Sure, trends can sometimes seem a bit crazy. But don’t underestimate the latest food fashion − being trendy in the kitchen may also mean that you can charge more for your food.

Attracting the trendy crowd may prove beneficial, at least in terms of social media coverage. And staying on top (and ahead) of food trends will keep your competitive edge in the neighborhood.

ICYMI: Here’s our shortlist with the trendiest ingredients of Autumn 2015.

Be the first with: Kombu

The umami-defining seaweed Kelp − or Kombu − is an important part of Japanese cuisine, and has spread to other parts of the world as a trendy and healthy part of mainly vegetarian dishes. Kombu can be used as both ingredient – like you’ve seen it in Miso soup and in Nori sushi rolls − and as base for the Japanese broth Dashi. Kombu is rich in vitamin K, antioxidants and minerals like Magnesium, Calcium and Iron.

Use Kombu: together with beans to make them softer, to make vegetarian broth, to put in stews or salads, or roasted as a salt substitute.

Try out: Teff

This Ethiopian grain is traditionally used in Ethiopian pancakes, but Teff has now spread to Europe and the US. The main reason behind the tiny seed’s imminent success within the health-conscious consumers of the West is that it’s gluten-free. But it’s also very nutritious, high in iron, dietary fiber, protein, calcium and lots of important minerals. Due to its small size, Teff is very easy and fast to cook.

Use Teff: in salads instead of pasta or quinoa – or why not try to make the Ethiopian pancake Injera?

Still going strong: Chia seeds

This cute super-seed originates from Latin America. It is filled with antioxidants and is very low-carb. Instead, chia is high in fiber, protein and Omega-3 fatty acids. It is said that chia seeds can help with everything from skin quality to better teeth, stronger bone structure and improved heart health. Adding a dash on a dish makes it far more appealing to the rapidly growing group of health-conscious people – who are not afraid to pay extra for a better lunch.

Use chia seeds: in salads, omelettes, smoothies and shakes.

Bonus: Bugs

As gross as it sounds, quite a few people argue that using insects as a protein source will be an important way of battling over-population and food shortage in the future.. There are close to 1,500 species of insects that have been recorded as edible, and importantly, most are very rich in protein. Crickets are perhaps the most important insects to fully enter the global food arena, as they by far outperform conventional livestock in practically every aspect. Bread baked with cricket flour may be a place to start.

Bugs to eat: Grasshopper “bacon” bits, deep fried tarantulas, mealworm arancini, worm-salt margarita. Time lists 20 delicious recipes from celebrity chefs here.