When it comes to dining or eating out, innovation is always welcome; after all, eating the same thing over and over again can become really dull and monotonous. However, despite the fact that innovation is important, it has to be said that there are, quite frankly, some food fads that have overstayed their welcome:
The Freakshakes
When freakshakes were first introduced, it didn’t take them long to become customer favorites all over the country. The reason is simple: who wouldn’t want to experience towering, Instagram-worthy milkshakes embellished with cakes, cookies, and many sweet treats? Now, however, it’s time to pass these nutrition monstrosities on because all that excess that was the attractive feature is now regarded as needless wastage.
Charcoal-Infused Everything
Activated charcoal became a trendy ingredient, praised for its detoxifying properties. Because of this, people started adding it to snacks and food. However, now, its overuse has turned it into a gimmick rather than a gastronomic innovation. From ice creams to burger buns, everything is charcoal-infused these days. Besides offering minimal health benefits in these forms, they often impart an unappealing, gritty texture and can interfere with medication absorption.
Kale Overkill
It’s hard to know which was the bigger hit between Justin Bieber’s Baby song and vegetable hero, Kale… we’ll go with kale. Currently, kale has found its way into every imaginable dish, from salads to smoothies, and while its health benefits are undeniable, the kale craze has reached a saturation point.
Its often overpowering, bitter taste can dominate dishes, and its overuse has overshadowed other worthy greens like spinach and Swiss chard. It’s time to diversify our vegetable choices and give kale a well-deserved break.
Avocado Toast
Here’s a challenge for you: Name five breakfast food options you know. Chances are “avocado toast” was the first or second thing to come to mind. Once a novel and healthy breakfast option, avocado toast has now become overly ubiquitous. While avocados are nutritious, this trend has inflated their price and demand, impacting the environment and local communities in avocado-producing regions. Moreover, the simplicity of avocado toast has been lost under increasingly elaborate and sometimes unnecessary toppings. It’s a classic case of a good idea turned into a victim of its own success, losing its original charm and sustainability.
Unicorn Food
Chances are you’ve heard about it and even bought a unicorn food before. However, for those unfamiliar, unicorn food is literally anything served in a combination so outrageous that it’s an instant social media hit when posted online.
Because their combination is “special,” to say the least, these foods often have a very striking appearance. However, beyond optics, they don’t taste all that good. So what’s the point of having food that doesn’t taste as good as it looks? It’ll just keep disappointing.
Quinoa
If there’s any food fad that has been so overused it’s lost what made it special, it’ll be quinoa. Quinoa is a South American superfood that surged in popularity due to its high protein content. Since its introduction, it’s been added to everything from salads to desserts. However, this trend has economic and environmental implications, including rising prices that make it unaffordable for communities where it’s a staple. Also, its overuse in a range of dishes, often as a rice or pasta substitute, has overshadowed its cultural significance.
Rainbow Bagels
Rainbow bagels used to be both a colorful twist on the classic bagel and an amazing taste experience. Now, however, they have become more about visual appeal than taste. Rainbow bagels currently lack the traditional bagel’s satisfying chew and flavor, making them more of a novelty item than a culinary delight. Although it has to be said that they are still visually striking, their overuse and lack of appealing taste have driven demand way down.
Matcha Madness
Matcha is a finely ground green tea powder that became quite popular thanks to its health benefits and vibrant color. However, its overuse in lattes, desserts, and even savory dishes has diluted its unique flavor and made it a boring food item. Currently, matcha is more of a mere colorant or marketing tool, used in the form of a low-quality powder that lacks the health benefits and delicate taste of authentic, high-grade matcha.
Truffle Oil Overuse
Truffle oil was once a gourmet addition to dishes, but it has now become overused in everything from fries to pizzas. Unfortunately, most commercial truffle oils contain synthetic flavors rather than real truffles, offering a one-dimensional taste that can overpower dishes. This overuse has cheapened the truffle’s exclusivity and masked the subtleties of its true flavor, making it more of a culinary cliché than a delicacy.
Cauliflower as a Carb Substitute
Cauliflower has been a go-to substitute for carbohydrates, from pizza crusts to rice. While it’s a healthy vegetable, its overuse as a low-carb option has reached a tipping point. The texture and flavor often don’t match the original carb it replaces, leading to underwhelming culinary experiences. This trend has also overshadowed cauliflower’s potential in traditional preparations, where its natural flavor can be better appreciated.
Charcuterie Boards as Everyday Fare
Once a special occasion or fine dining appetizer, charcuterie boards have become an everyday trend, often replacing traditional meals. While visually appealing and fun, the constant elevation of charcuterie to meal status can overshadow balanced eating. Additionally, the emphasis on aesthetics over substance has sometimes led to boards filled more with decorative elements than quality meats and cheeses.
Deconstructed Dishes Overdoing it
The trend of deconstructed dishes was initially intriguing, offering a new way to experience familiar flavors. However, it’s often taken to extremes, with dishes losing their essence and becoming a confusing array of components. This culinary style, while creative, sometimes sacrifices the harmony of flavors for the sake of being avant-garde, leaving diners longing for the original, cohesive dish.
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