The biggest shift in food trends has been seen in. Not only did families have to cook more together, but many also started to grow vegetables for fresh produce. The world saw a boom in the sales of seeds. People gained a new appreciation and understanding of the process of “farm to table”. The home kitchen was a great place to experiment. Cooking became more fun and more family-friendly as people had more time. You had to find creative ways to use products that were difficult to get. One became more aware of what they were eating and less waste.
Celebrity chef Sarah Todd is optimistic that we will see more plant-based foods and sustainable eating as we move into a new year. “I believe there’s been a paradigm shift with our eating habits. In the last 12 months, a new mindset has been established that will be continued in. Home cooking will be continued because we will think before spending. She said that the marketing approach of farmers has evolved and customers are more informed about what’s available.” Ainslie interviewed her.
“Restaurants, cafes and coffee shops have been the most affected by the pandemic that affects workers, farmers, and owners. They are trying to make a conscious effort by supporting them by eating out whenever possible. As confidence grows, this will only increase. Vineet Manohar Vice President Culinary at Lite Bite Foods believes 2020 will bring about dramatic changes in our eating habits and lifestyles. “Local is the new sustainable. More use of local resources and produce and more focus on seasonal produce,” he said. Manohar suggests some trends to watch out for.
Health all the way : Health food is in, and immune-boosting foods are on the rise. In this age of diets, the emphasis will be on careful ingredient selection and healthy eating habits. We will plan healthy, nutritious meals that are well-balanced according to Ayurveda principles. Your mental health is also affected by food. In this age of panic attacks, it is vital that you eat healthy, calming foods.
Heirlooms and old ingredients: A lot of experimentation will take place with Heirloom varieties such as ragi, barley and millets. Lost ingredients and lost recipes will get more attention. Many home chefs are now focusing on old recipes. It is easy in India to return to sustainable heirloom foods. We only need to go back two generations. It is important to revive old recipes, cookware, techniques, and cooking methods. Ghee, cold-pressed oil seeds and oils that were used by our ancestors are being appreciated more.
The rise of neighborhood food pruners: As more people are aware and campaign about “Support Local Businesses”, many chefs will become entrepreneurs to provide personalized, tailored food solutions for a limited client base. This trend is supported by the desire for food with a story. You can choose from small menus that are tailored to your needs and change frequently to offer variety, sustainability, local sustainability, daily meal subscriptions, unpretentious dark cooking, etc. This year, the program will receive an additional boost.
Recycled food – We all know about the dangers of food insecurity and a growing population. Chefs are becoming more aware of the seriousness of food waste. It will become a trend to minimize food waste and create delicious recipes that make it edible. This trend is not limited to delicious food made from food waste. It also includes cocktails and beverages that use food scraps, peels, and other ingredients such as orange peels, apple pulp, and so on. In 2021, blissful recipes will be big.
