Five of the latest food trends
Five of the latests food trends
At Gastronomic Madness, we like to promote emerging chefs and explore new trends around food and wine. Here are some of the latest trends that some emerging and popular chefs consider essential steps towards a better future:
1. Inclusivity and diversity
Most continents offer diverse ingredients to share and a variety of flavours. Nowadays, chefs are being more inclusive, using inspiration from all around the world to create their own creative mix. However, this is not really a new concept, fusion cuisine has existed for centuries, it is just more trendy and people are being more open towards it. It’s not surprising to find coconut milk in almost any traditional french recipe, or to add a mango in your favourite salad.
Chefs are becoming more aware of how we consume food and its impact on the planet. To counter these novice effects -mostly the greenhouse gas on planet earth, they tend to be more respectful and greener food consumption. To achieve this goal, chefs develop habits such as :
- A Zero waste goal, which means using every single part of the ingredients they are cooking ( a soup made of vegetable peel can be delicious!)
- Local and seasonal ingredients to avoid food being transported by trucks, planes or boats avoiding carbon emission, GMOs or even vegetables grown in a hot house.
- Organic vegetables to avoid soil and water contamination
- Less meat or even vegan plates: restaurants avoiding any ingredients from live stock on their plates are progressively emerging in the western world, and these recipes are still delicious!
3. Hidden vegetables or plant-based food
It’s becoming popular to include vegetables in a traditional plate. For instance, pasta dough made of beetroot, lentils burgers, zucchini spaghetti, eggplant “meatballs”… This trend provides the perfect mix between comfortable and healthy meals.
Plant based food is also a healthy way to feed your body with every single nutrient it desires: fruits, vegetables, whole grains, legumes, nuts and seeds can be chefs best allies to create a healthy meal.
4. Casual dining
The last years have seen growth in food halls and festivals offering a variety of creative street-food. Fine dining is progressively declining, people are less interested in fancy places and more into quick and easy service and casual dining: sandwiches, barbecues and hamburgers are not anymore restricted to fast foods, they can be a fine feast created by great chefs.
Another trend aiming at reducing food waste is fermentation: ingredients like tempeh, tofu, pickles, yogurt and cheese can stay in jars for months which are rdelicious after the fermentation process. This healthy process provides food good for your gut and nutrients for your body: they are full of good bacteria (like probiotics) improving your digestion. It’s becoming common for some restaurants to place these colourful jars on the bar or shelf so they are visible and see the importance of quality ingredients which is colourful and good for you at the same time.