According to Grubhub
This Feb. 3, 2014 photo shows teriyaki chicken lettuce wraps in Concord, N.H. (AP Photo/Matthew Mead)
Online and mobile food-ordering company Grubhub recently released its annual “Year in Delivery” list. It analyzed the top items for 2017, as well as predicted items that would remain or become popular in 2018.
Last year’s top item was poke, which saw a 643 percent increase in popularity and remained in the No. 2 spot for 2018.
Dishes predicted for popularity in 2018:
- Lettuce chicken wraps: 184 percent rise in average monthly popularity
- Poke: 91 percent rise in average monthly popularity
- Bulgogi bibimbap: 89 percent rise in average monthly popularity
- Roasted cauliflower: 88 percent rise in average monthly popularity
- Spicy tonkotsu ramen: 76 percent rise in average monthly popularity
- Kimchi fries: 75 percent rise in average monthly popularity
- Cinnamon buns: 74 percent rise in average monthly popularity
- Pumpkin soup: 64 percent rise in average monthly popularity
- Brisket sandwich: 54 percent rise in average monthly popularity
- Yellowtail belly: 54 percent rise in average monthly popularity
- Mini corn dogs: 53 percent rise in average monthly popularity
- Pork belly: 53 percent rise in average monthly popularity
- Brick pressed chicken: 48 percent rise in average monthly popularity
- Shio ramen: 47 percent rise in average monthly popularity
- Korean fried chicken wings: 45 percent rise in average monthly popularity
According to Pinterest
The Pinterest 100 for 2018 looks at what the social site thinks will be the top trends for the next year in 10 of its most popular categories, one of which is food and drink. The following is a look at what Pinterest is predicting will be huge in that category for 2018, but the others can be found here.
- Air frying
- Souping instead of juicing
- Coffee with protein powder or superfoods
- North African spices
- Plant proteins
- Chip alternatives like crunchy, roasted edamame and snap peas
- Korean condiments, especially Gochujang (red chili paste)
- Ghee
- Vegan desserts
- Mocktails (cocktails without the alcohol)
According to Supermarket News
Here are the top 10 trend predictions from Supermarket News, an informational site for food-retail professionals.
- Maple
- Hispanic-style cheese
- Algae
- Alternative sugars
- Dumplings
- Seafood as a snack (think popcorn shrimp, sushi and calamari)
- Indulgent snacks
- Earl Grey tea
- Jianbing (a traditional Chinese street food breakfast crepe that has hoisin, chili sauce, egg, pickled veggies and herbs)
- Slow-growth chickens
According to Whole Foods
Apple Lavender Muffins are seen in this Sunday, Jan. 20, 2008 photo. Fresh or dry lavender can be used for this herbal breakfast treat. (AP Photo/Larry Crowe)
Whole Food‘s group of “trend-spotters” compiled this list of trends for 2018.
- Floral flavors
- Super powders, like matcha, maca root and cacao
- Functional mushrooms (used to support wellness as an ingredient in dietary supplements)
- Middle Eastern flavors and dishes, such as spices like harissa, cardamom and za’atar or dishes like shakshuka, grilled halloumi and lamb
- Transparency in product labeling
- High-tech plant-based ingredients and proteins
- Puffed and popped snacks
- Tacos with alternative wrappers and fillings (example: seaweed wrappers with poke filling)
- Root-to-stem cooking that uses the entire fruit or vegetable
- Flavored sparkling waters
According to the National Restaurant Association
The National Restaurant Association surveyed 700 professional chefs to come up with its list of what will be popular in 2018.
The following is a look top foods and concepts, but the Association also examined which trends are on the way out. Those foods that are losing popularity include artisan cheeses, heirloom fruits and vegetables, and house-made charcuterie.
Top 20 food trends:
- New cuts of meat (e.g. shoulder tender, oyster steak, Vegas Strip Steak, Merlot cut)
- House-made condiments
- Street food-inspired dishes (e.g. tempura, kabobs, dumplings, pupusas)
- Ethnic-inspired breakfast items (e.g. chorizo scrambled eggs, coconut milk pancakes)
- Sustainable seafood
- Healthful kids’ meals
- Vegetable carb substitutes (e.g. cauliflower rice, zucchini spaghetti)
- Uncommon herbs (e.g. chervil, lovage, lemon balm, papalo)
- Authentic ethnic cuisine
- Ethnic spices (e.g. harissa, curry, peri peri, ras el hanout, shichimi)
- Peruvian cuisine
- House-made/artisan pickles
- Heritage-breed meats
- Thai-rolled ice cream
- African flavors
- Ethnic-inspired kids’ dishes (e.g. tacos, teriyaki, sushi)
- Donuts with non-traditional filling (e.g. liqueur, Earl Grey cream)
- Gourmet items in kids’ meals
- Ethnic condiments (e.g. sriracha, sambal, chimichurri, gochujang, zhug)
- Ancient grains (e.g. kamut, spelt, amaranth, lupin)
Top 10 concept trends
- Hyper-local (e.g. restaurant gardens, onsite beer brewing, house-made items
- Chef-driven fast casual concepts
- Natural ingredients/clean menus
- Food waste reduction
- Veggie-centric/vegetable-forward cuisine (e.g. fresh produce is star of the dish)
- Environmental sustainability
- Locally sourced meat and seafood
- Locally sourced produce
- Simplicity/back to basics
- Farm/estate-branded items