TRENDS: Foodie favourites for 2015

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Consumers are more discerning than ever when it comes to food tastes and are keen to see new combinations and try innovative dishes that stand out from the norm. Staying ahead of the game is key in this fast-paced environment, so here William Murray PR detail a few of their foodie ‘ones to watch’ in time for the new year.

Spice up your life
Brits are embracing hotter and more fiery flavour options right now, with sales of chilli products soaring in the last 12 months, taking a clear lead in the spice stakes. Foodies are also taking to buying fresh turmeric to make tea or for juicing; a posh take on the trend.

An Asian breakfast
From complete Japanese breakfasts to bacon naan rolls, those consumers in search of a mouth ‘wow’ in the morning are now opting for more adventurous breakfast, such as huevos breakfast with hot Mexican baked eggs at chain Wahaca.

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2015… the year of the pulled chicken?
KFC is rolling out its biggest menu overhaul in20 years in 2015, with the launch of a range of non-fried, street food inspired ‘pulled chicken’ dishes and this looks set to filter through to the hospitality industry. The Allegra Foodservice Eating Out in the UK 2014 report stated that transparency of food and food education is being seen as a key influencer, with artisan food being a big trend.

‘Foodselfies’ continue to boom
The growth in online reviews and the number of consumers who are influenced by them is continuing. The digital revolution, comprised of smartphones and constant connectivity, has changed the way people approach food permanently. The boom of the ‘foodselfie’ has seen eager diners snapping away before a morsel even touches their lips, prompting more and more people to allow them to inform their decisions.

Holy cow!
Meat is literally everywhere you look right now, and not just as a section on a menu, it has become THE whole menu. Specialist steakhouses, pulled pork joints, gourmet burger restaurants; all have carved a very successful niche in the market from dedicated their entire food offering to meaty marvels. There looks set to be an increase in the expansion of open kitchens and indoor and outdoor barbeque concepts, as theatre becomes an increasingly important part of differentiation.

The rise of ‘flexitarianism’
With the rise of the meat revolution, it seems vegetarian and super-healthy concepts are not ready to take it lying down just yet. Next year we will see a surge in ‘flexitarianism’ – meat eaters who are more than willing to eat non-meat dishes.

One to watch
‘Brinner’- the idea of eating a traditional breakfast dish for dinner – and Korean foods are set to be growing trends over the next year, with industry insiders, such as Time Out and Olive magazine already citing them as trends to keep an eye on and indicating the potential for something big.

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