According to a food trend report, traditional recipes and convenience cooking hold the most prominent position. By Team Viva
With food patterns diversifying into multiple varieties of diets and meal plans, people are increasingly turning conscious of what they stock in their kitchen. According to a food trend report by Godrej group, traditional recipes and convenience cooking account for the most prominent trends of 2019. Be it your grandma’s signature Dal or your family’s favourite Biryani, traditional recipes are not only becoming the norm among those seeking comfort food, they are even being considered as the showstoppers for serving guests at any occasion.
Here is a look at the top 10 food trend predictions for the year:
Artisanal will be the new cool
Artisanal food encompasses breads, cheeses, fruit preserves, cured meats, beverages, oils, and vinegars that are made by hand using traditional methods. Expect a boom in availability with labels like rustic, artisanal, small-batch, crafted, and handmade.
Convenience cooking will become respectable
Consumers who are pressed for time will rely on concepts such as speed-scratch cooking. This in turn will drive a demand for products that offer the convenience of rustling up personalised meals at home.
Functional foods will influence daily diet choices
An increasing number of consumers are expected to pay attention to the functional and medicinal attributes of food products in order to help them select those, that align best with their diet or lifestyle choices.
Revival of more indigenous grains
While millets were the centre of attraction last year, consumer interest in 2019 will trigger the revival of other traditional grains and indigenous varieties of rice.
Ordinary vegetables will be the new exotic
Gharelu vegetables such as Chenopodium (bathua), Bottle Gourd (lauki), and Apple Gourd (tinda), which haven’t shown up in commercial kitchens so far, will feature prominently in restaurant menus.
Conscientious cooking and responsible eating will gain attraction
As consumers get aware and appreciate the intricate relationship between food choices and environmental well-being, they will actively seek solutions that help minimise impact on themselves and the environment.
Fermented food will be everywhere
There will be a rise in the variety of naturally fermented products that are available on shelves and menus in 2019.
Micro cuisines will hit the spotlight
There will be an explosion of conversations, events, products and dining experiences inspired by micro-cuisines from specific sub-regions, communities, and even family kitchens.
Ma’s recipes will rule the menu
The food industry will create more opportunities to pay homage to mothers, grandmothers and home chefs as the original sources of inspiration, and custodians of our rich culinary diversity.
The reinvention of snacking
Consumers will get more opportunities to replace their main meals with credible snacking products that align with their priorities around health, convenience and costs.