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Food and Beverages 02 Jan 2018

These Food Trends will Rule 2018

Not only vegetarians but surprisingly meat eaters have also started to develop affinity towards green delicacies.

By Akshay Nayyar Kopper Kadai

F&B Industry has been on a bull run from last three years and this is only going to get bigger and better. With the advancement in technology and culinary education, food and beverage today has taken a whole new shape. In year 2017, we've seen a wide range of food and drink trends reflecting changing attitudes towards health, community and the environment. While many trends have faded away in year 2017 like molecular dishes, drinks and many more, 2018 looks more promising to have f&b trends promoting authentic Indian, healthy food. While this all is happening, I count on following top trends for the coming year:

Molecular Gastronomy will find no space: Molecular Gastronomy is considered to be little unhealthy for a person’s health as it involves usage of gases at certain level to make a unique dish. In year 2018, this type of food trend will exit and make way for traditional Indian Cuisine. The use of chemical agents to result in changing the texture, colour and presentation of food is in trend from ages now but due to some serious health cases recently been witnessed while having this, it will exit from the market.

Vegetarianism is high: Not only vegetarians but surprisingly meat eaters have also started to develop affinity towards green delicacies; thanks to its low calorie, enhanced nutrient value and health benefits.

Super foods are in: Focus in developing recipes around newer super foods will also be a big hit. All you need to do is create it right and then own it.

Food Physics: Advanced molecular cooking and other techniques of physics which are under research might suddenly take center stage. We are already developing things around this.

Fusion is back: Fusion again is getting in. Eating smart food and experimental cuisine is the fashion amongst newer generations.

Pre-plated: Quick and pre-plated food is the preference over silver service. Guests want quick service which is crisp and not too detailed.

 

About the Author: 

Chef Akshay Nayyar, 30 year old has been recently awarded as Young Entrepreneur 2017 at 3rd Middle East Hospitality Excellence Awards, Dubai. Chef Akshay was the Master of the “Khichidi” event (Guinness World Record) along with Chef Sanjeev Kapoor at World Food India 2017.He is also awarded as the most celebrated Chef in U.A.E in 2016 by Ministry of Chambers of Commerce, Government of India. Besides hosting the Honorable Prime Minister of India Shri Narendra Modi and crown prince of Abu Dhabi H.H Sheikh Mohammed bin Zayed Al Nahyan in U.A.E, Akshay is also the face of Middle East’s biggest reality food show “FOODSHALA” over the past 6 years. He is the founder & M.D. of Gourmet Restaurant Concepts Pvt Ltd. Currently Co-owns Kopper Kadai (Delhi & Bangalore), Tum Tum Asia (Dubai), Just Fired, Itra by Akshay and many more.

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