What Food Trends Are Hot This Year?

From a new pressure cooker to a popular charcuterie board, it seems like there’s a food trend popping up every week. While some fads pass quickly (like the balsamic coke trend), others stick around.

Whether you’re looking to improve your culinary skills or want to make your restaurant more profitable, following trends is essential. Here are some of the biggest food trends this year.

Mini Desserts

As the economic squeeze takes hold and dietary restrictions increase, operators are turning to mini desserts to satisfy customer demand. These bite-sized treats are ideal for sharing and allow diners to control their portion sizes, so they can indulge in a little more without the guilt.

Global flavours also feature heavily in dessert trends this year. Menu mentions of churros, pots de creme, mochi, and halva are up and grabbing attention as consumers seek out exotic twists on traditional dessert favourites.

Cakes are being Frankensteined, with the fusion of brownie and cookie, and baklava and cheesecake leading the way. Other popular options include gin and tonic trifles, lemon swiss roll cupcakes, and buttercream daisy cakes. Unleash your inner Bake Off contestant with Lakeland’s floral icing cutter set to create these showstopper treats.

Reducetarian

Amid the COVID-19 panic and a desire to expand palates, many consumers began limiting meat intake this year. This trend, dubbed reducetarianism, focuses on thoughtful moderation rather than going completely vegan or vegetarian, allowing plant-curious eaters to help the environment without eliminating animal products entirely.

A number of companies have sprung up to produce vegan meat substitutes, from fish-free burgers made with mushroom roots and coconut fiber to grilled cheeses that are made with nut cheese instead of dairy. With the emergence of these foods, it will no longer be a surprise to see restaurants and shops offering a selection of vegetarian and vegan options on their menus in 2024.

A similar shift will be seen in beverages, with floral flavors like elderflower and lavender adding a light profile to sweet bakes and drinks. Look for herbal and earthy botanical spirits like hibiscus to be used as cocktail bases, too. It’s a great way to add a pop of flavor and a touch of sophistication to classic cocktails.

Kombucha

Food trends are much like fashion trends, only with more of a focus on culinary wellness. Staying on top of these trends can help restaurants reconnect with their consumers and play a part in the wider food narrative.

Cauliflower continues to be a menu staple as diners turn to the plant for its gut-health benefits, immunity-boosting properties and low carbohydrate content. It’s also found in gnocchi, pizza crust and even mac and cheese.

Umami paste, or the “fifth taste” is another ingredient to watch this year. The savory condiment can boost the flavor of meatless dishes without any added meat. As supply chain issues make meats pricier and harder to come by, restaurants will continue to offer tasty plant-based alternatives. Also look for no-waste food trends like nose-to-tail cooking and upcycling recipes that use ingredients that would otherwise be discarded. These innovations can help reduce a restaurant’s carbon footprint and bolster sustainability efforts.

Superfoods

While superfoods aren’t magic pills that cure diseases, they are packed with nutrient-dense foods. These foods are high in antioxidants, fiber, and healthy fats that help reduce the risk of heart disease, diabetes, and obesity. They’re also high in vitamins and minerals that boost the immune system.

According to research reports, the growing demand for superfoods is attributed to several factors including lower nutrient levels in regular food, the use of higher inorganic substances in agriculture, and people’s increased participation in physical activities. The superfoods market is expected to grow at a satisfactory rate in the coming years.

Whole Foods Market’s 2024 trend report suggests that simple, protein-forward products like tempeh, mushrooms, and legumes will steal the spotlight from complex meat alternatives that feature a long list of ingredients. In addition, expect to see more dairy alternatives, including milk made from oats and macadamia nuts. These alternatives offer more flavor, are easier to digest, and have a lower carbon footprint.

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