Every year, new food and beverage trends emerge. And, as the conclusion of a fairly turbulent year approaches, it’s no surprise *just* how dramatically the food and beverage business has evolved.
This past year has been one to remember, with customers converting their kitchens into cocktail bars and a rising interest in sustainability. But now it’s time to turn our attention to next year, which, with the cost-of-living problem ripe in every way, is shaping up to be very different from what we would have anticipated.
Returning to more traditional, unprocessed foods
In 2023, we will return to our roots, consuming meals that remind us of home, our upbringing, or even the upbringing of others. We’ll be seeking for less processed, organic, and more meaningful meals as a reaction to today’s maybe over-the-top dining experiences, as well as the growing expense of living.
Pinterest research backs up this hypothesis, with searches for traditional recipes increasing by 120% for traditional Norwegian food, 35% for real Filipino cuisine, and 150% for traditional South African cuisine.
Menus were streamlined and simplified
It’s time to say goodbye to long-winded, crowd-pleasing menus in favor of more streamlined, simpler menus that focus on delivering a deliberate option and using excellent products prepared to perfection.
Going above and above to lessen your carbon footprint and become a “locavore”
According to a Waitrose poll, more than 36% of buyers are now ‘very worried’ about climate change. As a result, more of us will be wanting to go ‘Glocal’ (thinking globally but eating locally) and, as a result, become what’s known as a ‘locavore’ – someone who buys products farmed as locally as possible to reduce their carbon impact.We’re talking about meat, veggies, and dairy produced in their area, with some of the most stringent requiring a 100-mile radius.
Deep simulated flesh is here to stay
Plant-based eating has grown dramatically this year, and it is expected to continue in the coming year. That’s correct, according to Waitrose, 2023 will see a surge in deep fake meat, paving the way for more plant-based dining.
Say welcome to coffee without coffee
There comes a point when you think you’ve seen it all, but in truth, you’ve just scratched the surface. We’ve seen everything from meatless meat to milkless milk and even fishless fish, but we’ve yet to see (with trepidation) coffee-less coffee, until now. Coffee is expected to make its imprint in 2023, and when experts warned that coffee plants are particularly vulnerable to climate change, coffee enthusiasts are scrambling to find alternatives.
Tequila in a fresh style
Crystallino tequila has been dubbed “the next big thing in tequila.” This type of tequila is clear, crisp, and slightly sweeter (don’t worry, it still has the character of an old tequila). It is matured in the traditional fashion, but filtered to eliminate the colors as well as some of the harsher, woodier notes picked up from the oak barrel.
Solo dining is becoming more popular
Yep! People are increasingly reserving tables for one. According to Resy’s 2023 eating survey, “almost one in three indicate they have dined alone this year, citing enjoying their own company and wanting to eat on their own schedules as reasons for shunning other diners.”
