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Here’s a nice video from Bloomberg with chef Marcus Samuelsson discussing his idea for food trends we can expect in the future.
Samuelsson starts by admitting that he doesn’t know what the next kale is before offering some of his own predictions of what we might expect for the future of food.
The chef thinks that vegetable stems will start to play a bigger role on the plate, a lot less pork belly being replaced with cheeks - he says there will be less proteins in general.
Food gentrification - the idea of lesser cuts such as fish liver being in such demand that their price rises considerably.
You can see all of his prediction in detail in this video.