Food trends: From perpetual snacking and flexitarian diets to Nordic cuisine
One of the final sessions of the conference was hosted by Suzy Badaracco at forecasting think tank Culinary Tides, who encouraged chefs to look beyond the food industry to see what is happening in the wider culture when trying to identify up-and-coming trends.
As for trends within the food culture in general, expect more perpetual snacking, more focus on vegetarian and flexitarian diets, plus growing interest in Middle Eastern, Vietnamese, Korean and Nordic cuisine, she said.
Looking at individual foods and ingredients, expect more seaweed, black rice, chia, sprouted grains, fermented foods, and flowers, she added.
And the hottest dessert trend? Still savory with sweet, so look out for those herbs and botanicals with your ice cream, chocolate and cheesecake…
