Reading this satisfied such a specific part of my brain and I wanted it to go on forever. I am particularly excited for freezer martinis (lol) and equally confused by lavender. I’d say about 75% of the time someone requests a custom cake from me, they write “I’m thinking something like lavender?”… it feels like an outdated “interesting” ingredient, but maybe it’s a good approachable gateway to other floral flavors. And maybe I’m being judgmental.
I love your posts and I found this so interesting. I fully expected to see dates on a list. Seems their use as a low GI alternate to really any other sweetener has been rapidly gaining. Dates in everything, date syrup, date caramel. Or maybe it’s already old news.
Ok Bronwen’s bonus round: in addition to soft pretzels, I truly think fig leaf is going to break out. Also tonka- maybe this is the year it will finally be decriminalized in the US
I am SO HERE to soft pretzels and fig leaf. I had no idea tonka was illegal. Maybe the tonka bean soap in All Fours will create a huge market for it and push the FDA to decriminalize!
The FDA banned it over concerns it’s bad for your liver but it’s generally considered safe in small quantities! It’s not banned as a fragrance. I genuinely think All Fours will lead the charge, plus the NYT did a trend piece about it recently
I was reading an interview with the fancy tinned fish company head and I was not surprised but saddened to see that she went into that arena fully as a business person looking to create a niche to exploit and not as someone with any drive towards food or cooking. Learning slowly to see how often 'cool and trendy' are methods of extraction has been a big part of growing up for me. So pleased to have found your substack and get to reap your insights.
This is such a good point- I think coming up in the restaurant world I just assume that the only reason people work with food is because of passion. I’ll have to find that interview!
Read it all, loved it all. I read a lot of these trend reports for work and absolutely love your take on them. This in particular got me: “CPG food brand mashups (I hate to report that the Cinnamon Coast Crunch Hormel bacon collab is an example)” because you’re correct that this horrifying concept needed an extra callout. 😂
This was a delight to read Bronwen. I also second a :( for organ meats and am surprised that "big lavender" is trying to make a comeback- what year is it? 2012? lol.
Sidenote: I'm a big pickle lover, no I'm not a youth/Gen Z.. but I would love to stop seeing pickle mukbangs on my FYP... Chile, I'm tired of seeing all that brining liquid dripping down folks chins.
This was such an interesting read as someone (Australian) living in the UK. I’m looking forward to what effect it will have over here. I also love soft pretzels
I definitely feel as though the rise of miso will spark other iterations of “beanso.” My partner and I are currently working on a project fermenting Lima beans with koji for this exact reason. Also! Recently read an article (if I can find it, I’ll add it) that Japan can no longer keep up with the global demand for matcha.
Reading this satisfied such a specific part of my brain and I wanted it to go on forever. I am particularly excited for freezer martinis (lol) and equally confused by lavender. I’d say about 75% of the time someone requests a custom cake from me, they write “I’m thinking something like lavender?”… it feels like an outdated “interesting” ingredient, but maybe it’s a good approachable gateway to other floral flavors. And maybe I’m being judgmental.
It truly feels so outdated to me! I don’t mind it (in very very subtle applications) but I’m so perplexed by its inclusion multiple times!
I'm not a professional, but I feel like this should have turned to sage by now. Sage lattes.
I miss the Som drinking vinegars, they were delicious.
I’ll need to look these up!
I miss the ones from Acid League :(
Omg for sure! These were really really great
I love your posts and I found this so interesting. I fully expected to see dates on a list. Seems their use as a low GI alternate to really any other sweetener has been rapidly gaining. Dates in everything, date syrup, date caramel. Or maybe it’s already old news.
This is such a good point! Maybe folks are already perceiving them as “too sweet”
Thank you for compiling all this. Fascinating to see who’s rooting for which trends.
Thank you!
This is so thorough and thoughtful, I love food writing couched kn real world implications!
Thank you!
Ugh, I love these things! So fun to see them all collected. And now I just want to know what would be on your personal list!!
Ok Bronwen’s bonus round: in addition to soft pretzels, I truly think fig leaf is going to break out. Also tonka- maybe this is the year it will finally be decriminalized in the US
I am SO HERE to soft pretzels and fig leaf. I had no idea tonka was illegal. Maybe the tonka bean soap in All Fours will create a huge market for it and push the FDA to decriminalize!
The FDA banned it over concerns it’s bad for your liver but it’s generally considered safe in small quantities! It’s not banned as a fragrance. I genuinely think All Fours will lead the charge, plus the NYT did a trend piece about it recently
This was a fun read! Got me to read about saba, which is new to me
I really love it! It’s a little like balsamic but with so much more depth IMO
I was reading an interview with the fancy tinned fish company head and I was not surprised but saddened to see that she went into that arena fully as a business person looking to create a niche to exploit and not as someone with any drive towards food or cooking. Learning slowly to see how often 'cool and trendy' are methods of extraction has been a big part of growing up for me. So pleased to have found your substack and get to reap your insights.
This is such a good point- I think coming up in the restaurant world I just assume that the only reason people work with food is because of passion. I’ll have to find that interview!
Read it all, loved it all. I read a lot of these trend reports for work and absolutely love your take on them. This in particular got me: “CPG food brand mashups (I hate to report that the Cinnamon Coast Crunch Hormel bacon collab is an example)” because you’re correct that this horrifying concept needed an extra callout. 😂
Oh I’m a fool not to have thought of interviewing you about this! I’m sure you have LOADS of insight
Never a fool! But I’m so happy to nerd out about this with you anytime you’re looking for that kind of niche gossip lol
This was such an interesting read! I was surprised hojicha didn't make any of the lists.
Me too!
This was a delight to read Bronwen. I also second a :( for organ meats and am surprised that "big lavender" is trying to make a comeback- what year is it? 2012? lol.
Sidenote: I'm a big pickle lover, no I'm not a youth/Gen Z.. but I would love to stop seeing pickle mukbangs on my FYP... Chile, I'm tired of seeing all that brining liquid dripping down folks chins.
Pickle Mukbang ennui made me literally lol
What an epic newsletter. Thank you for compiling and also informing!
What a terrific post. So thought provoking
Thanks so much Liz!
This was such an interesting read as someone (Australian) living in the UK. I’m looking forward to what effect it will have over here. I also love soft pretzels
Soft pretzels are elite. I may be attempting to will more of them into existence
Hahaha and I’ll be bringing their energy from over here
Absolutely loved this post and airport hot honey had me cackling!
Thank you so much KC! And thanks for reminding me about the national restaurant association!
I definitely feel as though the rise of miso will spark other iterations of “beanso.” My partner and I are currently working on a project fermenting Lima beans with koji for this exact reason. Also! Recently read an article (if I can find it, I’ll add it) that Japan can no longer keep up with the global demand for matcha.