Menu trends that will be heating up in 2018 include doughnuts with non-traditional filling, ethnic-inspired kids’ dishes, farm/estate-branded items, and heritage-breed meats. Trends that are cooling down include artisan cheeses, heirloom fruits and vegetables, and house-made charcuterie.

Consumer interest in plant-based foods for health is continuing to grow, and it’s important to note that this includes those plants that have a history of medicinal value.

Frieda’s Specialty Produce calls out five items that can add value to produce departments by attracting key consumers who seek experiences.

Global flavors supplier Firmenich, Geneva, Switzerland, announces fig as “Flavor of the Year” for 2018 based on the growing appeal for this healthy and fruity flavor worldwide.

McCormick & Company, Inc., a global leader in flavor, released its McCormick Flavor Forecast® 2018. This annual report is a comprehensive look at the latest ingredients, cooking techniques and culinary ideas driving what’s next in flavor at restaurants, on retail shelves and in home kitchens.  

Campbell’s Culinary & Baking Institute is a global network of highly-skilled Chefs, bakers and culinary professionals at Campbell Soup Company.

According to the survey, menu trends that will be heating up in 2018 include doughnuts with non-traditional filling, ethnic-inspired kids’ dishes, farm/estate-branded items, and heritage-breed meats.

For a futurist this is always a giddy time of year as everyone, everywhere is issuing their predictions for the year (and sometimes bravely, the decade) ahead. But does it matter? Given some will come more true than others—we’re still waiting for flying cars, jet packs and meals in pills—how can we use predictions to guide our work? 

It’s here I’m reminded that “it’s not what you know—but who you know.” Personally, I embrace this saying because I live it every day. You see, I’m not particularly skilled in anything from mathematics to masonry and I’ve learned to make friends who have those skills. Of course, I tell my new friends that I can write clever poems or songs for them. When a friend moves, I’m also helpful at carrying light to moderately heavy boxes.

The panel draws perspectives from retail, foodservice, strategic marketing, and culinary education.