This year’s foodie forecast includes influences from far-flung islands, the growing importance of healthy, nutritious and seasonal dishes that are jam-packed full of flavour, and some unusual shifts in colour – here’s what to look out for in 2016.
A Lack of Colour
Food doesn’t have to be colourful. This year black is back. Think food blackened over fire, as well as black foods like squid ink and black rice.
Soup not Juice
The juice trend is very 2015 – this year it’s all about soup, as consumers look for more fibre and texture from their fruits and veggies. Soup has a much higher nutritional value and detoxifying benefits.
Bowl Food is Back
From smoothie bowls to bowls of comforting Pho and Ramen – this year bowl food is definitely in. And that applies to events too; we’ll see a rise in the number of event organisers looking for bowl food menu this year.
Last year it was all about Korean cuisine – this year we’re taking a tropical trip to the Caribbean islands. Look out for dishes packed with the flavours of papaya, plantain and the new Jerk chicken.
Sugar is Out
We’ve been hearing bad things about sugar for a while now, and as consumers become more aware of the pitfalls of sugary food the emphasis will switch to naturally sugar free products.
Fat is Back
It turns out fat isn’t as bad as we first thought – this year fat is back, so don’t skimp on the butter in your next recipe!
Indulgences are Extreme
Of course we can’t always eat healthily, and when we want to indulge, we want to do it properly! This year look out for over the top milkshakes and fries smothered in meaty, cheesy toppings.
The Emergence of Seaweed
Packed full of nutrients and calcium, seaweed is set to become one of this year’s superfoods. Look out for it used as seasoning or in super healthy salads.
Filipino cuisine is on the up – it’s got varied gastronomic routes including Malaysian, Polynesian, Hispanic, Chinese and American flavours. The dishes are spicy, sweet and incredibly rich.
The Market Table
Chefs are getting increasingly involved in their supply chain, with many restaurants now growing their own food and writing the menus around the day’s best produce. It’s all about stem to root, and nose to tail. Waste not, want not!
Plant Based Dining
Consumers are more concerned with healthy, ethical eating, so tastes are shifting towards plant-based dining, not confined to the traditional labels of veganism or vegetarianism.
The London Kitchen is the capital’s leading event caterer. Follow our blog for the latest news from our team, as well as plenty of foodie tips.