Every year, the culinary landscape is graced with innovative dishes and food pairings that make mouths water and stomachs rumble.
However, 2024 seemed to usher in bizarre food trends that have left even the most adventurous foodies scratching their heads in disbelief.
While some of these trends may tickle the taste buds, others are far from palatable and deserve to be relegated to the archives of cringe-worthy cuisine.
Here’s a rundown of bizarre food trends that we hope will not see the light of day again.
Tomato ice toast
In the realm of online culinary experiments, 'tomato ice toast' has emerged as a particularly bewildering entry.
Social media platforms, particularly TikTok, have taken to freezing a whole tomato and grating it atop freshly toasted bread, sometimes garnished with burrata cheese or a splash of olive oil.
While the creativity is commendable, the resulting dish has left many foodies puzzled, prompting conversations on why some prefer to experiment with vegetables in such an unorthodox manner instead of enjoying them in their fresh state.
Scrambled pancakes
Next on the chopping block is the 'scrambled pancakes' trend, which took TikTok by storm earlier this year.
The recipe involves scrambling classic pancake batter as one would with eggs, leading to a culinary debate that divided the online community.
Though the originator hated this new take on a classic breakfast, countless fans hailed it as "genius” and "so appealing”. Each to their own, I suppose.
Emotional support water bottles
Another strange trend points to the rise of emotionally supportive water bottles, specifically the famed Stanley Cups. Many have adopted these stylish containers as a source of hydration and comfort — perhaps to an absurd degree.
While staying hydrated is undeniably important, it seems the craze of decorating these bottles with aesthetic trinkets might just be overkill.
How much longer will they remain the darlings of social media?
Making everything from scratch
Nara Smith has taken the internet by storm with her impressive endeavour to create everything from scratch, be it cereal or bubblegum.
While the trend has garnered a following, there’s a crucial narrative at play: not every meal needs to be homemade.
This movement, whilst noble in its mission, begs the question of practicality and the necessity of such labour-intensive efforts in an already busy world.
Wood planks as plates
Another peculiar trend is the use of wood planks as dining plates, which have been warmly embraced by many restaurants seeking rustic charm.
However, the practicality of serving certain foods — such as custard — on wooden surfaces raises eyebrows and creates images of a messy dining experience.
Protein-packed everything
When it comes to our dining habits, the emphasis on protein has taken centre stage. The zeal for “protein-packed everything” begs the question: should everything taste like it’s been doused in powdered protein?
While understanding the health benefits of protein is essential, consumers seem overwhelmed by the need to incorporate this crucial food group into every conceivable meal plan.
Eating protein has so many known benefits but I don’t think we need it in everything. Why put so much emphasis on one food group and make everything taste weird?
Rat snacking
Last but certainly not least is the peculiar phenomenon of “rat snacking”, where individuals mimic rodent-like behaviours by rummaging through their kitchen cabinets for leftover morsels to whip into makeshift meals.
Using the #ratsnack hashtag, this trend has amassed millions of views, encouraging consumers to indulge in snacks and experiment with unconventional pairings.
While it’s undoubtedly a convenient approach, healthcare professionals caution that this practice may lead to less-than-nourishing choices.
People need to remain mindful of their food selections — raiding a cupboard doesn't guarantee a nutritious outcome.