Food Trends to Watch for in 2018

By Bricco Posted on January 31st, 2018

woman foraging in the woods for food

In 2018, food trends will see a focus on health as never before. The forecast trends foodies need to be aware of include:

  • Gut health. When’s the last time you thought about your gut? Fermented food like kimchi, miso and other similar foods that are packed with benefits are set to take off this year. Expect these ingredients and other fermented foods to pop up in restaurants and anticipate more talk about how to keep your gut flora healthy.


  • The next step in local. Hyper-local foods are those picked within walking distance, and they are a big trend in 2018. Expect more foraging tours and more local gardens and efforts to grow hyper-locally. This step in local dining reduces the carbon footprint of agriculture even more and makes dining not just a local event, but a community event.


  • Tea. Foodies can look forward to new tea combinations, savory teas and new tea experiences. This hot beverage is the most common the globe over, and it will get its place in the sun in the upcoming year.


  • Mindful eating and dining. Mindfulness is forecasted to be a big trend in 2018. In terms of food, this may mean more of a focus on mindful eating, which can mean a greater emphasis on dining and the putting away of distractions while experiencing food. Mindfulness will also mean more transparency and more awareness about where food comes from and more information about sourcing and ingredients. Producers offering ethical and nuanced food experiences will be the go-to.


  • Sensory experiences. Food in 2018 will be an experience for all senses, including smell, taste, feel and visuals. Careful attention to the look and the essential experience of food will mean more of a focus on unusual sensory pairings and rich experiences.


  • Mushrooms. Unique blends such as reishi, Lion’s Mane and cordyceps are expected to pop in everything from hot beverages to desserts. Really.


  • Root-to-stem dining. Forget about tossing away parts of the rind or the roots or the leaves. Root-to-stem dining will mean using entire foods and produce, including those parts traditionally tossed. Part of an ethical and more sustainable approach to food, this can mean new experiences in taste and texture.


  • Plant-based foods. Expect to have everything from sprouts to flowers popping up on your plate in 2018. Plant-based proteins and unusual, exotic produce as well as local vegetables and fruits are set to make a splash. Vegan options are heading into every dining space.


If you want to stay up to date with the latest and best in food, why not reserve a table at Bricco? Serving up creative dishes of Mediterranean and Italian fare, Chef Bill Collier and his team stay on top of the best trends and are always updating the menu so you can sample some of the best in local food and unique experiences.


Category: Beverages, Foodie

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