Sunday, January 21The Voice of London

How to eat in 2018

Bye-bye, rainbow cheese toasties and glazed doughnuts? Hello, drinks with pulp?

Image: thelandscape.com

Eating with your eyes is so 2017. According to the global food analysts, next year is all about weird structures and chewiness. Also, lab-grown chicken might soon replace nuggets.

As Christmas decorations have already begun to lighten up our mood, it is high time we had a look at what 2018 has to offer for our tastebuds. Earlier this week (October 26th, 2017), Mintel, the leading global market research company,  published an analysis of trends predicted to change the food and drink industry over the upcoming year.

According to the 44-page report, we will require transparency and enjoy more balanced diets to cater for our emotional, nutritional and physical needs. While these trends remain similar to our current habits, expert analysts also disclose that instead of photo-proof hued drinks, our hands will reach for more texture and chewiness.

After analysing data of 2000 consumers, Mintel found that while Mexican supermarkets might start selling yoghurt with fruit chunks, people in the UK would be interested in exploring carbonated soft drinks with added pulp. Other beverages and food items include grain-infused juices and ‘’cookie and chip hybrids’’.

Instagram-devotees, do not worry – the 60 specialists who took part in the project reassure that the new sensation formula is leverageable enough to provide the iGeneration consumers with both interactive and capture-worthy moments.

Should we expect more reviews like this?

If Mintel’s predictions come true, instead of sharing photos of vibrant drinks, our Instagram feeds might soon be abundant in posts of fake meat. As veganism is ever so growing and the world could be facing a global food shortage in less than a decade,  the world appears to be hungry for meat-free meat and other scientifically engineered food. By using stem cell cultures and 3D printing, companies across the globe are able to produce a replica of natural meat which is more sustainable.

Beyond Meat, a company in Los Angeles specialising in plant-based meat, notes that this will lend ‘’Mother Nature a helping hand’’ by conserving natural resources. According to similar companies, such as Impossible Foods, the current meat industry uses up to 95% more land, 74% more water, and creates 87% more greenhouse gas emissions than its plant-based duplicate.

Image: pinterest.com

 

Is 2018 the end of aesthetically pleasing drinks and the turning point of us going fully veggie? Enjoy your kebabs while they last.

Words: Kate Kūlniece | Subbing: Amelia Walker-Hall

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