Remember when sriracha sauce was North America’s Next Big Thing?
We still love sriracha but we have to wonder: what will be the Next Big Thing in food? What will become so ubiquitous that we’ll wonder what we ever did without it?
You’ve probably already heard about bone broth, and while it may sound like another overly precious foodie fad, proponents say there is more to it. Like traditional stock, bone broth is made from bones simmered in water, with or without spices added. The difference is that bone broth is simmered for much longer than stock, which means the resulting liquid has a higher level of protein, minerals and collagen. And considering that many people think “stock” comes from a sodium-filled, highly processed bouillon cube, a return to a rich, nourishing broth is maybe not such a bad thing.
A Tunisian spread that has been slowly gaining in popularity, experts believe harissa is poised to be the next sriracha. The blend of dried chiles, garlic, tomatoes, caraway, paprika, coriander and olive oil is versatile enough to be used in a variety of recipes, from meatballs to eggs.
Entomophagy (eating bugs) is nothing new. An estimated two billion people around the world eat insects such as beetles, caterpillars and termites as a regular part of their diets. Environmentalists have been pushing insects as an eco-friendly source of protein for years. What makes this a hot trend is the level at which restaurants and food manufacturers are bringing edible bugs to Western consumers. A British wine merchant even created a pairing guide last year for wines and insects – think full-bodied Chardonnay to go with deep-fried tarantula, for example. Expect to see more edible insect items popping up on menus and grocery shelves soon.
What do you think the next big food trend – with real staying power – will be?