Berjé’s 2017 Flavor trends booklet included the rising noodle alternatives made from vegetables that we’re seeing more and more in mainstream restaurants and grocery stores.  While the popularity has clearly grown with this product type, these noodles still suffer from a texture that doesn’t quite match what they were intended to replace.  Enter the Shirataki noodle.  Made primarily from a low carb plant fiber from a Japanese yam, the stiffer texture of these shirataki noodles has made for a better imitation of traditional pasta noodles. Expect this rapidly growing favorite to show up alongside its vegetable counterpart on menus and grocery store shelves.






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