Trends Report 2018 - Real Food Creative

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for 2018? Take a peek into what the future of food has in store, as we look at zero waste cooking and purchasing methods
Trends Report 2018

What’s hot for 2018?

Take a peek into what the future of food has in store, as we look at zero waste cooking and purchasing methods, ethnic flavour infusions, new cooking concepts that will make your meals lighter and healthier, florals in your food, and so much more! Be a trendsetter, stay ahead of your competition and truly impress your eagerly awaiting audience with the latest and greatest in all-things food and food innovation.

? e r o m r o f Hungry Read on.

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Israeli Cuisines

(MIDDLE EASTERN) Middle eastern flavours have been explored in recent years, but in 2018 it will be getting the recognition it deserves. We aren't talking just hummus, but that’s also a hot item, we are talking rich, Middle-Eastern flavours, such as Za’tar — a popular Israeli spice — cardamom, harissa and sumac. You will start to see dishes with tabbouleh, grilled halloumi, pomegranates, lamb, eggplant and couscous.

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EVERYTHING, including the kitchen sink

Food waste is a growing problem in Canada. But not this year! This year is all about a root-to-leaf (or nose-to-tail) approach to cooking — also known as zero waste. Using rinds and stems to make you own power-powders, leftover meat bones, onion peels, and celery stalks can be boiled down to make stocks. And if you can't eat it — eggs shells, shellfish and chicken feathers — add it to your garden for a soil booster.

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ZAT'AR COUSCOUS

Nearly 40% OF FOOD PURCHASED

“ Expect more edible packaging, smaller portion sizes, trayless dining, dishes made of food scraps or waste, and novel operational approaches such as reduced prices during off-peak hours.” –T  ECHNOMIC 2018 CANADIAN TRENDS 1

by consumers goes to waste.

with Grilled Halloumi, Pomegranate & Balsamic Glaze 1. 2018 Canada Trends, Technomic

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The Blend Blenditarians are making their mark in the foodie-sphere. This menu strategy and flavour boosting culinary technique can reduce your calories, fat and sodium in your nostalgic meat dishes, while simultaneously reducing your carbon foot print and making your meal more nutritious. Recent studies show that mushrooms are one of the most sustainably produced foods in Canada and the U.S.

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One Million

POUNDS OF MUSHROOMS can be grown on 1 acre of land.

HONOURABLE

mention:

Mushroom varieties, such as reishi, maitake and shiitake will be making their way into your hot and cold beverages this year. Mushrooms are often used in herbal and traditional medicine practices because they produce ganoderma lucidum and cordyceps which are said to have natural healing effects and cancer fighting properties.

BLENDED MEATBALLS With Beef and White Mushrooms

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Floral Flavours Fresh and dried flowers were previously used to add a hint of freshness to your kitchen handsoap, but now florals such as lavender, rose, hibiscus, elderflower, orange blossom and juniper will be on your

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plate in 2018. Botanical infusions are trending in wine, ice cream, lattes, sparkling water, kombucha, and sweet and savoury baked goods and even chocolates.

Over the Top

DESSERTS Move over smoothie bowls and avocado toast, glam cakes, decadent desserts and anything sweet will be taken to the next level on Instagram.

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Glamourize your cakes with edible crystals, pearls and glitter, top that ice-cream sundae with chocolate, caramel, sprinkles and crumbled cookies.

BLUEBERRY LAVENDER DONUTS

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If you want, skewer a donut, waffle, fudge brownie and a chocolate dipped strawberry and add it to a classic shake.

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The emerging trend

of MARIJUANA INFUSED foods Pot-infused bites and beverages seems like an inevitable trend since July 2018 will mark the Canadian legalization of marijuana. When you think cannabis edibles it’s candy, brownies, and chocolate, but many pro-cannabis enthusiast are working on changing that cliché. According to HelloMD.com, the new direction of cannabis is ‘juicing’. Though the benefits have yet to be scientifically proven, juicing cannabis has been found to be beneficial without the psychoactive effects, while providing a good dose of fatty acids that hemp is known for. However, the drinkable trend will go beyond juices and will likely pop-up in infused craft beers, ciders, wine and other spirits.

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