1. Rainbow Bagels
Remember when bagels got the unicorn treatment? Around 2016, the Rainbow Bagel from The Bagel Store in Brooklyn exploded on Instagram, luring people in with neon swirls and cotton candy cream cheese, Whitney Filloon of Eater explains. It looked like a Lisa Frank folder you could eat, and for a while, the lines were wild. But the hype faded fast, and it never became a breakfast staple.
Part of the problem was novelty fatigue—it looked better than it tasted. People were more interested in snapping photos than actually eating them. Once the Instagram buzz died down, so did the demand. The Bagel Store itself eventually closed, and the trend dissolved like a sprinkle in coffee.
2. Activated Charcoal Everything
In the late 2010s, activated charcoal was showing up in everything from ice cream to lemonade, according to Emily Burns of WWD. It promised detox benefits and a jet-black aesthetic that made for eye-catching photos. Cafes and juice bars across the country jumped on it, marketing it as a health-forward choice. But health officials quickly rained on the parade.
The FDA warned that activated charcoal can interfere with medications and even nutrients. It was also banned in NYC eateries in 2018, which didn’t help its staying power. Once the potential health risks became widely known, consumers pulled back. The dark allure lost its shine almost overnight.
3. Cronuts
Dominique Ansel’s cronut—a croissant-donut hybrid—debuted in 2013 and instantly became a viral phenomenon, according to Brendan O’Connor of The New York Times. People were lining up for hours in New York City just to snag one, and bakeries across the U.S. rushed to make knockoffs. It combined buttery flakiness with deep-fried decadence, and for a while, it seemed unstoppable. But the frenzy couldn’t last forever.
Eventually, the hype wore off as people moved on to the next hybrid pastry. Cronuts were also hard to replicate well, and only a few places truly nailed the texture. As novelty wore off, so did the appeal. Today, you’ll still find them—but they’re not exactly breaking the internet anymore.
4. Cloud Eggs
In 2017, cloud eggs became a breakfast sensation almost overnight thanks to Instagram and food blogs, according to Maria Godoy of NPR. The technique involved whipping egg whites into a meringue, baking them into fluffy “clouds,” and nestling the yolk in the center. They looked futuristic and made for great content. But actually making them was kind of a hassle.
They were light and pretty, but not particularly satisfying. Most people tried it once, maybe twice, and then went back to scrambled or fried. It turned out people valued taste and ease over aesthetics. Cloud eggs floated away from the mainstream almost as quickly as they arrived.
5. Gold Leaf Toppings
Suddenly in the late 2010s, people were eating gold—literally. Gold leaf began topping donuts, burgers, ice cream, and even pizza, all in the name of culinary luxury. Restaurants marketed it as ultra-luxurious, but deep down, most people knew it was more about flash than flavor. After all, gold is tasteless and purely decorative.
The trend made headlines but left most diners unimpressed. It was expensive and often felt like a gimmick to jack up menu prices. Once the novelty faded, so did the demand. By the early 2020s, most of that sparkle had worn off.
6. Sushi Burritos
For a brief period around 2015–2017, sushi burritos seemed like the perfect fusion food. They offered the portability of a burrito with the ingredients of a sushi roll—big, bold, and photogenic. Fast-casual spots like Sushirrito helped popularize them, especially in cities. But there were flaws in the concept.
They were often too bulky, difficult to eat neatly, and didn’t always hold up in flavor balance. Traditional sushi fans found them unrefined, while burrito lovers missed the heartiness. Eventually, the novelty wore off, and many sushi burrito spots closed. They never fully crossed over into mainstream acceptance.
7. Avocado Roses
Avocados had a long run in the limelight, but avocado roses were their peak performance art phase. Around 2016, people were thinly slicing avocados and curling them into rose shapes atop toast or salads. It was pretty, sure—but it was also incredibly tedious. One slip of the knife, and your “rose” was guac.
Only the most patient or Instagram-obsessed cooks stuck with it. For the average eater, it made no practical sense. People quickly realized it was more work than it was worth. Avocado toast lived on, but the roses wilted.
8. Cereal Milk
Christina Tosi’s Milk Bar made cereal milk a household name, especially after it became a signature ice cream flavor. The idea was nostalgic: milk that tasted like the sugary bottom of a cereal bowl. For a few years, it felt clever and innovative, popping up in desserts and drinks. But it never really stuck beyond the novelty.
Cereal milk was divisive—some loved it, others found it too sweet or gimmicky. It also lacked the versatility to sustain a wide appeal. After the initial buzz, it faded back into niche status. These days, it’s more a footnote in dessert history than a staple.
9. Jello Shots 2.0
Jello shots got a grown-up makeover in the 2010s, turning into elaborate creations served in fruit rinds, geometric molds, or infused with fancy spirits. Cocktail bars and Pinterest parties alike went wild with them. They were colorful, customizable, and fun to photograph. But they never made the leap into mainstream mixology.
The reality was that Jello shots, even the artisanal kind, were still kind of a pain to make. And most adults preferred traditional drinks anyway. Once the buzz wore off, the trend retreated back to college parties and themed events. It was a fun detour, but not a revolution.
10. Broth Bars
Bone broth hit peak trend status around 2016–2017, with entire “broth bars” opening up in cities like New York and Los Angeles. The idea was to sip warm, nutrient-dense broth like coffee, with collagen and gut health benefits touted heavily. For a minute, it looked like it might rival green juice. But sipping hot, meaty broth on a commute? That got old fast.
The flavor wasn’t universally appealing, and the health claims didn’t hold up for everyone. It also wasn’t a particularly convenient or craveable option for most people. The trend simmered down quickly, and most broth bars either pivoted or closed. Bone broth still exists—but the café-style service model mostly vanished.
11. Cauliflower Everything
Cauliflower was the darling of the low-carb crowd for a while. From pizza crusts to rice substitutes to buffalo wings, it was the go-to swap for anything carb-heavy. Big brands jumped on board, and grocery freezer aisles filled up fast. But eventually, the cauliflower bubble burst.
People got tired of pretending cauliflower could replace bread or pasta. The texture and taste just didn’t cut it for everyone, especially when overused. It’s still around, but more as a niche option than a default. The hype has cooled, and people have moved on to other alternatives.
12. Unicorn Foods
Around 2017, everything had to be unicorn-colored—swirled pastels, edible glitter, and enough food dye to stain your soul. Starbucks’ Unicorn Frappuccino was the pinnacle, selling out almost instantly and fueling the craze. Bakeries and Instagrammers followed suit, creating everything from unicorn toast to rainbow bagels. But it was a sugar bomb built on looks.
Most unicorn-themed treats were high on visual appeal but low on flavor or nutritional value. The gimmick wore off quickly, especially among adults. Once people realized it was style over substance, the fad fizzled. It’s now remembered more for its flash than its flavor.
13. Kale Everything
Kale didn’t just trend—it dominated the early 2010s health food scene. It was in smoothies, chips, salads, and even cocktails. It had PR on its side, getting endorsements from celebrities and health gurus alike. But all trends reach a saturation point.
People eventually got tired of chewing through fibrous leaves and moved on to alternatives like arugula or spinach. Even chefs admitted kale had overstayed its welcome. It’s still in the rotation, but it’s no longer the leafy star. Its heyday has come and gone.
14. Ramen Burgers
A burger with crispy ramen noodle “buns” took the food festival scene by storm around 2013. Created by chef Keizo Shimamoto, the ramen burger was weird, wonderful, and super messy. It was a perfect storm of East-meets-West novelty and street food spectacle. But its impracticality limited its lifespan.
They were hard to eat and didn’t travel well, making them unsuitable for most restaurants. While foodies gave them a whirl, most people stuck to regular burgers. The trend never broke into the mainstream. Ramen lives on—but not in burger form.
