Our Academic Theme for the month of April is “World Food Trends” and we explore trends ranging from savoury desserts to fresh produce and sustainability, artisanal food and more.
Fresh produce, sustainability and waste reduction is still very much trending from 2017 and culinary experts believe that this will continue into 2019.
Spices and herbs are still hot items, and fresh turmeric seems to be included a lot, especially in beverages now such as Turmeric Lattes.
Another hot trend for 2018 is “Indian Quick Food”; small bite size spicy quick foods.
Globally and locally everyone is leaning in on Flexi-Vegan, and reducing their meat intake.
Artisanal Food, such as homemade jams, preserves are also “dove-tailing” all the above elements.
Savoury desserts have been taking hold for a while but this trend shows no sign of slowing. They will continue to dominate menus in 2018 as more and more chefs look to incorporate new ingredients into their dessert offerings. Cauliflower will invade your chocolate mouse, bread in your ice cream, yeast sprinkled like sugar – get ready!
Sugar Alternatives – Another link to the functional food approach that many people are now taking, expect more and more sugar alternatives to make it on to menus and supermarket shelves in 2018. Syrups made from roots, corns, vegetables and fruits will all be seen throughout the year, natural alternatives to sugar.
Chef Julia Greenaway from Capsicum Durban Campus,