10 food trends you'll see everywhere in 2018
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At the end of 2017, the Pantone colour of the year for 2018 was announced - ultra violet. This made us ponder whether this would be incorporated into food as well, as of course, it is. Every year, we see different dishes, ingredients, colours and cuisine types incorporated into restaurant menus and this year was no different. In 2018, expect to see more of the following:
Ancient grains (e.g. kamut, spelt, amaranth, lupin):
Kamut wheat is a non-hybridized grain that has eight out of nine minerals, and contains up to 65% more amino acids, it is higher in lipid and protein. The protein content is significantly higher and it also has a high amount of selenium, giving this grain strong antioxidant properties, which help protect the immune system.
Spelt – (Triticum aestivum var. spelta.) This distant cousin of wheat contains gluten, although it does tend to be easier to digest than wheat and may be better tolerated by those who have wheat sensitivity.;
Amaranth is often called a "pseudo-grain" and has been referred to as both an herb and a vegetable. Amaranth is a highly nutritious, gluten-free, and is unusual in that it offers a complete form of vegetable protein. It is also a great source of dietary fiber, folic acid, potassium, calcium and minerals such as iron, magnesium, phosphorus, copper and manganese. Amaranth is a good source of all essential amino acids, in particular lysine, and has a strengthening, toning effect on the body.
Lupin -In Ecuador, the lupin is often consumed as a ceviche-like street food known as "cevichochos". Lupin beans can be ground into a flour, and this is widely used in parts of Europe and in Australia as an additive to wheat flour, enhancing the flavour and lending a rich, creamy colour to the resulting foods.
Bakers are reverting back to using local grains and incorporating long proofing times- Ezekiel bread and other sprouted breads will be popping up everywhere.
Ben Marks from Perilla believes vegan food will become far more common this year, with over 135,000 signed up for Veganaury compared with 25,000 the year before. Vegan menus and dishes are common place in restaurants and people are converting for weight-loss, health and animal-welfare reasons.
Reduction in Food Waste:
Andre Garrett from Cliveden House thinks we’ll see more movement away from food waste in 2018. Restaurants will be using all parts of vegetables and meats – ‘Nose to tail and root to shoot.’
Due to this, you may also see more offal dishes in restaurants: Ross Shonhan, founder of Bone Daddies comments - “I think we will see restaurant prices increase as food inflation continues, and this will give rise to some of the unsung heroes of gastronomy, like offal, using more or every part of the animals we raise for food. “This will encourage chefs to get more creative with the ‘bits and bobs’ and hopefully encourage customers to eat more of them.”
Simple, short menu:
Adam Reid at The French believes we’ll see a movement towards simple, short menus in 2018, this is something that if you’ve ever seen Gordon Ramsey’s Kitchen Nightmare’s has been drumming into restaurateurs for years. Keep it short and simple, it makes the chefs lives easily, the customers prefer it and the food comes out of a better quality, because they’re only producing a handful of dishes at one particular time. Change the menus frequently, keep the ingredients local, seasonal and delicious.
More Latin American cuisine:
Was a trend in 2017 as well, and it’s set to increase in 2018:
Latin American food, pop-ups and restaurants are set to get ever-more popular in 2018. Many of the existing restaurants do not produce authentic Mexican food, so this is something that distinctly lacking in the UK – restaurateurs have picked up on this so you will see more of these.
Tacos especially have got more and more popular, both in restaurants and as part of street-food markets and festivals.
This street-food star is no longer limited to a hard-shell, or to savoury recipes: Tacos are showing up for breakfast, and trendy restaurants across the country have dessert variations.
Ube is the Instagram star for 2018, similarly to the cronut, it was the innovation of one chef, the intriguingly named Björn DelaCruz of hip Filipino restaurant Manila Social Club in Brooklyn, New York. He decided to make ube donuts for his employees one day, as a snack, then when New Year’s Eve rolled round, his celebratory 24-carat gold-glazed, Cristal-and-ube mousse-flavoured doughnut caught fire on Instagram, and a colourant superstar was born.
Poke bowls are everyday food in Hawaii – essentially sushi without the fussy presentation. Still relatively hard to find, even in London, next year they will likely cross over into the mainstream. These bowls are endlessly customisable and can be economical, too.
We’ve seen this one coming, Pukka Tea was bought out by Unilever last year, Mintel announced 37% of Brits aged 25-34 drink 5-6 different tea types. 41% still prefer the traditional English Breakfast tea, but nonetheless, the amount spent on tea in shops rose by 3.5 per cent to top £640million in a year. This trend is set to continue, expect more and more exotic teas in restaurants, cafes and supermarkets near you.
Possibly a reaction to the 2017's deluge of rainbow and unicorn foods, black is the new black. Activated charcoal—produced by heating coconut shells to extremely high temperatures until they are carbonized—is gaining superfood status for its reported detoxifying attributes and is being used as a surprising twist in everything from pizza crust to lemonade to ice cream. We'll see it spread in the coming year.