H
ealth benefits, global tastes, and sustainability will drive more food
and beverage trends over the next 12 months, according to predic-
tions by the Specialty Food Association's Trendspotter panel. The
plant-based wave, upcycled foods, and cannabis-infused products will continue
their trajectory, but branch off into new categories and in some cases intertwine
in 2019, says the panel, a group of buyers, chefs, culinary education profession-
als, and industry watchers.
Take a look at their trends and predictions on the following pages.
From indigenous African foods to fermented
beverages to exotic ice creams, here is some
of what we'll see in the coming year.
BY DENISE PURCELL
TOP FOOD TRENDS
THE PANEL
• Polly Adema, PhD, director &
associate professor, Food Studies,
University of the Pacific San
Francisco Campus
• Melanie Zanoza Bartelme, global
food analyst, Mintel
• Ken Blanchette, QA director fresh
departments, Center of Excellence,
FreshDirect
• Jonathan Deutsch, PhD, professor,
culinary arts and food science,
founder and director of The Drexel
Food Lab, Drexel University
• Kara Nielsen, vice president, Trends
& Marketing, CCD Helmsman
• Melina Romero, manager, Trend
Practice, CCD Helmsman
• Stan Sagner, writer and producer
• Tu David Phu, chef
• Kriti Sehgal, CEO, Pure Fare
• Izabela Wojcik, director of house
programming, James Beard
Foundation
34 ❘ SPECIALTY FOOD MAGAZINE specialtyfood.com
trend report
