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2022 / 2023 Food Trends with The Food People

Reducing our carbon footprint continues to dominate many aspects in life, but The Food People have predicted an increased focus on the environmental impact of food. Where is the food coming from? Essential Cuisine have partnered with Love British Food who support local producers. They continue to be passionate about, encouraging both chefs and consumers to look close to home when buying ingredients for their menus.

Lab Grown Meat

With consumers happy to adopt a ‘lab to fork’ diet to reduce their meat consumption, thanks to new technology, it is set to become increasingly popular. As well as meat, the ability to create lab grown milk, cheese, chocolate and honey will become available due to fermentation methods.

Contactless

Since the pandemic we have been airing on the side of caution, preferring online delivery platforms and more technology-based interactions. This ever-growing method of both communicating and ordering is not only down to reducing in-person contact, but it is perceived as more reliable.

Sea Farms

With flexetarianism, or as some refer it to as ‘the casual vegetarian’, and seaganism being adopted by many consumers, fish consumption is being reduced. Sea plants, weeds and grains are high in nutrients and antioxidants, being seen as the preferred ingredient from the sea.

Healthier Alternatives

Science-backed, healthier alternatives to consumer favourites will be in favour during 2022 / 2023 as consumers frown upon processed, high calorie foods. Calorie counting is rocketing in popularity as well as the Keto diet, encouraging people to be more aware of what they are consuming. 

Fine Eating NOT Dining

Fine eating is promised to deliver fine dining quality food but at a more affordable cost and relaxed experience. Cost is the main driver of this trend with people wanting accessible Michelin level burgers, pasta and cocktails.

Little Ones

Childhood obesity is at an all-time high and parents are focusing on what their children consume in a lot more detail. From ready meals to snacks, the focus will not only concentrate on managing childrens weight but correlating their food consumption with brain activity. School cooks are encouraged to teach children about healthy eating and promoting ‘brain food’.

Looking East

With Netflix sensation, Squid Game, hitting global success, the popularity of the series in the UK has contributed to consumers looking east for flavour inspiration. Korean and Japanese flavours are set to take the food scene by storm, but more interestingly consumers are seeking hybrid / mash up concepts such as Japanese Italian or Kimchi Doughnuts.

Sensory Experiences

The pandemic has created a newfound appreciation for our senses, predominantly because of loss of taste and smell is a well-documented COVID symptom. Dishes are set to be elevated with bigger, bolder flavours – sweet, sour, salty, spicy. There is also a new kid on the block, Kokumi, a Japanese word that translates to ‘rich’ or ‘delicious’. While some consider it to be the sixth taste, this flavor enhancer serves a more important purpose. Kokumi adds ‘craveability’ by making the taste receptors have a heightened awareness and therefore heightening our taste.

Novel Nostalgia

During the pandemic, food has often been a form of escapism for some people. Using food to evoke childhood memories and potentially ‘happier’ times is more apparent in consumers lifestyles and diets. Foods such as jelly and ice-cream, pop tarts, trifle are all set to have gourmet spins.

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