For those of us in the food and hospitality industry, it’s a crucially important to keep an eye on the food and drink trends.
My late mother-in-law, Myrtle Allen used to say ‘be aware of trends but don’t follow them slavishly’ – good advice as ever…
So where to start? I’ve been trawling through a myriad of food lists to identify the latest excitement in food and beverage areas – of course TikTok continues to influence trends more than ever before…
Those who live in built up areas, even quite small towns can’t have failed to notice, the ever increasing number of food delivery bikes. They haven’t arrived in Shanagarry yet but are already a feature of some local villages.
Sometimes the information seems contradictory, as we become more aware of the effect of ultra-processed foods on our health, more of us are striving to do more home cooking. We’re also told that steadily increasing numbers are prepared to seek out and invest in organic and chemical-free food rather than shelling out for added supplements to build up the health of the family.
In an increasingly volatile world, food and drink production is being steadily impacted by both climate change and geo-political politics, hence the price of coffee, cacao (chocolate), olive oil…continues to skyrocket.
1. ‘Grab and go’ is increasing even in high end restaurants.
Many pragmatic restaurateurs believe this is the only way to go to survive…
2. Green menu design will be a thing.
3. Depending on who you read, the plant based food ‘meat’ sales are growing exponentially or ‘tanking’ as awareness grows of the ultra-processed nature of many of these foods and their impact on the environment. This is a hugely politicised area in the US, ‘fake’ meat has been used by the far right as an example of how the left threatens citizens’ rights to real meat. Some US politicians, according to Food Navigator, claim that plant based companies are part of a ‘soy globalist conspiracy’ and are determined to make meat illegal. Watch that space…
4. It’s all about protein these days, the protein powder market is on fire.
5. Millennials and Gen Z referred to as the super snacking generation, seem to have an insatiable appetite for snacks. This is an international trend, over one-third, prefer snacks to meals so the snack market will continue to grow with an increasing emphasis on fancy snacks and affordable luxuries. Snack makers are paying close attention to this trend and are cashing in by designing more upmarket, individually packaged indulgent treats to brighten up your day without breaking the bank. Crunch is the texture of the moment.
6. Have you heard of SWICY food, where sweet meets spicy, all the rage and gathering market share.
7. As our basic mass produced food becomes less flavourful, condiments are an essential staple in everyone’s pantry. We can’t seem to get enough of spicy foods. We’re becoming hot sauce connoisseurs, chilli in everything, chilli honey, lattes, coffee, sriracha popcorn…
8. A growing interest and curiosity around plant based aquatic foods as seaweeds have been relabelled.
Duckweed ‘is the new green superfood’ and is becoming the ‘go to’ for health conscious foodies, a brilliantly high source of protein – 33.5%.
Irish moss is also having its moment. Carrageen moss is super cool…(see Examiner column 14th January 2023).
9. Fermented foods continue to gather momentum and are now mainstream. Expect prebiotic and probiotic foods to become kitchen staples.
Turmeric has not lost its spot.
10. Mushrooms are definitely having their moment, lion’s mane and grilled king oyster mushrooms are becoming menu stars, everyone’s loving their ‘meaty’ flavour. Vegetarians and vegans truly value mushrooms as a protein
11. Jackfruit with its pork like flavour and texture is finding its way into sandwiches and tacos as well as vegetable and vegan stews.
12. Chickpeas are in everything from salads and tagines to creamy sauces. These spiced crunchy chickpeas are one of my must have larder ingredients to slather over salads and roast vegetables.
13. Companies are increasingly being called out on the internet for false claims about ingredients.
AI is fast penetrating restaurants; we will see hyper personalised dining experiences soon – how about asking Chat GBT for dinner ideas? Oh, my goodness, what is the world coming to!
Take out restaurant apps now learn from our previous orders and suggest new dishes we’re likely to enjoy.
Interestingly, zero waste is really becoming a significant buzz word, this isn’t just a trend, it’s a movement and all big food companies are incorporating it into their mission statement.
As it becomes evident that consumers prefer restaurants that focus on sustainability, the movement is set to reshape the entire food industry.
Food manufacturers are being forced to go back to the drawing board, there’s a growing emphasis on real and recognisable ingredients as consumers become more knowledgeable and alarmed about the additives in ultra-processed foods.
Simple labels will be more of a selling point.
At last, there’s a realisation that fresh local food from small production systems is often best, both in flavour and nutrient density. Traditional artisan methods continue to make a comeback. Conversation about climate curious agriculture is gathering momentum.
14. Dumplings are hot, delicious dough pockets filled with savoury fillings, highly versatile. Every type of dumpling from Chinese to Asian to Polish– comfort foods at their best.
We’ll continue our love affair with noodles becoming ever more adventurous.
15. Sourdough isn’t slowing down anytime soon, sourdough, flatbreads, pizzas, crackers, brownies….
16. Offal is no longer awful, it’s back with a vengeance. Americans who wouldn’t allow a scrap of liver, tongue or sweetbreads to cross their lips up to recently are now searching for variety. We see them often with Asian flavours on restaurant menus, some over here and in the UK. Restaurateurs are loving the lower food cost…
17. Tinned fish and fish caviar continue to gain popularity, best sardines, mackerel, tuna….and so convenient.
18. Are we tired of charcuterie and butter boards, try the Nordic version to ring the changes.
19. Buckwheat will pop up everywhere in 2025, apart from its flavour, nutrient density and versatility, it’s gluten-free and gaining popularity as a cover crop that’s beneficial to soil health.
20. Apparently there’s a gradual shift in society’s attitude to ‘imperfects’ in fruit and veg…’Perfectly imperfect’ is becoming an eco-conscious option as folks realise the phenomenal amount of waste that ensues from the supermarkets’ insistence on standard size and ‘perfection’.
21. Micro restaurants are opening up in LA, a new law allows people to operate mini restaurants out of their homes and the trend of at home cafes, supper clubs, coffee shops and cocktail bars is all over TikTok.
Watch that space…
22. The beverage market, cocktails become more and more exciting, Gen Z are looking for non-alco drinks.
Moderation not abstention seems to be the trend, and bars are providing more creative options than ever before.
The growth in demand for natural wines, biodynamic and organic continues apace as people discover the real cause of their hangovers are the ninety plus chemical additives that can legally be in wine…
Super exciting beverages (both alcoholic and non-alcoholic) of all kinds, beers, wines, spirits, this industry is in a hyper creative period and the public are loving it.
Electrolyte drinks and powders to add to your water bottle – a new option.
Matcha and real tea leaves, meticulously sourced is definitely a growing trend among those in the know.
Have fun and Happy New Year.
Debbie Shaw’s Gluten-free Buckwheat and Flaxseed Bread
I love this nutty and nutritious whole grain loaf. It is ideal for sandwiches and great for toasting. It’s a light yeasted dough that doesn’t require any xanthan gum or psyllium husk, a bonus if you have run out! I make it frequently.
Makes 1 loaf
1 tsp of black treacle or honey
120ml tepid milk
15-18g fresh yeast or 10g Doves Farm gluten-free quick yeast
1 large egg
2 egg whites (50g)
50g freshly ground brown flax seeds
100g buckwheat flour, sieved
30g brown rice flour, sieved
½ tsp of salt
110g tapioca starch, sieved, measure into a separate bowl
olive oil for greasing
Add the treacle or honey to the tepid milk, stirring to dissolve it, then sprinkle the fresh or dried yeast on top. Allow to stand somewhere warm for 10 minutes to froth up.
Whisk together the large egg and the egg whites in a large bowl. Stir the milk and yeast mixture into the whisked eggs, then mix in the ground flaxseeds. Set aside to allow the flax seeds to absorb the liquid for 10-15 minutes. The resting time is important, as it helps the mixture to thicken.
Stir in the sieved buckwheat and brown rice flour and the salt and allow to absorb for a further 5 minutes. Add the sieved tapioca starch to the rested dough.
Preheat the oven to 230°C/Gas Mark 8.
Oil a 13cm x 20cm (450g) loaf tin very well.
Transfer the dough to the well-oiled loaf tin, cover with a clean tea towel, put it in a warm spot and allow it to rise until it reaches 1cm before the top of the tin, approximately 50-60 minutes, until it reaches 1cm below the top of the tin. Bake in the preheated oven for 10 minutes, reduce the temperature to 200°C/Gas Mark 6 and bake for a further 30-35 minutes, until the bread sounds hollow when you tap the bottom, and the loaf feels light. Remove the loaf from the tin and put it back on the rack of the oven to form a crust for a further 5 minutes. Cool completely on a wire rack before cutting. This bread keeps well.
Chicken or Duck Hearts with Teriyaki Sauce
Make your own teriyaki sauce or use your favourite brand.
Makes about 12 skewers
450g chicken or duck hearts
230ml teriyaki sauce, divided in half (see recipe)
2.5-5cm fresh ginger, peeled
2 tsp sesame seeds (optional garnish)
scallions or chives, thinly sliced
1 red chilli, sliced at an angle (optional)
watercress or crunchy leaves
Start by preparing the chicken hearts. Trim any veins/arteries and remove any blood clots. Slice each heart lengthwise, cutting three-quarters of the way through to open it up so it lays flat. If you find any blood clots upon slicing, just rinse under cold water.
Put the prepared hearts into a bowl with 115ml teriyaki and allow to marinade for 30-60 minutes.
Light a grill or pan-grill to medium high heat.
Remove the hearts from the marinade. Thread about four hearts onto the skewer. Repeat until all skewers are full.
Put the remaining teriyaki sauce into a small bowl. Use a Microplane or fine grater to grate in the fresh ginger.
Lay each skewer onto the grill, brush with the teriyaki/ginger mix. After 2-3 minutes, flip the skewers and baste them again. Cook for a further 2-3 minutes, baste and flip over again.
To Serve
Sprinkle with a few sesame seeds, sliced scallions or chives, red chilli and a few sesame seeds and serve immediately on some watercress sprigs or crunchy leaves.
Teriyaki Sauce
Teriyaki sauce will keep well for at least a month in the fridge.
200ml mirin
100ml sake
100g caster sugar
200ml soy sauce
1-2 tbsp potato starch (or substitute cornflour)
First put the mirin and sake into a saucepan and bring to the boil. Simmer for a couple of minutes. Next add the sugar and allow to dissolve. When the sugar has dissolved add the soy sauce, keeping back approximately 20ml of the soy to mix with the potato starch (or cornflour). Mix the required quantity of potato starch, approximately 1-2 tablespoons with the soy and add to the simmering teriyaki sauce. The starch is used to thicken the sauce and give it a syrup texture. If you think it’s not thick enough, add some more potato starch. Take a little of the sauce out of the pan and allow to cool, add the starch and put it back into the saucepan.
Spicy Roast Chickpea Crunch
These chickpeas are seriously addictive – I’ve used freshly ground cumin and coriander here but garam masala, smoked paprika, chilli powder, chopped rosemary or thyme leaves are also delicious. The chickpeas will get crispier as they cool. Enjoy as a nibble or sprinkle over salads or roast vegetables.
Also delicious drizzled with chilli honey (see recipe).
Serves 4-6 as a nibble or add to salads.
Makes 100g roasted weight
400g can chickpeas
1-2 tsp each of cumin and coriander seeds, toasted and ground
Preheat the oven to 220°C/Gas Mark 7.
Drain the chickpeas, rinse under cold water and drain again. Lay on kitchen paper, shake and pat gently until dry. Spread the chickpeas out in a single layer on a small baking tray, drizzle with extra virgin olive oil. Sprinkle generously with sea salt and the cumin and coriander seeds (if using). Shake to coat. Roast for 25-30 minutes or until crisp and golden. Cool, taste, add more salt and spices if necessary. Store in an airtight jar.
Chilli Honey
This delicious, sweet, perky chilli honey is a delicious condiment to drizzle over pizza, bread, toast….
Makes 1 x 360g jar
360g runny honey
2-3 tbsp chilli flakes, depending on how hot you like it
pinch of salt
1 tbsp apple cider vinegar
Pour the honey into a small saucepan, add the chilli flakes and a generous pinch of salt. Warm gently on a medium heat, just as soon as it begins to simmer, turn off the heat and stir in the cider vinegar. Pour into 1 or more sterilized jars.
Store in a cool dark place, no need to refrigerate.