Blog Archive


Food Trends

Written by: Ashley Gerken and Samantha Krauss
Sunday September 30, 2018

As dietitians it is important for us to keep up to date with what is going on in the food industry. These trends affect our clients and patients on a daily basis.

What are this year’s trends?
Each year the National Restaurant Association (NRA) publishes a forecast of trends they expect to see in the food industry for the upcoming year. This year’s list has some things you might recognize! The NRA breaks these trends up into many categories. Check out a few of these lists below:

Top 20 trends

  1. New cuts of meat

  2. House-made condiments

  3. Street food inspired dishes

  4. Ethnic inspired breakfast items

  5. Sustainable seafood

  6. Healthful kids’ meals

  7. Vegetable carb substitutes

  8. Uncommon herbs

  9. Authentic ethnic cuisine

  10. Ethnic spices

  11. Peruvian cuisine

  12. Housemade/ artisan pickles

  13. Heritage breed meats

  14. Thai-rolled ice cream

  15. African flavors

  16. Ethnic inspired kids’ dishes

  17. Doughnuts with nontraditional filling

  18. Gourmet items in kids’ meals

  19. Ethnic condiments

  20. Ancient grains

You can see that many of these trends revolve around new flavors and new ingredients, such as seafood, vegetable carb substitutes, and ethnic spices. This is important to be aware because we can use this to our advantage. Use the spice trend to discuss salt seasoning substitutes in cooking and use this carb substitute trend as a way to interest your clients and patients in incorporating more veggies!

Top 10 concept trends

  1. Hyper-local

  2. Chef-driven fast casual concepts

  3. Natural ingredients/clean menus

  4. Food waste reduction

  5. Veggie-centric/ vegetable forward cuisine

  6. Environmental sustainability

  7. Locally sourced meat and seafood

  8. Locally sourced produce

  9. Simplicity/back to basics

  10. Farm/estate branded items

From these concept trends we can see that sustainability and locally sourced food is a large portion of these trends. Food waste is something that we can use to our advantage, discuss using all the parts of the vegetable with your clients. Give them creative ideas for meal planning to prevent waste. See our sustainability blog post for more information on this topic!

National Restaurant Association