French cuisine, haute cuisine, molecular cuisine — we had it all. But customers will stick to easy and honest preparation. As a result, street food style will remain and set the bar for dishes. Authentic kitchen styles will be adopted, like Californian, Filipino, Nikkei and Levante cuisine.
Fermented drinks are coming
Using old techniques like fermentation gains popularity in the bar community. Chefs experiment with grandma-knowledge and well known bartenders adapt this idea. An interest in kefir, a fermented drinkable yoghurt, popular for its stomach-soothing properties, is growing.
Handmade goes big
In the past, retail food needed to be cheap and available 24/7. And no one was interested in the downsides of this process. But today customers are more interested in fair production, valuable craftsmanship, and honest brands. They even agree on paying a higher price. A Munich based startup re-thought one of the major convenience food items: Frozen pizza. It’s handmade by Italians. Just on a large scale.
Korean cuisine 2.0
Asian/European fusion has always been relevant. In recent years especially Vietnamese and Filipino cuisine are gaining attention. My educated guess is, the next food trend will be modern Korean cuisine.
