Marijuana-Infused Drinks: The Next Trend?
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One year ago, voters in Colorado and Washington passed ballot initiatives to legalize recreational marijuana. Since then, both states have adopted their own rules for regulating the sale of the substance. In Colorado, sales are expected to begin in early 2014; sales are expected to begin in Washington by mid-2014. And, in October, the ACLU announced the formation of a power panel led by California Lieutenant Governor Gavin Newsom to study marijuana legalization in California. At the same time, the ACLU released numbers from a recent poll, which suggest strong support for legalizing, regulating, and taxing marijuana among likely 2016 California voters.
All of the buzz surrounding marijuana prompted me to take a closer look at marijuana-infused wines and cocktails. A simple Google search yields plenty of home recipes, along with marijuana cookbooks with chapters dedicated to Mary Jane cocktails. But counterculture marijuana is starting to look a lot more mainstream. In July 2013, GQ let it all hang out when they included a recipe for cannabis-infused vodka lemonade as part of "Amped-up Drinks for an Open-Air Rager." In August 2013, reports surfaced of Oklahoma County sheriff's deputies pulling over a man in possession of weedy booze as part of a routine traffic stop. And, in The New York Times article "Marijuana Meets Moonshine," author Ben Detrick offers his account of a Los Angeles loft party complete with these seemingly stylish libations. Furthermore, he writes, "For decades, farmers in places like Northern California and upstate New York have made private batches of wine steeped with marijuana."
Which made me wonder: Is marijuana wine in my own New York City backyard, where we city-dwellers smugly like to think we can get anything at anytime? Surely if I just asked the right people, doors would swing wide open for me. But potential sources either didn’t have answers, or they weren’t talking. So I reached out to Crane Carter, president of the Napa Valley Marijuana Growers, and the first declared marijuana grower in the nation to join a major agricultural association when he was accepted into the Napa County Farm Bureau.
In an email, Carter said of marijuana wine, "It is not common and is made by certain winemakers and kept secret. Since there is so much marijuana grown in California, it is easily accessible to experiment with, so it can be made by adding wine to an aging barrel or to fresh juice." And in regard to New York producers, Carter noted, "I doubt they have such easy access to locally grown marijuana, but I could be wrong."
Despite the apparent difficulty, I was still eager to find a bottle and a willing source. I contacted a winemaker from a well-known winery in the Finger Lakes region of New York state. He revealed he was the winemaker for a custom job for a company that put hemp oil from Amsterdam in wine. As it was hemp oil, it was not technically marijuana wine, but the product was marketed to the marijuana subculture. The founder of the company, according to the winemaker, was originally from California. The winemaker said, "The white was made from Cayuga white, and the red was from caco noir and Geneva red… the product was pretty successful for a while and they got quite a bit of publicity. They eventually went out of business; I think they didn’t understand the distribution system very well."
Hemp and cannabis are related but different, and hemp contains little or no THC (the psychoactive constituent in cannabis). In describing the wine, the winemaker said, "They tested the oil to be sure there was no THC. It was incredibly aromatic, not necessarily in a pleasant way. Two agents from the [Alcohol and Tobacco Tax and Trade Bureau] came by asking about it, then in the end asked me what it tasted like. I said, 'I don’t know, I never swallowed it,' and we all started laughing because it was only a few years before when Bill Clinton said he never inhaled."
Marijuana is still illegal under federal law. However, there are currently 20 legal medical marijuana states, with Illinois and New Hampshire joining the list in 2013. On Election Day this year, Nov. 5, voters in Portland, Maine, and three Michigan cities voted to legalize recreational marijuana in small quantities for residents 21 and older. The growing numbers of medical marijuana states and the groundbreaking recreational marijuana initiatives suggest that consumers will have more, though regulated, access to the drug in the near future. Is the marijuana-infused cocktail and wine trend just a lark, a sensational Prohibition-style digression with its popularity based solely on the fact that it’s not exactly, for the moment, legal? Will access remove the mystique of these drinks? Time will tell.
Before I started looking for marijuana wine, I expected to find it. So far it has eluded me. Until this becomes more mainstream, I may have to go to California for a hemp-inspired horizontal tasting. The search continues.
These Will Be the Biggest Food Trends of 2020, According to Chefs
Leading up to 2019, chefs predicted more plant-based meals, fast-casual dining, and kelp, and their predictions came to fruition, to varying degrees, over the last year in dining rooms around the country.
As we wrap up the decade and look forward to 2020, we asked celebrated chefs and industry experts to predict what’s next. The 34 chefs we spoke with are forecasting sherry, sustainable seafood, smoked everything, lots of bread, and so much more. Below, check out the 22 trends that will dominate kitchens, bars, and restaurants next year.
Ramadan 2021: 7 Rose-Flavoured Recipes To Try In The Holy Month
The celebrations for Ramadan 2021 have begun in India and across the world. The holy month is of immense importance to the Islamic community, as they observe fasts from sunrise to sunset. In India, Ramadan is beginning from 12th April and will culminate with Eid-al-Fitr on 12th May, 2021. The month-long period of fasting means that Muslims can consume food at 'Sehri' before sunrise and 'Iftaar' before sunset. The flavour and aroma of rose is of special significance during the period Ramadan. Rose-flavoured recipes are commonly made and consumed in this period.
Here Are 7 Rose-Flavoured Recipes To Try During Ramadan 2021:
No festival is complete without sweets, which is why this Halwa recipe is a must-try! Fragrant rose petals are paired with fulfilling potato to make this delicious Aloo Gulab ka Halwa.
If you love Mango Mastani, wait till you try this Rose Mastani recipe! The thick and creamy milkshake is all you need to refresh your senses for Ramadan 2021.
Ramadan 2021: Make Rose Mastani for your evening feast.
Phirni is a pudding made with rice paste, and this Gulabi Phirni puts a fragrant and delicious twist to the classic Phirni recipe. Try this wonderful recipe for 'Iftaar'.
The flavour of rose is so inherently refreshing, and even more so with this rose petal sorbet recipe! It's light and delightful, and the perfect companion for the summer heat.
Ramadan 2021: Make this refreshing sorbet with rose petals.
The classic Kheer gets a rosy twist with this amazing Almond Rose kheer. The quick and easy recipe will surely bring a stellar, sweet end to your fasting days during Ramadan.
Give your usual rice recipes a flavourful twist with this rose petal rice. This wonderful recipe appeals to multiple senses at once.
Almond and Rose is truly a match made in heaven, and this wonderful Chikki recipe is proof. Try and make this crunchy, nutty preparation at home for your Ramadan celebrations.
Here's wishing you a very happy Ramadan 2021!
About Aditi Ahuja Aditi loves talking to and meeting like-minded foodies (especially the kind who like veg momos). Plus points if you get her bad jokes and sitcom references, or if you recommend a new place to eat at.
Overcoming Technical Issues: Formulating with Protein Ingredients
March 24, 2021 10:00am CST (Chicago), 4:00pm GMT (London)
Global Food Forums’ 2021 Premium Protein Webinar is designed for application scientists and R&D product formulators working on protein-based food, beverage and supplement products. Topics include proteins and protein blends for optimum texture blending proteins to improve protein nutritional quality and, insights into flavoring protein foods and beverages. A brief introduction will touch on a few industry trends. Register today! The webinar will be offered On Demand after March 24, 2021.
Kroger’s Top Seven Food Trend Predictions for 2021
1. Futureproof Foods – From immune defense to mood management, consumers are increasingly looking for flavor and functionality in their favorite foods and beverages, especially as the nation continues to navigate a public health crisis.
2. Seeking Comfort – Easy-to-prepare comfort foods are on the rise as consumers look to balance convenience and quick preparation times with flavorful meal options.
3. Ketotarian Foods – High-protein eating styles like keto have skyrocketed in popularity…Enter the “ketotarian” diet: a plant-based spin on traditional keto guidelines.
4. Global Flavors and Restaurant Favorites Hit Home – According to 84.51°, Kroger’s data and analytics subsidiary, more than 60% of Kroger shoppers are spending more time cooking at home. This trend will only accelerate in 2021, as consumers spice up their weekly routines by experimenting with global flavors and recipes…
5. Mushroom Mania – 2021 will be a breakout year for mushrooms. Consumers should expect to see mushrooms play a starring role in a variety of new products in 2021, including blended plant-based proteins, condiments, spices, seasonings and more.
6. For the Planet – According to a recent survey from 84.51°, 35% of Kroger shoppers strongly agree they are more conscious of food waste since the onset of COVID-19 and more than half plan to continue taking steps to limit food waste after the pandemic.
7. Fresh Innovation – Forget Silicon Valley — consumers can find the latest emerging technology in their local produce aisles. From no-cry onions to in-store hydroponic farms to plant-based coatings like Apeel™ that extend the shelf life of produce, shoppers will see more innovative solutions launch in the coming year…
Top Trends of 2020 from Grubhub
An analysis of orders from over 30 million diners in 2020 may provide clues to 2021 trends. “During a year of change, diners turn to comfort foods, caffeine, and an array of other beverages while staying in.” Click on the link for much more information, including beverages.
Top Orders of 2020
- Spicy chicken sandwich: 318% more popular
- Chicken burrito bowl: 299% more popular
- Chicken wings: 287% more popular
- Waffle fries: 221% more popular
- Cold brew coffee: 206% more popular
- Steak quesadilla: 164% more popular
- Iced latte: 157% more popular
- Fish and chips: 146% more popular
- Strawberry shake: 131% more popular
- Roast beef sandwich: 126% more popular
- Acai bowl: 353% more popular
- Frozen mocha: 336% more popular
- Chorizo burrito: 304% more popular
- Potato pancake: 264% more popular
- Strawberry banana smoothie: 216% more popular
- Jalapeno popper: 277% more popular
- Pizza puff: 232% more popular
- Buffalo chicken pizza: 226% more popular
- Cinnamon rolls: 210% more popular
- French fries: 629% more popular
- Onion rings: 566% more popular
- Gluten-free tater tots: 544% more popular
- Thai chili brussel sprouts: 389% more popular
- Elote: 375% more popular
- Apple pie: 330% more popular
- Hot fudge sundae: 273% more popular
- Caramel creme brulee : 137% more popular
- Italian ice: 129% more popular
- Chocolate chip cannoli: 109% more popular
Food Trend Predictions for 2021 from IFT
1. Breadfruit, the New Superfood? – Breadfruit, which can be eaten on its own or dried and ground into a gluten-free flour, has the potential to improve worldwide food security and mitigate diabetes, according to the researchers. As a nutritious staple food, breadfruit could make inroads in food sustainability for many populations
2. Front-of-Package Labels Promote Nutrition – In examining products with “Facts Up Front” (FOP) nutrition labels, the researchers looked specifically at two things. For food categories with at least one product labeled in the FOP style, researchers evaluated differences in the nutritional quality of all products in the category, both before and after adoption of the FOP labels.
3. Climate Change May Help Improve Rice Yields – Climate change has extended the growing season for rice in Japan, resulting in a potential increase in yields when the practice of ratooning is employed. A study investigated rice ratooning, a practice that involves cutting rice above ground and allowing it to regrow.
4. 3D Printing of Milk-Based Products – Researchers from the Singapore University of Technology and Design have developed a method to perform direct ink writing 3D printing of milk-based products at room temperature while maintaining temperature-sensitive nutrients.
10 Tasty Food Trends We’ll be Devouring in 2021 from the Food Network
1. Chickpeas – Chickpeas check a lot of 2021’s trend-right boxes: they’re versatile, inexpensive and a great wayadd plant-based protein to all kinds of meals.
2. Plant Jerky – Plant-based jerky will be one of the choice snack foods of 2021. Dried and jerky-style fruits and veggies are more shelf-stable, while still providing lots of nutrients — and flavour.
3. Whole Grains – Less-processed grains like millet, barley and teff, and wheat varieties like spelt and farro offer comforting carbs that are full of fibre and nutrients like iron.
4. Big Breakfasts – Since more people are working from home, plenty of people are trading in their morning commute time for cooking time — which means a serious win for breakfast lovers.
5. Kombucha, With a Twist – Kombucha will take the place of hard seltzer in our adult hearts (and cups). Fermented foods like kombucha are rich in probiotics, which can give your gut health a boost.
6. Savoury Sauerkraut – You can make your own cabbage-based sauerkraut or add store-bought varieties to enhance your recipes with a fermented, probiotic-rich touch of tang.
7. Embracing Other Oils – As oils that were previously harder to find — like walnut oil, pumpkin seed oil and sunflower seed oil — become more common, they’ll offer fresh ways to experiment with different savoury flavours and properties.
8. Cup-Free Caffeine Boosts – Coffee is going beyond the mug with coffee-flavour boosting everything from granola to yogurts to even alcoholic drinks.
9. Upcycling – We’ll start seeing more products that use parts of common ingredients that would otherwise end up as food waste — like chips made from food pulp or baking flour made from upcycled soybean pulp.
10. Snack Time – Good news for snack lovers: spending more time at home may also impact when we eat throughout the day. If you don’t love prepping a full midday meal, embracing epic snack plates could be your 2021 go-to.
15 Food Trends Emerging in 2021 Within the Food, Drink and Restaurant Industry from Big 7 Travel
1. Vitamins and Supplements – Suppliers are incorporating functional ingredients like vitamin C, mushrooms and adaptogens to foster a calm headspace and support the immune system.
2. Hard ‘Boozy’ Kombucha – Consumers are also expected to be more interested in low/no alcohol drinks and health drinks. Restaurants can take advantage of this by offering beverages such as low-sugar soft drinks, organic kombucha or juices and low-alcohol options.
3. New Meat Alternatives – A recent report claimed that by 2040, 60% of the meat consumed will either be plant-based or lab-grown. This also ties into new consumer behaviour post-Covid-19, which shows a move away from meat towards seemingly ‘healthier’ options.
4. Upcycled Foods – Upcycled foods, made from ingredients that would have otherwise been food waste, help to maximise the energy used to produce, transport and prepare that ingredient.
5. CBD…Everything – From CBD Coffee to bakery products, snacks, soups, and even alcoholic drinks, experts seem to think that CBD-infused everything is going to be hot in 2021. That’s great news for those looking to lower their stress and anxiety levels.
6. Coffee Beyond the Cup – You can now get your coffee fix in the form of coffee-flavored bars and granolas, smoothie boosters and booze, even coffee yogurt. You can get your java fix in so, so many new forms. Exciting!
7. Elevated Baby Food – Baby food gets a bad rep, but 2021 will see lots of new, healthy and delicious baby food products.
8. New Types of Oil – Walnut and pumpkin seed oils give a delicious nutty flavour, while sunflower seed oil is hitting the shelves in a bunch of new products and is versatile enough to use at high temps or in salad dressing.
9. Celebrity Alcohol Brands – Ryan Reynolds has his gin, George Clooney has tequila and Kylie Minogue recently launched her second rosé wine. 2021 will see even more celebs release alcohol brands under their name.
10. Chickpeas, Chickpeas, and More Chickpeas… – Rich in fiber and plant-based protein, chickpeas are the new cauliflower. 2021 will be the year of the chickpea, no doubt.
11. Fruit and Vegetable Jerky – The produce is dried at the peak freshness to preserve nutrients and yumminess. Suppliers are also spicing things up with finishes of chili, salt, ginger and cacao drizzle.
12. Innovative Meal Kits & Food Delivery – Meal kits and food delivery will continue to be popular. Consumers will stick to the trend of eating at home, enjoying a diverse range of take out options and cook-at-home restaurant meal kits.
13. Classic Comfort Foods – When we’re feeling down, comfort food never fails to hit the spot. Home treats like mom used to make will continue to be a key trend. We bet that cosy dishes such as hearty pies, mac and cheese, stews and cobblers will make a huge impact on menus.
14. Spice it Up! – With more than 200 types of spices across the globe, we predict that spicy food and chilli sauces will be a big hit in 2021.
15. Sophisticated, Less Sweet Desserts – One of the key food trends for 2021 will be the rise of the ‘sophisticated’ dessert, with a mix of bitter elements. Think: dark bitter chocolate, salty flavours, subtle milk desserts, green tea ice cream and ginger flavours.
Back to the Top Specialty Food Association Announces 2021 Trend Predictions
The Specialty Food Association’s Trendspotter Panel has identified trend predictions for 2021, noting COVID-19’s massive disruption to the food and beverage industry.
1. Eating/Cooking at Home — The reality of at-home meal preparation and consumption will stay with us in 2021 but has also brought about several sub-trends.
> Sub-trend 1. Restaurant Food in the Home Kitchen. With economic concerns not easing and the potential for more lockdowns during the upcoming winter, consumers are looking to replicate restaurant experiences in the home kitchen.
> Sub-trend 2. Twists on Classics. Reimagining traditional recipes and products will keep consumers from becoming bored with their meals and snacks in the coming year.
> Sub-trend 3. Eatertainment. “These are serious times and with some areas still experiencing closures in theaters, stadiums, concert halls, and other entertainment venues, we are looking to have fun at home,” says Trendspotter Jonathan Deutsch of Drexel Food Core Lab at Drexel University.
2. Values-Based Buying. Consumers are becoming more conscious shoppers when choosing which brands to support with their food dollars. They are seeking out companies owned by women. people of color, B Corps, sustainability-focused brands, and those with ethical labor practices.
3. Global Travels Without countries Leaving Home. With consumers sticking closer to home, global flavors offer culinary adventure in lieu of traveling, especially from less-familiar and regions.
4. Functional Ingredients. The pandemic also has put health concerns front and center and consumers will seek functional ingredients and benefits in their foods and beverages. Products that boost immunity and manage stress will be particularly in demand.
5. Plant-Based Continuing Revolution. More a movement than a trend, plant-based earns a spot on this year’s list for its burgeoning growth during COVID-19 and for new formats that continue to transform the food and beverage market.
6. Less Sugar and Natural Sugar. Tied to attention to health, consumers are counterbalancing their desires to treat themselves with products that offer low sugar or natural sugar. ”
7. Halva ‘Bout It. Following consumers’ growing interest over the past few years in tahini sauce, then black sesame flavoring ice creams and lattes, halva is re-emerging in the spotlight…a 3000-year-old, sesame seed-based Middle Eastern confection.
ADM Releases Top Five Global Food Trends in 2021 – Conveyed by Feedstuffs
1. A More Proactive Approach to Nourishing the Body and Mind – ADM research found that 31% of consumers are purchasing more items tailored for their health, and 50% reported a preference for foods and beverages that naturally contain beneficial ingredients.
2. Sustainability Takes Center Stage – More than two-thirds (65%) of consumers said they want to have a positive impact on the environment through their everyday actions…a key reason why 32% of consumers buy sustainably produced items.
3. The Gut Microbiome Emerges as the Gateway to Wellness – Approximately 25% of global consumers suffer from digestive health issues. The pandemic has accelerated consumer interest in a more holistic approach to health, which includes a greater understanding of the foundational role the gut microbiome plays in an individual’s health.
4. Plant-Based Food Boom Expands Beyond the Bun – Globally, 56% of consumers are trying to eat more plant-based foods and beverages, pushing alternative proteins into an increasingly mainstream phenomenon.
5. Transparency Builds Consumer Trust – Consumers now expect food labels to provide greater transparency around the entire product life cycle. In fact, 26% of global consumers look for the country of origin on food and drink labels.
Top 10 Food and Beverage Trends to Accelerate Innovation in 2021- Innova Market Insights
Innova Market Insights anticipates leading trends and provides rich data to support brands with prompting revival or acceleration post-COVID-19.
1. Transparency Triumphs – The Innova Consumer Survey 2020 reveals that six in ten global consumers are interested in learning more about where foods come from. Increasing transparency to meet evolving ethical, environmental and clean label consumer demands is key.
2. Plant-Forward – The Innova Consumer Survey 2020 indicated that the top four reasons for considering plant-based alternatives were health, diet variety, sustainability and taste.
3. Tailored to Fit – The Innova Consumer Survey 2020 showed that 64% of global consumers have found more ways to tailor their life and products to their individual style, beliefs and needs.
4. New Omnichannel Eating – As foodservice and retail domains increasingly overlap, consumers can eat what they want, when and where they want it. Traditional hospitality is getting edged out, particularly with COVID-19 giving consumers more time to stay at home and sharpen their own culinary prowess.
5. In Tune with Immune – Ongoing anxiety stemming from COVID-19 will encourage consumers to prioritize their immune health into 2021. According to the Innova Consumer Survey 2020, six out of ten global consumers are increasingly looking for food and beverage products that support their immune health…
6. Nutrition Hacking – Technology is addressing demands for food & beverage with enhanced nutritional value, sustainability or ethical impact. Also products striving to find out how to leverage best of both worlds (natural AND tech-driven).
7. Mood: The Next Occasion – NPD is seeing staggering grown and claims on pack that relate to specific mood platforms. There is the potential to capture consumers with emerging mood platforms (e.g., sleep is a new one).
8. Product Mashups: When Trends Collide – There is sustained popularity for hybrid innovation and F&B broadening dimensions of indulgent. Food service is a channel for hybrid innovation.
9. Modern Nostalgia – While global trends get a local makeover, regional stalwarts are brought into modern relevance. One example, global trends get a local makeover.
10. Age of the Influencer – In times when influencer endorsements are giving products a push, a slow shift to more reliable influencers is occurring. Expanding the diversity of influencers will drive trust and credibility. E.g. there now is a Food Science Babe.
The Next Big Things: Top 10 Food Trends for 2021 from Whole Foods
In 2021, your fridge, pantry and fanny pack will be full of delicious, cutting-edge new snacks and staples. From mushroom broth to pancake bites, here’s a sneak peek at the latest in food innovation.
1. Well-Being Is Served – The lines are blurring between the supplement and grocery aisles… That means superfoods, probiotics, broths and sauerkrauts.
2. Epic Breakfast Every Day – With more people working from home, the most important meal is getting the attention it deserves… Think pancakes on weekdays, sous vide egg bites and even “eggs” made from mung beans.
3. Basics on Fire – With more time in the kitchen, home chefs are looking for hot, new takes on pantry staples.
4. Coffee Beyond the Mug – …java is giving a jolt to all kinds of food. You can now get your coffee fix in the form of coffee-flavored bars and granolas, smoothie boosters and booze, even coffee yogurt for those looking to crank up that breakfast parfait.
5. Baby Food, All Grown Up – …parents have never had a wider or richer range of ingredients to choose from. We’re talking portable, on-the-go squeeze pouches full of rhubarb, rosemary, purple carrots and omega-3-rich flaxseeds. Little eaters, big flavors.
6. Upcycled Foods – We’re seeing a huge rise in packaged products that use neglected and underused parts of an ingredient as a path to reducing food waste.
7. Oil Change – Walnut and pumpkin seed oils lend a delicious nutty flavor, while sunflower seed oil is hitting the shelves in a bunch of new products and is versatile enough to use at high temps or in salad dressing.
8. Boozed-Up Booch – We tipped you off about hard seltzer bursting on the scene in 2018, and now alcoholic kombucha is making a strong flex on the beverage aisle.
9. The Mighty Chickpea – …chickpeas are the new cauliflower — popping up in products like chickpea tofu, chickpea flour and even chickpea cereal.
10. Fruit and Veggie Jerky – Now all kinds of produce from mushrooms to jackfruit are being served jerky-style, providing a new, shelf-stable way to enjoy fruits and veggies.
The 6 Megatrends That Will Shape the Food Industry for the Next 30 Years from LUX Research
Food companies must focus on these six areas of innovation if they are to survive and thrive to 2050 and beyond’
1. Developing Food for Health – Beyond satiety and nutrition, foods need to satisfy an expanding list of expectations.
2. Mastering the Role of the Microbiome – From production methods to diagnostics, mastering this realm will be make-or-break for food companies.
3. Incorporating Ubiquitous Sensing – As sensors get smaller, cheaper, and more powerful, their inclusion in all processes becomes imperative.
4. Increasing Sustainability – Corporate statements will not suffice truly doing more with less must be the aim from packaging to production and distribution.
5. Adapting to New Industry Structures – Growth will come from uncomfortable places like new channels and markets meanwhile, competitive landscapes get more complex.
6. Understanding Future Consumption – COVID-19 has accelerated some changes, but others were already underway to fundamentally alter consumption patterns.
8 Biggest Food Trend Predictions For 2021 & Beyond from Spoonshot
Eight leading-edge food trend predictions for 2021-2022. Originally published in Oct 2019 and updated to account for Covid-19.
1. Sugar Rush – The vilification of sugar is real! With continued mounting pressure from consumers to reduce product sugar content, CPG companies are rushing to find a new gold standard of sweetness.
2. Garbanzo: Good To Great – Americans have continued to adopt chickpea-based products in many forms since and it’s still featuring among our top food trend predictions for 2021.
3. CBD Adjacent – There’s still a bit of confusion surrounding the legality of CBD, it hasn’t stopped the plant medicine from becoming a worldwide phenomenon. For those still leery of crossing the legal line…Copaiba may be the answer.
4. Climatarians are Coming! – Climate change is top- of- mind for food predictions for 2021. Vegans have been doing their part to combat climate change by avoiding meat for years, but a more comprehensive approach is coming.
5. “No Bones” About It, Carob Will Make A Comeback – HYP, (Hydroxyproline), an amino acid crucial to collagen production in the human body, is often deficient in people who avoid animal products. Carob is high in HYP.
6. Fats Forward – Among other big food trend predictions for 2021, fats are coming back! Last year, flavored compound butters and MCT- laden products were popular targets for product development consideration and food philosophy adoption.
7. Everything in Moderation – Recent food trends seem to exist at opposite ends of the healthy eating spectrum. Animal vs Plant– Reductitarian will win the day. We’ll see a surge in products using the 50/50 method substituting half the amount of meat for the plant, or half the dairy for nut milk.
8. New Trend: Ghosting Restaurants to Ghost Kitchens – Dining out and ordering in have taken a hit over consumer concerns about potential contact. …restaurants have not been taking the situation lying down and are coming up with innovative and alternative revenue streams.
Marijuana-Infused Drinks: The Next Trend? - Recipes
As consumer preferences change, the road to failure in the beverage industry is paved with sugar. But cannabis holds a new opportunity for drink makers looking for the next trend in consumer tastes, especially as legalization spreads among states and new marijuana users look for more social ways to consume.
"Beverages are the most exciting consumer packaged good out there with incredible growth potential," says Erik Knutson, founder and CEO of cannabis-infused drink manufacturer Keef Brands, who was in New York City last week for the beverage-industry BevNet conference. "I think cannabis beverages are the new soda."
In 2018, soda sales have hit a 30-year low as consumers flee for healthier drinks, according to Bloomberg. Meanwhile, cannabis beverage sales, which hit $35.6 million in 2017 across California, Colorado, Oregon, and Washington, are on the rise. In Colorado alone, beverage sales increased 11 percent from 2016 to 2017, and sales are already up 12 percent in the first quarter of 2018, according to marijuana data firm BDS Analytics.
Companies in the cannabis industry are trying it all--from non-alcoholic wine infused with THC to THC cold brew coffee. "I think eventually the drinks sector will be the largest edibles sector," says Knutson. "People don't get together and eat slices of a brownie. It's not social. Sipping on drinks is what we know--you get together and you drink."
Lauren Rudick, a partner at cannabis-focused law firm Hiller, who was on a BevNet panel with Knutson on Thursday, says cannabidiol (CBD)--the non-psychoactive compound in cannabis--could become an even bigger mainstream ingredient for the beverage industry compared with tetrahydrocannabinol (THC), which is responsible for marijuana's high.
Hiller's Rudick believes CBD will become the new calcium or vitamin C. "It's the perfect wellness product, and there are going to be many CBD-fortified foods and beverages," says Rudick, of the cannabis compound associated with anti-inflammation, pain relief, and other benefits. Keef Brands' Knutson says he is already working with six large beverage manufacturers to formulate drinks with CBD for "the mass market."
Meanwhile, beverage behemoths are already positioning themselves for the cannabis craze. Last year, Constellation Brands, which makes Corona, Svedka, and other alcoholic beverages, bought a 9.9 percent stake in Canadian cannabis producer Canopy Growth for $191 million, and now has plans to develop THC-infused drinks. In March, the head brewmaster of Blue Moon, owned by MillerCoors, announced that he quit and is launching non-alcoholic THC-infused beer company Ceria Beverages. Even wine and spirit distributor Southern Glazer made a deal to have its Canadian arm distribute cannabis products for a Canadian marijuana company. Laguintas, the California beer company, has partnered with cannabis concentrate maker AbsoluteXtracts to add hops to a vape pen.
1. Meal Kits From Chefs
A year ago, meal kits had been left in the dust as consumers tired of strict subscription models, packaging waste and the amount of actual kitchen labor they required. Then the pandemic sent everyone back to the kitchen, and meal kits once again seemed like a good idea — so good that chefs got into the game. Diners, hungry for a taste of their favorite restaurants and willing to do what they could to keep them in business, made them a hit. These new kits range from a $475 roast-duck package (from Eleven Madison Park in New York) and a $159 mail-order goat shoulder for six (from Stephanie Izard of Girl & the Goat in Chicago) to less expensive options like the $21 double-stack burger for two (from H&F Burger in Atlanta) and a plethora of taco kits from Los Angeles. Can restaurant-meal subscription services be far behind?
21 (Delicious) Food and Dining Trends Coming Your Way in 2021, According to Food Experts
While no one could have predicted the worldwide pandemic, toilet paper shortage, and mini pancake cereal craze that appeared in 2020, these 21 trends are sure to start popping up on plates in 2021.
If you’re like us, you’re anxiously awaiting the arrival of 2021. What a year it’s been. As the sun sets on 2020, there a few topics that are always top of mind as we ring in the arrival of a new year: Resolutions, hope for healthier months ahead, hangover prevention, and—obviously our favorite𠅊ਏresh crop of food trends.
And who better to tap for projected dining trends than some our nation’s top tastemakers: The chefs, restaurant owners, registered dietitians, culinary school instructors, grocery product managers, and bartenders that set the stage for foods we line up for (masks on and at a distance, please), follow on social media, and what we cook for our families at home.
What’s in store for 2021, you ask? A lot𠅊nd like everything in life of late, it&aposs going to look very different from any pre-pandemic predictions. Here’s what 17 of our nation’s top food experts can tell you about dining trends to come.
"Consumers are reaching for more alcohol-free spirits, low-calorie alcoholic beverages, and boozy versions of popular healthy beverages ahead of 2021. Hard kombucha is up 320 percent in searches across the Instacart marketplace and searches for brands across the hard seltzer category were up 519 percent from last year. Homemade craft cocktails have been popular in 2020 with the work-from-home crowd. We've seen sales for trendy alcohol-free spirits boom, increasing by 195 percent year-over-year. Perhaps consumers are looking to turn over a new leaf in 2021 with tasty, guilt-free libations."
—Laurentia Romaniuk, Trend Expert and Senior Product Manager at Instacart
“Instead of chefs and restaurateurs struggling to find an exciting new ingredient or outlandish new promotion, 2021 will focus on getting back a sense of balance. People just want to gather and socialize while feeling safe—so instead of obsessing over a rare new super-seed, restaurants will move forward by providing guests with feel-good food and genuine hospitality, filling the need for comfort and warmth during these extraordinary times.”
—Elizabeth Blau, Owner, Honey Salt and Founder/CEO, Blau + Associates in Las Vegas, Nev.
“Since 2020 was the birth of the Zoom Cooking Class, I certainly see that continuing. But I think chefs/cooks/artisans are going to get even more creative with their content. We need to focus more on food origins—non-Eurocentric foods that should have a place at the global table and are long overdue. Focusing on ingredients from these cultures would be a breath of fresh air beyond what we already see and do over and over again. For example, there is a fermented locust bean called Iru that stems from West Africa. It has tasting notes of dark chocolate, roasted nuts, and mild cheese. Doing a demo of this ingredient would be nice, but add the backdrop of the culture (music, art) to give it more authenticity—now that's something to look forward to. In addition, I think we will cook more food that speaks to ‘us.’ A wonderful mix of cultures and cuisines happened to land here in America. There will be more focus on the diversity and the beauty of who we are, and there is so much that fits under that ‘umbrella.’”
“Proteins have seen the biggest fluctuation in availability and price since COVID-19, specifically heavy fabricated products, as in ground beef, portioned steaks, and poultry. I think there will be a larger, ‘no waste’ approach to protein selections and use, especially in restaurants (i.e., ‘Tail to snout cooking’). We should also see more seasonal daily menus rather than large menus that only change once to twice a year. This is out of necessity to adapt to product price changes and availability.”
—Marc Marrone, Chef-Partner at SkinnyFATS in Las Vegas, Nev. Salt Lake City, Utah Dallas, Texas
“Increased interest in (and access to) nutritional information has created a generation of health ‘armchair expert’ consumers in the U.S. The pandemic only escalated consumer interest in functional foods, and the focus on specific nutritional benefits of food and beverage is here to stay. Total discussions centered on food and beverage for medicinal/nutritional needs grew 17 percent on Tastewise over the last year. In 2021, we expect to see consumers crave ‘curated’ nutrition-packed meals that use specific ingredients to achieve individualized goals. At the end of 2020, we already see that consumer interest in immune-boosting food and beverage is up 23 percent month over month, consumer interest in vitamin and prebiotic-rich foods and drinks are up 7 percent, and interest in gut health is up 2.5 percent (with a significant 40 percent boost in the last year).
—Miriam Aniel, Head of Content and Research at Tastewise
“When presented with the question of what flavors 2021 will bring us, I must consider what changed in 2020: Perspective and appreciation of time, place, and intention. We collectively had to find comfort in places where we might not have previously, and quarantine forced a new perspective on what’s important to us and why. In 2021, I believe we will be seeking roots. I think the questions will be, 'Where did this come from? Why is it here?' Most of us understand the flavors and spirits we offer behind bars and in restaurants, but there is a layer behind these classic ingredient profiles that is begging to be explored.
In the world of spirits, I predict we’ll be seeking the precursors to what we already know and love. For instance, mezcal predates tequila, and more and more we’re showcasing the small villages that produce mezcal. Rhum Agricole, a pure cane-sugar rum produced in the Caribbean, is the forerunner to rum made with molasses or fermented juice. Aquavit and moonshine also set the stage for gin and whiskey, respectively. When we examine these spirits, we see that all of them take on the terroir of where they’re produced, making them individuals in a world of carbon copies. We can taste the heart and soul of the spirit, and it shows us where it came from. Location, the intention and passion, and the timeline behind the production might mean more to Americans in 2021, since we have had time to examine the same within ourselves."
The Top 7 Food Trends of 2021
Speaking of cooking more at home, 47% of Americans surveyed in November by Instacart and Harris Poll report that they plan to continue cooking more themselves for the foreseeable future until the coronavirus pandemic calms down. Here’s what we anticipate shopping for and whipping up.
Hot on the heels of jarcuterie, mail-order charcuterie boards, and charcuterie chalets, Pinterest predicts that fancy boards with unique toppings will continue to rise in popularity throughout 2021. It’s no longer about just cured meats and cheeses: Bagel or pancake-topped breakfast charcuterie boards, colorful candy charcuterie boards, and taco bar-like Mexican charcuterie boards will be the casual family meal du jour.
𠇌harcuterie has taken off for many reasons, but one reason is because it’s highly visual. It’s all over social media and the internet, and Millennials in particular reported even more impact on their diets from influencers and social media over the course of the pandemic,” says Sarah Marion, Ph.D., a Seattle, Washington-based director of syndicated research for the market research company Murphy Research. k in January a little more than a quarter of Millennials rated influencers and social media networks very influential on their eating habits. As social lives moved online, this number went up, hitting a high point of 41% in September and is currently sitting around 37%.”
Prioritizing Plant-Based Eating
Instead of beef, pork, or poultry, even carnivorous Americans are picking more plant protein sources, including beans, legumes, whole grains, and plant-based meat substitutes. About 28% of people surveyed by IFIC say they’re eating more plant proteins than they did a year ago.
This was boosted by new research that proved replacing red meat with plant proteins may lower risk for heart disease. Referring to the increased availability and improvements in the market for plant-based beef and seafood replacements, Meyer says, “there’s innovation that is happening around this style of eating and it feeds into other important issues such as sustainability and overall health.”
Marion adds that “restricting animal products has become fairly common,” even among those who are more flexitarian than vegan dieters. “What&aposs fascinating is that the number of nutrition-engaged consumers restricting animal products seems to align with the ebbs and flows of the pandemic, hitting a high point in November with 32% of nutrition-engaged consumers avoiding meat, dairy, or animal products. This is a significant increase from January, when 25% were avoiding these things.”
Spicy Sauces, Seasonings, and Condiments
This pantry staple trend is hot. Literally. Instead of seasoning with plain ol’ salt and pepper or drizzling recipes with olive oil, expect to see snappy spices and flavor-boosted sauces, including hot honey, which has seen substantial growth in Yelp review mentions and Pinterest searches throughout 2020. Whole Foods Market and Instacart trend experts explain that this could be a way for home cooks to ensure their basics don&apost taste boring. More than one in five Americans (21%) polled by Instacart say they&aposve tried exotic spices and flavors to add more excitement to their homemade meals. From piri piri sauce (aka peri-peri sauce, a style of Portuguese hot sauce made from peri-peri peppers) to za𠆚tar spice blend, this is not your typical American pantry.
Shopping for Mother Nature
With the economic impact of the pandemic so strong𠅊nd a desire to support our friends, neighbors, and the world at large during this transformational time—more Americans report they’re investing their dollars into brands that support their values. Upcycled products (foods that use neglected or underused parts of an ingredient to reduce food waste) and sustainable sourcing are rising priorities.
“There&aposs been an uptick in consumers buying environmentally-friendly food products, driven by millennials and Gen X,” Marion explains. 𠇏rom the beginning of 2020 to the end, approximately 50% more Millennial and Gen X consumers rated 𠆎nvironmentally-friendly’ among their top four food-purchasing criteria.”
Shopping with Diverse Populations
In light of the racial justice movement and other equality initiatives, supporting female- and BIPOC-owned businesses seems to be more of a consideration than ever before.
“People are now selectively choosing where they spend their money and who they choose to support. As we&aposve seen the collapse of small businesses, many people want to help small businesses get back on their feet so they choose a mom and pop shop over a big corporation to get the owners through this pandemic,” says Mee McCormick, the author of My Pinewood Kitchen and the chef and founder of Pinewood Kitchen & Mercantile in Nunnelly, Tennessee.
An Instacart survey found that 14% of Americans report they’ve sought out brands run or owned by women (including Yes Way Rosé, Noosa Yoghurt, and Simple Mills) and 14% have also prioritized shopping with BIPOC-run or owned brands this year (such as Partake Foods, Pipcorn, and Glory Foods).
This effervescent, fermented beverage has been taking over an increased amount of refrigerator aisle real estate at health food stores and supermarkets over the course of the past decade. Food brands are taking the gut-friendly drink to new levels of creativity and flavor with soda-like fizzy tonics and booze-infused kombucha.
𠇊s a microbiologist, I’m very excited about this trend. It speaks to peoples’ continued interest in fermented foods, the microbiome, and gut health,” says Megan Meyer, Ph.D., the director of science communications at the International Food Information Council (IFIC).
Hot Breakfasts, Even on Weekdays
As Americans spent more time at home throughout 2020, fewer of us were living on-the-fly. Meals, including weekday breakfasts that were previously rushed, became a mini occasion worth upgrading and lingering over. With a shorter or no commute, we’ve had the opportunity to upgrade from a granola bar and coffee on the go to a warmer, more substantial breakfast such as fully-loaded omelets, protein-packed pancake stacks, keto-friendly egg bites, and Instagrammable breakfast sandwiches.
“When it comes to meal planning, breakfast varies quite a bit by generation," says Marion. "Boomers and Gen Z have shown stable habits, while Gen X has been increasingly likely to plan breakfast. It&aposs feasible to assume that this trend is related to having more people at home on any given day." 𠇊s young adults have moved back in with their parents, Gen X households have grown, which may be leading to bigger and more planned breakfasts. Similarly, among Millennials, having children around the house all day would likewise prompt an increase in more planned breakfasts.” However, Marion predicts both of these trends will likely change dramatically next year as schools and universities open back up and grown children move out once again.
Few of us could have predicted, or would have asked for, the adventures 2020 had in store for us 12 months ago. Still, these tasty food trends for 2021 make us grateful for the lessons we learned along the way𠅊nd the delicious foods and drinks we can take with us into the new year.
SingleSeed Lalpina CBD Water
CBD is usually oil soluble, but Lalpina’s water is made with “CBD utilizing nanotechnology” that makes CBD water soluble, meaning your body can absorb more of it. I was pleasantly surprised by the light, clean flavor of the water, and was relieved that it wasn’t sweetened. I might not reach for a bottle of this every time I’m thirsty, but I would for sure grab one after a sweaty summer hike or grueling session at the gym to cool off and help my muscles relax and recover.
Cheetos Crusted Cheese Sticks
Adapted from Claire Lower’s Doritos Crusted Cheese
Serves 2, 20mg THC estimated per serving
- 5 string cheese sticks
- 1 small package of Cheetos or other crunchy cheese curls
- 1 egg
- Splash of buttermilk or milk
- Hot sauce
- Salt and pepper
- 2 Tbs cornstarch
- 1 Tbs Flour
- Oil for frying
- Bamboo skewers
Heat up 1-inch of oil in a sturdy and deep pan. You want it at about 300-325 degrees. It will take a few minutes and you’ll want the oil hot as you start to bread the cheese sticks.
Put Cheetos into a sturdy freezer bag and seal. Mash with a meat hammer until they’re finely ground. Set up a breading station with two plates and a bowl. One plate should have a mixture of cornstarch and flour with salt and pepper. The bowl should have one egg beaten with a splash of milk or buttermilk, and some hot sauce. The final bowl is where you stash the ground up Cheetos.
Cut String cheese in half and put on the tip of a skewer, about ½” into the cheese. Now you can use this long wooden handle to spin the cheese into the cornstarch mixture, dusting off the excess. Now dip and spin into the egg, let extra drip off and check to make sure it’s fully coated. Last, dip into the Cheetos and turn gently to keep the breading intact.
Drop into frying oil by pushing off the skewer. Fry for 1-2 minutes on each side, you don’t want it to get too brown. Hold onto that skewer because it also makes an excellent damage free turning tool for the little devils. Using tongs, remove and drain on paper towels.
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Assemble the sauce in a bowl by mixing the ketchup, Mayo, oil, and hot sauce until well blended. Since the goal is to double dip to your heart’s content, dispense the sauce in two equal portions. The slightly acidic tang of the ketchup cuts through the cheeses and tastes like fast food heaven–in your own kitchen.
*Cannabis infused olive oil
Decarboxylate 3.5g of finely ground cannabis at 225 degrees for 20 minutes in a tightly sealed, oven safe container. Put in lidded mason jar or vacuum sealed bag with cannabis and four ounces of olive oil. Heat in water bath just under boiling for at least 1 hour. Strain and chill to use in recipes
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Double up if you want to, but these are so rich that I would suggest maxing out at five. They’re cheesy, gooey, and satisfying. I would wager this is tastier and marginally as expensive or slightly less expensive to prepare than everything but the dollar menu. Enjoy responsibly.