Summer food trends for 2018

15-Aug-2018 - Last updated on 15-Aug-2018 at 08:55 GMT

Returning trend: pasta is set to make a comeback, according to a new report

Kimchi fries and red rice are two trends set to be big with diners this summer, according to a new report.

Supplier Eurostar Commodities 2018 Summer Trends Report has predicted what will be hot with customers.

Sushi

High-quality take-out sushi is something Eurostar predicts people will be eating all summer. The report said the great thing about sushi was that it fits into several other trends with vegan options and lower-calorie summer slimming options.

Health

Gut-friendly foods are characterised as being foods that are easy to digest and kind to the gut. Three ingredients operators and chefs should keep their eye on are kimchi, miso and kefir.

Traditional Korean dish kimchi is made from salted and fermented vegetables – mostly cabbage and radish with seasoning like chilli, spring onion, garlic and ginger. The report said it expected to see kimchi fries being served with burgers.

Pizza

Frequently served by the slice, Italians are eating pizza bases made from spinach, sweet potato and even liquorice.

The report stated that there is an artisan trend in the Italian village of Guardiagrele in this hills of the Abruzzo region, near Chieti, where small pizzerias are such pizza bases.

Additionally, a new trend is taking healthy pizza further by mixing wholemeal spelt flour into the pizza base. This can be combined with healthier meats and vegetables.

Rice salad

Bulking up salads with a healthy grain of either straight brown, red or wild rice mix is going to be another trend this summer.

Konjac noodles

Eurostar predicted these Japanese noodles will be huge by the end of the year. They are low calorie, zero carbohydrate and have a great taste. Perfect for salads and stir fries. They are thin, translucent, traditional Japanese noodles made from the konjac yam.

Healthy snacking

Demand for free-from snacking is huge, according to Eurostar and the British public has had a taste for good, high-quality snacks now, and it is not going back.

Pasta

Eurostar said pasta had previously had a bad reputation from the 'low-carb brigade' but now, it is officially back in fashion and tasting better than ever.

It claimed the artisan pizza movement helped people re-energise their appetites for pasta. The dish is coming back with a different course – lighter, with a more intense flavour, cooked al dente.

Pasta in salad and pasta al fresco (vegan pasta with fresh seasonal vegetables like courgette) is going to be very popular.