Top 5: Big Trends in Culinary Experiences for 2019

by Holly Riddle

Jan 25, 2019

Fårikål © Alexander Mychko | Dreamstime
A trip to Oslo isn’t complete without some traditional Norwegian culinary treats. Sample everyday dishes like fårikål (lamb and cabbage stew), kjøttkaker (large meatballs) or steamed salmon. Wash it down with a beer from Olympen, an old wood-paneled beer hall, or Schouskjelleren Mikrobryggeri, an underground brick cellar brewery.

Top 5 / Other

Traveling foodie? These are the top five big trends to look out for in 2019. Chef Battle surveyed 500 chefs from around the United States to determine the top food fad predictions for 2019.

 

Fermentation

Already seen in food fads like kombucha and kimchi, fermentation is only expected to rise in popularity in the coming year. While you might be tempted to make your own kombucha at home, you’ll want to take the proper precautions to ensure you’re doing it right.

 

Plant Based

Plant-based diets are already popular, but plants are becoming a big deal for even those who don’t dedicate their entire diets to leafy greens. More brands are coming up with solutions for creating meat alternatives that taste, look and feel like the real thing, without sacrificing quality, for an appealing option for both herbivores and carnivores.

 

Watercress

This one might not be an ingredient you’ve seen on many menus, but the surveyed chefs see it as a big player in the upcoming year. Watercress is a vitamin-packed green, similar to spinach; its great versatility and health value make it a popular choice for new menus.

 

Seafood

While seafood is hardly anything new, consumption is on the rise and that will show when it comes to more casual dining options. No more will you have to go to a fine-dining restaurant to enjoy scallops and lobster. Chefs predict more seafood will make its way onto quick-service menus for diners who want to enjoy seafood for a better price at a convenient speed.

 

Allergen-Safe Foods

Lastly, chefs predict allergen-safe foods will become more mainstream, as more individuals uncover an aversion to common ingredients ranging from peanuts to dairy, gluten to soy. New technology makes it possible to create the foods we all love without the side effects we don’t.

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