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The gastronomic trends that rule 2021

As we have commented in other posts, nowadays food trends have more to do with ethics than with pleasure: gourmet diners today seek what is sustainable, nutritious, and vegan.

In this sense, there are several currents or trends that are gaining popularity in the industry:

100% wearable

A strong trend that has permeated the restaurant and food processing industry is to reduce or eliminate waste, and that has also generated new offers based on leftovers that are well seen by consumers, such as coffee shops that take advantage of leftover milk. to prepare yogurt or the most innovative that are turning coffee grounds into coffee cups, to name a few examples.

This trend is known as trash cooking and seeks the reuse of food one hundred percent. Part of the premise that the whole food can be used: from potato skins to vegetable leaves that were usually thrown away. This trend has come at a good time for the meat industry, which has now begun to reinvent products using parts that have not been in demand until now, such as the tongue, brains, or liver.

Gastronomic opening

Another trend that has been very successful in the industry is the flourishing of specialty restaurants, known as authentic kitchens that feature international dishes from other countries. In this sense, Indian and South American cuisine have become popular spots, and now Israeli food is another rising star.

For all kinds of tastes and consumption

We can also expect to see more multi-channel dining: places that combine a restaurant, takeout, delivery services, and specialty retail stores. Mobility continues to be a growing food issue, so quick snacks continue to be all the rage.

Vegetables ” in “

The mega health trend is creating the biggest waves in the evolution of food. If “you are what you eat” was popular, it seems that people now define themselves more and more by what they do not eat. And what they are eating less and less is meat, so plant-based foods are one of the biggest food trends today, and the most interesting thing is that they are dishes that do not try to imitate animal products.

To be on the wave, on the one hand, you have to satisfy your customers’ desire for fresh, natural-tasting food; and, on the other hand, comply with its ethical standards in terms of sustainability and resources.

One symptom of this new emphasis on health is the food in the bowl, particularly in its Hawaiian form, the poke bowl, which meets many modern requirements: it is healthy, fresh, different, and even “instagrammable”, totally “in”, and even more if the ingredients are vegan and organic.

The trend of phat fats or good fats is also taking a lot of force. If long ago it was recommended not to consume avocado, peanut or coconut butter, and extra virgin olive oil, now these are protagonists as healthy fats.

And the hamburgers?

Burgers are perhaps the most saturated market on the scene, but it seems that it doesn’t matter because they are still super popular. To differentiate themselves, some places have taken the path of the highest quality; others have opted for ethnic influences, from Asian burgers to Middle Eastern lamb burgers with soft cheese and olives.

On the other hand, in the healthy line, if meat burgers went out of fashion and began to be made with a base of cereals, vegetables, or legumes, now mushrooms and mushrooms take center stage.

New sweeteners

Finally, there are also new sweeteners on the scene. If coconut sugar was going to revolutionize the sweet world, now it’s time to add others such as carrots, beets, pumpkin, corn, sweet potatoes, and monk fruit, which grows in Southeast Asia and is 150 times sweeter than sugar. sugar. These will be the new sweeteners, of course, they are healthier.

The truth is that the food industry is going through a time of change in the way of consumption, in which health and general well-being already play a fundamental role. This is the main motivation for today’s food trends and it will probably continue that way. To stay up-to-date, don’t lose sight of these lines of preferences.