The Hot List – 2019

13th November 2018

With client Woods Foodservice, London’s Premier Foodservice business, we’ve been looking at menu trends to see how chefs can stay hot and ahead in 2019.

 

Powders
Concentrated hits of flavour and colour for taste and visual impact.

 

Insects
Meet the trend for healthy, sustainable and alternative protein sources.

 

Non-allergenic food
From milk-free ice cream to vegan cheese, and gluten-free breads, the rise of products for people with intolerances and allergies will become increasingly diverse.

 

Meatless
Consumers are reducing their consumption of animal proteins, if not cutting them out altogether, and menus will reflect this with an even greater number of vegan and vegetarian options.

 

Fire and smoke
Adding authenticity and drama to eating out, cooking over live fires, and using smoke, is hot now and will only get hotter in 2019.

The Hot List – 2019

13th November 2018

With client Woods Foodservice, London’s Premier Foodservice business, we’ve been looking at menu trends to see how chefs can stay hot and ahead in 2019.

 

Powders
Concentrated hits of flavour and colour for taste and visual impact.

 

Insects
Meet the trend for healthy, sustainable and alternative protein sources.

 

Non-allergenic food
From milk-free ice cream to vegan cheese, and gluten-free breads, the rise of products for people with intolerances and allergies will become increasingly diverse.

 

Meatless
Consumers are reducing their consumption of animal proteins, if not cutting them out altogether, and menus will reflect this with an even greater number of vegan and vegetarian options.

 

Fire and smoke
Adding authenticity and drama to eating out, cooking over live fires, and using smoke, is hot now and will only get hotter in 2019.