I'm keeping a running list of all the food trends predictions I see for 2018 in one place, starting Whole Foods' Top 10. Keep checking back for updates!
Root-to-stem, a deeper dive into Middle Eastern cooking, alternative tacos and edible floral top this annual favorite from Austin, Texas-based Whole Foods Market Inc.
This list, put together by faculty, was covered by my colleague Clinton Griffiths at AgDay TV and includes bug-based protein, backyard yeggs, budget foodies, reducing food waste, home food entrepreneurs and locally grown.
Sixty up-and-coming companies pitched their new ideas and trends to FoodBytes!. Trending topics included clean makeovers of existing products, plant-based foods, food waste reduction and increased efficiency through smart technology.
This highly-anticipated annual look at restaurant and hospitality trends includes "fine casual," upscale counter service, Israeli cuisine, "colorful food," the more photo-friendly, the better, creative uses for food waste, vegetable entrees, regional Mexican cuisine, high-end alcohol-free drinks, and cocktails using kitchen byproducts like beet trimmings and leftover fruit.
This retailer from across the pond produces a detailed annual report based on a consumer survey, sales trends and in-house expert analysis. This year's predictions include "Indian Street Food," "Japanese 'Dude' Food," "Fourth Meal" and "plant proteins."
This list, compiled by Ranker visitors, includes plant-based diets, food source transparency, casual dining, comfort food for "hard political times," and "specific meal kits."
This one, illustrated with GORGEOUS photos, picks up on Poke bowls, hybrid food, plant-based dining, fermented foods (which Produce Retailer covered in July, btw), colored edibles & floral flavors.
Nutritionist Kim Pearson sees bowl foods, low alcohol/no alcohol/healthier alcoholic drinks, healthier/artisan gluten free alternativves, plant based diets, shunning traditional breakfast, local, seasonal superfoods, vegan treat foods, and plant proteins gaining popularity in 2018.
InstantPot, “produce hacks” and fundamental cooking education top 2018 trends gathered from the pool of influencers that work with DMA Solutions Inc.
Black garlic is back, and persimmons are the one of the hottest fruits on menus, according to this list.
This list includes vegetable carb substitutes like jicama taco shells and cauliflower rice, Peruvian cuisine, veggie-centric, and uncommon herbs. The list also says heirloom fruits and vegetables, meal kits, nutrition and protein-rich grains/seeds are "cooling down" and meals in Mason jars, bitter melon, vegetable noodles and pumpkin spice are OVER.
Timut pepper, a spiky, zesty, grapefruity pepper from Nepal is expected to be a big condiment in 2018. The BBC also sees hyper local ingredients, sourced "within walking distance," plant-based protein and "everyday food tech" will be winners next year.
Consumers are looking for function as well as flavor from their foods, like antioxidants and melatonin from tart red cherries, and "living" produce, with roots intact, for more nutrients and longer shelf life. Shishito peppers also will heat up, thanks to their "active capsaicin and antioxidants."
Lisa Cericola, food editor for Southern Living, sees meal kits trending down in 2018. "Sure, these kits save time spent in the grocery store and take the work out of meal planning, but you pay a premium for that convenience. And in the end, you're still cooking -- even if someone else chooses the recipes and preps all of the ingredients for you."
Civil Eats predicts seaweed will make it big this year. While it's been around for several years, particularly in Asia, the U.S. market demand is starting to pick up, thanks to being mentioned by Today, MarketWatch and Whole Foods.
Food Dive took a look at Instacart's search trends for 2017, and based on what Instacart's seeing, rutabagas could overtake cauliflower as the darling of carb substitutes in 2018.
Meghan Sedivy, registered dietitian for Fresh Thyme Farmers Market says plant based diets will bring things like beets, spinach, pecans and sweet potatoes to the forefront, along with jackfruit and other meat alternatives. Moringa, a tree leaf from India also offers a complete protein option, as well as avocados eaten in non-traditional ways.