For its “What’s Hot in 2015” Culinary Forecast, the National Restaurant
Association surveyed nearly 1,300 chefs, all members of the American
Culinary Federation. They were given a list of 231 items and asked to
rate them as a “hot trend,” “yesterday’s news” or a “perennial favorite.”

Among appetizers, the number one hot trend was vegetarian, with
house-cured meats being second. 74% said insects was yesterday’s news.
Guess that won’t bug vegans.

As far as overall what’s hot of all trends, vegetarian/meatless items
are number 32 and vegan entrees are number 52. Dark greens (kale,
collards, etc.) are at 54. Dairy free milk ranks 111. Plant based
substitutes for animal products (e.g. kelp caviar, fishless tuna,
eggless mayonnase) is 117. Fishless canned tuna didn’t seem to
taste good in the VRG office, even among vegans, while eggless mayo
appears to be enjoyed by many of our staff and volunteers.

For more poll information related to vegans and vegetarians, see
http://www.vrg.org/nutshell/faq.htm#poll