Every year brings with it a new crop of food trends, whether new or returning. Remember when you didn’t know what kale was? Or pomegranate juice? Here’s a list of food trends we see underway in 2015.
Fermented Foods
Fermentation has been around since ancient times, but this year fermented products are on the rise. Not just the ones you’re familiar with, like sauerkraut, pickles and vinegar, but also some you may not have tried before. There’s kimchi – a spicy pickled cabbage dish from Korea, which can be found in the produce section. There are even beverages drinks like Kombucha – made with tea, sugar, bacteria and yeast, and Kefir –a fermented milk drink. The bacteria in fermented foods are believed to help support digestive health.
Ancient Grains
Ancient grains will continue to regain popularity this year. Instead of oatmeal in the morning, try quinoa (at right). It is packed with protein and gluten-free. Or try millet – this popular birdseed ingredient is widely available and fluffy when cooked. Farro is also widely available – popular in Italy, this hearty grain is great in salads and soups.
Hybrid Produce
Hybrid produce is also a trend spotted for 2015. If you haven’t before, try broccolini – a hybrid of broccoli and Chinese kale (shown at left). It’s great steamed or roasted, with a sweeter broccoli taste. Rutabaga, a cross between turnip and wild cabbage, is a great winter vegetable for roasting or stews. There are also hybrid fruits, like the pluot, a cross between plum and apricot, as well as many citrus fruits like clementines and grapefruit.
