Sunday 13 January 2019


Glasgow will be welcoming some new food trends this year including seaweeds, oat milk and seed butters.
While donuts and avocados were all the trend in 2018 we are planning to go back to basics for the next twelve months according to food experts around the globe.

Seaweed is bigger than ever - Rich in antioxidants, minerals and vitamins, edible seaweed also lends a nutritious taste to mealtime. Kelp and dulse flakes, seaweed pestos and crisps are the in snack to have at any respectable dinner party.

Paleo and Vegan food or Pegan as it is known will also be popular. It’s continuation of clean eating with plenty of veg and fruits, high quality fats and food including fish, and meat that hasn’t been treated with pesticides antibiotics or hormones.

Vegan dishes are already rearing their head  with eateries like Glasgow’s Dhabba North Indian restaurant launching a bespoke Vegan menus for customers who care.
Diners can enjoy delights including Gol Gappa - crispy puffed bread with sported potato, chickpeas and cumin and Bhendi Do Payazi with okra, red onion, ginger and chillies and Daal Makhani, a rich concoction of black lentils, kidney beans and split chickpeas.
Breads and salads are also on the separate menu.
Latest figures show that 3.5 million people now identify as vegan, 20% of under-35s have tried veganism, and 25% of our evening meals are now meat-free.
Vegan wines are also going to be big sellers.

French patisseries
Doughnuts are being replace by eye catching desserts and cakes as we go for more French fancies: mille feuille, flans patissier, madeleines, religieuses. Desserts are becoming as stylish as the people eating them which could be interesting in Glasgow.

Celery Juice
Celery Juice is also being praised for its ability to help remove toxins from your body and stabilize blood pressure levels. It’s not the only drink that will be hitting the healthmark this year with Oatmilk also being the latest non-dairy alternative to hit the aisles. Dairy-free options, will continue to attract sales but caution should be Fakebake to ensure that additives and artificial flavours aren’t boosting the flavour too much.

Seed Butters.                                             Exotic butters will remain a staple but this time round people are opting for seed butters as an alternative to peanut, almond and cashew. Look out for lots of sunflower seed butter and tahini, a staple in Middle Eastern cuisine for centuries in restaurants as well as pumpkin, and watermelon seed butters, which share the same good fat profile of nut butters. They are a good alternative for those with nut allergies.

Vegetable ice creams.                                      In a world which is becoming more aesthetically pleasing we will also contradict ourselves with the veg we buy. Imperfect vegetables are on this years hotlist and misshapen fruit and veg that would otherwise go to waste, will inspire us to create more crisps and sauces made from rescued food. There will even be ice creams made of vegetables coming to a freezer shelf near you.

And while Gin was the most have drink of 2019, we will see a definite shift to Rum as Millenials choose barrel-aged, small-batch craft rums, fine rums from traditional Caribbean makers and now, British rums. Dark, golden, string or sweet, there is plenty of choice.