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Tags: food trends | avocado toast | poke | pumpkin spice

Newsmax's Top 5 Food Trends of the Decade

Newsmax's Top 5 Food Trends of the Decade
(Robyn Mackenzie/Dreamstime.com)

By    |   Friday, 27 December 2019 05:28 PM

Every decade seems to bring with it its own individual food trends making that period unique — with some hits and a few notable misses along the way.

The 1950s brought us a memorable miss in the form of Jell-O salads, while the decade after saw another that continues to be brought out around the holidays to this day with mixed reviews: Green bean casserole.

Casseroles of every description were big in the mid-20th century. If a woman didn’t have at least a dozen go-to casserole recipes she could whip up on a moment’s notice, her marriage prospects were considered to be pretty nil.

In the years after that, Switzerland gave America fondue — along with another reason to have parties. Partygoers gathered around steaming pots of oil, melted cheese, and melted chocolate, armed with extra-long forks to dip chunks of meat, bread, fruits, and vegetables while guzzling wine.

Later still came quiche, brought to us this time by the French, which was basically an unsweetened custard poured into a pie shell along with cheese, vegetables, seafood, and/or meat. Its departure from the masculine basics of “meat and potatoes” prompted the publication of a book, “Real Men Don’t Eat Quiche.”

But what about the last decade — the 2010s? At the same time experts predict that 50 percent of Americans will be obese within the next decade, Americans are fighting back.

A running battle that has gone back and forth from one decade to the next: which is better, margarine or butter? Each side has had its occasional time in the sun as victor.

The answer provided during the last decade is neither butter nor margarine, but rather healthy fats. From that, the Mediterranean diet is now the rage, with an emphasis on fish, fresh fruits, vegetables, and olive oil in place of butter.

Given that, here are five of the top food trends of the 2010’s.

Avocado Toast

Avocados are another source of healthy fat, and as the term implies, all one has to do is basically mash up an avocado and spread it on a piece of toasted bread. Think of it as a healthy alternative to cinnamon toast, which was popular in the mid-20th century.

Given that cinnamon toast is made with sugar and cinnamon sprinkled on a piece of heavily-buttered toasted bread, one wonders why the coming decade will usher in an obese America. That should have happened after the 1950s.

Recipes generally call for cilantro, lime juice, salt, and pepper to be combined with the mashed-up avocado to properly prepare the avocado toast. It’s been said that if you can get past the thought of putting something in your mouth that looks remarkably like the contents of a soiled diaper, it’s actually pretty good.

Make-Believe Milk

One step beyond fat-free milk is “mylk” — milk made from rice, soy, or almonds to name a few.

Although designed to provide something for lactate-intolerant folks to pour over their cereal in the morning, it’s been taken over by the health conscious as the “in” milk alternative. That hasn’t been lost on coffee chains like Starbucks, who now offer the dairy substitute for their lattes, cappuccinos, cafe mistos, macchiatos, mochas, and their ever-growing list of other concoctions.

But that’s not all: Cashew milk, coconut milk, oat milk, macadamia nut milk, walnut milk, and peanut milk (which comes out purple!) have joined the list of dairy milk substitutes. Hemp milk is yet another one, which sounds suspiciously like something cooked up by a 1960’s rock group. It’s not clear at this point whether one drinks hemp milk or smokes it.

Pumpkin Spice

Add pumpkin spice to that list of coffee drink additives served at Starbucks. It’s been cropping up right around Thanksgiving in recent years, and mimics the smell and taste of the cinnamon, ginger, and cloves every pumpkin pie requires to make it a proper pumpkin pie.

Pumpkin spice has since invaded other food products, and is even offered as an air freshener.

The pumpkin spice rage has finally reached the point where Starbucks created a “safe space” Facebook page called the Leaf Rakers Society. It even has its own motto: “I believe it’s fall.” The page provides a place where pumpkin spice aficionados can congregate and discuss the beauty of cinnamon and cloves without fear of being mocked by Philistine non-believers.

“This group serves as a forum where we constructively work together with Mother Nature to help Autumn arrive earlier in the calendar year,” the page description says. “Maybe we get rid of August, or something?”

To be clear, I like pumpkin pie also. I just don’t want it in my coffee.


Tapas come to us from Spain, and are small plates of edibles. Think of them as hors d’oeuvres or canapés but with a Spanish accent. With Spain being a Mediterranean country, tapas go hand-in-hand with that healthy diet theme.

Just like the fondue rage of the 1960s, tapas have led to tapas parties. Unlike the fondue parties, however, the host rather than the guests pretty much has to prepare the food on his own, which can be a bit of a bummer if you’ve invited a lot of friends over.

Accordingly, tapas parties are primarily recommended for people who like to show off their culinary skills (or the skills of their caterer).

“These small bites are perfect for entertaining,” according to AllRecipes. “To create your own tapas party, try a variety of tastes and textures: salty, savory dishes, warm and chilled foods, and an assortment of crisp, chewy and soft, succulent textures. You can't go wrong with a simple, colorful array of marinated olives, marinated red peppers, and traditional Marcona almonds. Cheese, bread, and seafood — sardines, anchovies, tuna, cod — are also classic tapas dishes. They're also supremely simple to prepare!”

To be clear, they’re not as simple to prepare as say, opening a bag of potato chips and setting out a tub of onion dip. But to each his own.


Pronounced with two syllables (poh-KAY, rhyming with OK), poke is a Hawaiian raw seafood dish, which also emphasizes healthy eating (possibly as a substitute for tasty eating).

Poke means “chunk” in Hawaiian, and is generally prepared with chunks of raw tuna, although other seafoods, or even marinated meat, can also be used.

Poke bowls are being served in a growing number of fast-food eateries popping up in urban boutique neighborhoods and even some strip malls and shopping centers.

The raw fish, typically marinated in soy sauce, is served over a bowl of rice along with a list of extras. “It’s garnished with red onion, scallion, various types of seaweeds for texture and toasted macadamia nuts for crunch,” according to Food and Wine.

Mm. Double seaweed for me, please.

© 2022 Newsmax. All rights reserved.

Every decade seems to bring with it its own individual food trends making that period unique — with some hits and a few notable misses along the way.
food trends, avocado toast, poke, pumpkin spice
Friday, 27 December 2019 05:28 PM
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