Healthy Food Trends

Healthy Food Trends to Try in 2018

The new year is the perfect time to start fresh, beginning with your health. But don’t commit to any trendy or extreme diet just yet. We list some of the healthy food trends that are going to be big in 2018 simply because they make so much sense.

Far from being mere fads, these healthy food trends are practical even for the busiest of people, sustainable so you can actually commit do doing it year-round, and reasonable meaning you don’t need to shell out any more than you would normally to stock up your kitchen. We won’t be surprised if these healthy food trends go from niche to mainstream permanently, too.

Fermented food

Fermented food and beverages

Gut health is increasingly becoming an important way to improve overall health. And it’s not just a wellness jargon, rather a new frontier in medical research. Harvard Health Publishing wrote that this complex system made up of trillions of bacteria in our digestive track may be key to not only preventing, but also treating diseases. It added that one of the most effective ways to promote gut health is by eating more fermented food. So bring on the kraut, kombucha, kefir, and kimchi that are super packed with flavour and good bacteria. Learn to make them at home at one of our popular fermenting workshops.


Poke Bowls
Credit: @kateflowerfood on Instagram

Poke bowls

Give your salad a Hawaiian overhaul with the poke (pronounced poh-keh). This native Hawaiian dish is traditionally made with raw fish trimmings, such as ahi tuna or octopus, dressed with green onions, soy sauce, and sesame oil. Poke bowls have fresh raw fish on a bed of rice and colourful fresh produce. Swap white rice with brown or ditch it altogether for a low-calorie salad that will taste just as good. This recipe by Kate Flower is a great summer dish—light, fresh, and irresistible. It has fresh raw salmon, pickled cabbage, homemade pickled ginger, seaweed salad, cucumber, chopped spring onions, toasted sesame seeds, on top of brown rice. Poke bowls are a must-try.


Vegan spaghetti of zucchini

Plant-based food

The U.S. National Restaurant Association expect “veggie-centric or vegetable-forward cuisine” to become one of the hottest food trends of the year.

Vegetarian-based dishes are no longer in the fringes of cooking as a side dish to proteins but the star of its own show. And you don’t have to be a full-fledged vegetarian to appreciate them either. In fact, anything from burgers to pasta are being reinvented into delicious meat-less versions in many mainstream restaurants. Such exciting plant-based dishes are a great way to encourage dedicated carnivores to diversify their diet and remove any lingering aversion for all things veg. There’s never been a better time to eat your greens.




Sustainability has been the big catchphrase of recent years, but a simple way to practice this at home is to make use of every part of fruits and vegetables. Whole Foods Markets named this root-to-stem approach to cooking as one of the biggest food trends of the year. Beyond chucking it all in a pot to make vegetable stock, also consider making pesto with leaves, salads with stems, and pickles with rinds. You can even make crisps with potato peels and strawberry tops to flavour water.


Subscription food boxes

Subscription food boxes

People who love to cook and eat may not always have the time to shop or plan their meals. That’s why subscription food boxes continue to grow in popularity. Consumer advocacy group Choice noted that consumers like subscription food boxes because they are very convenient. For one, they only get ingredients in the quantities they need to make a dish, which reduces waste and prevents accumulation of condiments that are never to be used again. Consumers also found the recipes easy to make and quite tasty. Having fresh local produce delivered to their doorstep doesn’t hurt either.

Sef Gaspar

Sef is a writer, mum, and Kitchen Warehouse's Content Manager. She loves storytelling and cooking, which makes this blog the perfect playground.

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