去年的飲食潮流預(yù)測,，拉開了椰子和墨西哥煎玉米卷狂潮的序幕,。2018年的飲食潮流里則會擁有更多可替代食品，全新的口味,，以及對環(huán)保飲食方式的強(qiáng)調(diào),。

英國廣播公司（BBC）發(fā)布了2018年十大飲食潮流，并配上了1分鐘的視頻剪輯,。在其中，榜單上一些較為極端的食品顯得十分突出,。

BBC這份引人注目的獨(dú)特預(yù)測中,，包含了出人意料的搭配……比如生魚片配法式甜餡餅。

從壽司羊角面包到意大利面圈,，這是一個對食品試驗(yàn)“寬容的時代”,，也意味著更加極端的融合類食物將不斷涌現(xiàn)。

將三文魚卷裹在羊角面包里,，這種食物有時被人稱作“羊角壽司”,。它是洛杉磯的福爾摩斯先生面包坊（Mr. Holmes Bakehouse）今年率先推出的產(chǎn)品,。

意大利面圈則來自美國東海岸。它由意大利面,、雞蛋和乳酪炸制而成,，外形類似甜甜圈，便于用手抓著,。這種創(chuàng)造發(fā)源于紐約的Smorgasburg,，這個食品市場善于融合各種奇怪食品，并在Instagram上引發(fā)飲食潮流,，它也可能是明年熱門融合食品的誕生地,。

茶和無酒精雞尾酒

BBC表示，我們將在2018年里看到茶對咖啡的超越,。這一年也昭示著不含酒精的特色飲品的興起,。根據(jù)全食超市（Whole Foods）對新年的預(yù)測，花香會打消公眾對南瓜香精的癡迷,。那些注重健康,、希望減少酒精攝入的飲酒者，將會在杯中加入植物藥材和玫瑰,、薰衣草等花草,。

植物蛋白

就在兩個月前，萊昂納多?迪卡普里奧投資了一家生產(chǎn)植物性肉類替代品的初創(chuàng)公司,。這家公司名為Beyond Meat,，像這類試圖迎合日益接受素食和嚴(yán)格素食的年輕消費(fèi)者的公司還有好幾家。

今年8月,，比爾?蓋茨,、理查德?布蘭森和幾家風(fēng)投公司引領(lǐng)了Memphis Meat 1,700萬美元的A輪融資。它并非植物蛋白公司,，而是一家不依靠養(yǎng)殖動物來生產(chǎn)肉類的公司,。迄今為止，公司已經(jīng)用動物細(xì)胞制造出了牛肉,、雞肉和鴨肉,。

硅谷的初創(chuàng)公司Impossible Foods正在努力研究一款帶血的無肉漢堡。研究團(tuán)隊(duì)使用了一種植物性的“亞鐵血紅素”（在希臘語中這個詞的意思是“血”）,，它能模仿咬下半熟的牛肉漢堡時出現(xiàn)的那種血色,。盡管這種產(chǎn)品目前還無法購買，但是我們可以預(yù)見,，豆腐,、印尼豆豉和藜麥等植物蛋白產(chǎn)品將在明年更多地取代肉類。

超本地化和低浪費(fèi)

BBC表示,，過去幾年里,，取材于本地已經(jīng)是一種潮流,，而食用離餐桌只有幾步之遙的食品成為了更加風(fēng)靡的目標(biāo)。

比從當(dāng)?shù)剞r(nóng)貿(mào)市場購買食材更進(jìn)一步,，一些餐廳正選擇自己種植食材,。BBC認(rèn)為，丹麥大廚瑞尼?瑞茲匹和他位于哥本哈根的米其林二星餐廳Noma是這一潮流的引領(lǐng)者,。

2018年,，人們也會更加強(qiáng)調(diào)減少垃圾。我們可能會看到根據(jù)廚余垃圾或利用食材所有部位烹飪的菜肴,。

去年,，紐約一個名為Feedback的環(huán)保組織利用即將被浪費(fèi)的農(nóng)產(chǎn)品，為5,000人提供了免費(fèi)餐,。該活動在2017年被世界各地模仿,。預(yù)測者認(rèn)為這種潮流可能會在2018年進(jìn)入餐廳。 （財富中文網(wǎng)）

譯者：嚴(yán)匡正

Last year’s food trend predictions heralded the dawn of a coconut craze and taco fever. Food trends in 2018 will include more alternatives, new flavors, and an emphasis on environmentally friendly ways of eating.

The BBC released their top ten food trends for the coming year along with a 1-minute video clip that highlighted some of the more extreme items on the list.

Some of the more eye-catching BBC predictions involved unexpected pairings … like raw fish and French pastry.

From sushi croissants to pasta donuts, this “era of permissibility” for food experimentation means no end in sight for more extreme fusion creations.

The salmon roll wrapped inside croissant dough, sometimes called the “croissushi,” debuted this year at Mr. Holmes Bakehouse in Los Angeles.

The spaghetti donut hails from the East coast. Made from pasta, eggs, and cheese fried into a donut shape for hand-held ease, this creation originated at New York’s Smorgasburg, a spread of fusion curiosities and Instagram food trends that could be the birthplace of next year’s hot combination, too.

Tea flavors and mocktails

The BBC says 2018 will be the year we see tea win out over coffee. It’ll also signal the rise of non-alcoholic specialty drinks. Floral flavors could unseat the pumpkin spice obsession, according to the Whole Foods predictions for the new year. Botanicals and notes like rose and lavender will fill glasses for health-conscious drinkers looking to curtail their booze consumption.

Plant-based proteins

Just two months ago Leonardo Dicaprio invested in a startup making plant-based meat substitutes. The company, Beyond Meat, is just one of a several companies looking to cater to younger consumers who are increasingly adopting vegetarian and vegan diets.

In August, Bill Gates, Richard Branson and a handful of venture capital firms led a $17 million Series A round of fundraising for Memphis Meat. It’s not a plant-based protein company, per se, but it is one that produces meat without having to grow an entire animal. It has so far produced beef, chicken and duck from animal cells.

Impossible Foods, a Silicon Valley startup that’s been working on developing a meatless burger that bleeds. The team has been a plant-based “heme” (which means “blood” in Greek) that imitates replicates the bloodiness of biting into a still-pink-on-the-inside beef burger. Though heme is not yet available to purchase, expect plant-based proteins like tofu, tempeh, and quinoa to replace meat more often next year.

Hyperlocal and low-waste

Local sourcing has been a trend for the last few years, but using foods grown in walking distance of the dinner table is an increasingly popular goal, according to the BBC.

Getting even closer than local farmers markets, some restaurants are opting to grow their own ingredients on-site. The BBC points to Danish chef René Redzepi and his two-Michelin-starred Copenhagen restaurant Noma as a leader of the trend.

An emphasis on reducing waste will also grow in 2018. Expect to start seeing dishes made from food waste or menus planned to use all parts of the ingredients.

In New York City last year, an environmental organization called Feedback fed 5,000 people free meals cooked from produce that otherwise would have been wasted. This event has been replicated around the world in 2017 and predictions say the trend could break through to restaurants in 2018.