Food Trends for 2018 ... What Will 2019 Bring?

This time last year Delicious Living posted an article, Top 10 food trends for 2018 (as predicted by Whole Foods). As we look back on 2018 and look forward to 2019, what trends did you follow? What do you expect to trend in 2019?

TREND 1: High-tech goes plant-forward

Plant-based diets and dishes continue to dominate the food world, and now the tech industry has a seat at the table, too.

By using science to advance recipes and manipulate plant-based ingredients and proteins, these techniques are creating mind-bending alternatives like “bleeding” vegan burgers or sushi-grade “not-tuna” made from tomatoes. These new production techniques are also bringing some new varieties of nut milks and yogurts made from pili nuts, peas, bananas, macadamia nuts, and pecans.

Dairy-free indulgences like vegan frosting, brownies, ice cream, brioche and crème brûlée are getting so delicious, non-vegans won’t know the difference—or they might choose them anyway!

TREND 2: Puffed & popped snacks

New technology is revolutionizing all things puffed, popped, dried and crisped. New methods 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.

I love Chickpea Pops by Squeaky Pops! They come in Cheddar Cheese and Apple Cinnamon flavors. Recipe linked here.

TREND 3: Tacos come out of their shell

Tacos are shedding their shell for new kinds of wrappers and fillings too—think seaweed wrappers with poke filling. Classic tacos aren’t going anywhere, but greater attention to ingredients is upping their game. One end of the spectrum is hyper-authentic cooking with things like heirloom corn tortillas or classic barbacoa. And thanks to brands like Siete, there are grain-free options for paleo fans too.

TREND 4: Root-to-stem

Between nose-to-tail butchery and reducing food waste, a few forces are combining to inspire root-to-stem cooking, which makes use of the entire fruit or vegetable, including the stems or leaves that are less commonly eaten. Recipes like pickled watermelon rinds, beet-green pesto or broccoli-stem slaw have introduced consumers to new flavors and textures from old favorites.
Read my recipe for Beets and Balsamic on a Bed of Quinoa and Beet Green Patties.

TREND 5: Sparking Bubbly

LaCroix may have paved the way, but now there’s an entire booming category of sparkling beverages vying for your attention. Just don’t call them “soda.” These drinks are a far cry from their sugary predecessors. Flavored sparkling waters like plant-derived options from Sap! (made with maple and birch) and sparkling cold brew from Stumptown will are shaking up a fizzy fix. Shoppers are also toasting mocktail must-haves like Topo Chico and Whole Foods Market Lime Mint Elderflower Italian Sparkling Mineral Water. Cheers to the other kind of bubbly!

TREND 6: Transparency 2.0

More is more when it comes to product labeling. We want to know the real story behind our food, and how that item made its way from the source to the store. GMO transparency is top-of-mind, but there are other important details such as Fair Trade certification, responsible production and animal welfare standards.

Zego Foods is a trend setter in the industry. They stand behind their commitment to transparency. They make small batches that are glyphosate tested and allergy tested. They WANT consumers to know they care about what goes into the products and they check each step of the way!

TREND 7: Middle Eastern Influences

Middle Eastern culinary influences have made their way west for years, and 2018 will bring these tasty traditions into the mainstream. Things like hummus, pita and falafel were tasty entry points, but now consumers are ready to explore the deep traditions, regional nuances and classic ingredients of Middle Eastern cultures, with Persian, Israeli, Moroccan, Syrian and Lebanese influences rising to the top. Spices like harissa, cardamom and za’atar are hitting more menus, as well as dishes like shakshuka, grilled halloumi and lamb. Other trending Middle Eastern ingredients include pomegranate, eggplant, cucumber, parsley, mint, tahini, tomato jam and dried fruits.

TREND 8: Floral flavors

Foragers and culinary stars have embraced edible petals for years, but floral inspiration is finally in full bloom. From adding whole flowers and petals into dishes to infusing botanical flavors into drinks and snacks, this top trend makes for a subtly sweet taste and fresh aromatics. Look for flowers used like herbs in things such as lavender lattés and rose-flavored everything. Bright pink hibiscus teas are a hot (and iced) part of the trend, while elderflower is the new MVP (most valuable petal) of cocktails and bubbly drinks.

TREND 9: Super powders

Powders are serious power players. Because they’re so easy to incorporate, they’ve found their way into lattés, smoothies, nutrition bars, soups and baked goods.

For an energy boost or an alternative to coffee, powders like matcha, maca root and cacao are showing up in mugs everywhere. Ground turmeric powder is still on the rise, the ever-popular spice used in Ayurvedic medicine. I love incorporating matcha, maca, and beet powder (one at a time of course) in yogurt with some berries to start the day.
 
Smoothie fans are raising a glass to powders like spirulina, kale, herbs, and roots for an oh-so-green vibrancy that needs no Instagram filter. Even protein powders have evolved beyond bodybuilders to pack in new nutrients like skin- and hair-enhancing collagen.

Read my post for a adding beet root powder to yogurt. The same can be done with cinnamon, matcha, maca, and acai. Beet Powder ... ADD THE RED.

TREND 10: Functional mushrooms

Health food advocates are buzzing about functional mushrooms, which are traditionally used to support wellness as an ingredient in dietary supplements. Now, varieties like reishi, chaga, cordyceps and lion’s mane star in products across categories.

I love making pizzas with OYSTER MUSHROOMS (Recipe Linked Here) and  adding LIONS MANE to yogurt or a smoothie in the morning to ease stress.