Food buzzwords and concepts of 2016: spicy sweet snacks and bean bars

AS PART of their annual trendspotting predictions, restaurant consultancy group Baum + Whiteman has released a list of food-related buzzwords and snack flavors they believe will become increasingly popular in 2016.
When it comes to snack foods, expect to see a major shift from sweet foods as sugar becomes vilified as "this year's culinary Satan."
When sweeteners are involved they'll be offset by spices, ethnic, bitter and sour flavors, predict Baum + Whiteman.
Snack flavors will also be amped up by different layers such as heat, smoke, and sweetness.
Look out for chili-citrus or mango-chili-lime potato chips for instance.
Beef jerky will also be used as a vehicle for innovative flavor pairings, such as honey jalapeno and bacon, cranberry jalapeno, buffalo chicken jerky.
Likewise, Millennials are driving up interest in plant-based proteins, resulting in the popularity of bean and lentil bars, as well as chickpea snacks.
Meanwhile, here's a selection of some of the buzzwords, concepts and ideas to look out for on restaurant menus over the next year:
» Kombucha
» Burnt vegetables
» "Everything-bagel" seasoning blends
» Root-to-stalk cooking
» Poke (Hawaii's answer to ceviche)
» Globalised ramen bowls
» Seaweed-flavored popcorn
» General Tsao flavorings
» More 3D food printers
» Paella
» Nashville Hot Chicken
» War on waste
» Philippine cuisine
AFP Relaxnews