Canned Fish: The Protein Powerhouse Returns
Once considered an outdated pantry item, canned fish is now back in the spotlight. According to NielsenIQ’s 2024 market analysis, sales of canned sardines, mackerel, and anchovies in the US have surged by 18% in the past year. Health-conscious consumers are driving this trend, drawn by the high omega-3 content and convenience. Several celebrity chefs, including Eric Ripert and Alison Roman, have recently featured canned fish recipes in major publications, boosting its cool factor. The Wall Street Journal reported in January 2025 that Gen Z shoppers are particularly enthusiastic, as tinned fish “date nights” trend on TikTok. Specialty brands like Fishwife and Scout are introducing premium, sustainably sourced options, further fueling interest. With easy storage and minimal prep, canned fish is once again a kitchen staple for quick, nutritious meals. The revitalization is so dramatic that The Atlantic dubbed 2024 the “Year of the Tinned Fish.”
Cabbage: The Humble Vegetable Goes Gourmet
Cabbage, often overlooked in favor of trendier greens, is experiencing a renaissance. In late 2024, the USDA reported a 22% year-over-year increase in US cabbage production, citing heightened demand from both restaurants and home cooks. Influential chefs like David Chang have spotlighted cabbage in creative dishes on social media, from charred wedges to fermented kimchi. The vegetable’s affordability, versatility, and gut-health benefits have made it a star in food trend reports by Whole Foods and Bon Appétit. A 2025 consumer survey by Food52 found that 47% of respondents had cooked cabbage at least twice in the last month, up from 29% in 2022. Its surge is not just limited to the US—European supermarkets are also reporting record cabbage sales, especially for varieties like Savoy and Napa. Cabbage’s comeback is proof that even the simplest ingredients can become culinary heroes.
Jell-O and Gelatin Desserts: Wobbly Wonders on Trend
Jell-O and gelatin-based desserts, once staples on mid-century dinner tables, are suddenly hip again. The New York Times food section highlighted the “nostalgia wave” for gelatin treats in early 2025, noting a 30% spike in gelatin product sales, according to IRI retail data. Modern takes on classic molds, layered parfaits, and even savory aspics have gone viral on Instagram and Pinterest, especially among millennials. In the UK, the BBC reported a 15% rise in gelatin dessert consumption, driven by creative home cooks. Notably, new vegan and plant-based gelatins have expanded the category, attracting health-conscious and environmentally aware consumers. Culinary schools are even reviving courses on gelatin artistry, a skill nearly lost a decade ago. With vibrant colors and endless customization, Jell-O is no longer just for kids’ parties—it’s a bona fide retro-chic dessert.
Powdered Milk: Shelf-Stable Dairy for Modern Life
Powdered milk, a staple during wartime rationing, is now enjoying renewed popularity due to its practicality and sustainability. According to a 2024 report from Grand View Research, the global powdered milk market grew by 10% last year, with North America accounting for a significant portion of the surge. Rising grocery prices and concerns about food waste have made shelf-stable dairy appealing again, especially for families and preppers. Major online grocers like Amazon Fresh have expanded their powdered dairy offerings, reporting a 38% increase in US sales in Q4 2024. Food bloggers and nutritionists highlight its uses beyond drinking—from baking to homemade yogurt and protein shakes. The rebranding of powdered milk as a “zero-waste” product has also caught on, with brands like Nestlé and Bob’s Red Mill launching new, eco-friendly packaging in early 2025. Powdered milk is quietly reclaiming its spot in pantries nationwide.
Split Peas and Lentils: Protein-Rich Pulses Step Into the Spotlight
Split peas and lentils, often dismissed as old-fashioned, are being rediscovered by a new generation of health-conscious eaters. The Plant-Based Foods Association reported in March 2025 that retail sales of dried pulses jumped 27% year over year. Their high protein, fiber, and micronutrient content has made them favorites among vegetarians, vegans, and flexitarians. The global lentil market is projected to reach $11.2 billion by the end of 2025, according to Statista, reflecting robust demand. Food companies are rolling out modern, ready-to-eat lentil soups and snacks, making pulses more accessible than ever. Social media platforms like TikTok are filled with creative recipes for dal, split pea soup, and lentil curries, introducing these staples to millions. Even fast-casual chains such as Sweetgreen have added lentil-based salads to their menus in 2024. Pulses are no longer “poverty foods”—they’re celebrated for their versatility and nutrition.
Sourdough Bread: Ancient Baking Tradition Reborn
Sourdough bread, once a relic of the past, is now more popular than ever. According to the American Bakers Association, US sourdough sales rose by 19% in 2024, a trend driven by the home baking boom that began during the pandemic and never truly faded. Artisanal bakeries are thriving, with chains like Tartine and Boudin expanding locations and offering sourdough subscription boxes. The fermentation process, which enhances flavor and digestibility, appeals to consumers seeking both taste and gut health. A 2025 study published in the Journal of Nutrition found that sourdough bread may help regulate blood sugar better than conventional bread, fueling further interest. Social media communities like Reddit’s r/Sourdough have more than doubled their membership since 2023, with home bakers sharing tips and starter cultures. Even major supermarkets are increasing shelf space for sourdough varieties, from tangy boules to whole grain loaves.
Beef Liver: Nutrient-Dense Superfood Returns
Beef liver, once a dinnertime staple before falling out of favor, is making a surprising return. Recent interest in organ meats is partly driven by nutrition influencers and the “nose-to-tail” eating movement. According to the National Cattlemen’s Beef Association, US beef liver sales grew by 14% in 2024 compared to the previous year. Nutritionists highlight liver’s high vitamin A, iron, and B12 content—critical nutrients for energy and immune health. A Harvard Medical School review in February 2025 praised organ meats as “nature’s multivitamins,” sparking renewed consumer curiosity. Meat subscription boxes like ButcherBox have reported sold-out liver stocks multiple times throughout 2024 and 2025. Restaurants from New York to Los Angeles are adding gourmet liver dishes to menus, often as pâté or seared appetizers. The stigma is fading, replaced by a fascination with ancestral foods and dense nutrition.
Buttermilk: The Secret Ingredient Finds New Fans
Buttermilk, once a fixture in home baking and Southern cooking, is back in demand. Dairy industry data from Dairy Farmers of America shows a 16% increase in buttermilk sales in 2024, reversing a decade-long decline. The resurgence is fueled by a wave of interest in traditional baking, with buttermilk pancakes, biscuits, and fried chicken recipes trending on YouTube and Instagram. Health experts tout buttermilk’s probiotic benefits and lower fat content compared to regular milk. Food & Wine magazine noted in January 2025 that buttermilk is increasingly used in dressings, marinades, and even cocktails, thanks to its tangy flavor profile. Specialty dairies are introducing small-batch, cultured buttermilk products, appealing to gourmet cooks. Grocery chains like Whole Foods have responded by expanding their buttermilk selection, with several brands reporting double-digit sales growth in Q1 2025.
Barley: Ancient Grain Moves Beyond Beer
Barley, one of the world’s oldest cultivated grains, is reclaiming its place at the table. The International Grains Council announced in its 2024 quarterly report that global barley consumption for food (as opposed to brewing) grew by 13%, driven by health-focused consumers. Barley’s high fiber content and low glycemic index have made it a favorite among dietitians for heart health and diabetes management. New research published in March 2025 by the American Journal of Clinical Nutrition found that barley-based diets could lower cholesterol by as much as 9%. Innovative brands are marketing barley in snack bars, breakfast cereals, and even pasta, broadening its appeal. Restaurants in food-forward cities like Portland and Austin are featuring barley risotto and grain bowls. The grain’s resilience to climate change has also made it an attractive crop for farmers facing unpredictable weather.
Evaporated Milk: Classic Creaminess for Modern Kitchens
Evaporated milk, a shelf-stable dairy product with deep roots in American cooking, is making a resurgence. Data from Statista shows US evaporated milk sales increased by 12% in 2024, with similar upticks reported in Canada and the UK. Rising food costs and a renewed interest in home cooking have made evaporated milk popular for everything from soups to desserts. Food scientists highlight its rich flavor and ability to replace cream in recipes, making it a cost-effective option. In late 2024, Nestlé introduced a lactose-free evaporated milk, expanding its accessibility. Social media foodies are reviving vintage recipes like tres leches cake, fudge, and creamy casseroles, leading to a spike in online searches for evaporated milk dishes. Supermarket chains report that the classic red and white cans are flying off shelves, proving that some old-school staples never really go out of style.
