What’s eating you? The current and possible future trends shaping the culinary industry

By Laura Creighton

New fads and trends are as much a part of the food world as any other consumer industry. We take a look at some of the most popular dietary phenomenons, as well as the ones we think are about to take off.

Gluten free

According to Coeliac UK, one in every 100 consumers are affected by some kind of coeliac disease.

In 2015, the Free From market generated around £470m and 43% of sales were gluten free. Mintel projects that the gluten free trend will continue to grow and expand up to 43% by 2020.

Gluten free recipe book

In addition to those suffering from a coeliac disease, there are many more who believe that abstaining from gluten will bring them many health benefits, despite having no intolerance to gluten at all.


Allergy UK has expressed concern over the trend of avoiding dairy.

More and more people are cutting dairy out of their diet in a bid to improve health, despite the fact there may be no real need for it. This leads to consumers seeking out dairy-free alternatives.

The confusion and cost for consumers looking to go dairy free is exacerbated when so few restaurants are offering dairy-free options.

This has led to many sufferers and pseudo-sufferers to cease eating out altogether. This could signify an important gap in the market for any business hoping to provide a respite for such people.


Following on from vegetarianism, many people are now opting to forego any animal product, such as eggs, honey and milk.

Veganism was brought into mainstream public consciousness in 1944 and has experienced a surge within the past ten years or so.

Currently, there are 542,000 people in the UK conforming to a vegan diet – a figure that has risen by 360% from 2007.

Vegan diets: all veg, all the time

The fast-growing trend, like those mentioned above, has started to attract dieters who do not so much believe in the core premise of veganism, but think it will bring them health benefits.

This has seen a wide range of people go vegan for short amounts of time to better see any health benefits it may bring over the long run.

Future trends

Raw Veganism

Similar to its vegan predecessor, raw veganism excludes any foods cooked above a temperature of 48 degrees.

The ideology behind the movement is that cooking food makes it toxic, and full of enzymes.

It is also because there is no unique product in meat, fish or dairy, which a human being cannot find in fruits, vegetables and nuts.

Whether this will prove to catch on has yet to be proved, but restaurant owners should take note of this budding trend.

Fake foods

Beef” burgers, which are actually made of 100% vegetables, have begun cropping up in certain restaurants they give the chance for veggies and vegans to feel included when dining with their carnivorous pals.

It also opens the option for meat lovers to go healthier without realising it. The burgers actually bleed with every bite, thanks to a beetroot blend.

Although the concept has only just become popularised, it was introduced in an episode of Buffy the Vampire Slayer back in 2002.

A halal stall offering cuts of meat

Halal foods

Inspired by a growing Islamic population, more and more restaurants have begun offering meats from animals which have been slaughtered whilst fully conscious.

Although the idea began with a shaky start, people have become more educated and tolerant to the change, restaurateurs have been forced to keep up with the demand, and now you can even find halal chicken served in Nando’s, Pizza Express and Subway.

This is only likely to become more widespread as people get over their initial shock at the concept.


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