This Year’s Hottest Food Trends

by Jo-Ann Heslin, MA, RD, CDN on April 19, 2018 · 0 comments

Food likes and dislikes are constantly changing. Food trends begin and evolve – some stick around and others fizzle out. Food trend specialists categorize what is trending into four distinct stages – discovery, introduction, adoption and if a trend lasts, mainstream.

What do these trend experts predict for 2018?

In the discovery stage, we are currently watching top chefs who are digging into native and immigrant cuisines to bring us new flavors, heritage foods and food traditions. Today, 60% of our eating experiences come from the global cuisine. The international aisle in your supermarket will be growing and spreading throughout the store if this trend takes off.

In the introduction stage, feel-good, nutrient-dense, “healthy-ish” snacks are popping up everywhere. What the shopper wants is driving this trend. Over 40% of people report snacking more often but they want healthier options with more natural ingredients, no artificial sweeteners, flavors or colors, less sugar and fewer calories.

In the adoption stage, suggesting the trend is catching on and probably here to stay, Meatless Mondays and cultured meat are grabbing attention. But most shoppers still want meat raised in the conventional way. Though, half of all shoppers are willing to eat bison, and elk, venison, rabbit and goat are gaining space in the meat aisle.

In the mainstream stage we are seeing the alternative choice growing – nondairy milks, cricket flour added to foods, ancient grains, new natural sweeteners, other nut butters, cauliflower rice, and coconut flour, oil and sugar.

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