Predicted Trends for Food and Beverage Industry

From innovations in plant-based proteins to an explosion of no-ABV cocktails, here’s what industry experts predict will be big this year.

Plant-based protein innovations are today becoming mainstream. Consumers who want to make healthier decisions for themselves and the environment now have access to more plant-based protein options than ever before. They should expect to see alternative seafood ingredients and protein-based meat substitute options with plant-based ingredients on the menus as they become more educated and aware of sensitive food systems. Trust and transparency are important factors in consumer considerations.

Modernised Comfort Food

The trend for the taste of home cuisine is still popular because many people look for structure and comfort in their food. Consumers may seek out the usual, but they also yearn for something more. Customers enjoy revisiting familiar dishes in a new form that pays homage to the past while reinterpreting potential ingredient pairings, cooking techniques, and presentation above all else.

Low-waste Menus

Food waste reduction is a top priority for governments, NGOs, and increasingly, consumers. Nobody enjoys the idea that 30 per cent of food produced for human sustenance is never consumed. However, food waste is a major worry for commercial kitchens because it results in a direct loss of revenue. Chefs can reduce food waste by using ingredients and resources wisely, extending the shelf life of their dishes, and giving customers another good reason to enjoy dining out. Switching to traditional preservation methods like fermenting, pickling, and curing can guarantee a budget-friendly menu and significantly reduce waste by using products from fin to fish, top to bottom, and root to leaf.

Flavour Contrast

Diners are becoming more and more accustomed to contrasting flavours and blending culinary customs both at the table and in the kitchen. Being allowed to eat at a restaurant was for many people an important turning point in life after the Covid lockdowns. Diners were craving unusual flavour combinations, intriguing textures, and inventive presentations after months of frequently repetitive home cuisine. Even though most people will no longer be on lockdown in 2023, the desire for exciting visual and gastronomic combos has persisted. Visitors like to be astonished and are constantly on the lookout for intriguing flavours and combination combinations. Experts and chefs assert that everyone should enjoy the experience of dining.

Mindful Proteins

The era in which flesh was the only source of protein is long gone. Diners are increasingly searching for protein alternatives for reasons related to their health, the environment, or animal welfare. For years, the term "flexitarian," which refers to a vegetarian who rarely eats meat or fish, has been on the rise. It is now thought that about one in four people identify as flexitarian. There has never been a better moment to get inventive with new sources of protein. Add to that the rise of reducetarianism, which refers to people who consciously try to reduce their intake of animal-based foods without adhering to a vegan or vegetarian diet. Chefs have a great chance to use plant protein sources like beans, legumes, pulses, and tofu owing to this trend. With the use of plant protein sources like beans, legumes, pulses, tofu, and plant-based meat, chefs will have a great chance to lower their environmental impact and costs.