As we draw 2017 to a close, and look ahead to 2018, we’re already stocking our cupboards with the newest and most exciting food trends. We’ve researched far and wide to see what experts are saying we’ll all be eating over the coming year, some sound appetising, others…. Not so much! Over the next month, we’ll be sharing just how you can infuse your diet with 2018’s hot list, for today, we’re giving you our top ten food trends for 2018.
1. Super powders
In recent years, we’ve seen a new front leader in the health food industry. These are the super powders, ingredients that are judged to be the most nutrient rich are freeze dried and fine milled, creating a powder that can be added to smoothies, baking mixes, or sprinkled in your morning porridge.
2. Hybrid food
We’ve all heard of the cronut, but in 2018, expect to see a huge influx of new hybrid food for you to mispronounce. One of the most exciting trends we’re expecting to take off, is the rise of Japanese ‘Dude’ foods. These are sharing dishes, as found in the popular Izakaya bars in Japan. These are easy to consume, based in Japanese cuisine, with an American twist. Expect foods such as deep fried tofu or yakitori skewered chicken, washed back with a beer!
3. The alternative brekkie
In recent years, we’ve seen a return to breakfast and brunching! We’ve enjoyed full English breakfasts, savoury pancakes, and waffles. However, in 2018, we’ll be seeing breakfasts with a twist. Breakfasts will be increasingly freshly made and healthy, continuing from the smashed avocado on toast we were seeing everywhere in 2017.
We’ll be waking up to such treats as savoury scrambles, smoothie bowls, green matcha pancakes, and coconut parfaits.
4. Eating for beauty
No, we’re not talking about eating your crusts to make your hair curl! In 2018, we’ll be seeing foods enriched and enhanced with ingredients designed to make us look better. This ranges from the vitamins and minerals found in food that naturally keep us looking our best (think zinc, aloe vera, and turmeric), to food actually infused with collagen, a trend that is already picking up in Japan.
5. Mushrooms as a functional ingredient
Love them or hate them, mushrooms are on the menu for the next twelve months. Nutritionists will be using the natural antioxidant, immune boosting properties of mushrooms by adding them to food in a powder format. Think coffee, broths, chocolate and tea. We’re yet to try this new delicacy so the jury is out on how this might taste!
6. The rise of flexitarianism
More people than ever before are switching to the vegetarian and vegan lifestyle, but some of us just aren’t able to make the commitment. To cater to this new crowd, we’re seeing the rise of flexitarianism, individuals whose diets are mainly vegetarian or vegan, with the occasional introduction of animal based products.
7. Floral flavours
Flowers are so much more than unimaginative gifts, they’re food too! In 2018, we’re going to be eating far more floral infused food, from adding whole flowers and petals, to infusing botanical flavours into food and drinks. We’ll be consuming lavender, elderflower, hibiscus, and roses.
8. We’re going bananas
Get ready for some absolutely terrible puns, because in 2018, we’re going bananas for banana (sorry about that). We’re going to be eating a lot more banana, from the predictable frozen desserts and milkshakes, to banana flours, banana crisps, and baking mixes.
9. Activated charcoal
How do our menus look in 2018? …. Burnt! In 2018, we’re expecting to see the rise of so called ‘goth food’, these are blackened foods, but do not fear, whilst they may look burnt, they certainly are not. This effect is achieved by the use of activated charcoal, where coconut shells are heated to an extremely high temperature until they are carbonised. This technique enhances the foods detoxifying effect.
10. Alternative sweeteners
In recent years, more and more evidence has emerged on the harmful effects of refined sugar. Sugar free alternatives have popped up everywhere, from Coca Cola Zero to sugar free frappes. In 2018, we will not have to go without any longer, as we see the rise of alternative, natural sugars for lower glycaemic impact. These have fewer added chemicals, fewer calories, and more sustainable footprints – think agave syrup and honey
Keep an eye on the homepage over the next month, and we’ll be delving further into each of these trends, and let you know how you can infuse your diet with some 2018 flavour!