A quick scan of the yogurt section at the store -- or the cornucopia of candy toppings at fro-yo joints -- makes it seem like the creamy stuff caters only to the sweet-toothed. But savory versions are starting to pop up all over the place. Blue Hill, for example, produces and packages yogurt flavors like beet and butternut squash, and at the Chobani store in New York City, you’ve got five savory “yogurt creations” to choose from. The brand’s about to take the trend mainstream with Sriracha mango and chipotle pineapple early in the year, which, though they're still fruit, add some interesting new flavors to the mix. You can also turn any plain, unsweetened Greek yogurt into a savory dish by adding your favorite veggies, hot sauce, or other sauces and spreads, like hummus or pesto.
Algae's been lurking around in the background for the past couple of years, poised to hit full-blown superfood status. Earlier this year, the Institute of Food Technologists singled out the slimy green stuff as an excellent, heart-healthy source of protein and fiber. If you're already into sushi, you eat algae in the form of seaweed, but you'll probably consume even more of it in the upcoming year, if you know what's good for you. You might even start cooking with the stuff; Thrive algae oil (a tablespoon of which contains the same kind of good fat that you’d get in a whole avocado, by the way) makes it all possible. Bring it on, pond scum.