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.
Non-grain sustainable protein
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.
Israeli, Moroccan and Filipino cuisines
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.