[11 December/ Dairy Reporter]

The chefs at Campbell’s Culinary & Baking Institute have identified their top six food trends for 2018. The chefs believed alternative foods such as lab-cultured burgers, cricket flour and ancient grains would continue to become more mainstream, while there would still be a strong interest in all things carnivore. Herbs and spices such as ginger, lavender, mint and cardamom would be popular, along with twists on classic products, retro re-releases and seasonal themes. The chefs said healthy treats would grow in popularity, while the new culinary buzz word would be ‘heritage’.