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2019 Food Trend Roundup

9th January 2019

It’s crystal ball time of the year again. Food companies, journalists and bloggers all have a go at predicting the future of food in 2019. While some may predict the end of food as we know it and chefs all being replaced by robots, the reality is that 12 months isn’t really that long, and change happens slowly. However, it’s interesting to hear directions of travel, rather than radical changes. We’ve read through all of the predictions so that you don’t have to and summarised them into a few bite size chunks.


Transparent supply chains [10, 13]: A continued interest by consumers to understand more about the source of ingredients.

Food as self-expression [10, 13]: The concept of consumers feeling empowered to express their beliefs, morals or identity through the foods they chose to purchase.

Environmental awareness [2, 4, 6]: Marketing of products focusing on their improved environmental impact.


USA food, with particularly emphasis on Regional flavours [1, 10] closely linked with the continued rise of BBQ [11].

African flavours and ancient ingredients [4, 8].

Pacific Rim, including Filipino foods [2].

Continued interest in combining Global ingredients with local produce [13]


Packaging & Tech

Anti-plastic [2, 4, 8]: the continued focus on plastic usage and avoidance. Talking food [13]: the integration of voice activated devices with food products such as cooking instructions, recipes and usage ideas.


Diet & Health

Gut Health Foods [1, 2, 9, 11, 13]: Probiotic and Prebiotic foods and drinks are expected to keep building momentum, as researchers begin to understand more about the importance of gut health.

Plant Based [1, 4, 9, 11] – although strict vegans are still a relatively small but growing population, people choosing to eat plant-based foods for a variety of reasons are driving a boom in product development.

Low Alcohol Drinks [3, 9, 11]: stricter drink driving limits, initiatives such as Dry January and millennial generations choosing abstinence are helping boost demand for low alcohol drinks.

Personalised Nutrition [4, 11]: there’s a general shift in understanding that there is no one size fits all for nutrition, and individuals are being encouraged to be empowered to mix and match their diet to suit their body type and lifestyle.

Proactive Wellness [4, 13]: the concept of eating to feel better is gaining momentum, closely linked to the idea of avoiding eating to feel full [4], rather eating what you need.

Low Sugar & Natural Sweeteners [1]: partly driven by the introduction of the soft drinks sugar tax and government campaigns, the move towards lower sugar products is expected to continue, along with a shift towards natural sweeteners.

New Products

Plant based innovation: Particular areas of development are likely to be plant based frozen desserts [2], seaweed snacks [2], faux meat snacks], lab grown ‘motherless meat’ [7]

Healthy alternatives: Innovations in kids snacking [3], low calorie snacking [8] & healthy desserts [8] are expected.

Gourmet Snacks: More premium twists for snacking occasions [2], and ice creams desserts taking inspiration from street food [4].

Changes in preservation; An increase in natural or chemical free preservation [6] and a shift of stable products moving into chilled as they become ‘fresher’ [3, 9]


The integration of CBD Oil into products [3, 7, 8, 9]

Oat milk-based products [3, 6, 9] being favoured because of their lower environmental impact.

Pre-biotics [2, 13]

Sour foods [6, 7] and bitter foods [4].

Global flavours including Gochujang [11], Aleppo chilli [11], Turmeric [13] and new textural seasonings [6].

The rise and rise of Cocktails, possibly using fermented ingredients such as Kombucha [4].

Levercliff’s top 3 to watch

1 Oat Milk: The reduced environmental impact, more cost-effective price and proximity of supply make us think oat milk and oat milk based products have great potential to overtake Almond milk and challenge Soya.

2 Into the fridge: We’ve seen a few examples of traditionally ambient products making the shift in to the chiller to maintain an acceptable shelf life – marinades and baby food. We can see this trend continuing bringing new possibilities for traditional products.

3 Filipino Foods: It’s been on the cards for a few years now, but Filipino foods lend themselves very well to vegan and free from flavours, so we anticipate some smart product developers combining the two.


How can we help?

Levercliff is a team of food and drink experts working with clients across the UK and Ireland.

Our mission is to give food companies total confidence to make the right decisions and to follow through. We’ll give clear recommendations gained from strategic insight into your business, your category, your consumers and trade channels.

Find out more at


1            Kroger

2            Whole Foods

3            Fresh Direct

4            Waitrose

5            5pm

6            Vogue

7            Forbes

8            Telegraph 

9            Eater

10          Bidfood

11          M&S

12          Mintel

13          Tyson Foods

By David Craig


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