The trends of 2018

the trends of 2018

When people think of food trends, it’s understandable that first thoughts are usually about recipes.

However, there are some trends coming in 2018 that are more focused on techniques, processes, ingredients and venues as well as mind-set based developments in production.

Full Product Transparency.

Consumers are set to expect complete and total transparency from food and drink companies more than ever before. The need to reassure consumers about the safety and trustworthiness of products means there will be an expected increase in the use of natural, ethical and environmental claims in global food and drink launches in 2018.

A US study (released by Label Insight) in 2016 has shown that 94% of consumers would be loyal to a brand that offers complete transparency. While 86% of millennial mothers say they would pay more for foods that offered complete transparency. 1

Another aspect of product transparency is companies being made to clearly indicate where their products are produced, grown, made or packed. The new labelling requirements, introduced by the Australian Government, will not only inform you of the latter, but will also tell you how much of the ingredients comes from Australia.

This new labelling system not only enables consumers to make informed purchasing decisions, but will also help in differentiating between ‘made in’ and ‘product of’ statements on packaging.

Self-Care Awareness.

Ingredients, products and combinations that provide nutritional or emotional benefits are expected to develop further throughout the year. A variety of formats and portion sizes will present consumers with solutions and treats to incorporate into their lifestyles.

http 2F2Fprod.static9.net.au2F 2Fmedia2F20172F102F032F122F492FZach Green using native Australian ingredients


Native Produce on Your Plate.

It appears diners are gaining an appreciation of native produce. The likes of Beach Banana Succulents and Saltbush are just some of the native ingredients that chefs are using in their cooking. Aside from being native, these products are being sourced from Indigenous communities, whom are also being supported by the production of these items.

There was a growth of interest in Indigenous foods throughout the 1980s and 1990s, which fatigued by the early 2000s, and it has only been in the last few years that a renewed excitement has started to spread about their potential in modern foods. 2

Fast Quality Dining.

Just because people’s lives have become busier, it doesn’t mean they are settling for sub-par food quality. The QSR (Quick Service Restaurant) trend is set to continue to dominate the dining scene this year as diners want great quality food, using fresh ingredients, to be prepared and served fast.

portion control sizes


Lighter Enjoyment

It is believed that consumers will want less in 2018. Smaller portion sizes and less sweetness (read sugar) are just a couple of the things that will be downsized this year. Yet on the other hand the flavour and quality of food is not to be changed, and in some cases increased.

Beyond The Coffee House

It is believed there will be a push to make tea as popular as coffee, thanks to its health benefits. Innovative tea drinks will be created and tea will be used to flavour many different food products.

As you can see from the above list, there are a wide variety of trends that are looking to establish themselves in 2018, all of which are unique in their own way. Bakers Maison looks forward to seeing how they develop and which ones show dominance throughout the year.

[1] http://www.ausfoodnews.com.au/2016/11/07/us-study-shows-product-transparency-increases-brand-loyalty.html

[2]  https://kitchen.nine.com.au/2017/10/03/12/34/why-there-arent-more-native-australian-foods-on-the-table

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