Forecasting the Food Trends of 2018
Prognostication is a big part of staying ahead of the foodie curve. So, here are a few of the hot food trends for 2018.
Clean Label and Transparency. Long gone are the days of mile-long ingredient lists. And not only are consumers demanding shorter, cleaner ingredient lists, but they want to know everything else about the product. Is it GMO-free? Responsibly grown and raised? Did it earn the Fair Trade label? Where did it originate? Is it local? Inquiring minds want to know!
Plants are in. The pendulum seems to be swinging back from the meat-loving paleo trend to more plant-based foods. Meatless burgers and nut milks in every shade will be big, appealing to those seeking a more plant-based diet for health and environmental reasons.
Root-to-stem and nose-to-tail. Led by an envoy of celebrity chefs, the trend of using every bit of a plant or animal will be even trendier next year. Look for tasty goodies like pesto made with carrot greens and the hipster version of headcheese.
If you carbonate it, they will come. Sparkling water will continue getting bigger and look for other bubbling goodies like carbonated cold brew coffee and, of course, prosecco.
Fungi are fun again. Check out the refrigerated section of your grocery store. Did you notice the ever-growing selection of mushrooms? Why choose plain ol’ button mushrooms when you can try shitakes, oysters, and hen-of-the-woods? In addition to the fresh varieties, mushrooms are turning up in a variety of products as a wellness ingredient. Care for a cup of tea made from a reishi mushroom?
Flower Power. Look for floral flavors like lavender, elderflower, rose, hibiscus and nasturtium popping up in a variety of food and drinks. Not only pretty but tasty, too!
African and Middle Eastern cuisine. Prepare your taste buds to be tempted by piri piri chicken, biryani and a whole host tagines, which not only refers to a popular dish in the middle east and North Africa, but also the volcano-shaped earthenware pot in which it’s made.