What will we eat in 2021?

The expectation is that, more than ever, when they go to conferences, meetings and events, people will be looking for food that they haven’t been able to make at home. Travel is an opportunity to try new dishes and the whilst we’ve been locked down there has been a following for comfort food. Nostalgic dishes will still be popular, but with a twist, still comforting, but stimulating too.

This time last year we looked at what we can expect to eat at events. Overwhelmingly the trend was for healthy choices:

• more plant-based choices
• healthier snacks
• alternative milks
• brightly coloured food
• simple and natural dishes
• a focus on sustainability

So what can we expect for 2021?

The catering industry expects to see more of:

• Yuzu – a sharp citrus flavour which that tastes like a mixture of grapefruit and mandarin.
• Cherry Blossom – used in cocktails, cakes and puddings
• Honeycomb Toffee – a mixture of two well known tastes
• Smoked herbs and spices – the regular ingredients have been given an extra dimension
• Chillies – more varieties with different levels of heat and flavour
• Tempero Baiano seasoning – from Brazil. It’s a mixture of herbs and spices to use in casseroles and vegetables
• Mexican Recados – a citrus paste to use in marinades for meat
• Dukkah – North African toasted nuts and seeds to sprinkle over dips, meat and vegetable dishes
• Izakaya – a mixture of small plates (like tapas) but from Japan
• Pinoy with banana ketchup – meat kebabs from the Philippines, with sweet and savoury flavours

Intolerances and special diets

There has already been an increase in special diets over the last few years, but expect more use of alternative flours and milks, as well as seeds, grains, pulses and oils. The use of chickpeas has grown massively, but in the future, they will be used in more unusual ways including puddings.

Cocktails

Cocktails have also grown in popularity alongside specialist bars for specific spirits. When lockdown is over, expect people to indulge in exciting cocktails and unusual drinks.

Fermented food and plant-based options

Kimchi, kombucha, sauerkraut – all contain probiotics and are a popular choice for the healthy eater.

Alternatives to traditional protein will be on the menu as well as fresh vegetables. Food that is high offers health benefits and boosts immunity will be popular choices.

For example, fermented foods contribute to positive gut health, seafood is high in Omega 3 fatty acids which offer a wide range of health benefits, and plant-based menus obviously offer up a lot of nutrients and vitamins.

Toast with different toppings

We’re all familiar with avocado toast and hummus on toast , but what about mashed squash or sweet potato, mushrooms, beetroot, tapenade or peppers to go with eggs or a salad topping?

Coffee

Coffee flavoured products are expected to increase, so you can expect to see it in snack bars, granola, smoothies, yogurt and many more dishes.

Our conclusion is that following from 2020, we will see more of the same trends – healthy choices, but also some reward for all the months that we haven’t been out.