Sailing on the 'Sea-cuterie' Trend

"Sea-cuterie" is a trend that originated in Australia, and it involves pickling, fermenting, smoking and/or aging seafood. Foods such as octopus salami, shellfish sausages and swordfish ham offer chefs inspiration to experiment with the trend, according to the British retailer Waitrose.  

And while sea-cuterie is in the spotlight, Waitrose also predicts the number of flexitarians in the U.K. will continue to rise. According to the report, a third of Brits are eating less meat and fish than they were two years ago, and 32% are planning to reduce their meat consumption even further over the next two years. When consumers are buying meat or fish, more than a quarter (26%) of respondents say they plan to choose better quality offerings.

Middle Eastern cuisine is going to be a big trend. The report points to the already rising sales of spices such as sumac, baharat and zaatar. "It's no surprise Middle Eastern cuisine is hitting the mainstream. Already established with foodies, it offers both spice and sweetness," says Zoe Simons, senior Innovation development chef for Waitrose & Partners.

And when it comes to beverages, alcohol in particular, more people are focusing on flavor first and alcohol content second, partly due to a reprioritization of health and partly due to the launch of new nonalcoholic-mixers and lower-alcohol drinks, which have also gotten more traction with consumers this year. With Dry January behind us and Sober Spring about ready to begin, things are not looking too good for the beer and liquor businesses.