what people will want
Prediction #10
3 refs
22. Mai 2018

Street food style dishes continue to grow

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.

 

Please see all references which support the prediction “Street food style dishes continue to grow” below.
Reference #1

Fermented drinks are coming

image via https://unsplash.com

Using old techniques, like fermentation, gains popularity in the bar community. Chefs experiment with grandma-knowledge since 2016 and well known bartenders adapt this idea. Koji mold, Champagne yeast and other ingredients are used. An interest in kefir, a fermented drinkable yoghurt, popular for its stomach-soothing properties, is growing. Slightly sour, kefir offers something similar to the richness and texture of dairy but mixes better in drinks. A bar that combines this development with the zero waste philosophy is HIMOK in Oslo, currently 20th best bar in the world.

https://punchdrink.com

Reference #2

Handmade goes big

image via http://gustavo-gusto.de

In the past, retail food needed to be cheap and available 24/7, while nobody 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, handmade. By real Italians, producing real Italian pizza. Just on a large scale.

(I am asking myself, why did I like frozen pizza when it never tasted like real pizza?)

http://www.gustavo-gusto.de

Reference #3

Korean Cuisine 2.0

image via https://unsplash.com

Asian/European fusion has always been relevant, and in recent years, especially Vietnamese and Filipino cuisine are gaining attention. My educated guess is that the next trend will be modern Korean cuisine.

Fermented food is already en vogue. And so is Kimchi. 2018 Winter Olympics and the political clash between North Korea and USA put these countries in the spotlight. So watch out for authentic (South) Korean restaurants.

http://www.nrn.com/food-trends/

stay tuned

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