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Food Trends 2018 – This is what we expect this year

Conscious nutrition will play an increasing role in our everyday lives this year. We have compiled some of the most important trends for you, which we will undoubtedly encounter more often in 2018.

How we food shop              

Meet your Food” becomes a guiding motto for shopping and enjoyment. It’s about awareness of the origin and processing of our food. We want to know where our food comes from and what route it has travelled. We not only buy locally, but also visit a farm stand. Organic farms open small cafés, offer cooking courses or become popular locations on weekends. In the future we will ask: what is the name of the chicken from which our breakfast egg comes?

What we eat

Vegetables are becoming increasingly important. In the Food Trend Report 2018, the nutritionist Hanni Rützler even speaks of a Copernican turnaround: “We will not all become vegetarians, but we have recognized that meat does not have to be the center of a good universe of pleasure.” Variety on the plate is ensured by vegetables like cauliflower and yam root and extraordinary flavor carriers such as jackfruit or hominy.

What we drink

2018 will be sparkling, as fizzy drinks are becoming more and more common: at lunch, in the car or at the bar. In addition to lemonades with natural flavors such as birch bark or lavender, cold brewed coffee will also be carbonated. But please, always sugar-free.

What is important to us

Breakfast gets a real upgrade. Because working days are strictly synchronized, we take more time on the weekend and enjoy individual and longer (keyword: Brinner). The hotel and catering industry will also adapt to the changing significance of breakfast by offering more variety and extending opening hours. In 2018 it applies more than ever before: breakfast makes the day.

What we pay attention to

Finally, the departure from the throwaway society has arrived in the kitchen: “No Waste,” “Nose-to-Tail” or “Root-to-Stem” are important requests in 2018. Manufacturers and consumers are becoming increasingly aware of the need to reduce food waste. Parts of plants or animals that were once carelessly removed are now recycled. If you’re still skeptical, try a salad from pickled watermelon rind. Or fruit paper made of no-longer-so-beautiful fruit as a fantastic snack.

How we live with food

Eating is not only a necessity, but also a passion. We organize our day according to that and raise dishes to works of art. This trend will continue, but refined food styling is increasingly becoming the precondition for a successful dinner in private homes as well. The host should no longer just cook well – colors, structures and decoration must also harmonize. Eating as a lifestyle? Even the destination can fade into the background. Cruises are more and more often booked by the name of the star chef on board – no matter where the journey goes.


Cover: StockFood / Karin Hessmann / #12321792


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