2016 predictions part two: The dining trends set to take hold next year

15 December 2015
2016 predictions part two: The dining trends set to take hold next year

In the second of our series of predictions for 2016, the Food People co-founder Charles Banks considers which dining trends might take hold next year.

We're sure to see more dining out and the growth of the ‘Uber effect' in 2016. Expect our eating-out scene to continue to evolve as the aggregators own the relationship and diners have a proliferation of choice.

Sugar continues to be demonised as we are searching to 'lighten up' the sweetening of food and drinks with less processed alternatives such as tree syrups, dates and honey.

Plant- and vegetable-based meals and ingredients are fast becoming the fashionable, healthy and ethical choice. But watch out for the backlash against health as extreme indulgences will begin to pop up. From over-the-top milkshakes topped with donuts, to loaded, cheesy and meaty fries.

Black will be in - and not only as a varietal colour in the vegetable world. Vegetables blackened over fire, scorched bread and pizza, squid-ink colouring, activated charcoal drinks and black rice will all be popular.

When it comes to cuisines, Mexican is capturing the imagination of top chefs around the world as they explore authenticity, or add a splash of Mexican inspiration to their dishes.

Also look out for Filipino with its pan-Malaysian, Polynesian, Hispanic, Chinese and American influences. The variety of flavours and techniques that you find in Filipino cooking is exceptionally rich. The results can be spicy, sweet or tart - or all of the above in one mouthful.

Meanwhile, the market will be reinvented as chefs are getting more involved in their supply chains and, if not farming themselves, then partnering with producers to use what's best today without waste - using stem to root and nose to tail.

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