Top Food Trends for 2016

by Together Counts Partner | January 14, 2016 at 9:11 am | comments

Food Trends FB

As we acquaint ourselves with the new year, everyone is gearing up for the hottest food trends of 2016. Last year was all about cauliflower, fermented foods, and ancient grains, and while those foods are still popular, there are some new kids on the block vying for popularity. As a partner of the Together Counts™ program for active, healthy living, we at the Canned Food Alliance (CFA) enlisted Jessica Fishman Levinson, MS, RDN, CDN from the blog, Nutritioulicious, to equip you with some of the hottest trends coming down the pike that can easily be incorporated at home using your favorite canned goods.

  • The UN General Assembly has declared 2016 the International Year of Pulses, meaning you’ll be seeing lentils, dry beans, dry peas, and chickpeas popping up all over the place. Pulses are core to healthy, sustainable diets and they are a good source of fiber, vegetable protein, B vitamins, potassium, and iron. Canned versions are quick and convenient to use, which makes this the perfect trend to get in on. Use canned chickpeas to make falafel (also trending for the year ahead) or try my Vegetarian Bolognese for a dose of lentils.
  • Savory yogurt like labneh, a Middle Eastern yogurt cheese, is on the rise. Greek yogurt has been all the rage the past few years, but now it’s time to take this protein-packed dairy for a savory spin. Savory yogurt pairs well with herbs and spices, canned olives, and vegetables. Use it as a topping for egg dishes, pair it with these Moroccan Carrots on a flatbread, or serve it with garlicky greens for a satisfying side dish.
  • Burned and charred fruits and veggies are on fire! You’ll see charred vegetables in restaurants, but bring this trend home with canned fire-roasted tomatoes, green chiles, red peppers, and corn. These Family Fiesta Soft Tacos are the perfect way to put this trend into action!
  • Sriracha is hot, hot, hot, and it’s inspiring the use of other exotic spices like sambal, harissa, dukka, and gochujang. Look out for these spices in the supermarket and use them to add some heat to your favorite home cooked meals, like these Sriracha Black Bean Burgers or chili.

For recipes and more information on the hottest trends, new research and the nutritional benefits of canned food, visit Mealtime.org. While there, sign up to receive Canned Food News, the CFA’s monthly e-newsletter.

Jessica Fishman Levinson, MS, RDN, CDN is a registered dietitian nutritionist and the founder of Nutritioulicious, New York-based nutrition communications and consulting business with a focus on culinary nutrition. She has extensive experience as a recipe developer, writer, editor, and speaker, maintains the popular Nutritioulicious blog, and is the Culinary Corner columnist for Today’s Dietitian Magazine. Jessica is an active member of the Academy of Nutrition and Dietetics (AND) and various Dietetic Practice Groups of the AND, including Nutrition Entrepreneurs, Food and Culinary Professionals, and Dietitians in Business and Communications. Follow Jessica on Twitter, Facebook, and Pinterest.

For more healthy, active ideas, take a look at these other articles from Together Counts!