5 FOOD TRENDS THAT WILL SHAPE THE WAY WE EAT IN 2018
New year, new food!
We l l , there’s plenty to be excited about in the food world this 2018. Whether your goal is to eat more mindfully, go on intermittent fasting (the practice of limiting your daily eating to a certain window of time), be an expert dashboard diner (those who eat in the car) or learn to appreciate global flavors, you’ll undoubtedly run into a few of 2018’s biggest food trends along the way. Just recently, the San Miguel Pure Foods Culinary Center (SMPFCC) enlisted the help of some of the country’s renowned chefs — Heny Sison, Emelita Galang, Rosemarie Lim, Silvia and Ernest Reynoso-Gala and Gene Gonzalez — to give us a quick overview of what to expect when navigating our way through 2018’s food culture. “This year, we’re seeing five major trends — Extreme Indulgence, Readyto-Eat, Global Flavors, Heritage Filipino Cuisine and Artisanal and Hybrid Desserts — that we know will make for a very appetizing and appealing 2018 for food lovers,” enthused Llena TanArcenas, culinary services manager, San Miguel Pure Foods Co., Inc., during the launch at A Space in Greenbelt, Makati. When it comes to food size, flavor and
1. Extreme Indulgence
taste combinations, expect more extravagance and outrageousness. Going big is definitely the way to go. For the launch, SMPFCC prepared a 12-inch Angus burger and sliders — topped with Purefoods Crazy Cut Nuggets, potato wedges, Purefoods Honey-Cured Thick-Cut Bacon and sprinkled with Magnolia Cheezee Squeeze and Magnolia Real Mayonnaise — to the delight of guests. There’s also chili-infused honey-glazed chicken lollipops served with sweet potato-and-peas tater tots. The earthy flavor of the green peas and the sweetness of the potatoes complemented the spicy and savory chicken lollies.
2. Heritage Filipino Cuisine
Mother-and-son chefs Sylvia and Ernest Reynoso-Gala predict that Filipino cuisine will gain even more prominence this year. “Millennials have a thing for throwback, and they’re looking for more dishes that are from the past — dishes that their lola or mom used to make,” noted Ernest. To illustrate, SMPFCC chefs prepared tra- ditional Pinoy dishes with an innovative twist. They had me at Sinigang sa Suha at Kalamansi. The dish had the perfect level of sourness and pulpiness from fresh pomelo and calamansi. The slow-cooked Monterey Beef Shanks were oh, so tender. SMPFCC also launched its two newest products: the Heat-and-Eat Lechon Kawali and Heat-and-Eat Crispy Pata.
3. Food-on-the Move
As more time is spent on the road, less time is left for meal preparation. So what’s a busy mom to do? Call food delivery. “There will be more and more restaurants or coffee shops dedicated only to food delivery,” noted pastry chef Heny Sison of Heny Sison Culinary School. Dishes that require little preparation, combined with healthy options, will also trend this year, along with ready-to-eat-meals in the market. At the event, the “grab-and-go” convenience was best exemplified by dishes such as the Grilled Cheese and Truffled Caramel Bacon in Charcoal Foccacia, Spicy Korean Pulled-Pork Noodles, and Roasted Pimiento Mac and Cheese with Truffled Butter and Candied Bacon (all made with Magnolia Cheezee Squeeze, Magnolia Cream Cheese, Purefoods Honey-Cured Thick Bacon Classic, Purefoods Pulled Pork Asian BBQ Style). The dishes were served in convenient containers as a nod to chef Emelita Galang’s prediction of the rise in popularity for meal plans and meal kits.
4. Global Flavors
The culinary world will experience cross-culture techniques and flavors. Harissa, turmeric, halloumi — start Googling now so you’ll know more about these spices when they start popping up on menus everywhere. “Travel is now cheap,” noted chef Gene Gonzalez of the Center for Asian Culinary Studies. “With more people traveling to various parts of the globe to immerse themselves in different cultures, authentic ethnic flavors will continue to flourish.” Global cooking techniques, like sous vide (which involves low-temperature cooking in water to preserve the meat’s moisture and flavor), will also be popular. During the event, Magnolia Chicken Station Free-Range Chicken rubbed in African spice harissa, and the Moroccan Pork Belly using Monterey Pork Liempo were both cooked in a sous-vide machine.
5. Artisanal Breads and Hybrid Desserts
The use of organic ingredients for artisanal and Japanese breads will be a thing in 2018. Indulgent and colorful desserts will still be popular. Add to the list healthy treats like Smoothie Bowls and meal prep-ready meals.
“Existing western influences in our cakes and pastries will be steady,” explained chef Rose Marie Lim of Caro & Marie. “The past years saw us addingAsian flavors to our food like matcha, tea, chili, Asian spices and salted eggs.” “Whether we’re talking about traditional or innovative dishes, San Miguel PureFoods products will always be there,” enthused Llena Tan-Arcenas. “We’re very much present throughout different segments of the food-service industry and, as such, we’re always trying to stay ahead.”