2019 Food Trend Predictions

This past year was full of new flavors and trends that shaped the 2018 food industry. Here are some of our predictions on what 2019 will bring.

January 1, 2019

2019 Food Trend Predictions


This past year was full of new flavors and trends that shaped the 2018 food industry. Here are some of our predictions on what 2019 will bring.

Plant-Based Meals

After a 20% increase in sales this year (Grocery Dive Brief, 2018), plant-based meat products and dairy alternatives are continuing to gain popularity making it easier than ever before to incorporate less meats and more plants into diets. Inspired by the “Meatless Monday” trend, restaurants will grow their vegetarian and vegan options and grocery stores will continue to offer alternatives as well.

Alternative Sweeteners

Around 47% of consumers say that they are trying to reduce their sugar intake (Mintel, Better For You Report, 2017). While honey and agave have been popular choices for natural sweeteners, more consumers will continue to search for sugar alternatives like stevia, monk fruit, xylitol, and yacon syrup.



Reducing Food Waste

In an effort to eliminate wasting food, chefs are working to find new and unique ways to utilize every part of an ingredient. Whether it’s new cuts of meat or the root and leaves of vegetables, you can expect to see nose-to-tail cooking become mainstream in 2019 as consumers learn more about minimizing food waste and utilizing unconventional products.


Fermented Foods

Eating healthy and caring about nutrition is becoming the new norm, and many studies have found that the foundation of health is gut health. Consumers have been seeking out foods and ingredients that are rich in probiotics and fermented foods seem to offer that. Restaurants and product brands have been offering new types of kombucha as well as kimchi, pickles, and sauerkraut.

Edible Insects

With the global market of edible insects expected to grow from $406 million this year to $1.18 billion by 2023 (Statista Edible Insects Statistics & Facts), expect to insects on more menus. They exist in large quantities, are easy to cultivate, and have a low carbon footprint. Low in fat and high in protein, creative chefs are starting to incorporate the idea of using insects in dishes. Not always eaten in whole form, insects are being used in powders to enhance cocktails and dishes. Other incorporations of edible insects include protein bars, grasshopper tacos, or frying them whole and eating them as a snack.