Gut health is set to be a big food trend for 2018. This includes probiotics like kimchi, miso and kefir and prebiotics such as onions, garlic and other alliums.
Miso means ‘fermented beans’ in Japanese. In Japan, people begin their day with a bowl of miso soup, believed to stimulate digestion and energise the body. The protein-rich paste is highly popular as it provides an instant flavour foundation. It adds the fifth taste, known as ‘umami’, to all sorts of dishes including soups/broths, salad dressings, vegetables, stews, glazes and marinades.
Timut pepper, from Nepal, is spiky, zesty – surprisingly grapefruity – and leaves a tingly residual heat on the palate. Tipped as being the next big condiment for 2018.
Supermarket forecasters say that health-conscious millennials are drinking booze less and less. Premium tonic waters with interesting flavours, non-alcoholic ‘spirits’ and botanical mixes are flooding in to fill a gap in the market.
With more and more chefs embracing ingredients such as tofu, tempeh and quinoa, veganism is on the rise. Restaurants are taking dishes back to their plant-based roots with originality and mass appeal.
Good news for fans of a cuppa – tea is even more popular than before. Sales of herbal and green tea, in particular, continue to rise for consumption at home, so it is likely that the small number of tea ‘bars’ that we’ve seen popping up may also start to proliferate on the high street. People are beginning to think of tea with the same reverence as coffee for its many varieties.
Poke bowls are everyday food in Hawaii – essentially sushi without the fussy presentation. These bowls are endlessly customisable and can be economical too.