At the start of 2020, do you recall how we were whipping Dalgona coffee every day? Although our time in quarantine has been difficult in many ways, it has also given us some breathing room to let our culinary imaginations go wild.
Due to the innovation of home-based online food businesses, quarantine food trends have become very popular. They have sparked customers’ interest in unusual food items not offered in larger, more well-known restaurants by having the freedom of having enough free time and realizing the potential of social media as a virtual marketplace.
Our shared desire to eat sensibly and healthfully for the sake of our bodies, the environment, and our wallets was reflected in the top food trends for 2021. Since the epidemic is still going on, we may anticipate that many of our eating and food habits from this year will continue into the next and possibly even take permanent residence in our culinary environment.
Customers who have never tried uncommon flavors and ingredient combinations can be introduced to them through fusion cuisine. Start by fusing two distinct Filipino flavors, or take on a more difficult task by fusing international ingredients with traditional American tastes, as in our recipes for Sizzling Sinigang or Korean Beef Bulgogi Burger! Additionally, it gives cooks from various ethnic backgrounds a creative outlet for putting their own distinctive touch on the dishes they prepare.
We now place unheard-of importance on health and fitness, which has fundamentally altered the way we consume. Our preference for plant-based foods will probably continue in the years to come as we all constantly seek to realign ourselves with our shifting lifestyle goals. This is especially true now that many fast-food and restaurant menus are starting to feature vegan meat alternatives and fresh, organically grown produce.
Businesses today depend on automation not only to decrease costs but also to follow safety regulations. As innovative business models like the cloud kitchen gain popularity, many food firms no longer feel the need to set up their own physical facilities.
Diners are increasingly picky about the foods they eat, the nutrients they contain, and whether those ingredients match their personal standards for sustainability or nutrition in light of the state of the earth and the global health problem. Many food firms are sourcing their ingredients locally in an effort to reduce their transportation carbon footprints and to assist local farmers as a result of consumers’ growing concerns about the sustainability of food.