As lifestyles adapt and evolve under the pressures of inflation, supply demands, and housing fluctuations, how are we adjusting to the trickle down effect of these changes on our nutrition and culinary perceptions? In this context, are we resisting or embracing the opportunity to improve our food philosophy?
Culinary movements and nutritional awareness is trending high globally, and here are some upcoming predictions regarding the evolution of food in our day to day norms.
Transparency
More and more people want to know where their food comes from, how it’s prepared and the impact it may have on day to day norms, as well as large scale environmental concerns. The quest for sustainability and reducing the effects of our consumption has led younger generations to scrutinize supply chains and origin transparency. Local food access and communication of regulations, as well as urban agriculture and regenerative agriculture are making a strong impact on the way we procure our food.
The Impact of Inflation
Inflation has obviously impacted food prices at the grocery store and in turn has sharpened the awareness of food consumers, who are seeking more affordable options and better use of non-perishable products, canned food and other lower-cost ingredients to implement into homemade recipes.
Less Meat, More Potatoes?
Tofu is reaching the pinnacle of its popularity and plant-based foods are no longer viewed as dietary “alternatives,” but as staple and survival ingredients. Vegetarian dishes featuring “high protein” vegetables are trending high, and replacing meat options in many home menus.
Mushrooms shrooming!
Mushrooms have become a featured ingredient in recipes, and more and more restaurants are including them on their menus due to their low environmental impact and lower cost. Multiple varieties of mushrooms are flooding grocery store isles offering a variety of this accent ingredient, which also ranks high on the nutritional scale.
Social Media Cuisine Creativity
Social media has proven beneficial in introducing recipes from around the world, which often feature ideas and ingredient options that challenge the weekly routine of dinner options.
Spicy!
The popularity of hot peppers has also reached a summit of interest for foodies across the globe. From snacks to main dish accents, the spicy game has become much more nuanced and impactful in the versatility of culinary options.
Algae?
And last, and strangely not the least, algae like wakame and nori, well-known seaweeds from Japanese cuisine are trending high on the consumption and procurement scale on the basis of affordability and nutritional value.
