What are we going to eat in 2018? These are the gastronomic trends that (supposedly) will succeed

The month of January always leads us to take stock of what has been experienced in the last twelve months and to fill the new year with plans. But it’s not just the time for good-purpose lists, it’s also time to look ahead what will be the gastronomic trends that will dominate the conversation, and that may influence the way we buy, cook and eat.

We all know what fashions are and how absurd they can be, but we cannot deny the impact that many have had on our way of life. In an increasingly globalized world, gastronomic trends also quickly cross borders, and that is why It is interesting to be testing the ground of what will come in this newly released 2018. What and how are we going to eat in the new year?

The predictions of 2017 that did succeed (and that still kick)

Before entering the new possible fashions we can quickly review the predictions left by the old 2017. The truth is that many of those announced trends did arrive, although some did more on tiptoe. For example, the fruit jackfruit or jaca could be timidly mentioned, but has not finished curdling in our country.

Those that have succeeded are almost all those derived from a healthier and more sustainable food. The majority, like eating in bowls with the poke and the buddha bowl at the head, face this year at their key moment, when we will see if they end up imposing or will reach their peak and then disappear.

Other issues such as fermented, the use (and abuse?) Of turmeric or sous-vide will continue to be a doubtless in the coming months, and flexitarianism will continue to tread hard manifesting in new ways. The dumplings may not have finished curdling, partly because the bathrooms are still in fashion, even though they come from years ago.

In broad strokes we can say that healthy -and the mania of using the Anglo-Saxon word, something that also happens in other countries- continues to prevail, with vegetables and other raw plant foods gaining weight. But when something like healthy food becomes obsession and Instagram meat the issue can get out of hand, and this is how certain somewhat absurd fashions arise.

Banishing carbohydrates

This is one fashion that has already begun to appear A few years ago, but it has been from 2017 when its presence in our country has become more noticeable. Everything indicates that 2018 we will see the label lowcarb everywhere, with recipe books, more influencers and celebrities getting into the car and reporting with experts from various branches commenting on it in the media.

That fixation for banishing carbohydrates comes from how proteins are now prioritized both to lose weight and to gain muscle mass. While it is true that in the West we have come to abuse hydrates, we must be careful to dispose of them completely without following nutritionist guidelines.

Not all hydrates are the same and that's why it takes replacing those who are nutritionally poor -refined wheat flour of poor quality and sugar, mainly- by equivalents fit: whole grains and whole grains - oatmeal in all its forms triumphs - vegetable flours and nuts, purees of fresh and dried fruits, seeds, eggs and vegetable equivalents, protein powders, etc.

Vegetable proteins and gourmet meats

Plant proteins are also expected to gain much more weight compared to animals. It is a consequence of both reducing carbohydrates and the consumption of meat and animal products. Flexitarianism does not decay and Demand for vegetarian and vegan dishes and products is expected to increase, following last year's line of "meat without meat."

But that does not mean, on the other hand, that the meat is abandoned. Yes there is more awareness for more responsible and sustainable consumption, so a growth in the demand for local, organic and more artisan meats is expected. Matured meats continue and, as a more gourmet exception, exotic varieties come with strength.

Fried without frying, or how to fry with air or the minimum fat

Fryers that fry with just a tablespoon of oil or, directly, without any fat, are not new, but now the market offers a greater variety of devices of different brands. They are no longer so cumbersome and seem to work much better, gaining ground calls air fryers.

If everyone likes fried foods but healthy things prevail, it was obvious that deep fryers that use hot air They became a trend. Social networks such as Pinterest show a considerable increase in meals prepared on these devices, pointing out that in 2018 they will dominate the gastronomic landscape much more.

Hemp and cannabis

Apart from the recreational and medicinal uses of marijuana in the kitchen, the market for another cannabis plant is opening a lotHemp Its seeds, fibers and leaves have numerous uses and is increasing its demand as a supplement, considered a superfood with great nutritional power.

In addition to the seeds, whole or ground, an increase in the supply of hemp products for use at home or directly as an additive to various foods. Protein, flour or hemp oil begin to be common ingredients outside the herbalist, for example in wine.

Less sweet: new taste for herbaceous, earthy and floral flavors

By decreasing sugar consumption we are changing the taste and developing a new palate by flavors completely far from sweet. Now more and more will enjoy the bitterness in the dish, also with herbaceous and earthy flavors, very associated with the cuisine of the earth and more vegetable.

Great chefs and restaurant bakers are betting on less sweet desserts with salty ingredients, such as vegetables and herbs, and enhancing the flavors of smoke and earth. Trendy foods such as turmeric, activated carbon or matcha tea enhance this new taste.

There will also be a new life for flowers, who have not finished leaving at all but now they will try to be more than a mere ornament. Because flowers, although they look like "cuquis" and pastelosas, are not exactly sweet in the mouth. Its floral aroma is also recovering as a flavoring in all kinds of products, highlighting the rose - which in my opinion is pure cologne -, jasmine, orange blossom and lavender.

Healthier fats: coconut and ghee

Related to the sugar war is the new life of fats on a healthy diet We should already know the importance of including foods rich in omega 3 and omega 6 in our diet, with olive oil, blue fish and nuts as the main sources.

Avocado appeared as another source of healthy fat but has already overcome the barrier of being a mere trend. Now they are going to impose other fats that have long been populating the networks of international influencers, such as coconut oil and ghee, the clarified butter typical of Indian cuisine.

Beware of going crazy with the supposed benefits of coconut oil, which so many magical properties are attributed which can blind us a little when using it. More than as an ingredient it is spreading like gunpowder as a product that enhances beauty and helps you lose weight, but it is no miracle food.

North Africa, Middle East and Near East

It is something that has been pointed out for a while now, the taste for Mediterranean cuisine from African and Eastern countries. We have already been testing their flavors with dishes such as falafel, hummus or tajines, but everything seems to indicate that these gastronomies will end up exploding in 2018.

Morocco and Israel lead the predictions with its delicious gastronomy that has so many similarities with our Mediterranean cuisine. So, Couscous removes weight from quinoa, but there are other countries that have been aiming strong. We will see and eat more Lebanese, Turkish, Iranian, Jordanian or Armenian flavors.

Coffee with super powers

The superfoods or superfoods They are no longer novelty, although they are expected to continue starring fashion items and being included as an ingredient in all kinds of products. We have already heard of almost a good assortment and there is no shortage in a smoothie bowl that wants to succeed on Instagram, but now it seems that the tendency is to give “super powers” ​​to coffee.

Because coffee itself is a trend in itself that continues to reinvent itself, after its resurgence as a specialty drink and with the new recipes that conquer hipsters Y millennials. It is claiming the healthy power of good coffee and now it aims to strengthen its virtues with all kinds of additives.

Coffee with butter or coconut oil, with turmeric, medicinal mushrooms, protein powder, lecithin, vegetable drinks, ground seeds, acai, lucuma, Andean maca ... An increase in the demand for green coffee infusions and coffee husk.

Goodbye to the rainbow of unicorn food, gold returns

We have spent a year seeing the colors of the rainbow seizing all kinds of foods and products, the so-called "unicorn food" that, thankfully, seems to give its last thumps. Now it seems that the most stylish trend returns to the classic, the gold and gold edible.

Some time ago we began to see gold decorating dishes and sweets, but some professionals point out that in 2018 it is going to recover the dorado in gastronomy as something widespread. Perhaps now that it is no longer such a shocking novelty, it is done with more moderation and in a more rational way. It is true that it gives a very nice and distinguished touch to some creations, but gold itself is nothing more than a decorative touch with no culinary value.

Yogurt and other probiotics

The fermented boom, which continues to decline, has led us to rediscover yogurt and probiotics. Facing the invasion of flavors loaded with sugar and dye, in addition to other dairy desserts, natural yogurt will be imposed and with more presence of artisanal. Yogurt that reminds us of the "lifelong", traditional, also with different milks - goat, sheep, organic -, vegetables and international versions, with the Skyr in the lead.

Other fermented such as kefir, kimchi or sauerkraut also share benefits and will remain in fashion in 2018, although now what is imposed is the label of probiotic to highlight the supposed benefits of a product Cereals, juices and other beverages, dairy products or even biscuits or breads with probiotics will be increasingly common, while on the more artisan side a boom of the kombucha is expected.

The resurgence of soup

It is said to be a confluence of other past fashions: eating in bowls, juices, smoothies and smoothies with vegetables, detox diets and Asian cuisines. Even the fame that our gazpacho and salmorejo have acquired throughout the world could have put their grain of sand, but whatever, eating soups will be more fashionable than ever.

The ramen already announced it to us; back to the soup is the triumph of recipes with Homey air, comforting, nutritious and easy to drink. They are versatile, healthy and satiating, great for "detoxifying" after excesses and for eating healthy at home or at work without complications. And it is a new way to continue exploiting eating in bowls, cups or bowls On Instagram.

All this, of course, they are assumptions to which we will have to wait if they finish curdling. That the media dedicate articles to any supposed new fashion does not imply that we go to see it in the supermarket of the neighborhood the next day. But you can see trends that are leading the way, such as betting on a more vegetable, more sustainable and local food, reducing waste.

We will also talk more about insects and laboratory meat, but they really won't be a fad in our dishes until some time has passed. Changing the calendar does not mean that what was taken so far will disappear suddenly, rather I would talk about an evolution in habits, seasoned with certain successes of a day that we will soon forget.

Photos | iStock - Unsplash - Marco Verch - City Fooddsters - Live to the Palate | This is what we will drink in 2018: Japanese gins, “caramelitos” and mead
Live to the Palate | These are the gastronomic trends of 2017: are you prepared?