Polpular dishes to be heard about in the year 2016 is listed below.
Poke —This Hawaiian dish is already pretty popular on the food scene, and it’s not going anywhere anytime soon, according to Baum + Whiteman, a food and restaurant consulting company. Who wouldn’t want chunks of tuna soaked in a soy & sesame oil marinade and served atop seaweed-seasoned rice?
Waste-based cooking — …70 billion pounds of food go to waste each year. Earlier this year, it was impossible to ignore the buzz about wasted, a community of chefs, farmers, and other members of the foods world who work to cook up something delicious out of unused or “un-coveted” food.
Savory yogurt — …savory versions are starting to pop up all over the place. Blue Hill, for example, produces and packages yogurt flavors like beet and butternut squash, and at the Chobani store in New York City, you’ve got five savory “yogurt creations” to choose from.
Algae — Algae’s been lurking around in the background for the past couple of years, poised to hit full-blown superfood status.
Black raspberries — Antioxidants! That’s all you need to know, move along. Berries in general are chock-full of ‘em — probably why they tend to reach superfood status. … Science says they contain three times the amount of antioxidants than red raspberries or their doppelgangers, blackberries (good luck trying to tell those two apart).
Better sports drinks — For a long time, people have been worried about the calories, sugar, and artificial flavors lurking in sodas, but sports drinks curiously got a pass, in spite of the fact that they’re really not much better.
Baobab — Fruit from the baobab tree — eight of the nine species are native to Madagascar and mainland Africa, so you can just get ahead of the economic backlash that accompanied quinoa’s sudden rise in demand — is rich in vitamin C.
Water tapped from any/every kind of tree/fruit —
Coconut water kicked things off, then maple water and birch water came onto the scene. What’s next? Pine water? Peach tree water?
Moringa — Native to Africa and Asia, it’s pretty versatile, and perhaps most important in an ever-warming world, it’s drought resistant and can actually purify water (along with an absolute treasure trove of other benefits).
Genetically engineered meat — …there are plenty of people who don’t support this “Frankenfish” (or “Frankenfoods” in general). Since conventionally produced meat has so many environmental and health drawbacks, genetic engineering may eventually attempt to provide solutions to things like methane-producing cows (i.e., bull farts)… though that uncharted territory is sure to have its own set of drawbacks.
Source – globalfoods