real growth of food of Syria in part because of refugees who are finding their way to the United States and participating in programs helping them make food for their communities and to make a living in food halls and little catering programs.&rdquo Whatever happens in the world, we will see it in the news, and on our plates.

Cold, very cold, or extra cold.

As summer gets hotter and winters get colder, the temperature of our foods might make them more expensive. Says Narotsky, &ldquoTemperature is a lever that we traditionally don&rsquot charge for. But as climate change continues, will the demand for cold bottled water increase in hotter summers? Then the prices might.&rdquo You might pay more for a &ldquosuper cold&rdquo popsicle when &ldquostandard cold&rdquo isn&rsquot enough.

The next pumpkin spice is.

Actually, if we knew what the next insane (and insanely lucrative) flavor trend would be, we wouldn&rsquot tell you. But it ain&rsquot horseradish, and it&rsquoll likely come from somewhere farther than Starbucks: &ldquoWe keep digging deeper into the cultures that we are familiar with, Mexican regional food, central American, possibly even South American with a deeper understanding of what&rsquos unique and specific,&rdquo says Kara Nielsen, a food trend expert from Oakland, CA. While the differences may not be massive, we&rsquoll come to appreciate the intricacies of Indonesian versus Malaysian versus Micronesian food. &ldquoKind of like barbecue, when we think about American barbecue someone from Tennessee and North Carolina will really beg to differ about the styles.&rdquo So, look for Chicken Micronesia sandwiches with pineapple, onion, and coconut, or spicy cheesy Peruvian potatoes, papas a la Huancaina.

Garden variety vegetables are so yesterday.

You want an apple? Choose your varietal: Red Delicious, Gala, Fiji, the recent Cosmic Crisp, ten others. But you want zucchini? The &ldquozucchini&rdquo is over in that bin. No more. As consumer interest in food continues to increase so too will our options. &ldquoThere has been a lot of progress in the past decade in standardizing agriculture, but I think there is going to be a bigger market for different varietals of vegetables,&rdquo says Narotsky. Your simple search for cauliflower will soon lead you to Depurple (which has the same anti-oxidants as red wine), Self-Blanching Snowball (with leaves that self-wrap around the head to protect it and keep it pure white), or Cheddar Hybrid Cauliflower (bright orange with 25 times the beta carotene of white cauliflower).


These Predicted 2025 Food Trends Prove The Future's Looking. Interesting?

Um, could cricket burgers be the next Impossible Burger?

At the beginning of the aughts, kale was a nobody. You didn&rsquot know how to pronounce kombucha. (Maybe you still don't?) Pumpkin spice was just a new Starbucks flavor, not yet a way of life.

As 2020 gets going&mdashthe start of a brand new decade&mdashwe wanted set out to discover what the next five years of food would look like. because it&rsquos fun to know stuff before anyone else does. Here's what the experts had to say, plus a few educated guesses of our own.

Don't judge a fruit by its cover.

Rather than choosing produce that looks good to the naked eye, we&rsquoll be able to choose vegetables based on the nutrients they have in them. TeakOrigin, a food data company, uses spectroscopy&mdashthe interaction between matter and electromagnetic radiation&mdashto measure the nutrient levels in a fruit or vegetable. &ldquoNutrients are gone if produce sits too long on the shelf,&rdquo says Hilary Cunningham, Product Director at TeakOrigin. &ldquoWe can take a specific apple and tell you the exact amounts of nutrients it has.&rdquo

Personalized diets trump one-size-fits-all ones.

Grocery stores are already packed with foods for specific ways of eating: keto, South Beach, Paleo, low-cholesterol. But what if a diet was specific to you and no one else? &ldquoThere are companies that create metabolic challenges to see how your body handles and processes food. Eat this shake or muffin with specific known nutrients and send blood samples in before and after. They analyze them and can understand the way your body reacts to give you feedback on what you should eat,&rdquo says Andy Narotsky, a Product Development Scientist at Campbell&rsquos Soup Company. From this information, companies could develop eating &ldquoprofiles,&rdquo then label foods according to which profile the levels of protein, carbohydrates, and fats work best with.

Crickets are. delicious?

Maybe you know someone who ate a cricket in another country once. But as agricultural land becomes sparse and the environmental consequences of producing animal proteins worsen, you might find yourself biting into a cricket energy bar. &ldquoThe advantage with cricket protein is that you don&rsquot need any land. With increased urbanization, you can have a vertical cricket farm in an office building. It can be an incredibly local source of protein, and they barely need any food or water, so it&rsquos great for sustainability,&rdquo says Narotsky. By grinding the crickets into cricket flour, food makers could add complete protein to just about anything: pancakes, breads, even pasta sauces. While today you can buy Chirps Chips, Exo Cricket Protein Bars, or Salsa Verde Chiridos, its not unreasonable to think we cricket burgers could eventually be the new Impossible Burgers.

Eastern medicine goes even more mainstream.

While Ayurveda is currently &ldquodefinitely California stuff,&rdquo as one expert put it, the natural style of medicine that started in India about 3,000 years ago may well make its way to all of our kitchens. Johns Hopkins Medicine&rsquos online Health Library explains it: &ldquoBased on the idea that disease is due to an imbalance or stress in a person's consciousness, Ayurveda encourages certain lifestyle interventions and natural therapies to regain a balance between the body, mind, spirit, and the environment.&rdquo People who believe in Ayurveda medicine believe food plays a large part in your overall well-being and can even put you in a specific mood. While teas and supplements can be found in specialty stores, be ready for cookbooks telling you how to cook an entire Ayurveda diet and prepared foods of any kind promising to balance your Dosha (your body&rsquos energy).

Food for every occasion.

After you work out, you drink protein. After a night out, you eat a bacon and egg sandwich. In five years, we&rsquoll have specific foods to eat after doing&hellipanything. &ldquoWhen you get a cold? Here is a product specially designed to deliver those nutrients you need to recover. Pregnant women need certain nutrients, here is the precise food that delivers that,&rdquo says Cunningham. Companies like Agni Provision are already working on creating postpartum foods. Narotsky adds: &ldquoThis is part of the continuing trend toward functional everything: I want everything I consume to do something for me.&rdquo

The world is on your plate.

As the world changes, so too will things we are able to get on our plate. When you&rsquore trying to anticipate what is going to come, you have to think about what the big social macro changes coming are, too. Things like global warming, economic change, or international strife could change our values&mdashand what&rsquos available to us. Fish may become less available and as growing regions may change leading us to ditch more resource intensive crops for &ldquoMore pulses and legumes, for the proteins and fiber. They&rsquore much easier to grow,&rdquo says Nielsen. Economic changes and conflict can also change our diets, &ldquoWe&rsquove seen a real growth of food of Syria in part because of refugees who are finding their way to the United States and participating in programs helping them make food for their communities and to make a living in food halls and little catering programs.&rdquo Whatever happens in the world, we will see it in the news, and on our plates.

Cold, very cold, or extra cold.

As summer gets hotter and winters get colder, the temperature of our foods might make them more expensive. Says Narotsky, &ldquoTemperature is a lever that we traditionally don&rsquot charge for. But as climate change continues, will the demand for cold bottled water increase in hotter summers? Then the prices might.&rdquo You might pay more for a &ldquosuper cold&rdquo popsicle when &ldquostandard cold&rdquo isn&rsquot enough.

The next pumpkin spice is.

Actually, if we knew what the next insane (and insanely lucrative) flavor trend would be, we wouldn&rsquot tell you. But it ain&rsquot horseradish, and it&rsquoll likely come from somewhere farther than Starbucks: &ldquoWe keep digging deeper into the cultures that we are familiar with, Mexican regional food, central American, possibly even South American with a deeper understanding of what&rsquos unique and specific,&rdquo says Kara Nielsen, a food trend expert from Oakland, CA. While the differences may not be massive, we&rsquoll come to appreciate the intricacies of Indonesian versus Malaysian versus Micronesian food. &ldquoKind of like barbecue, when we think about American barbecue someone from Tennessee and North Carolina will really beg to differ about the styles.&rdquo So, look for Chicken Micronesia sandwiches with pineapple, onion, and coconut, or spicy cheesy Peruvian potatoes, papas a la Huancaina.

Garden variety vegetables are so yesterday.

You want an apple? Choose your varietal: Red Delicious, Gala, Fiji, the recent Cosmic Crisp, ten others. But you want zucchini? The &ldquozucchini&rdquo is over in that bin. No more. As consumer interest in food continues to increase so too will our options. &ldquoThere has been a lot of progress in the past decade in standardizing agriculture, but I think there is going to be a bigger market for different varietals of vegetables,&rdquo says Narotsky. Your simple search for cauliflower will soon lead you to Depurple (which has the same anti-oxidants as red wine), Self-Blanching Snowball (with leaves that self-wrap around the head to protect it and keep it pure white), or Cheddar Hybrid Cauliflower (bright orange with 25 times the beta carotene of white cauliflower).


These Predicted 2025 Food Trends Prove The Future's Looking. Interesting?

Um, could cricket burgers be the next Impossible Burger?

At the beginning of the aughts, kale was a nobody. You didn&rsquot know how to pronounce kombucha. (Maybe you still don't?) Pumpkin spice was just a new Starbucks flavor, not yet a way of life.

As 2020 gets going&mdashthe start of a brand new decade&mdashwe wanted set out to discover what the next five years of food would look like. because it&rsquos fun to know stuff before anyone else does. Here's what the experts had to say, plus a few educated guesses of our own.

Don't judge a fruit by its cover.

Rather than choosing produce that looks good to the naked eye, we&rsquoll be able to choose vegetables based on the nutrients they have in them. TeakOrigin, a food data company, uses spectroscopy&mdashthe interaction between matter and electromagnetic radiation&mdashto measure the nutrient levels in a fruit or vegetable. &ldquoNutrients are gone if produce sits too long on the shelf,&rdquo says Hilary Cunningham, Product Director at TeakOrigin. &ldquoWe can take a specific apple and tell you the exact amounts of nutrients it has.&rdquo

Personalized diets trump one-size-fits-all ones.

Grocery stores are already packed with foods for specific ways of eating: keto, South Beach, Paleo, low-cholesterol. But what if a diet was specific to you and no one else? &ldquoThere are companies that create metabolic challenges to see how your body handles and processes food. Eat this shake or muffin with specific known nutrients and send blood samples in before and after. They analyze them and can understand the way your body reacts to give you feedback on what you should eat,&rdquo says Andy Narotsky, a Product Development Scientist at Campbell&rsquos Soup Company. From this information, companies could develop eating &ldquoprofiles,&rdquo then label foods according to which profile the levels of protein, carbohydrates, and fats work best with.

Crickets are. delicious?

Maybe you know someone who ate a cricket in another country once. But as agricultural land becomes sparse and the environmental consequences of producing animal proteins worsen, you might find yourself biting into a cricket energy bar. &ldquoThe advantage with cricket protein is that you don&rsquot need any land. With increased urbanization, you can have a vertical cricket farm in an office building. It can be an incredibly local source of protein, and they barely need any food or water, so it&rsquos great for sustainability,&rdquo says Narotsky. By grinding the crickets into cricket flour, food makers could add complete protein to just about anything: pancakes, breads, even pasta sauces. While today you can buy Chirps Chips, Exo Cricket Protein Bars, or Salsa Verde Chiridos, its not unreasonable to think we cricket burgers could eventually be the new Impossible Burgers.

Eastern medicine goes even more mainstream.

While Ayurveda is currently &ldquodefinitely California stuff,&rdquo as one expert put it, the natural style of medicine that started in India about 3,000 years ago may well make its way to all of our kitchens. Johns Hopkins Medicine&rsquos online Health Library explains it: &ldquoBased on the idea that disease is due to an imbalance or stress in a person's consciousness, Ayurveda encourages certain lifestyle interventions and natural therapies to regain a balance between the body, mind, spirit, and the environment.&rdquo People who believe in Ayurveda medicine believe food plays a large part in your overall well-being and can even put you in a specific mood. While teas and supplements can be found in specialty stores, be ready for cookbooks telling you how to cook an entire Ayurveda diet and prepared foods of any kind promising to balance your Dosha (your body&rsquos energy).

Food for every occasion.

After you work out, you drink protein. After a night out, you eat a bacon and egg sandwich. In five years, we&rsquoll have specific foods to eat after doing&hellipanything. &ldquoWhen you get a cold? Here is a product specially designed to deliver those nutrients you need to recover. Pregnant women need certain nutrients, here is the precise food that delivers that,&rdquo says Cunningham. Companies like Agni Provision are already working on creating postpartum foods. Narotsky adds: &ldquoThis is part of the continuing trend toward functional everything: I want everything I consume to do something for me.&rdquo

The world is on your plate.

As the world changes, so too will things we are able to get on our plate. When you&rsquore trying to anticipate what is going to come, you have to think about what the big social macro changes coming are, too. Things like global warming, economic change, or international strife could change our values&mdashand what&rsquos available to us. Fish may become less available and as growing regions may change leading us to ditch more resource intensive crops for &ldquoMore pulses and legumes, for the proteins and fiber. They&rsquore much easier to grow,&rdquo says Nielsen. Economic changes and conflict can also change our diets, &ldquoWe&rsquove seen a real growth of food of Syria in part because of refugees who are finding their way to the United States and participating in programs helping them make food for their communities and to make a living in food halls and little catering programs.&rdquo Whatever happens in the world, we will see it in the news, and on our plates.

Cold, very cold, or extra cold.

As summer gets hotter and winters get colder, the temperature of our foods might make them more expensive. Says Narotsky, &ldquoTemperature is a lever that we traditionally don&rsquot charge for. But as climate change continues, will the demand for cold bottled water increase in hotter summers? Then the prices might.&rdquo You might pay more for a &ldquosuper cold&rdquo popsicle when &ldquostandard cold&rdquo isn&rsquot enough.

The next pumpkin spice is.

Actually, if we knew what the next insane (and insanely lucrative) flavor trend would be, we wouldn&rsquot tell you. But it ain&rsquot horseradish, and it&rsquoll likely come from somewhere farther than Starbucks: &ldquoWe keep digging deeper into the cultures that we are familiar with, Mexican regional food, central American, possibly even South American with a deeper understanding of what&rsquos unique and specific,&rdquo says Kara Nielsen, a food trend expert from Oakland, CA. While the differences may not be massive, we&rsquoll come to appreciate the intricacies of Indonesian versus Malaysian versus Micronesian food. &ldquoKind of like barbecue, when we think about American barbecue someone from Tennessee and North Carolina will really beg to differ about the styles.&rdquo So, look for Chicken Micronesia sandwiches with pineapple, onion, and coconut, or spicy cheesy Peruvian potatoes, papas a la Huancaina.

Garden variety vegetables are so yesterday.

You want an apple? Choose your varietal: Red Delicious, Gala, Fiji, the recent Cosmic Crisp, ten others. But you want zucchini? The &ldquozucchini&rdquo is over in that bin. No more. As consumer interest in food continues to increase so too will our options. &ldquoThere has been a lot of progress in the past decade in standardizing agriculture, but I think there is going to be a bigger market for different varietals of vegetables,&rdquo says Narotsky. Your simple search for cauliflower will soon lead you to Depurple (which has the same anti-oxidants as red wine), Self-Blanching Snowball (with leaves that self-wrap around the head to protect it and keep it pure white), or Cheddar Hybrid Cauliflower (bright orange with 25 times the beta carotene of white cauliflower).


These Predicted 2025 Food Trends Prove The Future's Looking. Interesting?

Um, could cricket burgers be the next Impossible Burger?

At the beginning of the aughts, kale was a nobody. You didn&rsquot know how to pronounce kombucha. (Maybe you still don't?) Pumpkin spice was just a new Starbucks flavor, not yet a way of life.

As 2020 gets going&mdashthe start of a brand new decade&mdashwe wanted set out to discover what the next five years of food would look like. because it&rsquos fun to know stuff before anyone else does. Here's what the experts had to say, plus a few educated guesses of our own.

Don't judge a fruit by its cover.

Rather than choosing produce that looks good to the naked eye, we&rsquoll be able to choose vegetables based on the nutrients they have in them. TeakOrigin, a food data company, uses spectroscopy&mdashthe interaction between matter and electromagnetic radiation&mdashto measure the nutrient levels in a fruit or vegetable. &ldquoNutrients are gone if produce sits too long on the shelf,&rdquo says Hilary Cunningham, Product Director at TeakOrigin. &ldquoWe can take a specific apple and tell you the exact amounts of nutrients it has.&rdquo

Personalized diets trump one-size-fits-all ones.

Grocery stores are already packed with foods for specific ways of eating: keto, South Beach, Paleo, low-cholesterol. But what if a diet was specific to you and no one else? &ldquoThere are companies that create metabolic challenges to see how your body handles and processes food. Eat this shake or muffin with specific known nutrients and send blood samples in before and after. They analyze them and can understand the way your body reacts to give you feedback on what you should eat,&rdquo says Andy Narotsky, a Product Development Scientist at Campbell&rsquos Soup Company. From this information, companies could develop eating &ldquoprofiles,&rdquo then label foods according to which profile the levels of protein, carbohydrates, and fats work best with.

Crickets are. delicious?

Maybe you know someone who ate a cricket in another country once. But as agricultural land becomes sparse and the environmental consequences of producing animal proteins worsen, you might find yourself biting into a cricket energy bar. &ldquoThe advantage with cricket protein is that you don&rsquot need any land. With increased urbanization, you can have a vertical cricket farm in an office building. It can be an incredibly local source of protein, and they barely need any food or water, so it&rsquos great for sustainability,&rdquo says Narotsky. By grinding the crickets into cricket flour, food makers could add complete protein to just about anything: pancakes, breads, even pasta sauces. While today you can buy Chirps Chips, Exo Cricket Protein Bars, or Salsa Verde Chiridos, its not unreasonable to think we cricket burgers could eventually be the new Impossible Burgers.

Eastern medicine goes even more mainstream.

While Ayurveda is currently &ldquodefinitely California stuff,&rdquo as one expert put it, the natural style of medicine that started in India about 3,000 years ago may well make its way to all of our kitchens. Johns Hopkins Medicine&rsquos online Health Library explains it: &ldquoBased on the idea that disease is due to an imbalance or stress in a person's consciousness, Ayurveda encourages certain lifestyle interventions and natural therapies to regain a balance between the body, mind, spirit, and the environment.&rdquo People who believe in Ayurveda medicine believe food plays a large part in your overall well-being and can even put you in a specific mood. While teas and supplements can be found in specialty stores, be ready for cookbooks telling you how to cook an entire Ayurveda diet and prepared foods of any kind promising to balance your Dosha (your body&rsquos energy).

Food for every occasion.

After you work out, you drink protein. After a night out, you eat a bacon and egg sandwich. In five years, we&rsquoll have specific foods to eat after doing&hellipanything. &ldquoWhen you get a cold? Here is a product specially designed to deliver those nutrients you need to recover. Pregnant women need certain nutrients, here is the precise food that delivers that,&rdquo says Cunningham. Companies like Agni Provision are already working on creating postpartum foods. Narotsky adds: &ldquoThis is part of the continuing trend toward functional everything: I want everything I consume to do something for me.&rdquo

The world is on your plate.

As the world changes, so too will things we are able to get on our plate. When you&rsquore trying to anticipate what is going to come, you have to think about what the big social macro changes coming are, too. Things like global warming, economic change, or international strife could change our values&mdashand what&rsquos available to us. Fish may become less available and as growing regions may change leading us to ditch more resource intensive crops for &ldquoMore pulses and legumes, for the proteins and fiber. They&rsquore much easier to grow,&rdquo says Nielsen. Economic changes and conflict can also change our diets, &ldquoWe&rsquove seen a real growth of food of Syria in part because of refugees who are finding their way to the United States and participating in programs helping them make food for their communities and to make a living in food halls and little catering programs.&rdquo Whatever happens in the world, we will see it in the news, and on our plates.

Cold, very cold, or extra cold.

As summer gets hotter and winters get colder, the temperature of our foods might make them more expensive. Says Narotsky, &ldquoTemperature is a lever that we traditionally don&rsquot charge for. But as climate change continues, will the demand for cold bottled water increase in hotter summers? Then the prices might.&rdquo You might pay more for a &ldquosuper cold&rdquo popsicle when &ldquostandard cold&rdquo isn&rsquot enough.

The next pumpkin spice is.

Actually, if we knew what the next insane (and insanely lucrative) flavor trend would be, we wouldn&rsquot tell you. But it ain&rsquot horseradish, and it&rsquoll likely come from somewhere farther than Starbucks: &ldquoWe keep digging deeper into the cultures that we are familiar with, Mexican regional food, central American, possibly even South American with a deeper understanding of what&rsquos unique and specific,&rdquo says Kara Nielsen, a food trend expert from Oakland, CA. While the differences may not be massive, we&rsquoll come to appreciate the intricacies of Indonesian versus Malaysian versus Micronesian food. &ldquoKind of like barbecue, when we think about American barbecue someone from Tennessee and North Carolina will really beg to differ about the styles.&rdquo So, look for Chicken Micronesia sandwiches with pineapple, onion, and coconut, or spicy cheesy Peruvian potatoes, papas a la Huancaina.

Garden variety vegetables are so yesterday.

You want an apple? Choose your varietal: Red Delicious, Gala, Fiji, the recent Cosmic Crisp, ten others. But you want zucchini? The &ldquozucchini&rdquo is over in that bin. No more. As consumer interest in food continues to increase so too will our options. &ldquoThere has been a lot of progress in the past decade in standardizing agriculture, but I think there is going to be a bigger market for different varietals of vegetables,&rdquo says Narotsky. Your simple search for cauliflower will soon lead you to Depurple (which has the same anti-oxidants as red wine), Self-Blanching Snowball (with leaves that self-wrap around the head to protect it and keep it pure white), or Cheddar Hybrid Cauliflower (bright orange with 25 times the beta carotene of white cauliflower).


These Predicted 2025 Food Trends Prove The Future's Looking. Interesting?

Um, could cricket burgers be the next Impossible Burger?

At the beginning of the aughts, kale was a nobody. You didn&rsquot know how to pronounce kombucha. (Maybe you still don't?) Pumpkin spice was just a new Starbucks flavor, not yet a way of life.

As 2020 gets going&mdashthe start of a brand new decade&mdashwe wanted set out to discover what the next five years of food would look like. because it&rsquos fun to know stuff before anyone else does. Here's what the experts had to say, plus a few educated guesses of our own.

Don't judge a fruit by its cover.

Rather than choosing produce that looks good to the naked eye, we&rsquoll be able to choose vegetables based on the nutrients they have in them. TeakOrigin, a food data company, uses spectroscopy&mdashthe interaction between matter and electromagnetic radiation&mdashto measure the nutrient levels in a fruit or vegetable. &ldquoNutrients are gone if produce sits too long on the shelf,&rdquo says Hilary Cunningham, Product Director at TeakOrigin. &ldquoWe can take a specific apple and tell you the exact amounts of nutrients it has.&rdquo

Personalized diets trump one-size-fits-all ones.

Grocery stores are already packed with foods for specific ways of eating: keto, South Beach, Paleo, low-cholesterol. But what if a diet was specific to you and no one else? &ldquoThere are companies that create metabolic challenges to see how your body handles and processes food. Eat this shake or muffin with specific known nutrients and send blood samples in before and after. They analyze them and can understand the way your body reacts to give you feedback on what you should eat,&rdquo says Andy Narotsky, a Product Development Scientist at Campbell&rsquos Soup Company. From this information, companies could develop eating &ldquoprofiles,&rdquo then label foods according to which profile the levels of protein, carbohydrates, and fats work best with.

Crickets are. delicious?

Maybe you know someone who ate a cricket in another country once. But as agricultural land becomes sparse and the environmental consequences of producing animal proteins worsen, you might find yourself biting into a cricket energy bar. &ldquoThe advantage with cricket protein is that you don&rsquot need any land. With increased urbanization, you can have a vertical cricket farm in an office building. It can be an incredibly local source of protein, and they barely need any food or water, so it&rsquos great for sustainability,&rdquo says Narotsky. By grinding the crickets into cricket flour, food makers could add complete protein to just about anything: pancakes, breads, even pasta sauces. While today you can buy Chirps Chips, Exo Cricket Protein Bars, or Salsa Verde Chiridos, its not unreasonable to think we cricket burgers could eventually be the new Impossible Burgers.

Eastern medicine goes even more mainstream.

While Ayurveda is currently &ldquodefinitely California stuff,&rdquo as one expert put it, the natural style of medicine that started in India about 3,000 years ago may well make its way to all of our kitchens. Johns Hopkins Medicine&rsquos online Health Library explains it: &ldquoBased on the idea that disease is due to an imbalance or stress in a person's consciousness, Ayurveda encourages certain lifestyle interventions and natural therapies to regain a balance between the body, mind, spirit, and the environment.&rdquo People who believe in Ayurveda medicine believe food plays a large part in your overall well-being and can even put you in a specific mood. While teas and supplements can be found in specialty stores, be ready for cookbooks telling you how to cook an entire Ayurveda diet and prepared foods of any kind promising to balance your Dosha (your body&rsquos energy).

Food for every occasion.

After you work out, you drink protein. After a night out, you eat a bacon and egg sandwich. In five years, we&rsquoll have specific foods to eat after doing&hellipanything. &ldquoWhen you get a cold? Here is a product specially designed to deliver those nutrients you need to recover. Pregnant women need certain nutrients, here is the precise food that delivers that,&rdquo says Cunningham. Companies like Agni Provision are already working on creating postpartum foods. Narotsky adds: &ldquoThis is part of the continuing trend toward functional everything: I want everything I consume to do something for me.&rdquo

The world is on your plate.

As the world changes, so too will things we are able to get on our plate. When you&rsquore trying to anticipate what is going to come, you have to think about what the big social macro changes coming are, too. Things like global warming, economic change, or international strife could change our values&mdashand what&rsquos available to us. Fish may become less available and as growing regions may change leading us to ditch more resource intensive crops for &ldquoMore pulses and legumes, for the proteins and fiber. They&rsquore much easier to grow,&rdquo says Nielsen. Economic changes and conflict can also change our diets, &ldquoWe&rsquove seen a real growth of food of Syria in part because of refugees who are finding their way to the United States and participating in programs helping them make food for their communities and to make a living in food halls and little catering programs.&rdquo Whatever happens in the world, we will see it in the news, and on our plates.

Cold, very cold, or extra cold.

As summer gets hotter and winters get colder, the temperature of our foods might make them more expensive. Says Narotsky, &ldquoTemperature is a lever that we traditionally don&rsquot charge for. But as climate change continues, will the demand for cold bottled water increase in hotter summers? Then the prices might.&rdquo You might pay more for a &ldquosuper cold&rdquo popsicle when &ldquostandard cold&rdquo isn&rsquot enough.

The next pumpkin spice is.

Actually, if we knew what the next insane (and insanely lucrative) flavor trend would be, we wouldn&rsquot tell you. But it ain&rsquot horseradish, and it&rsquoll likely come from somewhere farther than Starbucks: &ldquoWe keep digging deeper into the cultures that we are familiar with, Mexican regional food, central American, possibly even South American with a deeper understanding of what&rsquos unique and specific,&rdquo says Kara Nielsen, a food trend expert from Oakland, CA. While the differences may not be massive, we&rsquoll come to appreciate the intricacies of Indonesian versus Malaysian versus Micronesian food. &ldquoKind of like barbecue, when we think about American barbecue someone from Tennessee and North Carolina will really beg to differ about the styles.&rdquo So, look for Chicken Micronesia sandwiches with pineapple, onion, and coconut, or spicy cheesy Peruvian potatoes, papas a la Huancaina.

Garden variety vegetables are so yesterday.

You want an apple? Choose your varietal: Red Delicious, Gala, Fiji, the recent Cosmic Crisp, ten others. But you want zucchini? The &ldquozucchini&rdquo is over in that bin. No more. As consumer interest in food continues to increase so too will our options. &ldquoThere has been a lot of progress in the past decade in standardizing agriculture, but I think there is going to be a bigger market for different varietals of vegetables,&rdquo says Narotsky. Your simple search for cauliflower will soon lead you to Depurple (which has the same anti-oxidants as red wine), Self-Blanching Snowball (with leaves that self-wrap around the head to protect it and keep it pure white), or Cheddar Hybrid Cauliflower (bright orange with 25 times the beta carotene of white cauliflower).


Watch the video: Αναλυτικές προβλέψεις Αυγούστου Ανα 5ήμερα