What new health food trends are on the horizon? Which ingredients will be in health food stores everywhere? And what will restaurant menus be peddling? Here’s the scoop for 2014.
Cauliflower is the Next Kale
Cauliflower is taking a page from the kale playbook and stepping up its game. As with its leafy green buddy, culinary enthusiasts are finding new and exciting ways to use the nutrient-dense veggie.
Local and Sustainable (Again)
According to the National Restaurant Association’s 2014 Culinary Forecast, local is big (or would that be bigger?) in 2014. Locally sourced meats and seafood and locally grown produce top the list.
Smaller Portions, Smaller Price
Just sneaking into the top 20 of the National Restaurant Association’s list of trends is a call for portion control. Consumers are looking for less, and whether it’s about budgets or waste, smaller portions are a better idea for patrons’ waistlines.
Breakfast Goes High-Protein
A survey conducted by ConAgra Foods found that 82 percent of those who eat breakfast do so at home. Topping the list of preferred choices: high-protein options like Greek yogurt and eggs.