The anticipated food trends for 2019 have been revealed by Whole Foods network of buyers and experts.
The report on trends is based on more than 100 years of combined experience in product sourcing, studying people's preferences and participating exhibitions worldwide.
The trends are:
Pacific Rim Flavours
This includes flavours from Asia, Oceania and the western coasts of North and South America.
Ingredients like longganisa - a Filipino pork sausage, dried shrimp, cuttlefish and shrimp paste are on menus from breakfast to dinner.
Vibrant tropical fruits such as guava, dragon fruit and passionfruit are also on-trend for smoothie bowls and cocktails.
Jackfruit is a popular meat alternative already being used in place of items like barbecue pulled pork, while an extract of monk fruit, an ultra-sweet-tasting fruit also known as luo han guo, can be used as a sweetener instead of sugar.
Expect the kimchi and pickling trend to continue.
New strains of probiotics such as Bacillus coagulans GBI-30 and Bacillus coagulans MTCC 5856 are making more shelf-stable applications possible.
Whole Foods suggests that adding probiotics to staple dishes and ingredients such as granola, soups, oatmeal, nut butters and nutrition bars.
The trend towards low sugar and carb diets such as keto, paleo and grain free has also led to a rehabilitation of fats in the diet.
MCT oil powder, coconut butter–filled chocolates, snacks dubbed "fat bombs" and ready-to-drink vegan coffee beverages, inspired by butter coffees, are set to change the whole way we view fats.
Radical new products will include popcorn with grass-fed ghee, chicken chips, crispy beef jerky, and a range of keto snacks.
Faux Meat Snacks
The relentless march of plant-based eating looks set to continue with new snacks.
Mushrooms like king trumpet will play a key role, creating a jerky flavour profile with "pork" rinds and "bacon" snacks making a similar crunch to their meaty counterparts.
Also expect egg based snacks and veggie alternatives to also be on offer.
The speed in which the UK hospitality ditched plastic straws was a phenomenal achievement, and it looks as though further in-roads could be made in packaging with compostable products placed into the market.
Avocado, hummus, tahini and coconut water ice cream...? Well, maybe. Hey, even cheese may make a showing.
The reality is that radical new flavours of frozen dessert products is a growing trend alongside international options such as gelatos and ice treats like Taiwanese snow ice.
A popular low calorie snack that entered the market a few years ago, the new trend is to go 'beyond' seaweed and look at fresh ocean flavours such as algae, kelp, water lily seeds, sea fennel, tuna alternatives, and salmon skin jerky.
Snack Time 2.0
Pubs love snacks – hell, we all do – but the opportunity for an upsell looks set to get more interesting with upsizing on dishes.
Charcuterie, cheese boards for one, demi-baguettes – the 'mini meal' is set to enter the marketplace. Portable snack packages will feature bites like prosciutto and aged mozzarella, and artisanal versions of classic snacks like cheese or peanut butter cracker sandwiches.
Also expect a continued trend in 'retro' treats full of marshmallow, intense fruity flavours, and old school chocolate treats.
Think the Body Shop or Lush for food. More and more bloggers, campaigners, magazines and ethically purchasing companies are pushing for people to go to retail where they can get products from women chefs, organic farmers, inclusive employers, and those who campaign actively for environmental and ethical causes.
Actively working towards such goals will increasingly be considered crucial to attract people into your pub – and simply ignoring such issues could see you branded negatively.