Lemons: Lemon juice, lemon rinds, and its zest are used in a wide variety of food and drink including lemonade, soft drinks, and cocktails. It’s used in marinades for fish and meat. Lemon juice and rind are used to make marmalade and lemon liqueur. Lemon slices and lemon rind are used as a garnish for food and drinks. Preserved lemons are a part of Moroccan cuisine. They are also one of the main ingredients in many Indian cuisines.
Middle Eastern/ Mediterranean Cuisine: Healthy and flavourful, tastes from Turkey, Israel and other areas of the Middle East will join pizza, garlic and chickpeas in popularity.
Dairy-Free: This trend continues, which is good news for Tofutti lovers. Tofutti offers a wide range of products for dairy-free and delicious dining. Also riding the trend, chefs will turn to nut milks from cashews, almonds and peanuts for sauces.
Classic food: Yep, believe it or not, doughnuts and burgers will grow in popularity as they become more gourmet-ized. Also, a desire for classics like wedge salads, steak tartare and other straightforward, full-fat foods will make a comeback.
Poaching and Steaming: These healthy cooking techniques will get a new boost by replacing water with smoky liquids, teas, coffee, beer and wines for flavourful poached and steamed proteins and vegetables.
New Pasta: Pasta doughs will be made with exotic flavours and global seasonings and come in a variety of shapes and sizes.
Farm-to-Table: And not just your usual fare. Instead with exotic proteins like goat, rabbit and even pigeon meat raised by small-scale producers will offer new recipes to experiment with in the kitchen.