The moment we foodies have all been waiting for….2018 food trends. Okay, maybe that’s just me. Either way, I just read about 20 fascinating articles on what’s predicted to hit the shelves and make it’s way to your mouth next year. Believe me when I say my jaw dropped. My guess is yours will, too.
A few days ago, Whole Foods released their annual prediction report of what will be deemed trendy and seen on shelves everywhere. Move over candy corn everything and make way pumpkin spice latte. Your days are done. It appears we’ve got another front-runner that I’m epically fascinated with and equally grossed out about.
1. Mushroom Mocha in the Morning?
As in mushroom infused coffee. And shampoo. And an entire flurry of other mushroomy goodness, IF you like mushrooms that is. (I, for one, don’t. Something tells me my life is about to change.) The article states, “Body care is hot on this mushroom trend too, so look for a new crop of soaps, hair care and more.”
As if the smell of B.O. on the subway weren’t enough, we can now expect to catch whiffs of funky fungus. (Shiitake shower gel anyone?) I’ll stand down on the functional mushrooming, thank you very much. (But really, do we think there will mushroom spiced lattes by this time next year? #notmycoffee. You heard it here first, folks.)
Think products like: Mushroom infused coffee, broth, bath and shower products. (Let’s just hope peeps know when to say when and hit hold when it comes to the deodorant bit. Just sayin’.)
2. Fresh Florals
Adding floral elements to drinks and teas is nothing new, but expect more floral infusion to come. You’ll find floral favorites budding and blossoming in desserts, snacks and other tasty treats. We love floral elements for their color, texture and shape, which should also up everyone’s Instagram game for 2018.
Think products like: Lavender lattes, elderflower tea, lemonades, granolas, and chocolates. (Reasonable things.)
3, Taco ‘Bout the Best News I’ve heard All Day
Tacos are already trendy, but they’re going to have another large and in charge 2018. Unless you’re me and they already play a prominent role as the center of your universe. Imagine a life where tacos take the lead at any or all of the following: breakfast, lunch, dinner or dessert. (Expect taco tasting flights to become a thing.) You’ll see restaurants creating many taco variations, from authentic to innovative, and sweet to savory. I’m ready – bring it!
Think meals like: Breakfast tacos, tapioca taco shells and fillings like jackfruit, lentils and other unique flavor combinations.
4. Bring on the Bubbles
Not the ones that make you warm and tingly on the inside but the sober kind. Or, as I call it, SPARKLE WATER. (You should see a bartender’s face when I order said drink at bar. Response: “Oh, you mean club soda?!) Sparkle water, flavored or not, may be one of my all-time faves. Carbonated beverages with natural and plant-based infused flavors will serve as the beverages of champs. Haleluja. I’ve been waiting too long for sparkle water to make its move to the front.
Think products like: Sparkling water with (insert any flavor imaginable you can think of here)
5. Powders That Pack a Punch
Powders add that a little extra oomph to your day – and they are here to stay, especially since they already come with additional ease. Sneak a little somethin’ somethin’ into your soups or smoothies (like I do!), and you’re set for an extra dose of vitamins! Whole Foods suggests that “powders like matcha, maca root and cacao are showing up in mugs everywhere.” The front-running powder player? Tumeric!
Think products like: Powders made from egg protein, plants, herbs and dried greens – or with collagen.
6. From End-to-End with Root and Stem Trend
In nearly every instance, you can use every single bit of an entire fruit or vegetable. Sure, it’s hard work, but think about how much less you are wasting. Kitchens across the globe are priding themselves on their creative use of these butt ends and are letting their customers know it! If you’re an at-home chef, this challenge gives you a new way to be innovative in the kitchen. Let’s start a good trend that makes a difference.
Think products like: This is a trick question. There is nothing left – because you’ve eaten it all.
7. Puff, Puff….Popped
I know nothing about how to puff something that isn’t already puffed. I can tell you that all the food trend and product research I’ve read as of late points to diets leaning more towards veggie-friendly, low-touch production and focused on wellness and good-for-you foods. This means most companies need to have a healthy and nutritious snack to stay in the good-for-you game.
“New extrusion methods (ways of processing and combining ingredients) have paved the way for popped cassava chips, puffed pasta bow ties, seaweed fava chips and puffed rice clusters. Good-old-fashioned chips also get an upgrade as part of the trend, with better-for-you bites like jicama, parsnip or Brussels sprout crisps,” states Whole Foods.
Good, now that we’re puffing and blowing up our snacks, I’d like to request someone also do something about making them all calories free while they’re at it. (Please and thanks.)
Think products like: Rice chips, lentil crisps, brussel sprout chips (I make these and am #obsessed), and puffed chickpeas, though I’m not sure that there’s ever been anything wrong with dried chickpeas, but whatever.
8. Middle Eastern Makes Its Way
The Moroccan food throughout my recent trip to Africa was a game changer, so I get the craze. Believe me, I do, but it’s more than just the basics: hummus, falafel and tagine. Let’s not forget that I actually ate sheep’s head. (Much better than it sounds, believe me.)
Middle Eastern food is rich in flavor, spice and is super simple to make, not to mention it’s heavily plant-based. It’s kinda hard to screw up if you’re cooking, but you’ll know an epic, authentic meal when you taste one. It will rock your world. Whole Foods identifies Persian, Israeli, Moroccan, Syrian and Lebanese influences rising to the top, so keep a watch out and treat yourself to some food culture.
Think products like: Chickpeas, tahini, eggplant, dried fruits (fig, cherry, plum, tangerine) and harissa
9. The Real Deal on Labels
We want to know what is in our food, who has touched it, where it’s come from and what certifications it holds. We want to be able to make a health-conscious, informed decision but, to do so, we need all the facts. So, let’s give the people what they’re asking for. “The FDA’s deadline for nutrition labeling is among the first regulatory steps for greater transparency, but expect consumers and brands to continue leading the way into a new era of product intel,” states the grocer.
Think products with information like: Fairtrade, GMO, locally sourced and/or produced; information may vary by brand and retailer
10. Plant Production 2.0
Going vegan next year might be easier than you think! But will it become a trend? With new production methods and food technology that allow products to easily replicate their non-plant based counterpart, you may welcome this bait and switch after all. (No more meat sweats!) Imagine ice cream made from cashews or meat made from beans that has the same texture and chew as a steak. With so many possibilities, I anticipate a slew of new and exciting products to hit stores.
Think products like: Nut yogurts, pea milk (umm….??), banana milk (coconut milk 2.0?), alternative fish and meat burgers
I don’t know about you, but I’m excited about what’s in store and to track and taste the 2018 food trends.
Source: Whole Foods
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