THE MOST FOOD TRENDS OF 2018
“There is no love sincerer than the love of food,” George Bernard Shaw said. Judging by the number of amazing dishes out there, he was right. Every now and then a creative chef goes wild with his creations to give out new food ideas, and new mixes to the world. Imagine these delicious moments when you’re standing there in the kitchen, in front of the stove, cooking lunch and then you get carried away with the new spices you bought. Now imagine if this was your occupation, that’s what you do for living and that’s what people are waiting from you. We can’t even imagine life with constant types of food, without trying new food types every now and then.
And every year we stand in front of the new trend collection. But first it’s important to consider the difference between a trend and a fad, as Charles Banks, director and co-founder of trend trackers the Food People, explains: “A fad is confined to one category, channel or geography and usually just lasts for one season or year. “A good way to spot trends that will stand the test of time is to identify the ones that have one or more wider social drivers, such as health and wellbeing, or seeking experiences that support them.” With that explained, here are the food trends of summer 2018.
NO-BROTH RAMEN Ramen without broth? What may sound strange to some is the next big thing in noodles. Known as “mazemen,” this Japanese-style ramen may be sans soup, but it’s loaded with flavor. Springy noods soaked in savory sauce are topped with plenty of classic ingredients such as roast pork, soft cooked eggs, mushrooms, green onions, ginger, and nori— all served in a bowl, just begging for you to dig in.
Hot Pot Move over, Korean BBQ. Chinese hot pot is the latest way to enjoy Asian cuisine in a cook-it-yourself restaurant experience. Diners can choose their own ingredients (meats, seafood, veggies, dumplings, and more) to dip into a simmering cauldron of chili and spice-infused broths with varying levels of heat. Delicious and soup-er fun, this interactive, communal way to dine is rapidly gaining popularity across the globe.
ROOT-TO-STEM EATING Using entire fruits and vegetables—including stems, leaves, and parts uncommonly eaten—is the idea behind root-to-stem cooking. The need to reduce food waste and nose-to-tail butchery most likely inspired this “don’t discard” movement, which we expect to see more of by both restaurant chefs and home cooks.
CREATIVE COLLABOS Chefs love to try new things and push the limits of creativity. We expect to see many more chef-driven mash-ups and creative collaborations within the industry in the year ahead—think limited-edition food items, temporary restaurants, special pop-ups, and more. Pile on the talent!
MORE VEGETABLES Vegetables reign supreme in this year. Due to overall health consciousness and economics, we’ll continue to see veggies evolve from supporting side dish to center stage. Expect more restaurants offering vegetarian-friendly options and tasty, veg-only menus that even the biggest carnivores will appreciate. Bring on the veg.