For its “What\u2019s Hot in 2015” Culinary Forecast, the National Restaurant
\nAssociation surveyed nearly 1,300 chefs, all members of the American
\nCulinary Federation. They were given a list of 231 items and asked to
\nrate them as a \u201chot trend,\u201d \u201cyesterday\u2019s news\u201d or a \u201cperennial favorite.\u201d<\/p>\n
Among appetizers, the number one hot trend was vegetarian, with
\nhouse-cured meats being second. 74% said insects was yesterday’s news.
\nGuess that won’t bug vegans.<\/p>\n
As far as overall what’s hot of all trends, vegetarian\/meatless items
\nare number 32 and vegan entrees are number 52. Dark greens (kale,
\ncollards, etc.) are at 54. Dairy free milk ranks 111. Plant based
\nsubstitutes for animal products (e.g. kelp caviar, fishless tuna,
\neggless mayonnase) is 117. Fishless canned tuna didn’t seem to
\ntaste good in the VRG office, even among vegans, while eggless mayo
\nappears to be enjoyed by many of our staff and volunteers.<\/p>\n