2018 Food and Beverage Trends

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The top eating pattern cited was intermittent fasting (10%). Diets considered at least somewhat restrictive of carbohydrates were well-represented, including Paleo (7%), low-carb (5%), Whole30 (5%), high-protein (4%), and ketogenic/high-fat (3%). Younger consumers (age 18 to 34) were more likely to follow a specific eating pattern or diet than those 35 and above.

This year’s theme, “Ancient Inspirations,” pairs frozen DOLE® fruit as blackberry, mango, cherry and pineapple with spices, grains and ingredients from around the globe. To ensure that the dishes are approachable and appeal to a wide range of patrons, the Dole culinary team has chosen to reinvent familiar menu items with these exciting flavor combinations.

First, let’s start with a new product that defies category: Henry's Hard Sparkling Water. That’s right, an alcoholic sparkling water.

Demand for ethnic and international foods continues unabated as American consumers of all backgrounds discover more innovative and exotic flavors and formats.

Take a stroll through the fresh and frozen aisles to discover a variety of new, on-trend breakfast options.  Fresh, value-added shredded potatoes mixed with diced onions and peppers in the produce aisle are perfect for a quick and easy hash.  In the egg case, pre-made breakfast bowls offer a convenient meal incorporating whole ingredients including potatoes, veggies and eggs.  And in the frozen section, choose from a variety of breakfast burritos, sandwiches and bowls to accommodate virtually every dietary concern.