Trends: Future Foods

Everyday diets are increasingly affecting the environment. In response, chefs and scientists alike are creating ingredients that use less water, fewer land acres, and lower greenhouse emissions.
  • Plant-based patties like Beyond Meat and Impossible Burgers are taking the fast casual sector—and the stock market—by storm.
  • Mock meats made with wheat gluten, also known as seitan, have a centuries-long history, but have also seen flavor improvements, especially when fried like the “duck” curry shown here.
  • Lab-grown meat companies are using stem cells to create cruelty-free, synthetic meats, but mass distribution is a few years away.
  • Good old-fashioned veggie burgers are also more appealing with the addition of flavors like beet, falafel, and black beans.
  • Never say never: insects are already making inroads through cricket flours (think pasta dishes), spicy fried grasshoppers (chapulines—a trendy street food), and ant larvae (escamoles—sometimes called Mexican caviar).