2015 Food and Beverage Trends - The Shutterstock Blog

Feast

We sifted through sales from Shutterstock's collection of images, video clips, and music tracks to find the freshest trends in food and beverage culture.

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Rustic

Dan Kluger
Dan Kluger

My food philosophy is simple: it's good, flavorful and exciting food to eat that's based on the use of seasonal and local ingredients.

Chalkboards, natural wood surfaces, and the rural aesthetic impact menus, advertisements, and designs.

Clean Eating

Jonathan Neman, Nathaniel Ru, Nicolas Jammet
sweetgreen

We're dedicated to smartly-sourced, seasonal food, and to the commitment of living the sweetlife. We work with like-minded farmers who value sustainability and thoughtful practices.

Organic and healthy foods have been on the rise, with fit lifestyles shining in our collection.

Simple Classics

Daniel Holzman
The Meatball Shop

I like food that's simple, straightforward and delicious. If you use great ingredients you don't have to do much to make something special. My motto is do it the simplest way and if it tastes great then no need to complicate things.

The back-to-basics style of burgers, stews, and simplicity is a classic trend.

All You Can Eat

From ribeye to acai, these 30 in-demand items are on the forefront of what's popular across each of the major food groups.

Fruits & Vegetables

These nutritional essentials have been filling plates around the world for thousands of years, and they're still as popular as ever.

Jackfruit+134%

Durian+131%

Feijoa+127%

Broad beans+124%

Acai+121%

Persimmon+97%

Kale+94%

Okra+75%

Beets+66%

Chickpeas+63%

Amanda Cohen
Dirt Candy

There are thousands of seafood restaurants in New York City and hundreds of steak restaurants, but Dirt Candy is the only restaurant devoted solely to vegetables. Its kitchen is my laboratory where I’m constantly pushing vegetables to see just how big, bold, flavorful, and fun they can be.

Breads & Cheeses

Different techniques turn simple and traditional ingredients into culturally unique eats.

Minas+226%

Quinoa+105%

Lye+85%

Roti+68%

Cottage+63%

Mascarpone+59%

Croissant+58%

Paneer+57%

Gorgonzola+55%

Ciabatta+53%

Russell Brown
Creative About Cuisine

My cooking is based on using top quality seasonal ingredients and treating them in a way that enhances flavour and textures without over-complicating a dish. I lean towards classic flavour pairings and avoid technique for technique’s sake.

Meats

Meat consumption can vary by country, but protein is the main event at nearly every dinner table.

Ribeye+145%

Churrasco+124%

Venison+105%

Shawarma+86%

Souvlaki+69%

Judy Haubert
Judy Haubert

I like to create a sense of intimacy between the food and the viewer, as if someone just stepped away from the table unexpectedly and you’re catching a glimpse of that unguarded moment. It’s important to engage the audience with each scene, to strike a balance between being approachable and intriguing at the same time.

Sweets

Whether it's the sugary end to a meal or the sweet start to a day, falling for these indulgent images is as easy as pie.

Mochi+70%

Toffee+67%

Parfait+65%

Pavlova+57%

Donut+53%

Street Fare

The most direct route to a region's culture, these on-the-go foods are a staple in their home countries.

Street Fare

Flávio Rodrigo David
Kebab Street Food

In my point of view, Street Food is a movement for democratizing good food and bringing it to the people. It is diverse and is ever changing, being more accessible to different cultures. Additionally, street food is a personal experience that gives me the opportunity to meet my clients, share my story and learn about them.

Vietnam Pho

+149%

Japan Okonomiyaki

+127%

Colombia Empanada

+93%

Turkey Doner kebab

+89%

France Crepes

+53%

Russia Blini

+39%

Mexico Taco

+40%

Canada Poutine

+36%

United Arab Emirates Kebab

+31%

Israel Falafel

+31%

Craft Beer

Beer lover or not, this movement is flowing all over the world.

Craft Beer

Oliver Wesseloh
Kehrwieder Kreativbrauerei

A beer must be exciting, there should be a lot to discover by smelling and tasting it. It must be impressive and leave a positive, lasting footprint. The brewers behind the beers are authentic characters to me who put a lot of heart into their work, dare to try new things and only brew beers they burn for.

Ale+31%

Barrel+38%

Lager+41%

Barley+41%

Brewery+58%