New food and drink fads are trending with every turn on social media. From pesto eggs and hard seltzer cocktails on TikTok to meal prep, these trends may seem cliche, but they’re not just what we eat and drink, but the ingredients we buy for everyday cooking. Restaurants are also taking advantage of culinary trends to add new and exciting dishes to their menus.
The beginning of the year is the perfect time to explore the food trends on the horizon. That’s why we asked her two experts in food and beverage trends to share her 2023 predictions. It’s a world destined for attention and attention. ” first for women.
How are food trends determined?
Several factors contribute to the development of food trends. Raghavan outlines his three ways they get attention.
- Seasons influence food trends and are reflected in Google Search queries like ‘how to make gingerbread house frosting’. This query ranked #2 on our list of the most popular “how to” searches in the US for December 2022.
- Some trends are virally driven by social media stars. For example, last month’s most popular sauce search in the US was YouTuber MrBeast’s his Pizzafy Sauce.
- Chefs, restaurateurs and bar owners set trends by launching their own dining concepts or making changes to processes (for example, innovations in beer fermentation processes).
FedUp Foods co-CEO Zane Adams says a research-based approach to predicting and tracking trends in the culinary world is best. “FedUp Foods has an in-house lab that combines rigorous scientific processes with intuitive taste testing and market research to determine trends and research ways to improve existing ideas. I am,” he says. The process of identifying these trends varies, but the end result is a new ingredient to add to your pantry or, in some cases, your own cooking method.
What food trends will be popular in 2023?
Adams believes health will be the driving force behind this year’s food and drink trends. “I think 2023 will be the year of wandering in search of function. Living in a post-coronavirus economy has shaped many of our lifestyles — food included. Food shortages and rising costs to certainty (again for some people) will allow a greater focus on foods that support function or “benefit” the body.
Here are three new food and beverage trends Adams is keeping an eye on.
- Textured Tibicos Water: This fermented drink (also called water kefir) has a unique texture and taste compared to competitors such as kombucha, kavasu, terra and chicha. Tibicos is known as a “softer” fermented beverage due to the lactic acid that mitigates the sharp acetic acid flavor found in other vinegars and kombucha ferments. The microflora of Chibikos contains various acids (mainly lactobacilli and yeast) to nourish the cells of the intestine and body.
- Functional layered food: Functional foods (or nutraceuticals) incorporate multiple health benefits to support bodily functions and reduce disease risk. Sentiments such as “make food medicine” and “do no harm” are emerging as consumer preferences when shopping online and in physical stores. One example of a functional food is manuka honey, which has several benefits such as boosting immunity, aiding digestion, and healing skin problems.
- Fermented seasoning: The future of seasoning is fermentation. There are innovations in everything from fermented hot sauces, mustards and ketchup. These types of seasonings are a healthier addition to your daily diet than commercial seasonings because fermentation increases the bioavailability of nutrients in food.
Trends I’m most excited about
Zane’s predictions offer a glimpse into what the future of food might look like. For me, textured chibicos water is a stand-alone trend on this list. Too much. At 16 calories per serving, I hope the mild flavor and texture of Water Kefir does the trick. You can make it from scratch, so you can enjoy it even before you drink it. wherever this year!