Food Trends for 2015
Nuts: Move over almonds. Pistachios are predicted to take center stage in 2015. Regardless of the kind, all nuts are a terrific source of both healthy unsaturated fats and plant-based protein.
New Sweetener: America’s love affair with coconut will continue and coconut sugar is the latest sweetener to gain popularity. If you are choosing coconut sugar for its unique taste and flavor enjoy but remember it is still sugar and a source of extra calories.
Grains: Look out quinoa, teff, a wheat-like grain that’s gluten free as well as high in calcium, protein, iron and amino acids and kaniwa, a dark reddish-brown grain with a slightly nutty flavor that is also gluten free and high in protein are going to be hot.
Yogurt: While Greek yogurt has been in the diary aisles for some time now, Lebanese and Israeli varieties will give it some competition. Also newly featured will be beet, tomato and carrot flavored yogurts. Perhaps this may be a new way to get your kids to eat their vegetables?
Cauliflower: This plain white vegetable will be appear on many restaurant menus as a side, soup, salad or entrée flavored up with bold sauces and an array of spices. Loaded with vitamin C, vitamin K, folate and fiber this vegetable is a great addition to any menu.
For the second year, our University of Florida experts weigh in on those trends. Fermented food, smarter snacks in schools and new technology to reduce decay and improve nutrition in fruits and vegetables are on their list. Read what they have to say at 2015 Food Trends.