We’re not ready for insect foods, charcoal or designer meal replacements, says London’s artisan food community in a survey conducted by Feedr

Charcoal ice creams, insect-packed breads and puffed brussel sprout crisps, it seems Londoners aren’t ready to fully-embrace these weird and wonderful food trends.  So what should we expect for 2018 from the city’s most innovative and quality focused vendors?

The trends that are here to stay

In a poll of Feedr’s community of London’s artisan food providers, including Hummus Brothers, Pollen & Grace, Grill My Cheese, Maple & Fitz and My Baker, those preparing Londoners’ freshly-prepared meals believe that our tastes will remain loyal to healthy ‘super powders’ such as Matcha, Turmeric and Cacao, and plant-based proteins such as pulses, shoots, grains, seeds, soy and algae in 2018.  Over 70% of independent food providers surveyed believe our interest in healthy eating protein-rich creepy crawlies or ‘designer’ meals replacements have already gone stale, while the presence of fermented foods like kimchi, alternative lattes (e.g. turmeric, matcha, etc) and wonky fruit and veg is firmly here to stay.

Increasing interest in healthy lifestyles is changing what we demand from those making our breakfasts, lunches and dinners. Nearly 40% of Feedr’s vendors polled predict more demand for meat-free options on menus as well as more personalised meals, comfort foods (that also promote healthy eating) and a clearer understanding of where the food came from. Balance is clearly important, and to celebrate that, Feedr will be promoting healthy comfort foods this January, to show you can indulge in warm, hearty and filling food that is also nutritious and healthy.

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Pumpkin Soup by Suppa

Feedr’s findings also show consumers are now more concerned with the real story behind their food, and how that item made its way from the source to the store. London’s food artisan community believe nutritional transparency (i.e. the ingredients and macro nutritional information) and the use of sustainable and ethically sourced products are the two leading efforts customers concern themselves with.

Insta Inspo

Our ideas and inspiration for new foods is fuelled almost entirely (84%) by Instagram food and health gurus and other social media sites, Feedr’s poll found. Despite day-to-day media being bombarded by TV chef’s food shows, books and newspaper columns, Feedr’s research shows that their influence has limited influence on food inspiration.

Feedr was recently featured in an article by the Evening Standard which elaborates on this trend. They write “Social media stars such as food blogger Deliciously Ella — Ella Mills — are replacing the likes of Jamie Oliver when it comes to inspiring independent producers. Co-founder and chief executive Riya Grover said: Television chefs will always attract an audience but the influence of social media is different. They make food feel more accessible to people’s daily lives in a way a celebrity personality cannot.”

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London’s food scene is rich, diverse and constantly innovating –  bringing new dishes and food for us to try. It is these small, independent vendors that truly understand what is happening to consumer’s eating habits and are innovating to respond to this in a way that’s simple and effective.   Our vendors reflect our own belief that 2018 will see more people focusing on being healthier, more conscientious about food and perhaps not as adventurous as the industry experts have us believe.”

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