Food is always ‘in’ (everyone has to eat), but as with all industries that have passion and flare, chefs are continually expanding their repertoire and pushing the boundaries. Lapped up by foodies, who share their finds on social media, it’s hard not to be inspired by the new innovations and food trends that are coming through.
With this in mind, Mintel’s Global Food & Drink Trends 2018 outlines the major trends that are set to transform the food and drink landscape next year. The report includes, ‘Full Disclosure’ – the idea that consumers require complete and total transparency from companies about their food and drink, and ‘New Sensations’ – the trend for ‘experiential’ eating, where texture is the latest tool to engage the senses and deliver share-worthy experiences.
For chefs looking to add new dishes to their menu that encapsulate the latest restaurant trends, it’s important to have visibility of what’s on the horizon and – more importantly – what consumers are looking for. However, we all know that being creative in the kitchen takes time and craftsmanship. For chefs in busy kitchens, having the time to perfect a new dish can be challenging.
At CHEF our mission is to create stocks and sauces that help give chefs quality, time-saving solutions to enable their creativity to shine through.
Take the CHEF All Natural Stocks range as an example, they offer a consistent scratch-made flavour and traceable provenance. This can help to save hours of valuable kitchen time and helps open the door for chefs to create customised versions of dishes that tie-in with 2018 food trends.
