Sodexo chefs name 5 food trends for 2018

moroccan food

As diners' palates become more diverse, so too do noncommercial foodservice menus. Keeping that diversity in mind, chefs at Sodexo have named their top five food trends for 2018. Click through to see their predictions.

Sustainability

broccoli stalk

Chefs expect diners to continue eating parts of foods they would have previously thrown out, such as pickled watermelon rinds, beet green chimichurri and vegetable slaw using broccoli stalks.

Fermented food

pickles

Fermented foods contain probiotics and enzymes that are important for digestion, and diners are beginning to pay attention to those benefits. Items such as kefir, kombucha, miso, sauerkraut and pickles are expected to gain steam in 2018.

Non-grain sustainable protein

cricket powder

Chefs are taking note of non-grain sustainable proteins that are good for the body as well as the environment. Cricket powder and algae are two they expect to grow as ingredients in 2018. Cricket flour, for example, while more expensive than regular flour for now, can be used in a 1:1 ratio in any baking recipe. Algae can be harvested for its oil, which has a high smoke point and virtually no flavor, similar to a grapeseed or canola oil. It also can be harvested more efficiently than some other oils.

Plant-forward

plant-based food

Not solely vegetarian or vegan dishes, plant-forward menu items may include small amounts of animal protein. Chefs are implementing these plant-forward recipes in all courses, from the main dish to dessert.

Israeli, Moroccan and Filipino cuisines

ethnic food

Food and flavors inspired by Israel, Morocco and the Philippines lead Sodexo's trend list this year. These cuisines include the Spanish and Asian influences of Filipino cooking, the complexity of spices that make up Moroccan flavors, and the fusion of native Israeli ingredients in the dishes brought to the country by immigrants fleeing Eastern Europe after World War II.

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