Culinary trends 2019


Monitoring and understanding trends is an important part of the work our Culinary team does at Arnott’s. It’s our way of anticipating what our customers and consumers will want as tastes shift, so that we can deliver the next generation of iconic foods that everyone loves.


1. Flower Power

There is growing appeal in the use of florals in foods and drinks. Triggered in part, by the gin industry. Hibiscus, cherry blossom, elderflower and other florals are being used to add colour and flavour to ice cream, chocolate and dessert creations.


Expect to see flowers and other botanicals over the coming year, in sweet bakery, like shortbread and cakes, and a variety of beverages, from teas and infusions, to kombucha and gin. In restaurants, chefs will bring unique flavours and colours to their dishes with violet sugar, lavender, crystallized jasmine and rose petals. Expect to see botanicals in savoury seasonings too, like hibiscus sea salt.

2. Drinkable Goodness

There has been a shift to functional, healthier beverages over sugary soft drinks. From fresh fruit juices and vegetable lattes, to sippable soups and broths, the beverage category is being redefined.


We anticipate a period of fragmentation and experimentation with a surge of interest in a range of beverages including kombucha, plant waters and drinkable veggies. Cafes and bars will embrace this trend with their own signature alcohol-free elixirs and nourishing brews.

3. Plant-Based

The Economist has declared 2019 the “year of the Vegan”, but this trend is not about consumers going ALL vegan. Whether it’s for health reasons or sustainability, there will be a fundamental shift in how we’re eating – choosing plant-based foods more and animal-based foods less.


The range of plant-based offers to explode, with more novelty than ever. From plant-based burgers with the “meat juices” of traditional burgers, to vegan ice cream that has the creaminess of dairy. Chefs are also embracing the plant-based style of eating with exciting dishes, like shitake bacon, peri peri falafel and zucchini lasagne. And with QSRs offering vegan menu items, we know this trend is here to stay.

4. Hemp

Since being made legal in Australia in 2017, industrial hemp is being recognised for both its health and culinary opportunities. Its nutty flavour and creamy texture make it appealing for use in bread, cereals and other baked goods.


Expect to see hemp appearing as a stand-alone ingredient in flour or seed format, as well as in a variety of foods and beverages, from the familiar, such as crackers, chips, bread and seed mixes, to the more obscure – hemp milk, yoghurt and even chocolate. Chefs and restaurateurs have also started experimenting with hemp, in part for the novelty, but more importantly for its nutty flavour and creamy, avocado-like texture.

5. BBQs of the World

BBQ – not just a food, but a technique that’s revered around the world and linked to the origins of our culinary evolution. It’s both a style of cooking, as well as a flavour and aroma – from sweet and sticky marinades and sauces, to smoky rubs and relishes, to hot and fiery spices, seasonings and sauces.  


BBQ styles we’re keeping an eye on this year, include Korean and American. Korean-style beef and Bulgogi will feature in a range of foods – from frozen dinners and pre-prepared meal kits, to flavoured tuna and snacks. Whilst American-style BBQ restaurants are gaining attention and the variety of American BBQ sauces, marinades and slow cooked meats, are making it easier for consumers to recreate Texas beef short ribs or Memphis country-style brisket in their own kitchens.


A step-up in BBQ flavours in 2019, particularly in snacks. We’re tracking interesting takes and more sophisticated flavours – BBQ Rib Prawn Crackers, Peri Peri Chicken Potato Chips and BBQ Sausage and Onion Pringles.

6.Instagram-able eats

Once considered impolite, taking food shots for Instagram is now common place. Seeing it as a PR opportunity, chefs are branding their food and restaurants are trying to create the right atmosphere to ensure diners get the perfect shot.


More cafes and restaurants encouraging photos for Instagram. Whether it be by providing diners with kits on how to get the best shot, or having an Instagram-friendly fit-out. Even home-delivered recipe meal kits are starting to get on board, inlcuding kits in their boxes, showing how to “cook, snap, share and eat”.


Here at Arnott’s we’re proud share information about our biscuits. From the ingredients we use, to how and where they are made, we’re being more open about our products than ever before. Click here to read more.