“People want high-quality ingredients, but also value, especially members of the Generation Z, who are cooks and diners who seek safe rewards wrapped in adventure,” he noted. Andrew Freemanpresident of the consulting company AF & Co of San Francisco and detailed: “Luxury will be found much less in the cost, but in the quality of a product in which living is more interesting and fun.”
Like every year, the portal The New York Times developed a series of predictions linked to new trends in gastronomy and food. The culinary journalist Kim Stevenson was in charge of carrying out market research at a local and international level on the new gastronomic proposals for this new year and, for that reason, he interviewed the leading figures in the food environment.
“Sandwiches can be the ultimate example of cool without having many pretensions,” he said. Claire Lancaster, food and beverage specialist. In that aspect, crispy shawarma wraps They are the preferred ones and those indicated by the expert. “There is this desire for boldness, but with the feeling that, whatever I spend, I need to feel a real value for money,” Freeman explained to the New York portal.
The rise in the consumption of “new” waters is another prediction for the new year. “New ways of using waste to make water will emerge, such as cocoa water, which is extracted from what remains after harvesting the cocoa beans. “Water management will be more important, with consumers looking for foods and beverages that require less water to grow or produce,” the specialists stated, adding a considerable boom in hydration based on juice powders.
According to a global food and beverage trends report from Mintel Food and Drink By 2024, ultra-processed foods will continue to grow. But, on the other hand, naturally fermented products, cold-pressed oils, legume burgers and classic ingredients, such as butter and cream, will have more notoriety in the home kitchen. Spicy products will also be sought to have different nuances and flavors.
Jenny Zegler director of Mintel Food and Drink, he assured: “It wouldn’t bother me if 2024 were the year of the soup.” In agreement with the expert, The New York Times predicted that soup will be the food that will characterize the brand new year. “It’s the little sister of bone broth and the perfect vehicle for cross-cultural mixes, like ramen. It’s also an easy way to immerse yourself in the growing popularity of Asian food,” noted the New York newspaper and concluded: “The soup takes advantage of vegetables that might otherwise be thrown away.”
by RN
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