British tastes are constantly changing and Waitrose & Partners has predicted the foodie fashions and top tipples we can expect to see leading the way in 2019.
The instagrammable radish is tipped to be a top trend in 2019 thanks to its red-hued skin adding an instant colour pop to any dish. Chefs have been roasting whole radishes, slicing them in ceviche or tossing them in with salads to brighten up meals this year, so expect to see the humble radish popping up on dinner plates of home cooks in 2019.
With bloggers and fitness enthusiasts also highlighting the benefits of the brightly coloured vegetable, sales of radishes have increased by 11% on last year at Waitrose & Partners. Radishes are a source of vitamin C, important for keeping a healthy immune system and naturally low in calories and fat, but with their strong peppery flavour, they are a great way to liven up salads.
The supermarket will also be introducing them into its new stir fry range launching in January 2019.
Rooting For Konjac
Konjac is an interesting ingredient which is expected to make its way into the mainstream in 2019. Konjac, a root vegetable, has an edible tuber (the thickened underground part of a plant or vegetable stem) which is starting to be used to make pasta, lasagne sheets and “rice” noodles.
A vegan-friendly plant-based alternative, it can also be used to make vegan versions of faux fish and seafood.
One in eight Brits – or almost 13% of the population – is now vegetarian or vegan, with a further 21% identifying as ‘flexitarian’, according to the Waitrose & Partners Food and Drink Report 2018-19 . The demand for plant protein continues to rise, and the popularity of Jackfruit, a fruit which when shredded looks like and has the texture of meat, is no flash in the pan.
The trend for the versatile fruit is set to continue into 2019 and the supermarket will be adding jackfruit pizza, a jackfruit burger and even a jackfruit chilli sauce to its array of vegan food next year.
Dulse Brings A Taste Of The Sea
Also known as Palmaria Palmata, sea lettuce or sea greens, this seaweed – which has a similar appearance to red lettuce – makes a delicious natural seasoning in risotto, pasta sauces, to accompany fish, or try finely chopped in homemade bread, dips and fishcakes.
Dulse Seaweed boasts high levels of iodine, a key mineral to support a healthy thyroid, and calcium, which is good for bone health. It’s also high in beta-carotene, which helps good eyesight, and is packed full of protein, fibre and vitamin B12.
Venison Makes For A Lean 2019
The appeal for venison has been boosted by its healthier positioning than red meat, containing approximately a third of the fat found in beef and less calories than chicken. The lean red meat is set to be a hit in 2019 with health conscious shoppers as it is low in fat but full of flavour. The must-have meat is rich in iron, zinc, copper, phosphorus and some B-vitamins (B12, B6, niacin and riboflavin) and is also a source of magnesium and selenium.
Game is ever increasing in popularity overall, with everything from pheasant to venison moving mainstream into more casual meals such as burgers, pasta, curries and even scotch eggs. Waitrose & Partners has led the way in offering a broader range of venison products including burgers, mince, diced and venison steak and this autumn introduced venison liver thanks to the rising popularity of the highly nutritious meat, which has seen sales up 35% in 2018.
Due to demand the retailer will also be introducing two new venison steaks in February – a cherry wood smoked rump with chocolate butter and a dukkah crumbed steak with a green harissa sauce.
A Kick Of Kalamansi
A hybrid citrus fruit used in South East Asian cuisine, Kalamansi juice is taken from the Filipino fruit of the same name. Its sour and tart flavour – a cross between an orange and a lime – adds a zingy kick to noodle dishes or can be used to add a refreshing fragrant flavour to drinks and cocktails.
Old Fashioned Veg
Veg is really catching up with fruit in the inspiration stakes and chefs are looking to old fashioned favourites with a modern twist to give dishes a new lease of life. Following cauliflower’s comeback in 2018, turnips are the latest veg to have shaken off their old fashioned image and are the veg du jour. The traditional root veg is now appearing in everything from gratin to vegetarian meatballs and mash.
Victorian veg salsify re-appeared on shelves in late 2018 at Waitrose & Partners as shoppers looked to the past for a flavour of nostalgia with forgotten foods as a fond reminder of days gone by.
The Next Big Scoop
Ice cream is having its moment in the spotlight. No longer the preserve of children’s parties or a day at the beach, the popular dessert is entering a new era of Insta-friendly indulgence.
Supermarket ice cream sales smashed the £1bn mark this year and Waitrose & Partners predicts this fun trend is only just getting started with new textures, colours and flavours set to appear on shelves next year.
A Bitter Taste
Sweet, sour and salty profiles have been tastes the nation have embraced, but now it looks as though their errant cousin – bitterness – is coming in from the cold. Already popular in drinks such as the negroni and Aperol spritz, bitter food is coming to a plate near you.
High-cocoa chocolate and kale are now part of the mainstream, while the trend for charring food over a naked flame is bringing a distinctive tang to restaurants. Our palates are about to take a further leap – forget social convention, it’s time to get bitter!
Fiery Flavours For African Appetites
Brits love spice and now it seems we are looking to Africa for some more fiery influences. From Ghana to Senegal and Nigeria to Mali, food from West Africa is set to become the next big thing.
Flavours from this part of the world are extremely special indeed. Whether it’s tangy chicken yassa or tasty jollof rice, dishes are often cooked in one pot, so lend themselves to the trend for sharing too.
Personalise Your Plate
It sounds like something out of a sci-fi novel, but the mainstream use of artificial intelligence (AI) to improve our health and diet is just around the corner. Thanks to algorithms, computer programmes, apps and voice recognition technology, we’ll soon be able to receive accurate, up-to-date and tailored advice on how best to look after ourselves.
Waitrose and Partners supported a revolutionary new technology in 2018, DnaNudge, which empowered participants to “nudge” their everyday shopping choices through their DNA, via a wearable wristband or app.
With NHS England publishing its code of conduct for the use of AI this year and smartphones, laptops and wearable devices offering personalised dietary tips, a revolution in personalised dietary advice is on its way.
Make It A Mezcal
Mezcal is the latest spirit trend to hit the UK. The ‘parent spirit’ of tequila, mezcal is made from the agave plant, which is native to Mexico. Mezcal is found behind the best bars in cities across the country but is not yet widely available in supermarkets in the UK. A bartender’s favourite thanks to its smoky flavour and both sweet and savoury notes, mezcal works well in a number of cocktails, including margaritas and negronis.
There has been a 48% increase in mezcal cocktail-related searches on Google* in the last year.
Vermouth is growing in popularity with the resurgence of bitter driven cocktail such as negronis. The retailer reports searches for vermouth has double over the last three years, with vermouth cocktail Google searches up over 30%.
Made from sweetened, fortified wine flavoured with bitter wormwood and other botanicals, including citrus peel, herbs and spices, it has masses of flavour, but half the alcohol of spirits. We’ve seen a huge interest in vermouth and particularly more premium and interesting styles. Vermouth is such a versatile spirit and can be served in a number of ways making it a bar trolley staple.