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Five new food trends for 2018

Every year there is a new ingredient or food group that lands on the scene, hailed as the new superfood or way of eating which will help us all become a better version of ourselves.

With healthy eating still high on the news agenda and demand for healthy options growing every day, it’s not surprising that the predicted food trends for 2018 centre around this ethos.

Trends shape the way we eat and prepare our meals, influencing where we are likely to shop and dine. To give you a head start on what’s going to be the most consumed trends in 2018, here are my five predictions for the coming year.

Naturally Gluten-Free

While the gluten-free phenomenon isn’t a new one, consumer habits within the trend are changing, with shoppers now seeking out naturally gluten-free products. A new ingredient set to dominate within this sector next year is Cassava Flour. Before you ask, it is not the same as Tapioca flour. Tapioca is the starch extracted from the cassava root, whereas cassava flour is the whole root, meaning it actually has more dietary fibre than Tapioca.

However, its biggest selling point is that it is the closest in flavour and texture to traditional wheat flour. In addition to all its nutritional benefits, this means it can be replace wheat flour on a 1:1 basis in many recipes! It’s clear why this is set to become a popular staple in many Gluten-Free kitchens.

Dragon Fruit 

For many millennials, eating Instagram-worthy meals is a key aspect in what we choose to fork out our wages on. But, our foods can’t only look good; they must be beneficial for us too.

Enter, Dragon Fruit. This superfood has begun to crop up on many influential blogs and social media pages not just because of its photogenic properties. It is also packed full of antioxidants and vitamins B and C, helping its popularity amongst health-conscious individuals grow. Furthermore, it’s low calorie – an average-sized fruit is just 60 calories, and contains less sugar and fewer carbohydrates than many other tropical fruits. Get snapping!

Chaga Mushrooms

These are already popular in certain circles through the Mushroom Coffee Trend, which gained momentum earlier this year. 2018 will only see them gain even more attention in the mainstream market due to their versatility and the plethora of health benefits they offer.

People have been known to take Chaga mushrooms as a remedy for heart disease, diabetes, liver disease, parasites, stomach pain, and certain types of cancer. They’re also loaded with antioxidants, which support your immune system.

Kimchi

Miso had its moment in the world of gastronomy in 2017. Expect to see the fermented sector grow even further in 2018 with Kimchi being touted as the latest fermented food to dominate the health food sector.

The use of this fermented Korean vegetable is expected to make a reappearance on the top food trends list in 2018, coinciding with growing trend of Korean-inspired food as a whole. Kimchi touts a host of health benefits, and with sales in supermarkets being reported as growing each year, it’s already making its way into our homes and onto our weekly shopping lists.

Floral Flavours

Following on with the food industry trend to move foods in to the natural sphere, floral flavours are poised to flourish in 2018. With this trend already making its mark during 2017, the sector shows no signs of slowing, with expansion being the key focus for 2018.

Flavours such as the likes of blueberry-hibiscus, orange-blossom and raspberry lavender amongst others, look set to dominate the market, with consumers constantly chasing the next exciting flavour experience. Keep your eyes peeled for the emergence of some radical new flavours on the shelves over the next few months.

In our work with retail private brands we have seen them lead many trends such as ‘free from’.  Given that private brands are cross-category, they have been able to transform many food trends to mainstream.  It will be interesting to see which of the predictions above becomes part of mainstream food brands in 2018.

Josie Burt

josie.burt@s4rb.com

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