4 Food Trends Food Critics Predicted Would Be Hits Before They Became Mainstream
Food trends come and go, but some have staying power that even experts can predict. In this article, we explore food trends that critics accurately forecasted before they hit the mainstream. From fermented foods to plant-based recipes, discover how industry insiders saw the potential in these culinary movements long before they became household favorites.
- Fermented Foods: Ahead of the Curve
- Pioneering Tart Cherry Juice Concentrate
- Meal Kit Services: European Trend to US
- Plant-Based Recipes: Predicting Vegan Surge
Fermented Foods: Ahead of the Curve
We embraced fermented foods and beverages in our catering menus back in 2017, particularly house-made kombuchas and creative kimchi variations, before they became mainstream additions to fine dining. Our executive chef noticed increasing client interest in gut health and the unique flavor profiles these foods offered during intimate tastings. The turning point came when we featured fermented honey garlic and seasonal fruit kombuchas at a tech industry event, and guests were photographing the stations all evening. We trusted our instincts because these items aligned perfectly with our commitment to both health benefits and complex flavor development through traditional preservation methods.
Pioneering Tart Cherry Juice Concentrate
We Launched the Cherry Industry's First Sediment-Free Cherry Juice Concentrate
We started our business based on research showing the natural health benefits of Montmorency tart cherries. This was back in 2001, before "functional foods" became a household phrase. We leveraged our location and took advantage of being based in the heart of Northern Michigan's cherry-growing region. Our region has earned the nickname "the cherry capital of the world".
What We Did:
We focused on a two-pronged approach that included launching the first sediment-free tart cherry juice on the market. We offered our cherry juice concentrate exclusively in glass bottles for purity. This allowed us to avoid plastic leaching long before it was common.
Next, we created educational information teaching that Michigan-grown Montmorency cherries are more than simply great pie filling. We worked with a registered nurse and her team to help us create in-depth, cherry-oriented material to educate our customers about the natural health benefits of Michigan-grown tart cherries.
The Result:
Today, tart cherry juice is an accepted natural health product widely available. We were the first to offer sediment-free cherry juice concentrate in glass bottles. We have been "As Seen" on national TV and featured in two Bottom Line Health nationally distributed health books. Trusted by celebrities at events like the Eco Oscars and Kevin Sorbo Celebrity Golf Event, we've earned over 48 national food awards since 2009. We also have 800+ wellness-focused videos on our YouTube channel.
Meal Kit Services: European Trend to US
Back in the early 2010s, I was spending a lot of time in Europe and noticed something new catching on--subscription meal services. Companies like HelloFresh and Gousto were making waves by delivering pre-portioned ingredients with simple recipes straight to people's doors. I immediately saw the potential for this concept in the U.S., where busy lifestyles often leave little time for planning meals. It was clear this would be a hit--people want convenience, but they also enjoy the experience of cooking something fresh and fun at home without the stress of grocery shopping. I knew the combination of ease, novelty, and home-cooked meals would resonate deeply with American households looking for smarter, more enjoyable dinner solutions.
Plant-Based Recipes: Predicting Vegan Surge
Certainly! A few years ago, I noticed a growing interest in plant-based diets among my friends and through social media buzz. Sensing a shift, I started experimenting with vegan recipes and sharing them online. To my delight, these recipes gained popularity faster than my usual posts. As more celebrities and influencers began advocating for plant-based foods, I knew this was more than a fleeting trend.
My prediction was validated when major food companies and restaurants started expanding their vegan offerings. This observation served as a reminder of how important it is to keep a pulse on cultural shifts and consumer habits. Being in tune with evolving trends isn't just about forecasting; it's about connecting with what people seek in their daily lives, whether that's sustainability, health, or novelty. Spotting a trend early not only prepares you for changes in consumer demand but also provides a fantastic opportunity to lead the conversation and innovate in that space.
