New year, new tidings, and new trends. And this time we are not talking about fashion trends or travel, but about food trends which will overtake this world this year. Things have taken a new turn with people wanting to change their lifestyle in a more healthy way. People are open to more experiments and new food items. No more shaming indigenous and exotic food. They are being more health-conscious and thoughtful about the impact their choices are making on the earth and their future generation. So bearing all this, we present you the top 10 food trends that you will see this year.
1. Potato Milk For years, the only readily available dairy milk alternative was soy milk. Then came almond milk, which provided a wonderful new alternative for lactose intolerant, vegans, and anybody else who avoided dairy for various reasons. After that, there was cashew milk, oat milk, and so on. Potato milk will be the next blockbuster in 2022, according to The National News. Potato milk, which is already popular in Scandinavia, is calcium-rich, allergen-free, and environmentally friendly.
2. Vegan This year vegetables will be the centerpiece of the table. Experts believe that vegetables will become more popular for three reasons: supply chain issues are making meats more expensive and difficult to obtain, diners are becoming more concerned about what they eat in terms of health and environmental impact, and a continued focus on local and seasonal foods.
3. Mushroom With plant-based food on trending, more individuals are seeking healthy meat substitutes that taste wonderful. Long-time vegetarians and vegans have this to say: Have you considered mushrooms? Mushrooms’ substantial texture and absorbing qualities mimic the meatiness we seek from time to time. In 2022, we anticipate an increase in dishes that use mushrooms in place of beef.
4. Fermented Food Fermented foods, such as kefir, natto, miso, sauerkraut, and kombucha, have become popular among nutritionists due to their high probiotic content. These nutrients not only help the stomach, but they also help with immunity and weight reduction. This year you see many restaurants adding fermented food items to their menu.
5. Mocktails Mocktails or alcohol-free drinks are now enormously popular, and the trend is only spreading. Many Generation Z and late Millennials are deciding to lay down the bottle as they become more aware of the health dangers of excessive drinking. Alcohol-free cocktails are becoming increasingly popular, believe it or not. Restaurants have begun to meet this need, particularly in the non-alcoholic beer segment.
6. Hibiscus Tea The hibiscus flower, which is naturally sweet, acidic, and tangy, has made its way into one of the year’s most popular beverages. However, hibiscus tea isn’t only popular. It has also been related to weight loss and has anti-inflammatory properties. Hibiscus sabdariffa, also known as agua de Jamaica, Florida cranberry, Roselle, or Sorrel in the Caribbean, has been around since 4000 BC. Vitamin C and other antioxidants such as anthocyanins are abundant in the calyx of the hibiscus plant, which is an important component in foods and beverages. Seeds, leaves, fruits, and roots are among the other plant components that can be used.
7. Moringa Moringa, often known as the “wonder tree,” has long been used as a herbal cure in India, Africa, and other parts of the world. Moringa leaves are high in nutrients, and these drought-resistant, fast-growing trees have been used to combat hunger in several regions of the world. It comes in powder form and may be used in smoothies, sauces, and baked products to create enchantment.
8. Lab-Grown Meat Lab-grown meat is real meat that is grown from animal cells. Cells are obtained painlessly from prime birds or cows, then evaluated and selected based on which cells are most likely to create the tastiest meat. These cells divide indefinitely, resulting in an infinite number of cells. The goal of this method is to protect animals, decrease the possibility of deadly infections spreading from animals to humans, and reduce carbon emissions and deforestation associated with livestock feed maize and soybean production.
9. Yuzu Yuzu is an Asian fruit native to China, Japan, and Korea that has taken the culinary world by storm. This fruit is extremely sour and tangy, and it cannot be eaten on its own. The juice of this fruit is used in vinaigrette, hard seltzer (an alcoholic drink), and even mayonnaise because of its strong flavor. This fruit will be used to flavor a variety of supermarket items in the following year.
10. Umami This year umami paste will be given its due. According to Nourish by Web MD, umami is known as the “fifth flavor” and is best defined as savory. So picture what a paste comprised of roasted or sun-dried tomatoes, garlic, black olives, and other ingredients might do for so many of your favorite dishes, such as adding a rich, delicious richness with no extra cooking or meat.