We’re well into 2018, and as always the New Year, brings in new foods. There are trends that are set to continue to become more popular than before and then there are those that may seem to pop out of nowhere.
Here are some that are some key trends that are bound to stick in people’s mind and spill onto their plates:
The golden milk
Having being used for centuries in ancient civilisations like India, the popularity of this powerful anti-inflammatory medicinal herb continues to become a rage in the west. Expect anything with turmeric—including Ayurvedic products, ice popsicles, cold pressed juices or plain old organic turmeric powder—to rise in popularity, visibility and availability.
You’ve been eating them your whole life, maybe without even realising it. But the benefits of eating staples like yoghurt, pickles, wine, tea, cheese, bread, chocolate, kimichi, miso and kefir for your gut becoming more apparent to people more recently. The naturally available probiotics available in these foods are a boon for your gut health, which in turn are responsible for slew of other health benefits.
New to the F&B industry the market for non-alcoholic beverages is picking up in popularity amidst health conscious millennials, who prefer drinking lesser and lesser booze as time goes by. Expect to see companies such as Herbie Virgin, a Danish drinks company and spirit’s giant, Distill Ventures, bring in Premium tonic waters, non-alcoholic spirits and botanical mixes in greater quantities into the market.
Remember that image of the charcoal ice-cream that went viral on Instagram not too long back? Expect some of the biggest food trends from 2017 like the rainbow smoothie or charcoal amongst several others to pick up steam this year. As long as they sizzle on screen as they do on the plate, expect restaurants, chefs and people endorsing these fascinating looking foods.
Plant-based protein and diets
With more people adopting veganism as a way of life ingredient such as tofu, beans, tempeh and quinoa are replacing the longstanding gold standard of protein, meats. With food bloggers like Angry Chef popularising cuisines rich in pulses legumes and beans (like Indian food), restaurants and eateries promoting plant-based foods and with a number of food bloggers and chefs going the vegan way, meat-free eating is on revolutionary upswing.
Tech involvement in F&B industry
Restaurant surveying apps like Zomato and Food Panda aside, Trip Advisor’s India Gastronomy Survey of 2017 revealed that there has been an upsurge of Indians reserving their tables prior to trip to a restaurant. Not only do 63 per cent adhere to booking on the same day, 39 per cent claimed to use online reservation apps. The survey states that the percentage of people set to use an online table reservation app is bound to increase to at least 62 per cent this year.
Social media chefs
From global icons such as Jamie Oliver to our local icons like Sanjeev Kapoor, social media has come as a much needed platform for these uber-talented chefs to showcase their skills, provide a glipse into their lives to followers, disseminate any information (promotional or otherwise) they want to. It’s great way to keep re-inventing your own culinary skills as well.