A dietitian reflects on the biggest food trends of the decade

A dietitian reflects on the biggest food trends of the decade

The decade is coming to a close, which means it’s time to serve up and enjoy a tasty plate of nostalgia.

From coconut water to the Popeye’s Chicken Sandwich and gluten-free everything, the 2010s brought both new and forgotten foods to the dining room table. Like all trends, some of these will fade away, while others will help define the generation.

Here are some of the biggest trends from the past ten years that could live on into the foodie future.

The decade

So many trends have cropped up in the last 10 years. But, near the top of this list would have to be:

  • Kale
  • Avocado toast
  • Pumpkin spice
  • Sriracha sauce
  • Impossible burgers

Honorable mention: kombucha, hard seltzer, sliders, Greek yogurt, mini cupcakes, energy balls, rolled ice cream, protein shakes, extravagant milkshakes, plant-based milks, unicorn food, burrito bowls, loaded fries, poke bowls, microbrews, fresh juices, matcha green tea, bone broth, cauliflower, instant pot meals, Instagram-able foods.

The year

In 2019, the big food trend depended on your diet. If you followed the keto diet, then it was keto-friendly foods like seafood, nuts and low-carb veggies. For those who were on the plant-based diet, plant-based “meats” were big.

Foods and trends of 2019:

  • Impossible burgers
  • Plant-based meat
  • Veggie noodles
  • Hard seltzer
  • Air fryer recipes

Food trends for 2020

I wish I had a crystal ball and could say for sure, but I think it will be something plant-based. Based on what food companies are already producing or planning to produce, there are many plant-based foods in the pipeline such as meat, plant-meat combos, milk, flour and nut butters. Keto-friendly foods, healthy on-the-go foods, CBD-infused foods and mocktails may also increase in popularity.

A great goal would be no fad diets and bring the focus back to sensible, healthy eating rather than looking for a quick fix. I really think and hope it will be something along the lines of flexitarian, which is mostly plant-based with small amounts of animal foods. This way of eating is healthier, more sustainable and better for the whole planet.

Heather Klug is a registered dietitian and cardiac educator at the Karen Yontz Women’s Cardiac Awareness Center inside Aurora St. Luke’s Medical Center in Milwaukee, Wis.

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About the Author

Heather Klug
Heather Klug

Heather Klug, MEd RD is a registered dietitian and cardiac educator at the Karen Yontz Women's Cardiac Awareness Center inside Aurora St. Luke's Medical Center in Milwaukee, WI.