Food trends: what will stay, what will change? An overview of the latest trends and developments in the food and catering industry
Source & Copyright by Future Food Studio
Author: Hanni Rützler
- The crisis turns food trends into one stress test subjected. Some are strengthened, others are at least temporarily slowed down. Home cooking, for example, is experiencing a renaissance. It shows how systemically relevant the food industry really is.
- The importance of domestic agriculture is increasing - we can use this new appreciation to also Diversity to increase. Because agrobiodiversity makes agriculture more resilient and crisis-proof. And it ensures more variety on our plates.
- Everyday catering is becoming increasingly popular with food delivery services and Ghost Kitchens fundamentally changed. The delivery market is very competitive - and the balance of power in delivery services and restaurants is being renegotiated by the crisis.
- Characterized by the health megatrend, more and more people want to forego alcohol in drinks, for example, but at the same time taste and enjoyment not miss. Startups in particular mix and shape the beverage industry with non-alcoholic urban drinks Liquid evolution mit.
Food trends - what remains and what will change
What is the global corona crisis doing with food trendswho have guided and inspired producers, retailers, restaurants, consumers in the past years and decades, but who have also shaped them themselves? Now that a lot is changing, are they obsolete? The Food Report 2021 shows which trends are weakening, which are changing radically and whether new trends will emerge.
Are there food trends that already had answers to problems before the crisis that are only now becoming really virulent? Which food trends offer orientation even in chaotic, unfamiliar times? This deals with the analysis of the Food Report 2021, which checks food trends for their resilience to crises. The 7 clusters of the Food Trend Map 2021: health, everyday life, quality, enjoyment, Sustainability, Glokal and Beyond Food bring together different food trends and thus make the dynamics visible.
Source & Copyright by Futur Food Studio
Ghost Kitchen - The disruption of the fast casual market
The industry insight gastro is all about the Ghost Kitchens. Before the corona crisis, they were only perceived as a niche phenomenon, but during the pandemic they rose to become an important pillar of urban food supply. The “ghost kitchens” are restaurants where only cooking is done but no guests are served. With the Ghost Kitchens, a disruption of everyday gastronomy had already been announced before the crisis. Now it happens faster than expected. The new food delivery platforms operating with ghost kitchens are developing into the Netflix and Spotify of the catering industry. The delivery service companies become food platforms that produce completely new gastronomy concepts.
The concept of Ghost Kitchens will fundamentally change the catering industry in the long term. With the increasing quality of delivery food, restaurants are becoming more and more places where the quality of stay is becoming increasingly important.
The corona crisis is the decisive driver and at the same time the stress test for alternative catering concepts. If the delivery of food works well during the crisis and the quality of the food is convincing, Ghost Kitchens have the chance to establish themselves in the mainstream in German-speaking countries and to become part of everyday food culture.
Source & Copyright by Nobelhart & Schmutzig
Biodiversity - The future of nutrition lies in diversity
One focus of the Food Report is diversity, more precisely biodiversity. What the global corona crisis shows us is that we should understand future challenges on a global scale and address them holistically. In agriculture and food production, these are primarily climate change and the maintenance of functioning ecosystems. In order to successfully meet these challenges, profound innovations are required. The conservation of biodiversity determines the future of our global food system. Agrobiodiversity makes agriculture more resilient in times of climate change and at the same time ensures that our diet is enriched. The variety of farm animals and plants depends on human activity: what we like to eat is grown and bred, what we do not use is in danger of extinction.
Cooks and restaurateurs are multipliers and ambassadors for the future of this new variety: They are the crucial link between producers and consumers, because they bring this diversity to the plate and make it tangible. Restaurateurs who present their guests with previously unknown, forgotten and new flavors in their dishes are also preparing the way for a change in the food trade: from abundance to diversity.
Liquid Evolution - Drink better, drink better, drink healthier
The key topic of beverages deals with liquid evolution: According to the motto "drink better, drink better, drink healthier". Even before the corona crisis, health was one of the most powerful megatrends that is driving the change in our eating and drinking culture. The beverage industry continues to see increasing demand for non-alcoholic beverages - from flavored mineral water and vitamin drinks to non-alcoholic beers to “virgin cocktails” and non-alcoholic spirits. The major beverage brands are now also responding to this shift. They are broadening their range of drinks with little or no alcohol and are targeting new, health-conscious customers with wellness-oriented branding.
In top gastronomy, it is now a good thing to offer an exquisite juice or tea accompaniment in addition to a wine accompaniment, which is perfectly matched to the dishes with its flavors. Manufacturers have new opportunities to experiment with old manufacturing processes, almost forgotten varieties and fermentation techniques to create new, exciting taste experiences.
Source: Zukunftsinstitut from the trend study Food Report 2021
Hanni Rützler's Food Report explains the most important trends, developments and future topics for food and beverage. With industry insights, key topics and best practices from all over the world, it serves food manufacturers, restaurateurs and food retailers as the basis for future decisions. Especially in the crisis.
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