The futurists of food agree, however, that this could be big in 2016. And it shouldn't be, because it includes things like savory, vegetable-flavored yogurts and ice creams. These things have been slow to catch on over the last few years, but that doesn't mean large-scale manufacturers aren't willing to waste millions putting this s**t out to market so we have to suffer through its existence for a few months until the brand goes belly-up and people realize savory unsavories are dumb as f**k.
Right now at places like OddFellows Ice Cream Co. in Brooklyn and the Bay Area's Humphry Slocombe, you can get flavors like tobacco, smoked chili and huckleberry (that's all one flavor), edamame, prosciutto melon, scallion, and delicious foie gras. In fairness, I have never sampled the ice cream at OddFellows, and maybe all of that s**t is delicious. Maybe. Maybe somehow the food engineers at OddFellows are so advanced they made a foie gras ice cream that, upon sampling, would prompt me to say, "Ooh, what a delight!" instead of spitting it like snake venom across the room and cursing, "f**k this vile organ-meat-flavored shartsicle!" It could happen. It's possible that someone made ground-organ-meat-flavored ice cream I'd enjoy. The world is full of wonders and s**t. Let's all take a moment to jizz on a rainbow.