Are you hungry for change – literally?
The new year is likely to see many shifts in what Americans eat and sip. It's the inescapable out-with-the-old-in-with-the-new pattern that has come to define the dining and drinking scene. In fact, some of these trends were already rising to the forefront in 2023, but we expect them to take full hold in 2024. Here are seven examples of what to expect.
The “Porn Star” Martini is the new espresso martini
Americans love martinis – especially their own. The espresso martini (which typically mixes vodka, espresso, and coffee liqueur) has been popular over the past couple of years. Now, the “porn star” martini, a passion fruit-flavored version, is quickly becoming the one to drink. This drink, a British favorite often served with a small glass of Prosecco, dates back to the early 2000s, but has recently found new fans in America. A Liquor.com poll found it ranked sixth on the list of most popular cocktails, beating margaritas and negronis, among others. Shinola, a passion fruit liqueur made in the Dominican Republic and sometimes used in cocktails, quickly became a staple in the United States, with distribution growing to at least 20 states.
A variety of canned fish offered by José Gourmet's ABC+ brand.
Jose Gourmet
Premium canned fish is the new king of the sea
Americans also love their fish, whether fried, grilled, or served in soup or stew. But these days, they are increasingly looking to canned (or canned) fish as an alternative. Want proof? Annual U.S. sales have risen from $2.3 billion to $2.7 billion in recent years, according to a recent report. And we're not just talking about the budget sardine brand you remember from years ago. Instead, the focus is on premium imported items with creative packaging. The ABC+ line of canned fish from Portugal-based José Gourmet includes options like croaker in spiced olive oil and fried mussels in marinade.
This Nutella-like variety has the vegan stamp of approval.
Travel foods
The new Nutella is a vegan Nutella inspired by Nutella
Plant-based foods have increasingly found their way into the American and global diet, with global sales expected to reach $22 billion by 2025, up from $15 billion in 2021. This has pushed brands to get creative and find all kinds of alternatives to non-vegan foods. . -Vegetable products. Case in point: Voyage Foods' Nut-Free Roasted Seed Spread. It's basically vegan Nutella, and it tastes just like real Nutella. Because it is nut-free, it is also a good choice for those with nut allergies.
Chanterelle mushrooms are the new portobello
There was a time when portobellos were considered the “fancy” mushroom. This is no longer the case. Americans are drawn to a variety of fungi. Baldor, a prominent purveyor of gourmet foods, says its sales of three mushroom varieties — chanterelles, pom poms and king trumpets — have increased more than 200% in recent months. Chanterelles, with a fruity and nutty flavour, top them all at 255%.
How about a little truffle flavor to balance out the heat?
Trove
Not too hot is the new spice
Sure, we crave spicy foods, but maybe only to a point. Those sauces and food products that burn your mouth until it bleeds (think: the One Chip Challenge) seem to take a backseat to more balanced or subtle forms of heat. Consider the growing popularity of Truff's line of sauces that blend heat with truffle. Or consider what spice expert Tony Reid, culinary director at Spiceology, a retail food chain with an online store, calls the chili of 2024 — specifically, guajillo, a pepper with a sweet, tart, smoky taste and a milder heat.
Sauvignon Blanc is the new Cabernet Sauvignon
There are plenty of delicious red wines, such as Cabernet Sauvignon, that some of us love to savor – for example, alongside a juicy steak. Experts say that some white wines are increasingly finding their way onto our tables, and Sauvignon Blanc is becoming a particularly popular variety. “The grape has built a solid reputation for making refreshing, consistent and affordable wines, offering an exciting range of styles, from straightforward, fruit-forward examples to more complex and nuanced versions,” Wine Spectator senior editor Mary Ann Robeck said in a report. The last story. Fetzer, a popular, higher-priced brand, had such success with its sauvignon blanc that it added a lower-calorie version two years ago.
Entry is new reservations
Who wants to worry about reserving a restaurant table days, if not weeks in advance? The living room has become the new way to eat. BentoBox, a restaurant technology company, says live concerts now account for nearly 75% of dine-in traffic. Of course, this does not mean that popular restaurants will be able to accommodate you at the last minute. As always, it never hurts to check before you arrive.
