Are you hungry for change — in the most literal sense?
The new year will likely see many shifts in what Americans eat and sip. It’s the inevitable out-with-the-old and 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 fore in 2023, but we expect them to fully take hold in 2024. Here are seven examples of what to expect.
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The ‘porn star’ martini is the new espresso martini
Americans love their martinis — and especially their martini variations. The espresso martini (which usually mixes vodka, espresso and coffee liqueur) has been all the rage for the last couple of years. Now, the “porn” star” martini, a passion fruit-flavored version, is quickly becoming the “it” one to sip. The drink, a British favorite that is often served with a small glass of Prosecco, dates back to the early 2000s, but has been finding new fans in America of late. A survey from Liquor.com had it ranking as the sixth most popular cocktail, beating out the margarita and the negroni, among other drinks. And Chinola, a Dominican-made passion-fruit liqueur that’s sometimes used in the cocktail, is quickly becoming a staple in the U.S., with distribution growing to at least 20 states.
An assortment of tinned fish offered by the José Gourmet’s ABC+ brand.
José Gourmet
Fancy tinned fish is the new king of the sea
Americans also love their fish, be it fried, broiled or served in a soup or stew. But these days, they’re increasingly looking to tinned (or canned) fish as an alternative. Want proof? Annual U.S. sales have grown from $2.3 billion to $2.7 billion in recent years, according to a recent report. And we’re not just talking about that budget brand of sardines you remember from years ago. Instead, the focus is on fancier imported varieties with creative packaging. The ABC+ line of tinned fish from the Portugal-based José Gourmet company includes such options as croaker in spiced olive oil and fried mussels in marinade.
This Nutella-like spread has the vegan stamp of approval.
Voyage Foods
A vegan Nutella-inspired spread is the new Nutella
Vegan foods have found their way increasingly into the American — and global — diet, with worldwide sales expected to reach $22 billion by 2025, up from $15 billion in 2021. And that has led brands to get creative and find all sorts of alternatives to non-vegan products. A case in point: Voyage Foods’ Hazelnut-Free Roasted Seed Spread. It’s essentially a vegan Nutella, and it tastes just like the real thing. And because it’s nut-free, it’s also a good option for those with nut allergies.
Chanterelle mushrooms are the new portobellos
There was a time when portobellos were considered the “fancy” mushroom. Not anymore, Americans are gravitating to a range of fungi. Baldor, a prominent supplier of gourmet foods, says its sales of three mushroom varieties — chanterelles, pom poms and king trumpets — have each grown by more than 200% in recent months. The chanterelles, with their fruity-nutty flavor, top them all, with a 255% spike.
How about a little truffle flavor to balance the heat?
Truff
Not-so-spicy is the new spicy
Sure, we crave spicy foods, but perhaps only to a point. Those burn-your-mouth-till-it-bleeds sauces and food products (think: the One Chip Challenge) appear to be taking a backseat to more balanced or subtle forms of heat. Consider the growing popularity of the Truff line of sauces that blend heat with truffles. Or consider what spice expert Tony Reed, a culinary director at Spiceology, a retail food chain with an online store, calls the chili of 2024 — namely, guajillo, a pepper with a sweet, tangy and smoky taste and milder heat.
Sauvignon blanc is the new cabernet sauvignon
So much for those hearty red wines, such as cabernet sauvignon, that some of us love to savor — say, alongside a juicy steak. Some white wines are increasingly finding their way onto our tables, experts say, and sauvignon blanc has become an especially popular varietal. The “grape has built a solid reputation for making refreshing, consistent and reasonably priced wines, offering an exciting array of styles, from direct, fruit-forward examples to versions with more complexity and nuance,” said Wine Spectator senior editor MaryAnn Worobiec in a recent story. Fetzer, a popular value-priced brand, has enjoyed so much success with its sauvignon blanc that it added a low-calorie version a couple of years ago.
Walk-ins are the new reservations
Who wants to worry about booking a restaurant table days, if not weeks, in advance? The walk-in is becoming the new way to dine. BentoBox, a restaurant technology company, says walk-in parties are now accounting for nearly 75% of dining traffic. Of course, that doesn’t mean very popular restaurants will be able to accommodate you at the last minute. As always, it never hurts to check before you arrive.
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