8 Big Food Trends of 2014

2013 was the year of the educated consumer, who placed the traceability of their food high on their agenda. With greater attention being paid to the origin of their food consumers are now savvier than ever and are consequently looking for ways to make more informed choices about what appears on their plate. This year also saw the rise of the street food scene and with the millennial generation shaping the way in which we engage with food we have seen the rise in cheaper, convenient options and the strengthening of the food movement which places great emphasis on healthy, quality and organic produce. Analysing the synergy of these trends and how they will evolve in 2014, Leathams looks at the eight next food trends to hit the UK in the New Year.

1. Hybrid We saw it with the cronut (croissant-doughnut hybrid) and ramen burger however, 2014 is set to be the year of even more creative and innovative food combinations. We will start to see restaurants and street food traders really pushing the boundaries and blurring the traditional lines of demarcation by fusing known foods and formats. Check your new year’s menu for global food fusion, cuisine mash ups, and increasingly popular savoury and sweet combination.

2. Guts and Glory Consumers want simple food that is full of flavour and affordable. Driven by the post recessionary influence this is set to make waves far past 2014. However, this is definitely one for carnivores as we are set to see the resurgence of less fashionable cheap cuts of meat and offal under the spotlight.

3. Back to the future It is all about food nostalgia and dishes from the past are set to reinvent themselves in 2014. Consumers want products that provide an emotional connection and indulge their sentimentality as consumers are encourage to interact and use food as a tool to reminisce. Look out for modern twists on old favourites and the “home-style” look and feel.

4. Simple and natural This trend is all about natural food products, food pairings and processes that provide flavours, textures and preservations that quite simply taste of nature. The growth in popularity of “naked food” is driven by a backlash to artificial and synthetic additives which have been replaced with real natural, fresh flavours and texture. Look out for raw foods, new natural palates such as acidic, sour and bitter, natural Yogurt, fermentation and flavour preservation and a greater focus on indigenous ingredients.

5. All being well This year was all about food products and services that helped to improve your health and wellbe

ing and 2014 is set to see this trend expand. As the consumers knowledge base grows and becomes more fuelled by the desire to ‘take control’ of their health, we will start to see more meal solutions that offer high protein content with balanced carbs and embrace allergy intolerance. 2013 may have been the year of the Quinoa but next year is set to see the rise of other ancient grains such as Freekeh and Kamut.

6. Outside In, Inside out It has long been a trend in interior design but now the influence from the outdoors continues to make its mark in the kitchen, translating the taste, texture, freshness and colours of the garden onto the plate. 2014 will see vegetables like kale and cabbage taking centre stage and diners eating the full colour spectrum of veggies.

7. food with conscience Since the horse meat scandal, being confident in the supply chain of your food shot up in importance amongst consumers and this growing demand for traceability shows no sign of slowing down. Consumer mis-trust in food and food production has been driving calls for alternative ethically driven food production standards and production methods and 2014 is set to have overall greater food transparency, more visible food footprints and the rise of conscious carnivores, which will see all the varied cuts of meat being used.

8. importance of land & place International flavours have for a long time been big business, but in the New Year we will see chefs, producers and the food industry renewing and reviving dishes, ingredients and techniques based on a place’s culinary tradition. Look out for the revival of local varieties and delicacies, revisiting historical recipes and a strong pride in local, regional and national heritage.