15 Strange Food Trends You’ll Regret Judging Before Tasting

The culinary world is constantly evolving, introducing innovative combinations that challenge traditional notions of taste. From the unexpected pairing of sweet and savory to the incorporation of unconventional textures, these trends invite us to step out of our comfort zones and explore new flavor profiles. While some may initially seem unappealing, many have garnered dedicated followings and sparked global curiosity. Embracing these trends can lead to delightful discoveries, proving that sometimes, the most peculiar dishes are the ones worth trying.

1. Sushi Burritos

Combining the classic burrito form with sushi’s fresh fillings, this trend originated in California and quickly spread. The blend of ingredients like spicy tuna and avocado, wrapped and eaten like a burrito, may seem odd to sushi purists, but it’s a portable, flavor-packed fusion.

2. Activated Charcoal Foods

Activated charcoal has been incorporated into various foods, from ice cream to pizza crust, offering a striking black hue and a subtly earthy flavor. While some claim detoxifying properties, the FDA cautions against regular consumption due to potential health risks.

3. Pickle-Flavored Everything

From soda to popcorn, pickle flavor has taken over unexpected foods. Its sharp, tangy profile isn’t for everyone, but brands are betting on adventurous eaters. Notably, pickle slushes at Sonic became a viral hit.

4. Cloud Eggs

Egg whites whipped and baked into puffy clouds, then crowned with yolk, swept social media as both whimsical and tasty. The unique texture—airy outside with a creamy core—charmed breakfast lovers. It’s a visually stunning dish similar to soufflé omelets.

5. Edible Insects

Crickets and mealworms are sneaking into protein bars, chips, and even gourmet dishes. While the idea evokes skepticism, insects are nutritious and eco-friendly, making them popular in many cultures worldwide. Western chefs have embraced this trend, serving up cricket tacos and mealworm burgers.

6. Blue Majik Smoothies

This eye-catching blue beverage uses spirulina extract for its color. Blue Majik is said to offer antioxidant benefits and is blended into smoothies, lattes, and more. Though the hue might appear artificial, the effect is natural.

7. Cereal Milk Desserts

Milk Bar, founded by chef Christina Tosi, popularized this nostalgic treat by infusing milk with sugary cereal remnants, then transforming it into ice cream or panna cotta. The trend exploded in bakeries and ice cream parlors, offering comfort with a twist.

8. Unicorn Food

Rainbow-colored bagels, lattes, and toast, often adorned with edible glitter, fall under the ‘unicorn food’ trend. The visual appeal drives its Instagram fame, but surprisingly, these treats often stay true to classic flavors. This whimsical food trend reached its peak with Starbucks’ Unicorn Frappuccino, a limited-time offering that captivated social media in 2017.

9. Savory Ice Cream

Flavors like blue cheese, wasabi, or olive oil in ice cream may sound jarring, but chefs are winning converts with brilliantly balanced profiles. Salt & Straw and other artisan creameries regularly feature daring flavors that test expectations while delighting taste buds. For instance, Salt & Straw has introduced flavors such as Fried Chicken, Brie and Fig Cheesecake, and Cinnamon & Honey Fried Chicken. (tastingtable.com) Similarly, Creole Creamery in New Orleans has offered unique flavors like Olive Oil and Sea Salt ice cream. (axios.com) These inventive combinations showcase the versatility of ice cream beyond traditional sweet flavors. For a deeper exploration of savory ice cream, NPR delves into this trend here: (eater.com)

10. Kelp Noodles

Made from sea kelp, these crunchy, translucent noodles are popular in vegan and keto circles. Though they have little flavor, they absorb sauces well and offer a low-calorie, mineral-rich alternative to traditional pasta. A 4-ounce serving contains approximately 6 calories, 1 gram of carbohydrates, and 1 gram of dietary fiber. (recipal.com) For more on seaweed nutrition, see Harvard T.H. Chan School of Public Health:

11. Fermented Garlic Honey

Combining garlic cloves and honey, this ferment is sweet, pungent, and packs a probiotic punch. Touted for immune benefits, it’s spreading from health-conscious kitchens to wellness cafés. Drizzle over pizza or use as a marinade for savory complexity.

12. Spaghetti Donuts

Brooklyn’s Pop Pasta popularized baked spaghetti rings eaten like donuts—crunchy outside, soft inside. The savory treat is a reinvention of familiar leftovers, prompting both delight and disbelief. Pop Pasta’s Spaghetti Donut combines a popular Neapolitan dish—the Spaghetti Pie—with an American food icon, the donut. (poppasta.com) The Spaghetti Donut starts with al dente spaghetti, which is combined with cheeses and traditional homemade pasta sauces before being formed into a donut shape and baked. (goldbelly.com) The Spaghetti Donut was introduced at Brooklyn’s Smorgasburg market in 2016 and became an immediate hit. (poppasta.com) The Spaghetti Donut is offered in two sizes: Original and Mini. (goldbelly.com) Pop Pasta’s Spaghetti Donut is available in several flavors including classic red sauce, aglio e olio, Bolognese, and carbonara. (thedailymeal.com) For more on the spaghetti donut phenomenon, see this article from Insider: (hypebeast.com)

13. Coffee Lemonade

Mixing coffee with lemonade or tonic creates a bright, fizzy alternative to standard iced coffee. Nordic and East European cafés made it trendy, with the blend praised for its refreshing zing. (tokyoweekender.com) For more on this trend, see Sprudge’s article: (coffeenade.com)

14. Freakshakes

Monster milkshakes stacked with donuts, cookies, and candy originated in Australia and inspire outrageous indulgence. While visually intimidating, these over-the-top desserts are now a staple at cafés worldwide.

15. Kimchi Ice Cream

Blending spicy, fermented kimchi with creamy ice cream has divided opinions. Yet, some adventurous parlors and food festivals tout the subtle umami sweetness of this Korean-inspired dessert fusion.

Conclusion

Exploring unconventional food trends can lead to delightful discoveries, as many initially odd combinations have evolved into beloved classics. Embracing culinary experimentation encourages open-mindedness and challenges preconceived notions about taste. By revisiting and reimagining traditional dishes, we can uncover new flavors and experiences that enrich our gastronomic journey.

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