Campbell’s Announces 6 Food Trends to Watch in 2018
The chefs at Campbell’s Culinary & Baking Institute released the Trendscape Report for Top 6 Food Trends to Watch in 2018. The rankings identify the biggest food trends from discovery through globalization. The list is ranked from early stage discovery to mainstream.
- Culinary Heritage (Discovery)
Move over “authentic” and “ethnic.” The new culinary buzz is “heritage,” highlighting people who bring culinary traditions to life and the personal stories that define our food.
- Feel Good Treats (Introduction)
Nutrient-dense indulgences are driving the “healthy-ish” treats trend with the next gen snacks that include fortified ice creams, vegetable desserts, mood-enhancing ingredients, protein-packed chips, fresh produce snacks and more.
- Meat Matters (Adoption)
Meatless Mondays and plant-based diets may be grabbing the news headlines, but there is still strong interest in all things carnivore, from unique butcher cuts to antibiotic-free meats to exotic game.
- Botanical Beats (Adoption)
Ginger, honey, hibiscus, lavender, elderflower, mint, cardamom and chamomile are just a few of the value-adding herbs and spices bringing grown-up flavors and plant-based profiles to today’s most sophisticated sips and snacks.
- Alternatives Rule (Mainstream)
From lab-cultured burgers and cricket flour to dairy “milks” to ancient grains, this rising megatrend is just as much about today’s culinary tastes as it is about the food of the future.
- Limited Edition Innovation (Mainstream)
Playful twists on classic products, retro re-releases and seasonal themes are feeding a growing apetite for exclusive flavor experiences and meaningful, Insta-friendly moments with food.
“We’re seeing food trends emerge and shift at an ever-increasing rate… Whether you’re an accomplished chef, bona fide foodie or have a passing interest in food, you should keep a look out for these trends and incorporate some into your cooking and eating habits,” said Thomas Griffiths, CMC, VP, Campbell’s Culinary & Baking Institute.
The report is part of Campbell’s culinary tracking system that identifies the biggest food trends and categorizes them as they evolve through six distinct stages.
Trends are discovered and documented by Campbell chefs who then track their development across different aspects of food culture, tagging them under two main categories – TrendPoints and TrendReach.
TrendPoints represent where the trends are seen in action such as the “Marketplace,” like specialty shops and grocery stores, or in the “Media,” like magazines and cookbooks.
Chefs then categorize the TrendReach based on six stages, 1. Discovery: emerges within a limited but influential group; 2. Introductory: reaches a culinary-minded audience; 3. Adoption: gains traction with a larger audience; 4. Mainstream; accepted in many households; 5. Established: products found in supermarkets; 6. Expanded: gone global.