Diners ditching meat in favour of more veggie and vegan dishes and operators embracing a ‘grow your own’ ingredients culture are set to be two of the most prominent industry trends in 2019.
That’s according to a poll of 850 chefs, catering managers, business owners and kitchen staff by catering equipment supplier Nisbets.
It set out to uncover the trends that will shape kitchen behaviour this year and found that diners are increasingly turning towards locally sourced (27%), vegetarian and vegan (25%) options as well as and traditional home-cooked style menus (25%).
The survey also suggested single page menus will become trendy this year.
When it comes to the ingredients that chefs will be using most on their menus in 2019, the most popular is predicted to be those that are growing their own herbs, micro herbs and salad leaves with 50% of those surveyed admitting that this is what they will largely focus on.
The jackfruit was also a common choice with one in 10 picking this as their top option.
Jackfruit often features in salads, curries and side dishes and is often used by vegetarians as a substitute for meat, so mirrors the predicted increase in people opting for vegetarian dishes.
Seaweed (5%), aquafaba (5%, chickpea water to be used for vegan foam), black fermented garlic (5%) and speciality salts (5%) were also among the top choices.
Chefs are keen to ensure top quality British produce remains at the forefront of their dishes with over 55% promoting the fact that they offer British produce on their menu.
64% believe there is a greater demand among consumers for British-made food and ingredients.
When asked to pinpoint any other trends they foresee becoming common throughout 2019, many chefs also predicted that more consumers will choose to move away from alcoholic drinks, burger pop-ups will become more popular and rum will be used more in food.
Jo Smith, web content and merchandising manager at Nisbets, said: “It appears from the research that chefs believe consumers are more conscious about what they are eating, both from a health perspective and a sustainability point of view. It is imperative that foodservice operators maintain a strong connection with the consumers they serve and continue to meet their needs as tastes and demands vary throughout the year.”