7 Noisy Dining Trends for 2024: ‘Porn Star’ Martinis and Vegans Take on Nutella
Are you hungry for change? In the most literal sense?
The new year will bring many changes to what Americans eat and drink. It is the inevitable old and new patterns that come to define the dining and drinking scene. In fact, some of these trends were already emerging in 2023, but are expected to fully take hold by 2024. Here are seven examples of what to expect:
Porn Star Martini is the new Espresso Martini
Americans love martinis, especially martini variations. Espresso Martinis (usually a mix of vodka, espresso, and coffee liqueur) have become very popular over the past few years. Now, a passion fruit-flavored version of the “Porn” Martini is fast becoming the “perfect” drink. Served with a small glass of prosecco, this British favorite dates back to the early 2000s but has recently found new fans in the US. According to a Liquor.com survey, this cocktail ranked as the 6th most popular cocktail, beating out margaritas and negronis among other drinks. And Chinola, a Dominican passionfruit liqueur sometimes used in cocktails, is quickly becoming an American staple, expanding distribution to at least 20 states.
A variety of canned fish from José Gourmet’s ABC+ brand.
Jose Gourmet
Fabulous Canned Fish Is The New King Of The Sea
Americans also like to eat fish fried, grilled, or in soups and stews. However, these days, canned (or canned) fish is increasingly being sought as an alternative. Do you want proof? Annual sales in the U.S. have increased from $2.3 billion to $2.7 billion in recent years, according to a recent report. And we’re not just talking about the low-cost sardine brands you remember from years ago. Instead, the focus is on premium imported varieties with creative packaging. Portugal-based company José Gourmet’s ABC+ line of canned fish includes options such as croaker with spicy olive oil and fried mussels with marinade.
This Nutella-like spread has the vegan stamp of approval.
travel food
A spread inspired by vegan Nutella is the new Nutella
Vegan foods are increasingly making their way into diets in the U.S. and around the world, with global sales expected to reach $22 billion by 2025, up from $15 billion in 2021. This has forced brands to get creative and find all kinds of vegan alternatives. -Vegan product. Case in point: Hazelnut-Free Roasted Seed Spread from Voyage Foods. It’s essentially vegan Nutella and tastes exactly like the real thing. And since it doesn’t contain nuts, it can also be a good choice for those with nut allergies.
Apricot mushrooms are the new portobello
There was a time when portobellos were considered “cool” mushrooms. More and more Americans are attracted to a variety of fungi. Baldor, a prominent gourmet food supplier, said sales of three mushroom varieties – chanterelles, pom-poms and king trumpets – had each increased by more than 200% in recent months. Apricot, with its fruity flavor, tops them all with a spike of 255%.
How about a little truffle flavor to balance out the heat?
trough
It’s not that spicy, it’s a new spicy flavor
Sure, we crave spicy food, but perhaps only to a certain extent. Sauces and foods that burn you until your mouth bleeds (think: the one-chip challenge) seem to be taking a backseat to more balanced and nuanced forms of heat. Consider the growing popularity of a line of truffle sauces that blend truffle and heat. Or consider what spice expert Tony Reed, culinary director of Spiceology, a retail food chain with an online store, calls the chili of 2024. That is, the guajillo, a pepper with a sweet, tangy, smoky flavor and mild heat.
Sauvignon Blanc is the new Cabernet Sauvignon.
A rich red wine like Cabernet Sauvignon is something some of us love to taste with a juicy steak. Experts say some white wines are increasingly appearing on our tables, with Sauvignon Blanc becoming a particularly popular variety. “The grape has a solid reputation for making fresh, consistent, and affordable wines, and is available in a variety of styles, from straightforward, fruit-forward wines to more complex and nuanced versions,” said Wine Spectator senior editor MaryAnn Worobiec. “We provide it,” he said. Recent story. Fetzer, a popular budget brand, has had such success with its Sauvignon Blanc that it added a lower-calorie version a few years ago.
Walk-in is a new reservation
Who wants to worry about reserving a restaurant table days, if not weeks, in advance? Walk-in is becoming a new way to eat. BentoBox, a restaurant technology company, says walk-in parties now account for nearly 75% of dining traffic. Of course, this doesn’t mean that a very popular restaurant will be able to accommodate you at the last minute. As always, it never hurts to check before you arrive.
