10 food trends to expect in 2015

Fermented Foods:  As compelling science surfaces supporting the role of the microbiome in immune function and overall health, the craze around fermented foods continues to grow. From kimchee to miso and kefir, do-it-yourself fermenting and the praise for probiotic-rich foods will not be going away anytime soon.

Beans: Rich in protein, fiber and nutrients galore, beans (especially heirloom varieties) are cropping up on restaurant menus across the country. Beans and lentils alike will take precedence on the plate this year as they hopefully crowd out typically refined carbohydrate choices.

Bone Broth: A traditional broth made from marrow bones and spices has become all the rage in holistic health circles. Praised for its many benefits, bone broth has been noted for its support of bone health, plus its detoxifying, anti-inflammatory and immune-boosting qualities. Though scientific research to back the claims is still emerging, this inexpensive, low-calorie stock is rich in minerals like calcium, magnesium and phosphorus — and rich in flavor, so drink up!

Matcha: Green tea leaves are ground into a powder that you simply whisk into warm water. The frothy, creamy tea produces a drink that is rich in flavor and brimming with nutrients. Look for matcha to make its way into packaged foods like with Motto, a sparkling matcha drink.

Ancient and Local Grains: Though quinoa remains a major player in the ancient grain category, new grains like Teff, Millet and Kaniwa are becoming more mainstream. Consumers are also looking to source grains locally as they search for more heirloom breads. Look for CSA's to start including grain shares and check out this local organic wheat producer, Daisy Flours.

Non-Wheat Flours: Speaking of flours, the market has become saturated with alternative flours like almond, hazelnut, coconut, chickpea, fava bean and more. All of these options are right on trend with the continued gluten-free diet craze. Bob's Red Mill has a huge offering of alternative flours with recipes for those looking to experiment.

Smoked Foods: From smoked meats to smoked spices, this savory food trend is on the rise. Healthy recipes are using smoked paprika as a way to add depth of flavor and meatiness to a dish without the use of high-fat smoked meats. Even sweets are becoming savory like in the new line of STRONG and KIND bars, which incorporate savory flavor profiles like Hickory Smoked, and Honey Smoked BBQ into their nut-based, high-protein snack bars.

Coconut Sugar: The newest of the natural sweeteners on the market, coconut sugar is derived from the coconut flower and has a naturally sweet flavor that lacks in coco-nuttiness. With trace minerals and a lower glycemic index than refined sugars, coconut sugar is considered a healthier option, though consumption should still remain moderate.

Ugly Vegetables: Move over perfect produce! It's the year of the malformed, unsightly veggie. The ugly ducklings of the produce aisle become triumphant as consumers search for more nutrient density in unassuming places. Look for veggies like kohlrabi, celeriac, sunchokes and rutabaga to become mainstream.

Kalettes: What do you get when you combine kale with Brussels Sprouts? Kalettes, of course. This newbie to the produce aisle is bursting with cruciferous veggie antioxidant, detoxifying and anti-cancer powers. Think Brussels Sprouts with purple frill, the kalette has a nutty, sweet and slightly spicy cabbage-like flavor.