Food trends of 2105 and beyond include culinary cannabis, strong interest in alternative sweeteners, and small-batch speciality items. Plant-based meat and cheese products are also expected to gain more interest from consumers.
Stronger flavors are definitely on the menu for 2015, with consumers showing a preference for dark, bitter notes in their chocolates and coffee and for classic cocktails crafted with old-fashioned bitters as one of the essential ingredients. Strong flavors are also showing up in vegetables such as collard greens and cauliflower, which is predicated to take the place of kale as the superfood vegetable of choice in 2015. Cauliflower can be mashed, roasted, eaten raw or steamed. It can even be crafted into a gluten-free pizza crust.
Edible insects are another emerging trend in 2015. Flour made from crickets is currently being touted as the best available protein source on the market. A sprinkling of small startups are offering products made from ground-up crickets; many believe that food items fortified with insects are a trend that is here to stay. Supporters of this trend claim that insect protein is far more sustainable to produce than traditional sources such as beef, pork and chicken.
Technology-powered efficiency is another important food trend of 2105. Tablets where diners can order food and beverages are taking the place of wait staff in many cutting-edge establishments, as are apps that allow diners to reserve tables, order food and drinks to be served at specified times, and pay for the meal using their smartphones.