New Year, New Food Trends. What’s coming to our tables this year? In this blog post, I’ll look at what the “experts” predict for the newest foodie things for 2024.

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Hello, again, Dear Readers:

I know, it’s been a month. My apologies for that. I discovered one picture from our trip that I forgot to post:

BF found something he liked, although he did not buy one this time.

Our extreme cold snap is over. Here, we’ve had bouts of rain throughout Texas and Louisiana. It’s still cool, but not bitterly cold like it was before. Recently, I asked Aunt Ruth during the cold snap if she was warm, and she told me that her granddaughter gave her a nice warm heated blanket throw for Christmas. I’m glad because the little kitty doesn’t stay inside much.

Expert Trends

As with every New Year, “experts” of all descriptions predict what we’ll be doing after January 1. How many of those predictions become trends is anybody’s guess because a “disruptor” comes along that changes things, like Instagram and TikTok (which I’ll talk about later.) Or life changes in some way, like the three-year thing, and we adapt accordingly.

So I decided to see what they’re saying about the newest foodie trends that may be coming to us in the New Year.

Trends And Predictions For 2024

I thought about doing this after my last blog post. What are the trends we can look forward to seeing in 2024 on the foodie front? Every year, there’s always something new to discover, even if it’s something old that’s just repackaged.

TikTok, the short-video social media, seems to be the primary trend influencer. This blogger does not have TikTok on her phone and only knows what she reads about and sees that flows from TikTok onto Instagram. But because TikTok is the thing now, it’s a driver for these “new” food trends, along with the food industry. Remember how high eggs were a year ago? Record inflation for the past three years has also cut into food budgets from teenagers to families with children, so not everyone is on board with, say, the caviar-on-Doritos trend.

Trader Joe’s has announced their Customer Choice Awards 2024, and one of my favorites is on it: The Brazil Nut Body Butter. It’s inedible, but one sniff of that incredible fragrance and you’re hooked. Even BF likes it, but only when I’m wearing some.

Predicting trends is not an exact science. Frequently, making predictions can be all over the place, as I discovered researching for this blog. So here are some of the anticipated trends predicted for this year.

Tamarind

McCormick is betting on its new “Mexican Inspired” Tamarind blend as the preeminent flavor for all things culinary in 2024.

I haven’t seen this yet but I’ll keep an eye out for it in Walmart, Winn-Dixie, Rouse’s, and anywhere else I decide to shop. Warning: this does contain sugar, so if you’re watching that sort of thing, be aware.

And if this trend doesn’t take off, I’m sure it will show up in Dirt Cheap or The Salvage Store when they eventually give up on it.

“Boba Tea,” aka “Bubble Tea”

Back in the day, the Frappuccino was the trendy new thing to drink. Then chai came along. Then the famous (or infamous) Pumpkin Spice Latte sparked all manner of fall-based trends. Today, we have Bubble Tea, also called Boba Tea, and it’s being called a new trend for 2024.

It’s something else I’ve seen but never tried, and probably won’t. Boba Tea has been around for some time. The only time I’ve seen this is in canned or kit form at Five Below, but then, I don’t go looking for it, either.

 

Because I don’t get out much, apparently there is Boba ParTea and TeaTery Tea & Tapioca in Baton Rouge. Boba ParTea is near one of our favorite places there, The City Café on O’Neal Lane. (I’ve never done a review on it, go figure, but we like it.) A quick search indicates that bubble tea places are popping up all over Houston. (Get it?) My Boba Tea is out on the west side, on Dairy Ashford, and there might be one in Clear Lake, too. (I couldn’t tell from a search.) Like anything in Houston, toss a quarter in any direction, you’ll probably find at least one. If you can get beignets in Houston, you’ll find a place selling bubble tea, too, but probably not in the same place.

Neighbor E is reading this and holding onto his chai latte real tight.

What It Is

So, what is this wacky new stuff that the kids all like? I did find some in our local Walmart this past weekend:

Well, Boba Tea was invented in Taiwan in the ’80s. It’s simply tea mixed with milk and other flavorings, and little sugar-coated tapioca balls in the bottom, the “boba.” There are as many flavors as people in Houston, so there’s no telling what kind of boba tea you can get wherever you go.

Seriously. It’s a drink and a sugary snack all at once. The Food Network’s website offers a basic description of boba tea. The more you search, the more you find. We’ll be seeing much more of this trend in 2024. Don’t expect me and BF to be hopping onto the boba tea trend anytime soon. He would not go into such a place and would only stand outside and wait for me to hurry up so we could leave.

I’m not sure I wanna try this stuff, anyway. But if I do get curious, I’ll let you know.

Retro Anything Trend

For some bizarre reason, there is a 90’s nostalgia food trend happening now. It may have something to do with the release of a movie called Mean Girls, a reboot of the 2004 film. This trend sees retro food reimagined for folks who want to return to their youth or something. Also called “newstalgia,” this kind of thing appears during or right after difficult times. Maybe I should find new copies of some old cookbooks and see where that takes me.

On the other hand, I have no plans to source and purchase Pop Rocks to add into something. But it might be a fun joke to play on BF one day if he gets on my last nerve.

Increased Plant-Based Foods

Even though I stocked up on unsweetened chocolate almond milk during the most recent freeze, I’m not following this trend. However, an increase in demand for plant-based everything is expected to continue into 2024. Especially considering the increased prices of all types of meat.

However, the plant-based meat industry has faced obstacles, forcing many to cut back operations. And it’s not cheap, either. Some providers have closed for business entirely. There just isn’t the demand they anticipated, and the problems of the last three years haven’t helped. Furthermore, the ingredients in some of these offerings aren’t always as healthy as touted.

Going beyond the mixed veg and salad crowd, plant-based proteins are expected to expand into things like plant-based “seafood” alongside meat substitutes and vegetables featured in recipes on their own.

Trend predictions show plant-based kinds of milk as prominent, including oat milk and, I’m not kidding, pea milk. No thanks. Besides, BF likes to remind me that “if it doesn’t moo, it isn’t milk.” BF is a smart aleck, too.

Who is buying these products? Granted, I’m in a rural area where people farm real beef, pork, chicken, etc., so it’s not likely farmers will be buying plant-based meat products. But how much of a market is there for them? Not as much as believed, and this trend may eventually fizzle out.

Mushrooms are increasingly used as a meat substitute. So much so that Delish and Whole Foods are predicting mushrooms everywhere you look in 2024. If you start seeing mushroom everything, you heard it here first.

Vegan Pepperoni?

I haven’t been to Trader Joe’s in many months, and the last time I visited Aldi was between Christmas and New Year. TJ’s does offer a fair amount of vegan and vegetarian foods for those who like them. They are a California company, after all, up on all the latest food trends. Well, Natasha from Trader Joe’s List posted this new Trader Joe’s product on Instagram the other day:

Yes—vegan pepperoni. How do they make it? I’m glad you asked:

With wheat and a bunch of other ingredients that are not in any way “meat-like.” So, if you’re giving up meat, why eat something that attempts to emulate meat? Not my place to make these decisions, but there is a market for this type of product, albeit small. Makes me want to get a couple of packages of real pepperoni on my next grocery trip.

Trend: Artificial intelligence (AI)

AI has been rumbling around for years, but in 2022, ChatGPT brought AI into mainstream consciousness. While this blogger does use ChatGPT—like a bookkeeper would use a calculator—I wrote this blog without ChatGPT’s assistance. (And I’m sure it shows too.)

Automation has been in the food industry for decades. In recent years AI has become increasingly sophisticated wherever it’s used. The infusion of technology probably won’t be obvious to consumers and restaurant patrons. Most of it will work in the background, not in full view.

How It Works

For instance, I saw an article recently (but I can’t find it now) about how companies keep their ice cream flavors in stock. It works like this: the ice cream vendor owns the freezer that’s in your local store or a component thereof. The freezer or component is equipped with a sensor device that sends information to the company remotely, letting them know what to restock automatically.

In other words, HEB, or our local Walmart, or Winn-Dixie doesn’t have to tell the vendor they are out of a specific type of ice cream, gelato, or novelty frozen dessert. The vendor already knows the minute the freezer space is low or emptied. Sensors inside the freezer send them a notification automatically, and the supply chain that brings it is (mostly) seamless. The vendor is already working to get that freezer refilled with Cherry Mocha Chocolate Chunk Hazelnut Crème Gelato before someone starts asking questions.

In restaurants, automation and technology are expected to help pick up the load, saving labor and time. Again, customers won’t see this AI automation. McDonald’s has already opened a test of the automated concept in Fort Worth, but there are also humans working there. Increasing automation with AI is expected to help increase efficiency and cut costs in all types of eateries.

AI Trends In Popular Culture

Fans of The X-Files will remember a semi-comedic episode in the eleventh season (2018) with little dialog and revolved around an automated sushi restaurant. There are no humans in the place, and when Mulder’s order is wrong, there is no one to complain to and no way to get the sushi he ordered. Things escalate quickly, and the duo breaks out of the place. Headed home, Scully’s autonomous (and driverless) taxi speeds out of control, and her house is overtaken by electronics. Eventually, the pair is cornered by several robots that hand Mulder his phone, showing that he has not left a tip or a review. He leaves a 10% tip with his phone, the robots back off and go away, and then everything is all over.

We’re a long way from that scenario, but don’t be surprised if the automated restaurant trend becomes more common, even in a limited capacity.

Speaking of Ice Cream

This article discusses new trends in our favorite frozen dessert. From calorie (and carb) conscious to more sophisticated flavor profiles, ice cream continues to evolve. I still prefer making my own, but it’s nice to know keto and sugar-free ice creams are available.

One of those trends is new flavor combinations. Well, I’ve got one I just saw in Walmart the other night:

Yes, BF’s long-term “other woman” is branching into ice cream. He hasn’t tried it yet, but if it sticks around, I’m sure it will make its way its way into our freezer.

Hot, Sweet & Sour Trends

If you’re one of those people who think the hotter, the better, you’re about to get your sensibilities whacked. By that, I mean that one new trend is to combine hot with sweet or other flavors to temper the heat and bring new layers of flavor.

Gen Z has discovered extremely hot condiments like Sriracha and enjoys adding them to different dishes.

Fermented food and drinks like kombucha also continue to be a force in food. Admittedly, this blogger does not go near the stuff. I do like pickles on occasion, especially the milder ones like kosher dill. BF, on the other hand, hates anything remotely “pickle-y,” and will let you know about it–loudly.

Rethinking The Drink

People like BF, Aunt Ruth, and Aunt Kathy are just not going to be fazed by the trend of Dry January right after the holidays. (Yup, a bit late for that too, but hear me out.) I don’t drink that often, and I can tell you the last occasions where I had alcohol: A wedding last November, (BF drove us) plus Thanksgiving and this past New Year’s Eve at home. But some folks drink a little more regularly and observe Dry January as a month of “reset.” Actress and foodie Valerie Bertinelli takes it seriously and frequently posts videos about her Dry January on Instagram.

If you can’t give up the cocktails, there are ways to enjoy a sophisticated libation without the alcohol in January or any other month.

Fancy Sodas and Soft Drinks

For BF, Cherry Coke is about as fancy as he gets. I quit drinking soft drinks back in 1997 and have had only one since then. Now, I don’t have a taste for them. But over the years, soft drinks, aka “sodas,” have evolved into nonstandard versions that appeal to more discriminating tastes.

The first one I remember seeing was Izze’s, a “fizzy” juice blend with no sugar or artificial flavorings.

While it started as an indie, it’s now part of the Tropicana brand. I remember trying it once, and it was pretty good, but the only place that sold them was the Houston Central Market, so I never had one again.

Zevia

Another one I’ve seen is Zevia Zero Sugar Sodas, but I haven’t tried them myself. They offer soda, energy drinks, teas, and drinks for kids.

Winn-Dixie offers two flavors in our local store. They’re not available in my local Walmart, but Walmart will ship them here. BF would blow a gasket if he ran out of Coke and I gave him Zevia. Next trip, I might try some, if they have some in stock. The company offers three versions of “mocktails” in a reel on their Instagram feed, all with Zevia canned sodas. Maybe we’ll try one for Valentine’s Day.

Berry Town Produce in Hammond also carries Zevia, according to the company’s website. I thought I’d blogged about that place already, but I haven’t. Looks like I now have an excuse to go back, shop, take pictures, and write one. It’s like the old “fruit stands” that used to appear in New Orleans but enclosed. They have lots of great stuff.

If you’re cutting back on sugar, you might think of switching to diet soft drinks. You can do that, of course. But these are not the same as your regular diet soft drinks. These are “reinvented” sodas with less sugar or no sugar added.

This article from Eater lists ten of the newest non-alcoholic libations around, including “functional” sodas with prebiotics, and hybrid seltzer drinks.

The Dry Cocktail Trends

Non-alcoholic wines and other spirits are also an evolving market, especially for Dry January. Something new that has crossed my path is called Ritual Zero Proof, spirits for people who love to drink. No kidding, it’s a series of taste-alike alternatives to tequila, rum, whiskey, aperitif, and gin. The bottles are sold individually as well as in bundles. (NOTE: I have not personally tried these libations.)

What’s in this stuff? Well, there is cane sugar, along with filtered water, natural flavoring, caramel coloring (in the rum version), and xanthan gum, a thickener. In other words, simple syrup with some extra ingredients to make it taste like the real thing, and free of alcohol.

Rethinking Your Drink

Do you want a drink? They’re easy to find. There are always recipes for dry cocktails, or “mocktails,” available online at the touch of a button. I have several cocktail recipes in books, too, like Suzanne Somers Cocktails book, one of my favorites. You can make many of these drinks without alcohol, including my favorites:

• The Somersize Mojito on page 17
• The Watermelon Mojito on page 21
• The Ruby Red Greyhound on page 27

In all three, club soda can sub in for the alcohol. As with most of her recipes, they are made without sugar. Swerve can replace the SomerSweet; just adjust it for taste.

Our NYE Drinks

For New Year’s Eve, I found a recipe on Natasha Fisher’s Instagram feed (TraderJoesList) that called for fresh cranberries frozen in tangerine juice with a sprig of rosemary in larger-size ice cube trays. (I had to use orange juice since I wasn’t going to Baton Rouge before then.) When you’re ready to drink, pour your Prosecco or Champagne over the cubes. Delicious.

For BF, I bought some fizzy apple juice for his “mocktail.” Mine, of course, had that small bottle of Prosecco that’s been in the fridge for some time and forgotten. We both enjoyed a nice “adult” beverage on New Year’s Eve with sliced cheeses and gluten-free cracker nibbles on the way to midnight. This charcuterie for two included slices of delicious Cranberry Cinnamon Goat Cheese from Aldi’s, and we even had some leftover cubes in the freezer for another time.

The art and science of new trends

Remember that anyone can now have a social media presence and call themselves an “influencer.” That’s their job, to promote products and hopefully start a trend that sells products. I get that, and sometimes they are good products. This article on Mr. Porter better explains how a trend comes to be and the process by which it ceases to be a trend and then becomes mainstream. Sometimes, I’m an “early adopter,” and other times, I’m an “early majority.” Occasionally, I’m a “late majority” or even a “laggard,” depending on the trend.

I say that because if I have a problem to solve, I seek a solution. Sometimes that solution shows up on Instagram, no kidding, or on Amazon. Later, that “trend” became mainstream, and I found it at our local Walmart. One example is  this battery organizer I bought two years ago that’s similar to one now available in Walmart.

I guess being classified as a “Baby Boomer” makes me wary of going near some of the trends. I’ll take “laggard” in those cases.

Gluten-free isn’t a trend—it came about because so many people discovered they had wheat sensitivities and allergies, like Elena Amsterdam of Elena’s Pantry. Reading Wheat Belly by Dr. William Davis made me believe in the gluten-free lifestyle.

Cauliflower and cauliflower rice became a foodie trend with the low-carb and keto crowd because people looking for new things discovered its versatility. (Since that blog, I’ve found bags of frozen cauliflower rice at Walmart.) Trends develop from what people want, see, and need, and take all kinds of forms.

What trends come next?

As I said, predictions aren’t hard science, so these predictions and others may not become the thing. And what happens tomorrow is anybody’s guess. The Kansas City Chiefs (and of course, Taylor Swift’s boyfriend) won the Super Bowl, so at least one blogger on Instagram this morning had a recipe for KC brisket. As if I would make anything but a Texas brisket—DUH!

Trends form around what people want and see on TV and social media. Taking a cue from that famous ball game, Taylor Swift wore a black corset top that’s been an on-and-off thing for many years. On YouTube, there’s a clip of the late Tina Turner doing a preshow performance at the 2000 Super Bowl, and her backup dancers are wearing the same style of corset tops, 24 years before TS wore one. That top is already a trend now. But since SHE wore one yesterday from an Australian designer, the Army of  Swifties will probably be swift in getting their own. Not me—I’m not a Swiftian, nor will I be buying or making one just yet.

Foodie trends are the same way, like charcuterie boards. Trends of all types are influenced by everything from current events, politics, technology, popular culture, social media (of course), and just in general the way things change over time. Look how fast society adapted to working from home when they had to, and nearly everything changed overnight. Trends are also driven by changes in style and taste and become established by shared opinions and eventual widespread appeal.

Until Next Time. . . .

No, I’m not looking to start any trends, but if I do, GREAT! I just hope that trend comes with a highly acceptable payout, but not holding my breath on that one. But if you find something new to enjoy, have at it, and of course. . . .

Happy Dining!