2018: food trends

The New Year brings us interesting gastronomic discoveries, new favorites and new tastes. Check out the stellar dozen trends of the coming year as they are about to change your culinary life. 

  • New flour

There are many alternatives to wheat flour. Nutritionists have long appreciated the healthier flaxseed, almond, coconut and rice flours. In 2018, another original type of flour will appear on store shelves – cassava flour. 

Cassava is an evergreen tropical plant popular in Africa and South America. Cassava tubers, from which flour is made, are similar to potato tubers, but contain a lot of useful substances. 

  • Korean motives

Korean cuisine will become even more popular in 2018. Her courage and originality were appreciated by both chefs and guests of restaurants and cafes. Korean cuisine is a testament to how classic dishes can be diversified with just a few additional ingredients. Headliner dishes: tofu skewers and grilled squid in breadcrumbs. 

  • Useful powders

The food industry does not stand still: over the past few years, a variety of healthy powders have appeared on supermarket shelves and in the assortment of online stores. Matcha and Peruvian maca will share the popularity pedestal this year. Do not be afraid of daring experiments: add them to soups, smoothies and other drinks, salads, snacks and, of course, desserts. 

  • Waste-free production

Taking care of the environment is becoming fashionable in the gastronomic world. In this matter, the trends are dictated by the scandinavian chefs. Nordic chefs use not only the pulp of the fruit for cooking, but also the roots, husks, zest and other ingredients. More and more culinary projects around the world are adopting this approach. 

  • Formulation transparency

Guests of food projects of different levels and scales are becoming more demanding and inquisitive. They are interested in enjoying food not only at the time of the meal, but also to study the recipe, features of cooking technologies and the history of certain ingredients. As a result, we will see more and more open kitchens and public chefs willing to share their secrets. 

  • Eastern cuisine

European cuisine has been losing ground for several years under the onslaught of eastern countries. And in the coming year, the world will discover new gastronomic routes: Iraq, Iran, Libya, Syria. A common feature of these national cuisines is a love of spices and rich aromas. 

  • Street food

Street food will continue to gain popularity. New market entrants are expected, and most of them will sell food of original national cuisines. 

  • Salad “Poke”

Ceviche lovers, rejoice! In 2018, the most popular salad will be the Hawaiian Poke salad, which is mixed with raw fish. Surely, soon this Hawaiian dish will replace Caesar and Nicoise and will take its rightful place in the heart of every gourmet. 

  • Japanese novelties

Japanese cuisine has long been a surprise. Sushi, rolls and sashimi are as popular as pizza and pasta. But in the new year, guests of Japanese restaurants will be able to taste and appreciate new original menu items: for example, yakitori kebabs and fried tofu in broth. 

  • Original taco recipes

Tacos are a popular Mexican dish. Mexicans eat tacos for breakfast, lunch and dinner. The dish is made from corn tortillas wrapped in a variety of fillings. The modern chefs have incredible opportunities to use their imagination. You can experiment endlessly with fillings. 

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