Here is what to look for in 2022. A few surprises, but a few strong trends that have topped the list in 2021/22. It's important for chefs to recognize and act on these trends, especially early in the year when menu development begins. So here is my list of things to watch and explore for the new year!
Plant-based proteins; The right plant-based foods can be excellent sources of protein and other nutrients, often with fewer calories than animal products.
Some plant products, such as soy beans and quinoa, are complete proteins, which means that they contain all nine essential amino acids that humans need. Others are missing some of these amino acids, so eating a varied diet is important. Some of the best sources are Tofu, tempeh, and edamame
Globally-inspired salads; Forget trying to recreate the "Caesar", it's time to be inspired! Check some of these out. https://www.unileverfoodsolutions.pk/en/chef-inspiration/world-of-mayonnaise/best-dressed/5-global-salad-trends-to-try-in-your-kitchen.html
Grain-based bowls; These can be breakfast, lunch or a main course. Consumers are more aware than ever when it comes to balancing nutrition with great taste.
New appetizer wings, alternative fries and breaded or tempura vegetables (flavor-infusion sauces, global accents, plant-based)
Alternative sweeteners (maple, honey and coconut sugar). Especially in baking and pastry!
CBD desserts and snacks. This and of course THC infused foods are all the rage!
That's it folks, a few changes, but clearly optimal health and well being will have to play a part in menu development. Join me on Monday for something really exciting. Have you ever wondered what the rockstar folk eat? I'm going to take a little look into this, until then Cheers and have a prosperous weekend!