2019's global food trends and where to eat them in Canberra

2019's global food trends and where to eat them in Canberra

After a year of listening to your alt friends tell you turmeric lattes don't actually taste like dirt milk and activated charcoal is the key to ensuring your insides outlive you, you're probably dreading the next food and beverage trend.

American grocery chain Whole Foods has released the 10 food trends for 2019, a list of flavours, products and cuisines tipped to be the next big thing by global food buyers and experts.

And why do we care? Well, if there's a food trend sweeping the United States, it's bound to trickle down to us in six months or so.

In 2017, Whole Foods listed "super" powder lattes with matcha and turmeric, dessert tacos, "bleeding" vegan burgers and more transparent product labelling as trends for 2018, all of which eventually surfaced on our shores.

Pacific Rim on a plate

Lolo and Lola at Watson.
Ginataang Halo-Halo: Warm purple yam and coconut sauce, glutinious rice balls, sago and jackfruit and yams.

Lolo and Lola at Watson. Ginataang Halo-Halo: Warm purple yam and coconut sauce, glutinious rice balls, sago and jackfruit and yams.Credit:Jamila Toderas

Tropical eats from the islands of the Pacific Rim are set to feature on restaurant menus, in supermarkets and on social media. This includes Filipino cuisine, Hawaiian Poke bowls and the humble jackfruit.

While young jackfruit has been a long-time ingredient in Sri Lankan cuisine and a tasty meat alternative for vegans, it's set to creep further into the mainstream and be served barbecued, like pulled-pork.

Try: Filipino cuisine at Lolo and Lola, Kusina, and Delikase, peppered pineapple pizza at Crust, or sriracha jackfruit from The Cruelty Free Shop.

Meatless jerky

A chewy beef jerky has long been a beloved road trip snack. These days, vegetarians and vegans needn't miss out.

Pork-free crackling and meatless jerky strips made of seitan, soy, tempeh and mushroom are emerging in the market, so expect more snacking options in 2019.

Try: Hickory jerky, sweet BBQ jerky, or smoked chipotle jerky at The Cruelty Free Shop.

Under the sea

Kelp noodles are drawing in foodies all over the world.

Kelp noodles are drawing in foodies all over the world.Credit:Brook Mitchell

Sushi has been joyfully popped into the mouths of Aussies since the 1970s, and dried seaweed strips became a lunchbox favourite a few years ago.

The superfood is now taking the form of kelp jerky, seaweed butter, puffed water lily seeds, plant-based tuna alternatives with algae ingredients, and kelp noodles, foods which are low-calorie and vitamin-rich.

Try: Kelp noodles from The Cruelty Free Shop or Seaweed Salad at Iori.

Dairy-free dessert

Last year, freaky desserts like insect ice-cream had their moment, but in 2019, frozen treats will aim to refresh.

Prepare to love or hate a roll-out of innovative ice-cream flavours like like avocado, hummus, tahini and coconut water, and get experimental with traditional treats nieves de garrafa, Mexican sorbet, and dondurma, "stretchy" Turkish ice cream.

Vegans, and those who find themselves spending an eternity on the loo, after an icecream cone will rejoice at plant-based frozen desserts like Coco Whip Soft Serve becoming more widely available.

Try: Dairy-free ice cream at Stripeys Sundae and That Gelato Place or Coco Whip at Sweet Bones.

Fat is the new protein

Bury your whey bars and peanutty bliss balls deep in your emergency glove box snack stash, because fat is said to be the new protein. With the surge of keto and paleo diets in 2018, snacks brimming with healthy fats are taking centre stage.

Think coconut butter-filled chocolates, keto-friendly nutrition bars and protein-free versions of bliss balls, called "fat bombs".

Try: Elite Supplements' range of Keto products.

Purchasing power

Zambrero's Plate 4 Plate initiative.

Zambrero's Plate 4 Plate initiative.

More food chains are bringing an ethical focus into their business to meet consumer demand to make more "thoughtful" purchases.

In 2019, some of the top causes will grow from the exceedingly popular environmental and animal welfare focus, turning the focus more on people, particularly people living in poverty.

Try: Zambrero's Plate 4 Plate initiative and Daana's Karma Kitchen.

Gourmet snacking

Foodies are tossing trading in the three-meals-a-day routine for snacking, with gourmet nibbles becoming an occasion of its own.

The tasty cheese and Jatz cracker format of your primary school recess is making a comeback, but this time you'll have mini-meals artisanal baguettes with cheeses aged to perfection.

Try: Charcuterie boards at Molly, vegan cheese boards at Smiths Alternative or a platter from Nibble + Nourish.

Serena Coady is a lifestyle reporter at The Canberra Times

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