Some of This Years’ Global Culinary Trends. …
In the ever- changing world of what you should be eating, what to cook, which foods are currently good for you, what is trending on menus in cafes and restaurants and generally what is happening in the nutrition and food markets, wouldn’t it be great (for a change!) to be ahead of the game.
If you want to know what’s hot and what’s not in the global culinary sector, then read on…
Food experts, sociologists, chefs, nutritionists, and other trend-spotters have researched and gathered information from across the world to bring you the best and latest food trends for this year – some you may have already experienced or heard about and others may await you.
- Grain of Truth.Look for ancient grains, such as Foneo – the “new quinoa,” or Kernza are expected to sprout their way through 2019.
- “You Are What you eat”. A fortified and healthy gut means that your outward beauty and health is reflected by your inner health. Product examples include: collagen, seaweed, algae, Vitamin C and hyaluronic acid
- Bitter Is Sweet.Following hot on the heels of kale and brussel sprouts, a whole new class of bitter vegetables are on the rise from broccoli rabe to dandelion greens, collards and endive. Also, spritzes of bitter aperitifs add to the rise in craft cocktail bitters.
- Neurotrition – feeding the mind. This makes the strong connection between gut health and cognitive function. For example: antioxidant-rich dark chocolate; spearmint; MCT (Medium Chain Triglycerides) oil and other “good fats” and adaptogenic herbs (herbs that support the body’s ability to accommodate varying physical and emotional stresses and are used to support one’s energy and better handle stress).
- The Plant Revolution Continues! Veg-centric options are replacing meaty bites. Vegetables, such as cassava, Japanese yams, parsnips, jicama and even the classic white potato are replacing favourite snacks.
- Lettuce!. In the spotlight as being seen as more than just a salad staple. Lettuce is being juiced to form the basis for canned and bottled hydration drinks. Exotic varieties, such as celtuce and hydroponically grown lettuces, are also showing up on restaurant menus.
- Simply Butter try a ‘butter bomb’–the new chocolate truffle-style dessert for those on low-carb, high fat diets.
- Data on Dining.Artificial Intelligence is being used to foresee food and flavour trends – tech companies are employing technology to support new product and menu development that pinpoints ever-changing consumer preferences.
- Fermentation. Consumers are embracing fermentation products for their delicious, savoury appeal. Kefir is the latest big influencer as we understand the positive impact of bacteria on gut. Other products include Japanese koji (used to quickly age meats), umami nutritional yeast and the meat alternative of tempeh. The global fermented drinks market is showing huge growth and all eyes are on fungal fermentation techniques that drive flavour forward.
- Snacks. You’ve probably had roasted seaweed, but have you tried salmon skins or kelp jerky or puffed water lily seeds? There is a rapidly growing market for these ‘from-the-water’ snacks. The bottom line is they are healthier substitutes for popular meat-heavy or carbo-loaded snacks.
AND FOR EATING OUT…
Cuisines that have grown in popularity this year and are taking centre stage include Sri Lankan, Burmese, Filipino, vegan and anything with vegetables (but especially cauliflower!).
Good luck trying some new foods and flavours…