Like fashion, food trends come and go with the seasons, so to keep your finger on the pulse we’ve whittled down 2018’s hottest food predictions. From plant-based protein to elegant floral fancies, here’s what we’ll be eating this year…
Hailed for their bacteria-boosting gut health benefits, fermented foods are bigger than ever in the wellness world. But 2018 will see these probiotic powerhouses moving into more mainstream territory, with the likes of kimchi, miso, kefir, pickles and fermented dairy products like yoghurt and cheese featuring on more and more menus.
Fizzy drinks – and not the sugary kind – will be dominating the supermarket shelves in 2018. Move aside Coke and Pepsi, plant-based sparkling waters and cold brews will soon become the drinks of choice.
Whole Foods has named the elderflower the new MVP (most valuable petal), so this year you’re likely to see it in various food formations, setting a new trend for floral infusions. Look out for lavender lattes, hibiscus teas, elderflower cocktails, and an array of rose-flavoured treats.
Mushrooms are tipped to be big this year, and they’ll be cropping in all kinds of unexpected places. The functional kind, which are traditionally used to support wellness in dietary supplements, are brimming with health benefits – they’re packed with powerful antioxidants, vitamin D and B vitamins – so expect to see them in coffee, tea, health drinks and even beauty products too.
Hawaiian poke hit London’s restaurant scene last year. This year it’s set to be the bowl of choice, with fresh, colourful servings of salad, veg and chunks of cured, marinated fish popping up in every restaurant, café and supermarket imaginable.
This clever vegan concoction isn’t available to buy just yet, but it’s tipped to become big this year. Heme – pronounced 'heem' (from the Greek word for 'blood') – is at the cutting edge of food science and, when it does hit UK soils, could provide an environmentally sustainable meat alternative to beef. American tech-food start-up Impossible Foods are already using it to bring a meaty quality to their plant-based burger – you can have heme cooked ‘rare’ so you still get the bloody effect of rare beef.
Middle Eastern Food
Centred around traditions, regional nuances and colourful ingredients, foodies can prepare themselves for an exotic exploration of Middle Eastern culture, with Persian, Israeli, Moroccan, Syrian, and Lebanese influences taking the lead in the culinary sphere.
With more and more chefs embracing vegan-friendly ingredients like tofu, tempeh and quinoa, plant-based diets are on the rise. 2018 will see restaurants giving dishes innovative vegan twists, to accommodate all the Brits adopting meat-free diets.
Puffed & Popped Snacks
Move over popcorn, there’s a new puffed snack offering a lighter, calorie-friendly alternative to crisps. Look forward to popped cassava chips, puffed pasta bow ties, seaweed fava chips, and puffed rice clusters.
In an attempt to be less wasteful in the kitchen, we’re being encouraged to use every single part of vegetables – stems, leaves, root, the lot. It’s like nose-to-tail butchery, but for veg. So next time you’re thinking of tossing that broccoli stem, use it to whip up a delicious ‘slaw in an effort to reduce food waste instead.
Packed with health benefits, superpowders are becoming increasingly popular. Try matcha or maca root for energy boosts, ground turmeric for improved mood and cacao powders with added nutrients like skin-enhancing collagen.
Fret not, classic tacos will still be in abundance (phew), but 2018 will introduce newer variations of the traditional Mexican staple. Look forward to breakfast tacos, dessert tacos and even sushi tacos.