It feels almost surreal to reflect on 2016, a year that now sits a full decade in the past, yet remains vividly remembered for its cultural quirks like the Pokémon Go frenzy, the dominance of skinny jeans, and bold makeup styles. Nostalgia for that era is surging, with TikTok searches for '2016' skyrocketing by an astonishing 452% in just the past week. Back then, photographing meals for social media was a widespread obsession, leading to a flood of specific dishes and ingredients that have since faded from our daily feeds. Mimi Morley, the senior recipe development manager at HelloFresh, who has been with the company since 2015, has witnessed these culinary shifts firsthand. She has shared insights on which food trends from 2016 merit a revival and which are best left behind, as originally reported by the Express.
Gourmet Burgers
In 2016, restaurant menus were dominated by towering, often impractical gourmet burgers that challenged diners to take a bite. New burger joints sprang up nationwide, where traditional toppings like lettuce, tomato, and pickles gave way to stacked patties adorned with unconventional additions such as Swiss cheese, kimchi, and brioche buns. "You couldn’t escape it; many restaurants didn’t even offer a standard burger, opting instead for unusual, over-the-top fillings," Mimi remarked. "While I have a soft spot for a Korean fried chicken burger, I'm certainly pleased to see more establishments returning to the classic burger fundamentals."
Food 'Bowls'
Food bowls, featuring grains like quinoa, couscous, buckwheat, or farro, were immensely popular in 2016. These bowls made it simple for people to experiment with new ingredients while staying within the comfort of familiar flavours. "Today, seeing a grain bowl in a cafe or adding beans and pulses to meals is commonplace, but back in 2016, it was genuinely exciting," Mimi noted. "Our customers once found grains, beans, and pulses quite divisive, but they have since become a widely accepted part of most diets."
Rainbow-Coloured Everything
The rainbow food craze swept through 2016, manifesting in rainbow bagels, galaxy-glazed donuts, and multicoloured latte art, though such items are rarely spotted on menus today. "I think the world went a bit mental for rainbow-coloured things, especially food. Don’t get me wrong, I adore colour, but adding food colouring to every imaginable dish is something I'm glad we moved past; it often felt like it was all 'for the gram'," Mimi explained.
Kale
Dubbed the "king of the superfoods", kale was ubiquitous in 2016. While eating greens remains important, kale has undoubtedly lost its trendier edge in recent years. Mimi suggested, "Perhaps we should leave kale smoothies in the past? Kale excels in salads (when cooked first!), stir-fries, and even the occasional pasta dish. Crisping it in the oven or air-fryer adds a delightful texture, and it's more nutrient-dense than cabbage or spinach."
Sriracha
This spicy condiment was everywhere in 2016, though alternatives like hot honey have since gained slightly more popularity. Sriracha's rise began in the early 2010s, and by 2016, it had transitioned from niche Asian supermarket shelves to kitchens, cafes, and restaurants across the UK. Menus started featuring it on everything from scrambled eggs and burgers to cocktails and gourmet snacks. Mimi observed, "Sriracha is still beloved worldwide for good reason, and it played a key role in the explosion of 'everything-Asian-fusion'. It often served as the starting point for cooks experimenting with creations like ramen burgers and Asian-style tacos."
Spiralised Vegetables
2016 also embraced healthier food trends, with spiralised vegetables like "courgetti" becoming a popular pasta substitute. However, Mimi believes this trend should remain firmly in the past. She stated, "I'm sorry, but a courgette is not a good substitute for spaghetti, and no one can convince me otherwise! I'm glad we've moved on from that."
