Food trends increasingly emerge and move on before some consumers can try the hot new spot. Luckily, the chefs at Campbell’s Culinary & Baking Institute (CCBI), a global network of highly-trained chefs, bakers and culinary professionals at Campbell Soup Co., Camden, N.J., have explored the globe, eating at restaurants and food stands, scouring markets and grilling foodies to deliver the six biggest and most accessible food trends of 2018.
- Culinary heritage. Move over “authentic” and “ethnic.” The new culinary buzz is “heritage,” highlighting the people who bring culinary traditions to live and the personal stories that define such foods.
- Feel-good treats. Nutrient-dense indulgences are driving the “healthy-ish” treat trends with next-generation snacks that include fortified ice creams, vegetable desserts, mood-enhancing ingredients, protein-packed chips, fresh produce snacks and more.
- Meat matters. Meatless Mondays and plant-based diets may be grabbing the news headlines, but there’s still strong interest in all things carnivore, from unique butcher cuts to antibiotic-free meats and exotic game.
- Botanical beats. Ginger, honey, hibiscus, lavender, elderflower, mint, cardamom and chamomile are just a few of the value-added herbs and spices brining grown-up flavors and plant-based profiles to today’s most sophisticated sips and snacks.
- Alternatives rule. From lab-cultured burgers and cricket flour to dairy “milks” to ancient grains, this rising mega-trend is just as much about today’s culinary tastes as it is about the food of the future.
- Limited-edition innovation. Playful twists on classic products, retro re-releases and seasonal themes are feeding a growing appetite for exclusive flavor experiences and meaningful, insta-friendly moments with foods.
“It’s an exciting time to be a food lover and a chef. We’re seeing food trends emerge and shift at an ever-increasing rate. Our annual Campbell’s Trendscape report tracks trends in their various stages from discovery through to global expansion, and these trends help inspire many of the amazing products we make. Whether you’re an accomplished chef, bona fide foodie or have a passing interest in food, you should keep a look out for these trends and incorporate some into your cooking and eating habits,” says Thomas Griffiths, vice president, CCBI.
