The Best Food Trends in 2021 So Far
Every year a variety of new food trends come and go, some of which we absolutely love and some of which we’d like to forget.
While this year may be a bit different as we are still dealing with the effects of the COVID-19 pandemic, there are still a few food trends that have made their way onto all of our social media radars.
Let’s take a look at the best food trends to come out of 2021 so far to get us ready and excited for when millions more vaccinations have been rolled out and we have built up some kind of immunity against the virus.
What we are seeing these days is a strong shift away from sugary cocktails and towards low-alcohol and low-calorie options decorated with healthy herbs rather than sugared rims and sweet fruits. Across the world, more people are reaching for healthier alternatives to what was previously popular, causing the sales of health drinks like kombucha to soar.
We are also starting to notice healthier hard seltzers on shelves before instead of pre-mixed drinks that are laden with sugar. Another popular option in terms of drinks is homemade cocktails, most of which are being produced with alcohol-free craft spirits.
A big emphasis on comfort
Unlike in previous years, one of the biggest, and perhaps the most refreshing change, to come out of this year’s food trends is a very clear move away from “hero” ingredients. Chefs are no longer focussing on finding trendy new ingredients to incorporate into their meals as was previously done with the likes of cauliflower, quinoa and kale.
Instead, this year’s food trends are all about gaining back a sense of balance. Restaurant patrons simply want to gather and socialise in safe spaces these days. Instead of obsessing over new superfoods, restaurants seem to be providing guests with feel-good comfort food and genuine hospitality.
Virtual cooking classes
Last year saw the birth of the online cooking class that are as easy to access as an online NZ casino, and as 2021 progresses, we have seen chefs, cooks and artisans becoming even more creative with their online content. We are seeing a deeper focus on exploring the origins of some of our favourite meals and ingredients from specific cultures and locations across the world.
These virtual cooking classes make for an interesting lesson, which is particularly engaging now that most of us are unable to travel anywhere andallow students to enjoy a great homecooked meal after.
Another important lesson that many of us learnt during 2020 was the fact that we all tend to be very wasteful. Throughout the pandemic, it was reported that proteins have seen the biggest fluctuations amongst all ingredients, particularly when it came to products such as ground beef, poultry and portioned steaks.
Now, in 2021, what we are seeing is a noticeable decline in the amount of waste that restaurants are generating. Instead, chefs are opting for menus that are either plant-based or opt for ‘tail to snout’ cooking, which means no part of the animal is wasted.