Be on the lookout for these five food trends in 2016

Los Angeles thrives on foods of different tastes, multiple cultures and one-of-a-kind trends. As we start the new year, several predictions have been made in terms of what will dominate over kale and acai bowls and be deemed most popular. Here are a few fads that you might want to look out for in the coming months.

1. Food and grocery delivery.

As college students, most of us have food apps and take-out menus taking up our tabs because some days, you just want to eat out or simply have no time to cook. Amazon and Uber have even geared their services toward food. Food delivery is on the rise with more restaurants jumping on the bandwagon of offering a meal delivered to their doorstep to compete with other restaurants, make a better profit and satisfy lazy yet hungry customers.

2. New pros and cons of the restaurant business.

It has finally come to the attention of many restaurants and fast-food chains that customers prefer less chemically induced and healthier foods. Restaurants are beginning to introduce new, healthier options; consequently, this might result in a boost in food prices. Either way, it will be refreshing to eat at a restaurant that has made known that they are striving to free themselves of GMOs and artificial flavors and colors and introduce more natural, holistic ingredients into their dishes.

3. Move aside, kale.

Seaweed appears to be the new, green superfood sparking interest nationwide. The ocean vegetable, typically consumed by Asian cultures, is said to be packed with a boatload of antioxidants, good fats, iodine and fiber. Will campus food hubs like Seeds and Nekter begin offering seaweed this year? Seaweed smoothie, anyone?

4. Ramen gets a touchup. 

Okay, we live in SoCal and Ebaes is right down the road. We know what ramen is — the rest of the world is just catching up to the phenomenon of the noodle, veggie, broth, fusion of flavors and overall goodness that can be found in a large bowl. It’s a staple in my diet, and I definitely wouldn’t mind seeing the new takes on this favorite, beloved dish.

5. Less noodles and more oodles of veggies

Pasta is a versatile meal — it’s served with restaurants, easily made at home and prepared many ways, but it’s shockingly on a declining slope — even in Italy. With new carbohydrates like quinoa, barley and chia stepping up to the plate, pasta is on its way out. These days,  vegetables are making up a bigger part of plates these days. A new kitchen gadget I recently picked up is a vegetable spiralizer; it makes noodles out of your veggies! Looks like I’m already on trend for the new year.

Look out for these and a multitude of other food fads in the next few months.