“Savory flavors, sensory experiences, a curiosity about outer space, and a concern for Earth will guide our choices. At least that is what the food forecasters say”, are some of the predictions that The New York Times predicts, for the next 2023, in the tastes and flavors of fashion.
According to the publication, some sophisticated and consolidated trends, such as molecular gastronomy or wine temperature controllers, will cease to be of interest. Secondly, TikTok and the new social networks exploit culinary fashion with more exotic flavors, such as turmeric latte. “Simplicity, versatility, escapism and ingenuity are what our trends come down to this year,” say specialists in the field.
The expert in gastronomic trends Claire Lancaster He stated, “People want something fun, they want novelty, and they want something natural.” Fresh and invigorating marine flavors have spawned a craze for coastal cocktails garnished with crab claws and oysters. Sea vegetables, like seaweed and sea creatures, have secured spots on various trend lists.
Foods made by organic farmers and of regenerative culture They will be the new focus of consumption. Now the demand of a new generation of food producers, actively committed to the planet, will be reflected in agriculture that reduces carbon emissions, with more rigorous animal welfare policies and equitable treatment for the people who grow and process food. .
More diners will choose foods and beverages that improve their health and that of the planet. Even the alcohol industry has started throwing around words like “eco-alignment”. The specialist in gastronomic consultancy, Joan DriggsI explain: “These companies don’t want to be seen simply doing the right thing every day. They want to be seen, really, as making a positive difference.”
Within the novelty, the chicken is positioning itself in the gastronomic vision of various food houses for the next year. Chris Moyerthe executive chef of lost, he placed bird skins as a highlight on his most promising list. Rising chicken prices have chefs looking for ways to get more out of the bird. Asian kitchens that regularly use chicken skins are providing culinary inspiration.
“Chefs around the world, many of Japanese descent, are fusing Japanese ingredients or culinary techniques with food they love from their surroundings,” according to AF&Co Y carbonatedtwo signatures of San Francisco who collaborate on an annual trend report. In New York, the restaurant kimika He is a popular practitioner of “itameshi”, the combination of Italian and Japanese cuisine. In Los Angeles, the chain Nikkii, a specialist in Peruvian and Japanese fusion cuisine, replace sushi rice with Peruvian potatoes.
However, the interest in new flavors can move away from earthly tastes. “Outer space will have a particularly pristine charm for Gen Z, who are disillusioned with the world as it is. Brands should also consider the inspiring role that space will have in life”, highlighted the specialist Zegler of Mintel to the NY Timesin reference to star lighta drink of Coca Cola limited edition that calls itself “space flavor”.
“People are willing to spend, but they are going to look for the value proposition of the experience. Commitment is the motto”, affirms Andrew Freeman, a veteran in hospitality public relations in San Francisco. Elaborate ice sculptures, flaming desserts and cocktails finished with a puff of smoke or a change in colour, will be the proposals at the moment of choosing.
It is also behind the growing popularity of appetizer and dessert towers and large-format cocktails. A glamorous example is the “Disco Mule”, one hundred dollars, which is served in a large disco ball in the Tipsy Alchemist in Austin, Texas. And there may be no better recommendation than the growing popularity of food served at a community table that began with the fashion for picadas, a very Buenos Aires dish that we have enjoyed in our gastronomic spaces for decades.
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