Sandwiches are
on tap to become one of the top comfort foods of the year grilled cheese sandwiches in
particular, look for restaurants to develope signature combinations.
Crazy cocktails in which liquor is infused with flavors of food.
Mini-desserts will move out of the bakery case as home bakers discover the
lure of little bites.
Potatoes
are hot, with French fry menus that let guests choose the cut and crispness,
and make-your-own mashed potato mix-ins.
Look
for more vegetables used in desserts, far beyond the humble carrot cake.
Indian street foods will gain popularity through food trucks, pop-ups and
quick-service restaurants.
Some
Chefs will experiment with the flavors
of the forests, using subtle infusions
of pine needles, Douglas fir and eucalyptus to flavor sauces, rubs,
meats, jus and broths.
Meatballs and
more meatballs will appear with different ethnic interpretations on menus.
Appetizers will have more
adventurous flavors, on the theory that consumers consider them
less of a commitment or risk than ordering something unfamiliar for their
entrée.
Desserts will find reposition from being an after-dinner option to a way
for customers to treat themselves any
time of day.
Long await more Nutritious kids' menus.
The
grocery store shelves will be over flowing with gluten-free and food allergy-conscious items.
Artisan ice cream
"Heirloom" will replace "artisanal" as the most overused food
term.
Discover
more foods to clean out arteries, or more technically, reduce oxidized
LDL cholesterol.
Try
the new fruit in town: Pluerry, a hybrid fruit combination of a plum and
cherry
Coming to America soon, Fat taxes. Taxes that are a growing trend in Europe,
where governments seek to push consumers away from unhealthy foods high in fat,
sugar and salt content.
Hydration stations will respond to the movement to cut the use
of plastic and ban the sale of bottled water. Look for them first on college
campuses, where people can fill reusable bottles.
