MAINSTREAM: High Tech Plant Based Food To Lead Trends In 2018

Plant-based food is becoming increasingly popular
Foods like the Beyond Burger are leading the charge (Photo: Beyond Burger)

'Bleeding' vegan burgers and 'tuna' made from vegetables are just two of the high tech foods set to top trends in 2018.

A report compiled by retailer Whole Foods Market listed a number of highly anticipated veg-friendly foods that are expected to take off in 2018.

According to a spokesperson: "The seasoned trend-spotters thoughtfully compiled this list based on more than 100 years of combined experience in product sourcing and studying consumer preferences."

High tech

The report claims that plant-based diets and dishes continue to dominate the food world - 'and now the tech industry has a seat at the table, too'. 

Plant-based food has been leading the tech field for some time now, with companies vying to 'build' sustainable meat alternatives from plants.

It says: "By using science to advance recipes and manipulate plant-based ingredients and proteins, these techniques are creating mind-bending alternatives like 'bleeding' vegan burgers or sushi-grade 'not-tuna' made from tomatoes."

'Root to stem' eating is another major prediction (Photo: NeONBRAND)

Non-vegans

The tech going into these products means they should appeal to a wide audience.

The report claims: "These new production techniques are also bringing some new varieties of nut milks and yogurts made from pili nuts, peas, bananas, macadamia nuts, and pecans. 

"Dairy-free indulgences like vegan frosting, brownies, ice cream, brioche, and crème brûlée are getting so delicious, non-vegans won’t know the difference - or they might choose them anyway."

The report lists brands like Beyond Meat, Ocean Hugger Foods Ahimi vegan tuna, and Ripple milks made from peas as some of the ones to look out for.

Veggies

Another veg-friendly trend listed in the top 10 predictions is 'Root-to-Stem' eating.

The report says: "Between nose-to-tail butchery and reducing food waste, a few forces are combining to inspire root-to-stem cooking, which makes use of the entire fruit or vegetable, including the stems or leaves that are less commonly eaten. 

"Recipes like pickled watermelon rinds, beet-green pesto or broccoli-stem slaw have introduced consumers to new flavors and textures from old favorites.

Floral flavors like elderflower, 'puffed and popped' snacks, and tacos also have spots on the list.

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PBN Contributor:

Maria is the head of written content for Plant Based News. Also a former magazine editor, newspaper reporter, and features writer. Her writing has been published by The Guardian, The Huffington Post, and various regional newspapers, as well as Vegan Life magazine and Vegan Trade Journal. She has interviewed a huge range of people, from Prime Ministers to authors, activists, pop stars and actors, and enjoys the varied range of topics writing for PBN allows her to tackle. You can follow her on Twitter @MariaChiorando and Instagram @mariachiorando.

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Disclaimer: The opinions expressed in this article are prepared in the author's capacity and do not necessarily reflect the views and opinions of Plant Based News itself. 

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