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What came after veganism? Five new food trends making the headlines

Five food and drink trends that followed one of the biggest food movements to date…

Turn on the TV, put the radio on, pick up a magazine, you can’t miss it… veganism has hit our headlines in a big way over the past three years and the trend is showing no sign of slowing down.

In 2019, a whopping 250,000 people took part in Veganuary compared to just 3,300 five years ago. And nobody will forget THAT Greggs sausage roll, which launched in January. 
Keeping an eye on trends and hijacking the hype around them is a great way to secure coverage for your brand. We recently landed national coverage for organic baby food brand Piccolo on the back of Meghan Markle’s rumoured plans to bring up baby Sussex vegan.

So what’s next when it comes to food fads? At Munch, we’re a food-loving bunch, so we’ve rounded up the latest trends generating column inches in the media… Bon appétit!

 

1. High time for CBD infused food and drink

The ‘budding’ trend for cannabidiol-infused products has ‘blazed’ a trail within the food industry in recent times, with a whole host of new products appearing on store shelves, from carbonated drinks to CBD gummy bears. 

Regarded as one of the latest wellness trends, millenials and Gen Z consumers are ‘going potty’ for edible cannabis products, which have been legal in the UK since 2018.

 

2. An international influence 

South-east Asian cuisine has been put on the map this year, with Sri Lankan restaurants popping up all over the UK. Spicing up our usual mealtimes, this latest move towards an eastern diet includes hoppers (bowl-shaped rice flour pancakes), kottu rice and delicate coconut curries. 

And the trend isn’t just limited to eating out. Brands have also jumped onboard, with curry pastes, chutneys and a whole host of flavoursome ready meals now available on our supermarket shelves.

 

3. ‘Root to Fruit’ philosophies 

As the world moves towards a more eco-friendly future (yay!), zero-waste eating has certainly been a hot topic within the food industry. According to sustainable charity, WRAP, 75% of food thrown away by restaurants could have been eaten. To combat this, apps such as Too Good To Go have been developed, helping to fight food waste. 

And this month, Asda has announced it is trialling Apeel, a plant-derived, water-based coating producing extra ‘peel’ that slows the rate of spoilage in fruit, in an effort to limit food waste going to landfill.

 

4. Foraging for food

The lost art of foraging is making a firm comeback, as some British foodies have been combing the natural landscape for their next meal. The trend sprung up a few years ago and has been adopted by dedicated home-cooks, restaurateurs, and bar-owners alike. Think berries, edible flowers, and mushrooms: abundant (we promise) even in bustling London!

Scout bar, just around the corner from Munch HQ, is proving that this trend is possible in inner-city locations, with the Hackney Marshes providing over half of its ingredients list. With an extensive menu of cocktails and bar snacks, Scout undoubtedly offers the most sustainable way to enjoy a tipple…

 

5. Ugly food 

An offshoot of the drive to limit food waste, ‘ugly’ food has been finding its way onto supermarket shelves and plates across the country. From the ‘Little Less than Perfect’ range in Waitrose to the ‘wonky’ selection boxes found in Morrisons, fruit and veg that would have otherwise been discarded can now be bought at discounted prices. Feeding the 5000 reveals that anywhere between 20-40% of UK produce was previously shunned from shelves, but being ‘wonky,’ of course, makes them no less edible!

In fact, food expert Dr Morgaine Gaye suggested in 2015 that there would be a movement away from ‘too perfect’ food by consumers in upcoming years. These perfect fruit and veg that were once so desirable are described by Gaye as ‘untrustworthy,’ carrying connotations of GM and inorganic origins.

Looking to tap into the latest trends and generate high quality coverage for your food or drink brand? We are chomping at the bit to get our creative juices flowing for you, so get in touch

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