9 food trends tipped to shape the catering industry in 2018
10:26 amBuddha bowls, turmeric lattes, activated charcoal and sushi ‘burgers’ wedged between buns made of rice were amongst some of the food trends that piqued our interest throughout 2017.
Now it’s that time of year where everybody will be asking: what will be trending on our dinner tables and across social media throughout 2018?
Towards the end of last year, Nisbets predicted the 12 months that were to follow would see a greater focus on vegetarianism, table top technology, brunch, freakshakes and speakeasy bars - but what surprises lie in store for us over the coming 12 months?
1. The only way is ethics

2. Keep innovating for the meat free
The days when a vegetable lasagne or a stuffed pepper/mushroom would suffice as the scope of your vegetarian offering are dwindling. The National Health Service estimates that there are over 1.2 million people in the UK currently following a meat-free diet. A recent YouGov survey found that 25% of those asked claimed to have reduced the amount of meat they consume for a variety of different reasons. Chefs will need to continue to find appealing ways to offer vegetarians and ‘reducetarians’ meat-free ‘choices’ rather than ‘options’.3. Glorious colour and floral flavours

Look at our most recent Pulse Survey to see what food trends Nisbets customers are predicting will be big in 2018
4. More meals, smaller portions

‘Three square meals a day’ is a phrase that is beginning to symbolise the dining timetable of a bygone era. Consumers are showing a preference for eating less, but more frequently. We are all experiencing busier lifestyles and, as such, set meal times will continue to become less prevalent. Demand for grazing on smaller portions, healthy snacks, grab and go options and shared dining is expected to increase.
5. A taste of the ocean
With almost 8,000 miles of coastline, Britain has never been short on supply of seaweed. The nutrient-dense vegetable has been a source of culinary enjoyment and nourishment in the fish-heavy Japanese diet for centuries. Yet despite an abundance of the stuff on these shores, it has never been particularly popular to consume other than in the form of a supplement. But with nutritional values well in excess of some of the more orthodox and recognised fruits and vegetables, ocean-dwelling seaweed, algae and plants such as spirulina and chlorella, are expected to be in your smoothies along with a host of other ‘superfoods’.
6. Far Eastern grilling

7. Fermented foods
8. Rum

9. What your sommelier will be pouring

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