2018 Summer food trends 

June 20th 2018
By: Melanie Hollidge
2018 Summer food trends 

What are some of 2018’s top summer food trends going to be? Generally many are saying that the 2018 food trends have all been influenced by the need to be healthier, creative, and adventurous. So in your Chigwell, Loughton or Woodford kitchens this summer it might be time to try some health-conscious food options to indulgent international flavours with a creative spin.

One big trend is science-based food that replaces meat. There has been an 8 per cent increase in the sales of plant-based food recently and 2 per cent of this is in sales of refrigerated and frozen plant-based meat products. Considering the benefits to the environment, it’s clear that science-based foods particularly meat substitutes are being looked at as a more palatable option than in the past.
Bruce Friedrich, Co-Founder and Executive Director of The Good Food Institute said. “Once clean meat is commercially available and is offered alongside conventional meat—and consumers are thereby informed of all its advantages—we at GFI have no doubt that consumers will opt for the former.”  Plant-based meat is already being used in restaurants across the country as well as by consumers at home so why not look out for some to throw on your Chigwell, Loughton or Woodford BBQ this summer. 

To help that BBQ go with a swing lookout for some healthy hot and tasty condiments to go with them.  Sriracha has been on the rise recently and other international condiments are predicted to do the same this summer.  You could even experiment by making your own Korean sauce,  simply stir soy sauce, brown sugar, garlic, rice wine vinegar, chilli, ginger, sesame oil, and black pepper together in a saucepan; bring to a boil. Whisk cornstarch and water together in a small bowl until the starch has dissolved; pour into boiling soy sauce mixture.