Every new year people love to discuss the anticipated food trends, from restaurant experiences and where we source our food, to flavors and ingredients. Various outlets make their predictions and these are the ones I found most interesting for 2016:

Matcha: The ground version of delicate green tea offers the same health benefits with even more punch. Whisked quickly to make a frothy latte, what was once an acquired taste is now becoming a staple in many coffee and tea houses across the United States.

Lentils: As more and more people embrace non-meat protein sources, some think we’ll see a rise in the popularity of lentils. Black beluga lentils are special for their resemblance to caviar and their ability to hold their shape when cooked.

Fermentation: Good bacteria is getting its due and letting foods ferment to a pleasant funkiness has become all the rage from kombucha to krauts. Be on the lookout for creative kimchi to appear on many menus.

Carb-cutting: While everyone loves pasta, spiralized veggies are giving us something to twirl our forks into with none of the guilt. Topped with fresh tomato sauces, herbs, and a sprinkling of cheese, there’s no sacrificing of flavor!

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What trends are you looking forward to in 2016?

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