Food shortages have been making dramatic headlines for the past half-dozen years. The end of the avocado is in sight. Maple syrup could become a luxury ingredient, just like peanut butter. Hummus will go from snack food staple to special-occasion snack.
The panic is based on genuine factors, including a years-long drought in California’s Central Valley, the heart of the U.S. almond industry. Weather has also affected Madagascar’s vanilla producers and India’s chickpea crops. Meanwhile, demand has squeezed supplies of seafood.
Still, your favorite foods aren’t necessarily going anywhere. Tech breakthroughs have helped steady supply and price, and many ingredients have staged dramatic comebacks. (Eels, though, are in big trouble.)