From FODMAPs to Freekeh, 2015 is set to bring us some new, and age-old, food trends to look out for.

As specialists in food and drink PR, we like to keep our finger on the pulse of the latest culinary trends and January is a great month for reviewing predictions. Here, we look at ancient grains, FODMAPs, and how our taste buds are changing to demand new flavours, international cuisines and hotter, spicier foods (even for children!).

Modern appeal for ancient grains
Move over quinoa – the new grains on the block are freekeh, farro, khorsan wheat, aramanth, sorghum and teff. These ancient staples were the foods of early civilisations from Central and South America, the Middle East and Africa. They are the exact opposite of modern, processed grains and as well as being filling and tasty, they are naturally gluten-free, full of fibre and packed with protein.

Even Cheerios in the USA has launched an ancient grains variant, so look out for them cropping up on our supermarket shelves.

The FODMAP phenomenon
Our client, EHL Ingredients, predicts that a new buzzword will be FODMAPs. A FODMAP is a dietary sugar that is poorly absorbed by the body and a low FODMAP diet involves restricting foods containing fermentable oligo-saccharides, di-saccharides, mono-saccharides and polyols (FODMAP). Originally designed for IBS (Irritable Bowel Syndrome) sufferers, the diet banishes high FODMAP-rich foods such as garlic, onions, mushrooms, lentils, pasta made from wheat, as well as pears, peaches and honey. Approved foods include potatoes, fresh almonds and hazelnuts, most meats, fish and seafood, certain fruits, vegetables, legumes and cheeses, and you can even have black coffee and clear spirits!

Monash University in Australia devised the concept and is the authority on all things FODMAP so check out their website for a full list of foods to avoid and foods to enjoy – you’ll be surprised!

Been around the world…
We love international cuisine here at JAM and especially hot and spicy foods. There are lots of new and exciting restaurants opening in Manchester including Iberica, La Bandera and El Gato Negro offering Spanish tapas, Mexican food at Wahaca, Italian wines and delicacies at Fumo, Vapiano and Veeno, while a new Grand Pacific is set to open in the former Room building, offering contemporary Pan-Asian cuisine.

South African, Sri Lankan, Vietnamese and Lithuanian are set to be the new cuisines to look out for too, in restaurants, in the supermarkets and on our tables.

Chillies and hot spices are growing in popularity and we’ve even noticed children’s food brands offering toddler-friendly tikkas, tiffins, tagines and thalis – tantalise their taste buds from an early age!

Revival of familiar foods
Cauliflower is set to make a comeback, either whole, mashed or puréed, as well as good old home made soup, and breakfast is to revert back to its status as the most important meal of the day. 

In March, we’ll be attending the Northern Restaurant and Bar show at Manchester Central (17th – 18th) and IFE at London ExCel (22nd – 25th) to see the latest new product launches, to meet up with some of our favourite food and drink suppliers and to look out for the next big trends.

Finally, bugs and insects as food keep cropping up on our newsfeeds….we’re not even going there!