The future of our plates. As we enter 2024, the culinary world is teeming with an array of food trends shaped by global influences, local needs and ever-changing consumer palates. From ancient grains to zero waste, let’s explore what’s coming up in the world of food trends.
A is for ancient grains: The focus is on grains like spelled, millet and quinoa. These grains have remained virtually unchanged over the centuries and are gaining popularity due to their nutritional benefits. Although they may be more expensive and harder to find, they are not always superior to traditional whole grains.
B for beige staples: Keto continues to trend, with 12.9 billion views on social media. Expect to see pastas and noodles made with innovative flours like chickpeas, as well as a resurgence of simple dishes like sliced white bread (sourdough!) and double-carb dishes.
C for Cost-Conscious Consumer: With the rising cost of living, taste and affordability are key. Consumers are looking for affordable yet delicious food options.
D for dazzling drinks: Cocktails and mocktails are getting a makeover on social media. Expect an increase in rum and tequila, as well as hydration-focused soda and sports drinks.
E for energy-efficient meals: In a time when energy bills are skyrocketing, energy-efficient cooking methods like air fryers, slow cookers and microwaves are all the rage. No-cook or minimally cooked dishes like salads are also on the rise.
F for False Fish: Plant-based alternatives to seafood are emerging, although they often contain higher salt content and less omega-3 than their marine counterparts.
G for gut-friendly foods: There is growing interest in prebiotics, probiotics and fermented foods. However, focusing on fiber and the traditional 5 meals a day might be more beneficial and easier to follow.
H for Eating Heritage: Unprocessed, unrefined and traditional foods are gaining ground. Expect more “no additives” labels, but remember that local and traditional doesn’t always mean healthier.
I for gourmet breakfasts: Breakfast gets a French twist with loaded, twisted croissants. Beware of high levels of saturated fats, sugars and salt.
J to simply add water: Dehydrated and freeze-dried products are becoming popular due to their planet-friendly and waste-reducing qualities. They are quick to prepare and energy efficient.
K for Koji and Umami: Koji, a mushroom-inoculated grain, is used to create umami flavors in everything from main dishes to desserts. However, these are often high in salt and fat, so consume in moderation.
L for Labeling for the Planet: Expect to see more planet-friendly claims like “100% green energy.” However, clear and understandable messages, such as eating seasonally, might be more effective.
M for menopause-friendly foods: Although supplements are common, few foods specifically target menopause. Look for nutrients that help relieve common symptoms like fatigue.
N for Nostalgia Food: Retro comfort food is making a comeback. Think British classics like roast dinners and cheese on toast.
O for On the menu: Korean and Japanese cuisines remain popular, with fusion dishes like miso spaghetti and Thai pizza gaining ground.
P for Positive and Personalized Nutrition: There is a holistic approach to nutrition, which focuses on adding beneficial foods like vegetables rather than just reducing calories.
Q for quick cooking: Air fryers, delivery boxes, meal kits and simple recipes are sought after for their convenience.
R for Regenerative Power: This trend focuses on biodiversity and sustainable agricultural practices. Some restaurants are starting to highlight ingredients from regenerative agriculture.
S for Swicy, Swalty, Swavoury: Expect unusual flavor pairings, like blue cheese ice cream, that challenge our taste buds in new ways.
T for Canned: Economical, long shelf life and no preparation required: canned foods are convenient and versatile.
U for unprocessed and unpackaged foods: Simpler ingredient lists are available, but remember that not all ultra-processed foods are unhealthy. Most plant-based food alternatives fall into this category, including oat milk.
V for Vegan: The focus is shifting from faux meats to dishes where plants are the stars.
W for what to sweeten with: With a high intake of free sugar, natural sweeteners like dates are becoming more and more popular.
X & Y for additional health benefits and younger for longer nutrition: Eating during life stages, like pregnancy, and understanding how a healthy diet benefits overall health.
Z for Zero Waste: Recycling food waste like potato peelings and coffee grounds is increasing, but we still waste a significant amount of edible food each year.
As we navigate these trends, it’s important to remember that balance and moderation are key. Whether it’s embracing ancient grains or indulging in nostalgic foods, the future of food in 2024 is diverse, mindful, and exciting!
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