Business View Magazine | February 2018

6 7 FEB. / MAR. 2018 Opening Lines FIVE FOOD TRENDS FOR 2018 R ainbowbagels,unicorn food,andmilkshakes as big as a person’s head are so“yesterday.” What will be on plates over the next 12 months?As 2018 arrives,culinary leaders at Sodexo,the leader inQualityof Life Services,have named their food trends for the year.Kevin Cecilio,So- dexo’s Senior Director of Culinary Innovations,believes these five trends will be on the table over the next 12 months: SUSTAINABILITY Beyond standard recycling,peoplewill focus on reducing foodwaste byeating parts of foods that have previouslybeen discarded.These include pickledwa- termelon rinds,beet green chimichurri,and vegetable slawusing broccoli stalks. PLANT FORWARD EATING Cecilio expects diners to eat more plants and grains. While dishesmayhave small amounts of animal proteins and dairy,the vegetables are the true star.This is different fromvegetarian or vegan dishes.Thesemeals showthat vegetables are no longer just sides. Chefs are also using these ingredients in un- usual ways such asmatcha (made fromgreen tea leaves) glazed doughnuts. FERMENTED FOODS Fermented foods have been known for their health benefits and contain probiotics and enzymes that are important for digestion.Nowtheyare finding their way onto the tables of foodies everywhere. Whether it’s kefir, kombucha tea,miso,sauerkraut,or even pickles,fer- mented foods are a healthyand delicious trend that will take hold in 2018. NON-GRAIN SUSTAINABLE PROTEINS Agriculture can take its toll on the environment so some are turning to non-grain sustainable proteins that are both good for the bodyand the environment.Cricket powder and algae are just two examples of this trend that could see big gains in popularity in 2018. INTERNATIONAL CUISINE FROM ISRAEL,MOROCCO, AND THE PHILIPPINES Cuisine from Israel, Morocco,and the Phil- ippines lead this year’s trends list.The food of these three countries range from the Span- ish andAsian influences in Filipino cooking,to the bouquet of spices that make up the flavors of Moroccan dishes, to the fusion of native Israeli ingredi- ents with the dishes brought to the country by immigrants fleeing Eastern Europe after WorldWar II.