Trends in food and drink

As we know, where the consumer market leads, businesses follow. So, here’s a look at the trends in food and drink, which is what we can look forward to in offerings from hotels and venues as these filter through to their menus.

Organic and healthy choices

Sugary food and drink are less popular than it was as people are becoming more aware what they are eating, driving the healthy food and drinks trend. The same is true of alcoholic and non-alcoholic drinks. There are far more option on menus for people with food intolerances and preferences, including celiac, dairy free, low fat, vegetarian, vegan, keto and organic options. Alternative diets are becoming more mainstream and more vegetables are being added.

Plant-based options

The trend toward plant-based diets is set to grow rapidly in 2020 and non-meat substitutes now have more flavour than they used to. Unusual ingredients becoming more mainstream, such as nutritional yeast, seaweed, hemp, ashwagandha, cassava, bijao leaves, cocona, acai, aguaje, and maracuya.

Healthier snacks

Alternatives to crisps are becoming more readily available with ingredients like chickpeas, beetroot, carrot, peppers, kale and quinoa. People are moving away from three meals a day and using healthy snacks to fill the gaps.

Alternative Milks

Coconut, almond, goats’, rice, oat and soy milks are readily available in supermarkets and cafes. Oat milk consumption is set to rise as it is very popular in hot drinks and has a low environmental impact compared with some of the other options.

Jackfruit

The Indian Jackfruit is often used as a substitute for pulled pork because of its texture and is also being used in recipes instead of tofu and quorn in curries and chilli recipes. It’s low in sodium and calories, but high in fibre, B vitamins and potassium.

Sparkling Water

Sparkling water consumption has grown from consumers who like fizzy drinks, but still want to cut down on sugar.

Unusual fruits

Different fruits are being introduced, both eaten fresh and incorporated in food and drinks. Some of the flavours are prickly pear, dragon fruit, bergamot orange, yuzu, ugli fruit, pineberry, aprium, limequat, cherimoya and strasberry.

Brightly coloured food

Chefs want their food to be talked about and Instagrammable food needs to be bright and appealing

Even more focus on sustainability

Food waste and food miles – it’s here already and will continue to be important. There’s more focus on using ugly fruit and vegetables and eliminate wasted produce at all parts of the food chain.

Simple, natural dishes

This particularly applies to puddings, where healthier options are becoming available using less cream, sugar and carbohydrates by substituting ingredients.

Mind food and mood food

Food to stimulate the brain has been discussed for some time and used in working lunches and conference menus. Food also has an influence on the way we feel, so menus are being designed with ingredients that can change the way we feel too.

Traditional cooking methods

The use of wood fired ovens and grills is set to make a comeback, for bread, pizza and other food and traditional cooking techniques become popular again.