food presentation trends 2023

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We’ve Predicted the Biggest Food Trends You’ll See In 2023

What will we all be cooking and eating next year?

Photo by: Nina Choi

By Heath Goldman for Food Network Kitchen

Each year, Food Network editors spend months compiling data and insights into a trends prediction for the following year. There was a lot to think about this time around. We’ve weathered a pandemic and are all thinking about ways to recover and find joy through food. Environmental concerns are more present than ever before. TikTok has become ubiquitous, skyrocketing Gen Z creators to fame and changing the way food trends start and spread. And while trendiness feels like a trend, with dishes like butter boards everywhere one week and forgotten the next, we’ve drilled down to bring you some overarching food trends that’ll be everywhere in 2023.

Dirty Shirley

Photo by: Teri Lyn Fisher

Teri Lyn Fisher

We’re All Craving Nostalgic Food

What’s your favorite childhood treat?

Since the pandemic, many Americans, particularly content creators, are turning to the brands and dishes that remind them of simpler bygone times. Apps like TikTok, which encourage recreating trends like the viral dirty shirley (pictured above) have crystalized this focus on childhood and past eras — though what’s nostalgic to each person totally varies — from apple hand pies to halwa to pizza toast and everything in between. Brands are tapping into nostalgia too; s'mores flavored foods were big at this year’s Sweets & Snack Expo, for example.

The Omsom Bundle

Just add water.

These instant concentrates are kinder to the environment and help jumpstart dinner.

Look closely and you will notice more foods and cleaning products are being sold as powders or pastes. Consumer packaged goods companies are using less water — or none at all — to cut down on shipping costs, greenhouse gas emissions and packaging and to conserve water. Case in point: Kellog’s recently released just-add-water cereal bowls "Instabowls, " which contain powdered milk. And some products, like those from Omsom (pictured above), an Asian-American brand started by sisters tired of the not-so-inspiring dinner shortcuts in most American grocery stores, provide concentrated punches of flavor that make dinner just as delicious as it is easy.

FNK_DateSyrup_H

Food Network Kitchen’s Date Syrup, as seen on Food Network.

Photo by: Renee Comet

Renee Comet

What to Know about Honey Alternatives

This is a major vegan category for 2023.

More Americans today are exploring vegan cooking; according to the Good Food Institute , the sales of plant-based foods grew three times faster than overall food sales in 2021. Vegan honey alternatives, or ingredients that can be substituted for honey 1:1, comprise a growing category, driven in part by bee colony collapse disorder. Look for new products made from ingredients like cane and coconut nectar, as well as some that focus on ingredients that have existed for hundreds of years like date syrup (pictured above). As more products come on the market, we expect recipes, to start specifically calling for honey alternatives.

Balmuda The Toaster

Steam ovens are the new air fryers.

Forget limp veggies. Steam technology crisps and locks in juiciness and nutrition.

Sales of combi ovens (ovens that cook with steam and convection) grew globally 10.2% year-on-year in 2022. For the second year running, Zillow found steam ovens to be the number one item to boost the value of a home, with those homes selling for 3.7% more than expected on average. Steam technology is being incorporated into all sorts of oven appliances, such as the Ninja Speedi Rapid Cooker and Air Fryer and the Tik Tok-famous Balmuda Steam Toaster Oven (pictured above) in order to crisp food while maintaining its fluffy interior. As more appliances integrate steam technology, prices will come down and home cooks will use it regularly, in the same way they adopted air frying.

Photo by: Cloth & Flame | Winona Grey

Cloth & Flame | Winona Grey

Restaurants that Feel Like Dinner Parties

Right this way to passed apps and house cocktails.

During the pandemic, as restaurants shut down and people trusted only their close friends, dinner parties were prevalent. Now, everyone is busier and looking to socialize and meet new people. Enter the dinner party-style restaurant and supper club , which promises to create the party vibes for you with communal tables and food served family-style. For example, Cloth & Flame throws dinner parties in all 50 states designed to bring communities together over innovative cooking. Pictured above is one of their dinners in the Arizona desert town of Arcosanti. Even if a dinner party restaurant doesn’t open in your town, expect to see restaurants incorporating elements that bring people together like communal tables or welcome drinks.

Banderilla Tama-Roca Tamarindo Mexican Candy Sticks

Tamarind is the ingredient of the year.

Global roots give it wide appeal.

Tamarind is a culture-spanning ingredient that, while native to Africa, is popular in multiple cuisines, including Mexican, Indian and Southeast Asian. The mouth-puckery fruit is often sold as pods or a paste in various sweet-sour-tangy-tart formulations. It’s taking off in the U.S. in sweets, snacks and beverages because Gen-Z'ers just so happen to have a penchant for big, bold, unique flavors, especially ones that are international. In the past year, Banderilla Tama Roca Tamarindo Mexican Candy Sticks has been a breakout term in Google, meaning the search term grew by more than 5,000%. Tangy Tamarind Doritos' launch in summer 2022 marks the first tamarind-flavored salty snack by a major US snack brand. For some tamarind cooking inspo, check out our Bhutta Bhel , Tamarind Pineapple Quencher and One-Pot Mushroom Biryani with Tamarind and Coconut Milk .

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Spatchcock Quail

Chef Yia Vang makes a sweet marinade that includes soy sauce, ginger and chili flakes to glaze his flavorful spatchcocked quail, cooked over open flame.

Live Fire Cooking

Cooking over embers may be ancient, but it’s in all the newest restaurants — and your neighbor’s backyard.

Live fire cooking is a broad term that refers to cooking food over embers, AKA wood that has burned down into white ash. It’s a method that spans cultures and millennium and includes, among other techniques, grilling, cooking over a campfire and spit roasting. Many restaurants are installing wood-fired ovens and grills. Simultaneously, networks and authors are creating live fire cooking content. In Food Network’s digital video series Stoked , for example, Chef Yia Vang celebrates the legacy of making wood fire grilled Hmong food ranging from Spatchcock Quail (pictured above) to Tiger Bite Hot Sauce . Home cooks are become interested in trying their hand at live fire cooking. Interest in outdoor project cooking is spiking, with people investing in outdoor cooking stations, Ooni Pizza Ovens and Blackstone Griddles .

Mike's Hot Honey (10 oz)

Should you be zhuzhing food.

Zhuzhing (verb): finishing food so it’s ready for its close-up.

The origin of the word is not completely known, but some trace it back to early 20th century UK gay culture. More recently, a version of zhuzh (jueje) was made popular in the early 2000s by the show Queer Eye. Garnishing used to be a step reserved for chefs in pricey restaurants. But with the proliferation of all-purpose seasonings — like everything bagel and togarashi — people are sprinkling, dusting and drizzling their way to better tasting meals at home. Now, zhuzhing is a mode of cooking for many people — and an especially visual way to finish dishes on social media, where balsamic drizzles are popular. There are more and more toppings available for zhuzhing savory dishes (check out Food Network Editors’ favorite ways to zhuzh up meals ) and let's not forget the sweet ones (here are nine ways to zhuzh up hot chocolate ).

Silken Tofu Banchan

The Rise of International E-Marketplaces

Consumers demand more than the "ethnic aisle."

Many big box grocery stores have limited shelf space, making international ingredients hard to find — yet there’s high demand. International e-marketplaces are growing and have massive reach and major money behind them. Some, like Weee! and Tocabe are startups, while others are direct to consumer extensions of big brands like Goya , which launched an online marketplace in September to sell its Latin food products directly to the consumer. Thanks to social platforms like YouTube and TikTok, home cooks can follow creators who make content that feels authentic to their backgrounds and identities. Recipes like silken tofu banchan (pictured above), a Korean recipe that involves dumping soft tofu from its package and dressing it with a soy sauce-based topping, are going viral on Tik Tok because of their ease and big flavor. As shoppers learn about new global ingredients, they continually broaden what they consider to be pantry and fridge staples.

Food Network Kitchen’s Tailgating Oklahoma State Cowboy Caviar.

Photo by: Matt Armendariz

Matt Armendariz

Viral Middle American Dishes

Why are regional recipes all over social media?

After people moved away from coastal cities during the pandemic (the U.S. Census Bureau 2021 Vintage Population Estimate Report recorded that both Cupertino, California and New York City’s population declines were amongst the highest in the country), a lot of the trends started coming from middle America. People are obsessed on a national level with dishes that once only existed in specific regions of the country such as dirty soda , cowboy caviar (pictured above), trash plates , Shaker lemon pie , crunchy buckeyes , chicken riggies and more. Expect to see food buzz coming out of Michigan’s Traverse City (searches for the city’s cherry festival were breakout in 2022). People were also really excited about the Minnesota State Fair food — pickle pizza in particular experienced all time high searches.

Liquid I.V. Hydration Multiplier - Lemon Lime

Better-for-you recovery beverages.

Meet your new gym partner — or drinking buddy.

"Recovery" is the catchword that has taken over the wellness industry. It has broad appeal — from mental health to gut biome to post-workout or post-drinking hydration . A bevy of new recovery products, mostly drinks, have better-for-you, plant-based ingredient lists and are designed to help with immediate recovery post workout or drinking. Research supports recovery beverages with a carbohydrate-to-fat ratio of 4:1 (3:1 is also acceptable) within a 120-minute window post workout. As some Americans are learning to pause and care for themselves, more CPG companies — across all categories — will offer a hand in recovery.

Spicy Barbecue

Parents want sustainable kid food.

Labels like upcycling, regenerative farming and net zero are all over packaging now.

In past years, terms like organic and sugar-free have been prevalent buzzwords on kids' food packaging. At the 2022 Fancy Food Show, we saw three labels taking center stage: upcycling , regenerative farming and net zero. According to Innova Market Insights’ 2022 Lifestyle & Attitude Survey , for the first time ever, more consumers surveyed globally said the health of the planet was their top global concern instead of the health of the population. And products with environmental claims are growing at three times the pace of total food and beverage activity. As environmentally conscious branding becomes ubiquitous in kid food and beyond, it’s important to read the fine print. The rules about corporate pledges are still being formed, and while some companies are in fact doing good, others are greenwashing — or making deceptive claims about their environmental impact. It’s important to take a second to look into, say, the year by which a company pledges to reach net zero carbon emissions, as it could be 60 years into the future.

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Sabah Drabu

Feb 15, 2024

Elevating Your Dish: The Latest Trends in Food Plating

When it comes to food, we all know that presentation is key. However, you may not have realized the immense thought and dedication that even the simplest dish requires to make it look its best. From arranging spices like a pro to understanding the essentials of modern food plating trends, this blog post has it all – no matter what level of experience you have with turning basic dishes into works of art. We’ll start by exploring the roots of food plating and discuss why it can effectively make a lasting impression at dinner parties or special events.

With some simple tips that anyone can follow and plenty of creative ideas for more experienced chefs and restaurateurs alike, you’ll soon be mastering this vital cooking skill in no time. So settle in for an enlightening ride as you learn how to plate any dish artfully.

History of Food Plating

Food plating has a rich history, originating in the French court in the 1600s when Louis XIV instructed chefs to present food in the most elegant way possible. Since then, the goal of food plating has been to create visually appealing designs that satisfy the palate. While food presentation has been a part of culinary history dating back to ancient civilizations, it wasn’t until the 19th century that French chefs like Auguste Escoffier refined and formalized food presentation, raising its importance in the culinary world.

Today, food presentation has evolved into an art form where plates are transformed into canvases, with culinary experts using various techniques to create stunning displays. This transition has made food more than just a functional necessity and has turned it into an impressive visual experience.

Thankfully, fancy food presentation is no longer exclusive to high-end restaurants, as anyone can create a visually appealing display with a few simple tips. So let’s grab a palette knife and explore the art of food plating. After all, we all eat with our eyes first.

Present-Day Trends in Food Plating

“Present-day trends in food plating have evolved significantly, making food presentation more crucial. Restaurants worldwide are taking food plating to a new level by using bold colors, unusual shapes, and unexpected fun ingredients like edible flowers, interesting herbs, and even gold leaf.

With the rise of Instagram-worthy dining experiences , contemporary cuisine offers an array of visually stunning options, from classic restaurant dishes with artfully drizzled sauce to trendy bento box designs.

As a result, diners and chefs alike are enthusiastic about experimenting with creative plating ideas. Whether arranging a stack of pancakes symmetrically, placing the chicken on a bed of vegetables, or sculpting edgy ingredients, each style highlights a distinct visual appeal. With each new style, chefs worldwide continue discovering new and exciting ways to serve meals.

If you want to add a unique touch to your next dish, explore the exciting world of food plating and let your creativity run wild.

Essential Tips for Elevating Your Dish Through Food Plating

It’s no secret that the presentation of a dish is almost (if not equally) as important as its taste. Fortunately, there are some ways to take your food plating game to the next level.

Choose the Right Dishes

The type of dish you use for plating says just as much about a dish as its ingredients. Use specific plates, bowls, or serving dishes that will enhance or contrast the colors of a dish, or pick something that complements the flavor profile. The choice of a specific dish can also be great if you’re trying to make a statement on the table – think bright colors or unique shapes.

Remember the Rule of Odd Numbers

When arranging elements on a plate, odd numbers such as 3 or 5 tend to look better than even numbers like 2 or 4. This arrangement helps create visual interest and breaks up any flat areas on the plate. Using this rule for added visual appeal, you can also mix textures (such as soft and crunchy).

Use a Variety of Shapes and Textures

Even if you’re sticking with one type of ingredient for a dish, try adding different shapes and textures for an interesting contrast in texture, shape, and color. For example, serve grilled vegetables with sliced or diced vegetables, which adds depth, variety, and visual allure to your dish.

Add Garnishes or Herbs

A few strategically placed fresh herbs can help bring out flavors in a dish while adding extra visual appeal at the same time. You can add edible garnishes such as edible flowers or slices of citrus fruits for added color and texture contrast.

Play with Colors and Contrasts

Color plays an essential role in food plating — it’s all about creating contrast between different elements on the plate so that each component stands out. Consider playing around with different colors and shades when putting together your dish, including things like contrasting sauces/dips against lighter-colored ingredients such as fish or vegetables.

Keep It Clean

Ensure your plate is clean before you serve. Even if you’ve created perfect contrasts between elements within a single dish, a dirty plate can easily detract from those efforts due to smudges or fingerprints still visible on the surface of the plate itself.

Creative Ideas to Try Out When Plate Up Your Dishes

Creating a dish that looks delicious and irresistible can be a challenge— fortunately, there are plenty of ways to get creative with plating. Whether you’re a professional chef or an amateur home cook, trying out the following ideas for plate presentation will make your dishes look irresistible.

Edible Flowers

Adding edible flowers as a garnish to your dishes can make them look more elegant and delectable. Choose blooms in season, such as roses, lilies, chamomile, lavender, or marigolds. Cut them into small pieces and sprinkle them on the dish before serving. Not only do they look beautiful, but they also add an unexpected burst of flavor and color.

Colorful Garnishes

Take advantage of the vibrant colors of fruits and vegetables to create garnishes for your dishes that will make them stand out. Slice tomatoes into thin discs and arrange them around a plate; sprinkle fresh chives over a dish for a pop of green; grate carrots into ribbons for a splash of orange; or dice some mango into cubes for a hint of yellow.

Seasonal Arrangements

Incorporate seasonal ingredients into your presentation to give it an extra special touch. For example, using sprigs of rosemary or thyme during the winter months will make your dish look cozy while adding herbs like basil or parsley during the summertime will freshen up the platter.

Creative Shapes

Have fun with creating shapes when you plate up your food – use cookie cutters to cut vegetables like zucchini and squash into stars, hearts, or crescents; shape mashed potatoes into fun figures like hearts or animals; or serve the risotto in rounds with an imprinted swirl on top for an extra touch of style.

Sauces & Drizzles

Use sauces and drizzles as accents to tie all elements together on a plate – drizzle balsamic vinegar over salad greens; spoon crème fraiche onto fish dishes; add pesto sauce to rice dishes; pour melted butter over steamed vegetables; or spread mayonnaise on sandwiches.

Vertical Presentation

Elevating food off the plate can be done in many different ways – stack foods high on top of each other (like sliders); place small portions in shot glasses sitting atop larger plates; build cheese towers with multiple layers of cheese and crackers arranged on sticks; create cone-shaped mousses by freezing cream in tall shot glasses placed inside bigger ones filled with ice cubes — the possibilities are endless.

Examples of Plating Techniques and Styles

As a host, you can use several plating techniques and styles to create beautiful and delicious plates of food. In the following examples, you can find some of these techniques and styles in detail:

• Minimalist: This style of plating emphasizes simplicity and minimalism. It typically features one or two main ingredients arranged cleanly and straightforwardly on the plate. The goal is to showcase the natural beauty and flavors of the food without overwhelming the diner.
• Deconstructed: This plating style breaks down a dish into its components and presents them separately on the plate – allowing diners to experience each element of the dish individually rather than combining them.
• Landscape: This plating style involves arranging food on the plate to resemble a natural landscape or scene. For example, arrange a dish to resemble a garden or a mountain range. This style comes in very handy for dishes that feature a variety of different ingredients.
• Stack: This plating style involves stacking ingredients on top of each other to create a visually striking presentation. This technique is ideal for dishes comprising multiple layers or components.
• Color blocking: This plating style involves arranging food on the plate in blocks or stripes of different colors – creating a visually striking presentation pleasing to the eye and enhancing the dish’s flavors.
• Garnish-focused: This plating style heavily emphasizes using garnishes and other decorative elements to enhance the dish’s presentation. This garnishing can include edible flowers, herbs, or small sculptures made from food.
• Asymmetrical: This plating style involves arranging food on the plate in an asymmetrical or off-center manner. Such a plating technique can create a visually interesting presentation that draws the eye and adds a sense of movement to the dish.
• Interactive: This plating style involves presenting the food in a way that encourages interaction from the diner. For example, a dish may be presented with a small hammer and chisel to encourage diners to break open a shellfish, or you can pour sauce over a dish at the table.

The science and art of food plating have come a long way since its conception. We have shifted from the classic plating of centuries ago to today’s newer and more creative designs that would have amazed our ancestors. Whether you are plate-stacking for your next five-star meal or just trying to figure out a way to make lunch a little more appetizing, these tips can help you play with the latest trends in food plating. Throw in a splash of creativity; before you know it, you’ll turn any ordinary meal into something extraordinary.

Co-Founder & CEO

Sabah Drabu is a foodie, engineer, and the Co-founder & CEO of CookinGenie. She created the platform in 2019 to connect local chefs with at-home diners, making hiring personal chefs more accessible. Sabah's idea has evolved into a service people use for parties, vacation rentals, and family gatherings.

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11 Best Food Trends Of 2023, According To Tasting Table

Each year food trends crop up and take over our cultural lexicon. Terms like "butter boards" have taken over our social media feeds and, for many, have been spoken over the dinner table in 2023. Of course, culinary tastes are highly subjective, so one "best" trend might be another's worst nightmare. Here at Tasting Table, we embrace a dish's ability to polarize tastebuds and create a buzz over whether a food trend is considered a pillar of innovation — or an affront to the palate. Pushing boundaries is a culinary tradition — near-empty pantries can also force creativity for eaters in a pinch — and we love it when an experiment can surprise and delight.  

So, we turned to our team of food lovers to select the best food trends of 2023. Perhaps it's a variation that they can't stop thinking about or the return of a long-forgotten approach to the ways we cook. After all, the kitchen (and dinner table) can be a hotbed of improvisation, but it's sometimes a forgotten classic that inspires a generation. 

11. Cottage cheese renaissance

In the dairy case, certain foods never seem to fall out of favor, like flavored yogurt, chocolate pudding, or half-and-half . Cottage cheese, on the other hand, has been the subject of scorn for everything from its physical characteristics to its dubious associations with diet culture. But in 2023, the divisive dairy snack underwent a resurgence, thanks partly to its viral popularity on social media. Suddenly, it seemed the public had softened to cottage cheese — and some shoppers even reported shortages caused by its newfound TikTok fame.

After years of sitting atop lettuce leaves on "light" and "healthy" menus across the United States, the formerly hapless snack entered an exciting new era. Cottage cheese enthusiasts, like "Real Housewives of New York" star Bethenny Frankel, began eating their curds and whey with rich toppings like salmon roe. Meanwhile, other TikTokers served it hot in comfort foods like noodles and kugel.

While I'll admit its texture and taste may not be for everyone, I must give cottage cheese props for its triumphant comeback. Even if you're not inclined to eat it straight from the container like diehard fans, it's a surprisingly tasty addition to an array of foods. If you're still unconvinced, add a small scoop at your next salad bar stop or use small-curd cottage cheese as a substitute for ricotta in pasta dishes. If all goes well, you may become the newest member of the growing cottage cheese renaissance.

— Robyn Song, features contributor

10. Garlic confit enters the limelight

You've probably heard of duck confit, but before this year, garlic confit was utterly new to me. After watching TikTok after TikTok showcase this mystical wonder, I decided to try it for myself. As someone who loves garlic, I simply felt drawn to it. The first time I dumped the garlic into the dish, I was blown away by just how much you should use to create this delicious treat. Even still, throughout 2023, I found myself making garlic confit on repeat. From appetizers to late-night snacks and even a savory spin on avocado toast, I am obsessed.

To prepare garlic confit , you'll take a small oven-safe dish (I like to use a French onion soup crock) and add a ton of garlic, then cover it entirely with olive oil. You can also add seasonings like rosemary and thyme, but that's entirely up to your flavor preferences. I like to add a sprinkling of salt right on top. Then, cook it in the oven until it's super soft, just like you might do when roasting garlic. We love putting it on brie or, even better, simply slathering it on toasted bread. It's so soft and melt-in-your-mouth delicious. The best part is it's easy to make and serve. It's become an absolute hit in our house, and we can't imagine stopping as we roll into 2024.

— Dani Zoeller, features contributor

9. A new take on vintage cakes

Something I was delighted to see return in 2023 was the resurgence of vintage-style cakes. These cakes fit perfectly into the modern lexicon, being aesthetically pleasing, easily customizable in both taste and looks, and bringing a new twist on something vintage. I'm sure you're familiar with the retro cake look, even if you're not super familiar with the origins.

The current vintage cake trend usually features a small circle cake with a few layers, covered in a single color of buttercream, and then really decked out in layers and layers of beautifully draped piping. I've seen these cakes decorated with everything from dainty pearls to glitter-dipped cherries to fondant letters cut out and placed on the top for birthdays and celebrations. What I love about the aesthetically pleasing vintage cake resurgence is that it really showcases the baker's skill and abilities in a way that other pastries don't. You need to be a skilled baker to accomplish the different piping techniques and that is something I can appreciate — along with just how pretty these cakes are. Keep 'em coming into 2024, I say.

— Julia Collins, features editor

8. Butter boards for the win

If cheese can have a board and cured meats can have a board, why not give butter the same treatment? Butter boards were a big party trend for 2023, and despite being a bit controversial because of issues with the hygiene of it all (anyone heard of a butter knife?), the butter board should be here to stay. Like with a really good cheese board, a good butter board can deliver various fun and delicious flavor profiles from a range of toppings and accouterments. Plus, the texture can be beautifully complimented by good bread, crackers, or even some fresh veggies. Long live the butter board!

— Sara Kay, features contributor

7. Rice paper food hacks

Rice paper food hacks reign has been revolutionizing home cooking with its gluten-free, vegan, shelf-stable, and apocalyptic-weathering qualities. This staple ingredient from Southeast Asia (particularly Vietnam and Thailand) gained viral popularity for its versatility. Beyond summer rolls, rice paper food hacks simplify making dishes like dim sum , including har gow (shrimp dumplings) and cheung fun (rice noodle rolls) at home. Crafting dim sum wrappers from scratch is notoriously challenging, sometimes even daunting for seasoned Cantonese chefs.

This year, I've fully tapped into rice paper's potential, creating quicker versions of traditional Asian desserts and savory dishes. Wrapping sweet fillings inside, I've made treats such as rice paper fruit sushi and easy chuối bọc nếp nướng (or Vietnamese grilled banana). Rice paper also proves ideal for crispy spring rolls, achieving a perfect fry. You can also microwave, deep fry, or air fry rice paper to turn them into quick chips. Rolled into logs, it mimics Korean rice cakes or tteokkboki , or when sliced into strips, it instantly becomes a quick noodle alternative, perfect for pouring hot sizzling oil and chili crisp over.

I highly recommend you stock up on rice paper; it'll last practically forever in your pantry. Versatile, popular on social media, and with endless food hack possibilities, rice paper is the ultimate food trend of 2023 and beyond.

— Kat Lieu, news contributor

6. Tableside dining experiences

Experiential dining is here to stay. Across restaurants, diners can better engage with the food they order — and see a dish come to fruition without ever leaving their table. This style of dining pairs dinner with a show, building excitement for the dish to come.

For example, Margaux, a French restaurant housed in Grand Rapids, Michigan's JW Marriott, offers two tableside dishes. These options include both a sweet dessert and a savory steak tartare. It's the sweet option, however, that brings the fire. When Margeaux diners order the flambé, the restaurant wheels out a cart with the ingredients and a stove. The nature of the flambé rotates; sometimes it's banana, other times it's apple with caramelized brown sugar and fall-spiced gelato. Regardless, the preparation doesn't take more than a few minutes and includes one last, crucial step: A flambé requires fire, so diners watch right from their seats.

Similarly, Mexico's OCN Resort & Residences — which is slated to open next year — is planning for a tableside option."There's a really fun tableside presentation of a fire-roasted banana dessert that I'm excited about," chef Brad Kilgore told Tasting Table, "that we flambé with our own proprietary Mezcal." What more to look forward to in 2024 than a dessert best served tableside?

— Anna Staropoli, news contributor

5. Tinned fish is elevated stateside

Maybe our 10-year-old selves pushed the canned tuna away, but nowadays tinned fish and seafood are part of any pescatarian menu. With sales steadily increasing with no signs of letting up, this is one TikTok trend that's here to stay. With millions of videos under #tinnedfish, there have never been more ideas as to how to use canned seafood — it doesn't have to be mixed with mayo and served on a sandwich. If you love collecting new items to add to the pantry, many brands of tinned fish showcase design aesthetics, doubling as a cute gift for the pescatarian in your life.

There are plenty of reasons to love this category of food, from the vast options (tuna, sardines, eel, calamari, mackerel, to name a few) to the ease of preparation. It's no secret that canned food is convenient, but it doesn't always inspire a gourmet feast. Pick a selection of tinned fish, then simply pop the lids open and serve the assortment with bread, crackers, and your favorite pickled bites for a hands-off dinner. Or, take advantage of the protein content and healthy fats and give an ordinary bowl of pasta or salad a nutritional boost.

— Lucia Capretti, features contributor

4. The major comeback for espresso martinis

Following the endless cycle of "everything old is new again," the espresso martini made a triumphant return to brunch tables and cocktail bar menus in 2023, and we're so glad it did. Boozy and bitter with a slight touch of sweetness, the rich sip is delighting a whole new generation of tipplers with its wonderfully retro vibes.

A simple mix of vodka, coffee liqueur, and a signature shot of espresso (sometimes with simple syrup swirled in for good measure), the cocktail is a relic of the early aughts that never quite went out of style but is enjoying a resurgence thanks to a renewed interest in all things Y2K. A glitzy backstory of a model requesting a drink from legendary British bartender Dick Bradsell that would both keep her awake and get her drunk helped to cement the espresso martini's original mystique, but it might just be its adaptability that gives the sip its staying power.

Restaurants across the U.S. have put a spin on the classic cocktail, adding everything from chocolate and horchata to even cheese, like in the viral Parmesan espresso martini . While not all of these sips are winners (we'd skip the Starbucks olive oil espresso martini ), we'd still gladly toast to 2024 with a classic espresso martini in hand.

— Sarah Bisacca, features contributor

3. Pistachio milk gains a foothold

If you've been down to get a latte at your local coffee shop lately, you may have noticed there's a new plant-based milk on the block. Pistachio milk, made from those rich, nutty green nuggets, is making the other dairy alternatives green with envy in 2023. Although humans have been snacking on pistachios for thousands of years, Táche claims to be the first brand of pistachio milk to hit the U.S. market and only began gracing the shelves with its presence in 2020.

Pistachio milk has a slightly bolder flavor than its alternative milk cousins, namely oat, soy, and almond, which is one reason why pistachio was the flavor of 2023. The slightly sweet taste of pistachio milk is perfectly suited to counterbalance the robust, bitter notes in coffee, making this plant-based milk a favorite for espresso drinks. It also contains potassium, protein, calcium, and zinc, and it doesn't have added oils like oat milk (additives have been out since the 2010s).

Also, since another theme of 2023 is existential angst about the world's changing climate, it's important to note that pistachio trees require less water than almonds and are more drought-resistant. So this New Year's Eve, say goodbye to 2023 with a tall, cold glass of pistachio milk.

— Fletcher Huntley, features contributor

2. Functional beverages for anytime

In the current beverage marketing lingo, the category of functional beverages refers to products that have added ingredients with purported wellness benefits. More and more companies are developing drinks with bonus ingredients like CBD, mushrooms, turmeric, and others, to alter some aspect of your mental or physical body.

Some additives are naturally occurring compounds known as adaptogens, whereas others, like nootropics, are synthetic. With promises of enhanced mental clarity or stress reduction, each ingredient is said to have its own secret power. Of course, drinks typically contain small quantities of any active ingredients, and therefore, effects can vary widely depending on the blend and the person. Although the result may not be as noticeable as imbibing, functional beverages are designed as another way to slightly modify your state without alcohol.

Since the industry is still new, regulations vary widely and some products must be classified as dietary supplements. If you're experimenting with these drinks, be sure to read the label to ensure you savor them in optimal conditions. Aside from the variety of ingredients you can choose from to elevate your state, these beverages come in an endless range of flavors.

— Lucia Capretti, news contributor

1. The year of the humble pickle

Pickles come back in vogue year after year in the same way that black "returns" to fashion or maximalism reaches a new generation of homeowners. I indeed love a myriad of fermented vegetables and have been known to eat kimchi straight out of the jar. But, in 2023, I welcomed the return of humble wedges of pickled cucumber delivered with a burger, briny discs placed on a crispy chicken sandwich, or an entire side of dill pickles to replace (or complement) your French fries. 

Of course, I won't turn my nose to an appetizer of pickled green beans, radishes, or carrots, but there is something so simple and endearing about noshing on a dill pickle without the frills. When it comes to pickle-flavored products, I will skip the pickle hard seltzer (gross) but devour the Trader Joe's Chips in a Pickle. Still, it's hard to turn down the satisfying crunch of a classic dill pickle recipe . Get in on the quick pickling if you're also convinced this food trend is here to stay — at least until we all remember how we can't live without sauerkraut. 

 — Katherine Peach, lead editor

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How Will We Eat in 2023? Here Are 10 Predictions.

Briny flavors, high-end Jell-O shots, a fascination with outer space and a concern for Earth will guide our choices. At least that’s what the food forecasters say.

By Kim Severson

In 2016, Kim Severson compiled a list of food and drink predictions for the coming year based on dozens of interviews and reports and has done it annually ever since.

Listen to This Article

Nearly every big change in how we eat starts as a fad, which is really just a shared moment among a subset of diners or cooks that gains traction. Some fads fade away slowly, like wine coolers or molecular gastronomy. Others implode suddenly, like turmeric lattes or the pink sauce that shot up like a rocket on TikTok this year and then exploded.

There are fads that build into trends and then become woven into the fabric of our day. Who knew that a fringe interest in custom-roasted coffee beans in 1960s Berkeley, Calif., would lead to Starbucks?

It’s hard to tell the fleeting from the lasting, but that doesn’t keep a lot of people from trying. I waded through dozens of reports and press releases, and interviewed the best food forecasters in the game to peer into the 2023 food crystal ball.

In a time of inflation, climate change and global tensions, some predictions seem grim. “We’re fatigued,” said Jennifer Zegler , a director of food and drink for the global market research group Mintel . “Simplicity, versatility, escapism and resourcefulness are what our trends boil down to this year.”

All is not bleakness. High-end Jell-O shots, bright naturally colored fare and packaging that evokes the ’70s are in . Food and drinks that make you feel healthier will continue to proliferate, too. “People want something fun, and they want newness and they want natural,” said Claire Lancaster, who forecasts food and drink trends for WGSN .

Here are 10 interpretations of the tea leaves.

Flavor of the Year

Embrace the brine. Fresh, bracing marine flavors have spawned a craze for coastal cocktails garnished with crab claws and oysters. Dan Levy, the actor and host of “ The Big Brunch ,” is making Clamato cool . Sea vegetables like kelp and sea creatures like uni have secured spots on several trend lists.

Word of the Year

Calling yourself a climatarian is so 2022. The new term is regenivore. It’s no longer about eating sustainably, which implies a state of preserving what is. A new generation wants food from companies that are actively healing the planet through carbon-reducing agriculture, more rigorous animal welfare policies and equitable treatment of the people who grow and process food.

Look for big changes to reduce waste in packaging. More chefs will use what Mintel calls “climate hero ingredients” like teff, fava and lupin beans , and more diners will choose food and drink that improve their health and the planet’s. Even the alcohol industry has started throwing around words like eco-alignment. “These companies don’t want to just be seen as doing the right thing daily,” said Joan Driggs, who studies retail trends and consumer packaged goods for IRI, a data analysis company. “They want to be really seen as making a positive difference.”

Snack of the Year

Chicken skins have been trying to elbow out chicharrones for some time, but this may be their year. Riding the wave of an obsessive interest in all forms of fried chicken, crispy chicken skins are the base for nachos at pop-ups, and sauced and spiced as appetizers in restaurants. Rising chicken prices have chefs looking for ways to get more from the bird. Asian cuisines that regularly use chicken skins are providing culinary inspiration.

Chris Moyer, the executive chef for Perdue, placed the skins high on his list of most promising chicken products and likes them in place of croutons in salads or as toupées for roasts. And then there is the crunch factor, which more than 70 percent of consumers say they look for in a snack, said Denise Lefebvre, senior vice president of R & D for PepsiCo Foods. “People love the crunch,” she said. “Anything that amplifies the senses is big now.”

Japan-Adjacency

Japanese food is the cuisine all the other cuisines most want to hang out with. “Chefs throughout the world, many of Japanese descent, are fusing Japanese ingredients or culinary techniques with foods they love from their surroundings,” according to AF&Co and Carbonate, two San Francisco firms that collaborate on an annual hospitality trend report.

In New York, the restaurant Kimika is a popular practitioner of itameshi, the combining of Italian and Japanese cooking. Nikkei, the mash-up of Peruvian and Japanese cuisines, is on display at places like Causita in Los Angeles, where Peruvian potatoes stand in for sushi rice. At Ethel’s Fancy in Palo Alto, Calif., a fourth-generation Japanese American chef is defining California-Japanese cooking. Even the Nordic chef René Redzepi is getting in on it: His next big-ticket Noma pop-up will be in Kyoto.

The Thrill of Thrift

Inflation , fears about climate change and growing concern about waste and conspicuous consumption are driving a new interest in frugality. “People are no longer embarrassed and hiding their coupons,” Ms. Lancaster said. Social media is filled with money-saving tips for the kitchen, and menu hacks to get cheaper items at Starbucks and other restaurants. Energy costs, both monetary and environmental, are expected to persuade home cooks to increase the use of small appliances like microwaves, air fryers and electric kettles rather than turn on the oven. Private-label supermarket brands and restaurants that offer shorter menus and more value are gaining speed. “Expect a stronger focus on durability, flexibility and timelessness as consumers seek to buy less and own products that last longer and serve multiple purposes,” Simon Moriarty, director of Mintel Trends, writes in his report on the coming year.

Tuber of the Year

Ube, a slightly nutty-tasting, vanilla-scented purple yam from the Philippines, is showing up on lots of trend lists and in all kinds of foods and drinks, from pies and waffles to lattes and ube coladas. It easily made the list of colors and flavors that capture the mood of 2023 compiled by the food-processing giant ADM . The yam’s popularity is riding on an interest in food with bright, natural colors like dragon fruit, lychee and purple Peruvian corn. Also rising: floral flavors like vetiver and ylang-ylang.

One Giant Step for Brandkind

In the same way that the Apollo era popularized Tang and freeze-dried ice cream , a renewed interest in space travel will influence how we eat and drink in 2023. Anything having to do with space will be big as people look for the optimism and inspiration that seem in limited supply on Earth. Already, there are climate-friendly Moonshot crackers (the wheat was farmed using regenerative methods) and Starlight, a limited-release Coca-Cola drink that calls itself “space flavored.” (What exactly space tastes like has spawned deep debate online.) “Top Chef” contestants cooked for astronauts this year. Experiments in growing food in space will fuel interest in vertical gardening and vegetables that can grow in stressed environments on Earth.

“The undiscovered novelty of outer space will have a particularly unsullied charm for Gen Z, who are disillusioned with the world as it is,” said Ms. Zegler of Mintel. “But brands should also consider the inspirational role space will have in Gen Alpha’s lives.”

Experiential Eating

After nearly three years of restricted social interaction and ordering in, people will seek out restaurants that offer interaction, excitement and a bit of a show. Look for more dining-room trolleys, elaborate ice sculptures, flaming desserts like baked Alaska , and cocktails finished tableside with a puff of smoke or a change of color. Food and music will mix in new ways, like updated versions of the old-school piano bar. “There’s a quest for interaction,” said Andrew Freeman , a hospitality public-relations veteran in San Francisco. “People are willing to spend, but they are going to be looking for the value proposition of the experience. Engagement is the catchword.”

Deeper Into West African Cuisine

Nigerian food, with its rich and varied layers, will be a breakout star in the United States as chefs and diners who are unfamiliar with West African cooking start to understand it from a regional perspective, in the way a general interest in Italian cooking eventually led to an appreciation for the cuisine of Tuscany or Sicily.

In Brooklyn, the Nigerian chef Ayo Balogun’s Dept of Culture offers an experience that is as much a dinner party as a restaurant. Kwame Onwuachi is playing around with a version of egusi stew at Tatiana , which just opened at Lincoln Center. Fonio, a drought-resistant African grain that suggests a marriage between couscous and quinoa, is being championed by chefs like Pierre Thiam and Alon Shaya . Even Mexican food is getting a Nigerian twist. At Naija Boy Tacos in Sacramento, the Nigerian American chef Rasheed Amedu is serving curry goat on plantain cassava tortillas and seasoning chicken with the street-kebab spice called suya.

Vibe of the Year

Communal eating understandably fell out of favor during the pandemic, and many people aren’t ready to return to buffets or reach into the same chip bag. But forecasters see a change coming. “If you look at what our lives were like for a couple of years, we didn’t share because sharing was considered dangerous,” said Ms. Lefebvre of PepsiCo Foods. “Now the sense of community has never been stronger.”

That’s in part why her company in November introduced Minis, tiny versions of snacks like Cheetos and Sun Chips in canisters that make it easier to pour some into a friend’s hand. It’s also behind the growing popularity of appetizer and dessert towers, and large-format cocktails like the $100 Disco Mule served in a big disco ball at the Tipsy Alchemist in Austin, Texas. And there might be no better indication than the rising popularity of food for a crowd than the continued growth of food served on a communal board that started with the charcuterie craze.

The vibe goes beyond products. Restaurants, coming out of the pandemic into a new era of staff respect and community love, are sharing more information about the people behind the food, whether listing the names of the whole crew on the menu the way some restaurant name farms or, in the case of Hi Felicia , a new kind of homegrown, high-end restaurant in Oakland, Calif., encouraging diners get to know the entire staff by name.

And Bonus Small Bites

Call these trendlets: In the beverage category, yaupon tea from the American holly tree, is on a lot of lists for 2023, along with coffee drinks made with fruit purée and milk, or roasted in a style called white coffee . Avocados will be leaving toast and arriving in cocktails and desserts, and avocado oil will be a favorite cooking medium. In boozy trends, watch for the Mexican spirit called sotol and a retro interest in Galliano liqueur. Casual restaurants will experiment with monthly subscriptions , and fancy ones with aged fish. Fermentation continues its march to the top of a lot of lists, with no-ingredient ingredients like no-bee honey and no-cacao chocolate .

Audio produced by Tally Abecassis .

Follow  New York Times Cooking on Instagram ,  Facebook ,  YouTube , TikTok  and  Pinterest .  Get regular updates from New York Times Cooking, with recipe suggestions, cooking tips and shopping advice .

Kim Severson is a Southern-based correspondent who covers the nation's food culture and contributes to NYT Cooking . She has written four books and was part of a team that won a Pulitzer Prize in 2018 for public service for reporting on workplace sexual harassment. More about Kim Severson

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We asked, you answered: Here are the restaurants our dining-obsessed readers  would rank the best in the city.

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Spoonshot Blog

Food Innovation | CPG Insights | Food Trends - Spoonshot Blog

• Food Trends 2023: Top Food & Beverage Industry Predictions

September 20, 2022 by Team Spoonshot Leave a Comment

A bold claim—no doubt—but it is backed up by empirical research. At Spoonshot, our AI and machine learning technologies have enabled us to deliver industry specific insights that get better & smarter every year. Our food trend predictions for 2023 are the result of a three-part process which is further verified and validated by food scientists, researchers & culinary experts. How do we do this? We’ve built a rich database of food ingredients and recipes over time by ingesting all content on the internet which has enabled us to create novel and insightful trends & insights which can help you take your product or business to the next level.

Here’s our list of the biggest food & beverage trends to watch out for in 2023 & beyond..

1. urgen-sea – the need for seafood alternatives has become imperative..

Alternative future for food are as diverse to include high protein insects, plant-based meat substitutes, lab-grown meat and milks made from soya, almond, cashew,etc. The trends show that the sea will also contribute to the global food supply.

262% Growth in interest in alternative foods between Jan 2016 and April 2022

Interest in alternative foods is growing

What was once seen as a fringe offering for a very niche audience is now front-and-center strategy for brands across the industry, even for segments that would normally consider these products to be direct competition.

Interest in alternative foods has grown by over 3.5X between Jan 2016 and April 2022 . Spoonshot measures interest as the occurrence of a particular topic over time based on articles and blogs published in the media. Further analysis of the alternatives space shows that the bulk of these alternatives is in the dairy and meat space.

Interest in these two broad categories is driven by perceived health benefits, concerns over animal welfare, and the breakout star driver, sustainability. And alternative fish and seafood is where we expect to see the next big growth spurt in terms of innovation – not because it’s sort of obvious, but more importantly, because there is greater urgency for fish alternatives than meat alternatives. 

Consumers are reducing meat, but not fish

Flexitarian diets are gaining more popularity as consumers try to consume less meat and less frequently. Red meat consumption has been linked to various health and climate issues and factory farming has raised concerns about the overuse of antibiotics and the spread of new diseases.

Global fish consumption has doubled since 1998, and it is projected to go up by another 80% by 2050.

Only 2% of conversations on fish and seafood also mentioned vegan.

Fish consumption is growing

Global fish consumption has already doubled since 1998, but new research from Stanford projects this to go up by another 80% by 2050.

Spoonshot data shows that interest in pescetarian diets – not consuming meat, but consuming fish and seafood – is on the rise, more than doubling (117%) since 2016 and growing by 9% in the 12 months to April 2022.

Interest in flexitarian diets grew by 341% since 2016 and by 38% in the last 12 months. Flexitarian diets are gaining more popularity as consumers try to consume less meat and less frequently. Too much red meat consumption has been linked to various health issues and factory farming has raised concerns about the overuse of antibiotics and the spread of new diseases.

Fish is sought after for it health benefits

Consumer health trends are influenced by advancements in science, higher incomes & awareness and aging populations. Unsurprisingly, fish is slowly gaining popularity for its health benefits and taste. Seafood, especially fish, is an excellent source of Omega 3 Fatty Acids while being low on fat. 

For complete details on the consumer associations with this topic, download our full report by clicking the image below.

Top nutrients consumers associate with fish and health together

• Protein – 20.7%
• Low-carb – 8.8%
• Low-calorie – 8.6%
• Omega 3 – 4.0%

Also Read: Food and Beverage Industry Analytics

Global fish populations are dwindling

90% of marine fish populations have been fully used, overused, or are under severe threat.

One Third of global freshwater fish populations are in danger of extinction

Main reasons for declining fish and seafood populations:

• Growing global consumption
• Overfishing and unsustainable fishing practices
• Rising ocean temperatures

Fish populations are declining

Unlike livestock, whose populations are projected to double by 2050, freshwater and ocean fish populations are dwindling at alarming rates.

Some estimates say that 90% of marine fish populations have been fully used, overused, or are under severe threat as a result of overfishing. 90% of predatory fish such as cod, sharks, tuna, and swordfish have already disappeared from our oceans. If the world continues at its current rate of fishing, there will be no fish left by 2050.

Freshwater fish are facing similar issues. A study by a group of global conservation organizations assessed that as many as a third of global populations are in danger of extinction. 

Populations of migratory freshwater fish have declined by 76% since 1970, and large fish – those weighing more than 30kg – have very nearly been wiped out in most rivers. The global population of megafish – those that weight more than 100 kg – is down by 94%. Sixteen freshwater fish species were declared extinct in 2020.

Reasons for and impact of declining fish resources

• Overheating waters

Given these issues, it is imperative that we focus on alternatives for fish and seafood.

The impact of all of this is being felt right now.

• Fish prices have gone up, as with most other foods, thanks to a combination of supply chain issues and the Russia-Ukraine war. In the UK, a recent report said that the average price of fish and chips has gone up by 21% and over 3,000 fish and chip shops may be forced to shut down as this inexpensive dish starts to go out of reach for many.
• Due to pollution, microplastics and toxins are finding their way into several species of ocean and freshwater fish, which then enter our food chain.

Plant-based seafood is still a very small space

US$14 million – Plant-based seafood sales for 2021

Total US plant-based food sales (US$ million) and growth (%) by category, 2021 

Plant based seafood such as carrot-based vegan salmon, pea-based tuna, konjac-based shrimp, palm-based crab capture the flavour and essence of seafood. 

Share of different plant-based foods in the US, 2021

• Plant-based milk : 16% of retail milk sales 
• Plant-based meat : 2.7% of retail packaged meat sales
• Plant-based seafood : 1% of plant-based meat
• Conventional seafood : 20% of total meat and seafood sales

Sophie’s Kitchen finds growing interest in alt seafood

“Plant-based seafood can be nutritionally equivalent or superior to conventional seafood. A study by Kelton Global commissioned by non-profit organization and alternative-protein advocate The Good Food Institute found nearly three in four consumers are interested in alternative seafood. Along with growing consumer interest in plant-based foods, factors like the high incidence of seafood allergies and the high price points of many seafood products—especially products that are consumed raw and thus pose special consumer risks—generate a sizable number of highly motivated early adopters and market entry points for alternative seafood products. Additionally, after learning about plant-based and cultivated seafood, 42 % of respondents said they found plant-based seafood appealing, and 43% would consider purchasing it in the future.” Miles Woodruff, PhD, CEO & Co-Founder, Sophie’s Kitchen

Health benefits of plant-based, cultivated seafood ranked

Question : “How important would each of the following health factors be in your decision to eat plant-based or cultivated seafood over wild-caught or farm-raised seafood?”

These numbers are those who selected somewhat important or extremely important.

Business interest takes off, while consumer is slower

Consumer and business interest in plant-based fish

• 3745% Increase in Business Interest in Plant Based Fish
• 105% Increase in Business Consumer in Plant Based Fish

The high association that fish has with health in consumers’ minds versus meat has proven to be a major roadblock in the growth of alternatives.  

Barriers to the growth of seafood alternatives

Only <0.2% of seafood product launches are plant-based or vegan. Based on product reviews, flavor and texture are the main barriers to the growth of this category.

Consumer associations with vegan seafood

Health concerns and ecological imbalance are the major concerns impacting the shift to plant-based seafood. Of course, the taste and flavour should replicate the actual seafood to help it gain popularity as a food trend. 

Most talked about dishes 

• Fish and chips 6.7% of conversations
• Sushi – 3.0% of conversations
• Crab cakes – 1.2% of conversations
• Tacos – 1.0% of conversations

Ingredients to consider to improve consumption experience

The graph below captures the top ingredients used to recreate the seafood experience and taste. While the market is still in its infancy, It is a promising trend as the food can provide nutritional benefits to vegans and vegetarians. 

Most popular ingredients in alt seafood products:

• Fava beans 
• Haricot beans 
• Green lentils

World’s first unbreaded jackfruit fish fillet is launched Jackfruit and seaweed make for a strong plant-based fish

The Cornish Seaweed Company and Jack & Bry , a gourmet plant based meat company that uses jackfruit as its base ingredient, announced the launch of what they’re calling the world’s first unbreaded jackfruit and seaweed fish fillet. 

The fish fillet is vegan and made with cooked white flakes of jackfruit, which are marinated in a blend of seaweed  to accurately replicate the white, flaky texture of fish and re-create an authentic seafood taste.

Our data had no other products using this combination, but there were home recipes and menu dishes that did.  The seaweed and jackfruit combination had very high novelty and a high consumer acceptance score. We also looked at possible concepts based on ingredients consumers spoke about.

• Mushroom + Kelp Seaweed + Cocoa Bean has  a high consumer score and flavor score.
• Banana blossom + seaweed is also a potential option, since banana blossom does actually offer the flaky texture of fish.

Algae emerge as viable ingredients for faux fish

The bulk of retail products so far have used legumes and vegetables as the base ingredient to mimic seafood/fish. However, new companies have started to consider more novel ingredients – like algae – that could help get the flavor and nutrition right, while also being more sustainable.

Seafood Reboot : This Paris-based startup is said to be working on seafood alternatives that will be vegan, non-GMO, and algae-based.

Revo Foods : This Austrian startup has developed a texturized salmon fillet made from pea protein and algae extracts, and is 3D printed.

Spirulina shows significant potential for fish analogs

Israeli food tech company SimpliiGood has developed the first smoked salmon analog made from a single ingredient – spirulina. This product is expected to hit the market by 2023.

At SimpliiGood’s spirulina farm,

• 98% of water used is recycled
• 50 tons of spirulina is produced/year
• Harvested every 24 hours

0.16% Products containing Spirulina in ‘All’ category

95% pure, fresh spirulina + minimal flavour and oil

What does our data say?

• 13% Nutrition related social media conversations on spirulina linked to protein
• 11% Claims related social media conversations on spirulina linked to protein

Spirulina is a blue-green algae growing in both seawater and freshwater. The ingredient is known to reduce inflammation and aging. It is a great alternative people consuming vegan diets.. 

Get Spoonshot’s 4 liner take on the trend by downloading the full trends report here.

2. a clean plate.

Calls for clean label claims in plant-based foods are becoming louder and that’s why its on our list of food and beverage industry predictions for 2023 & beyond.

Concerns over ultra processed foods is growing

References to ultra processed foods are low but growing rapidly

Unprocessed foods are close to natural state unlike processed foods that alter the taste of the food to promote sales. Unprocessed foods are free of chemical additives and are rich in nutrients adding to their popularity.

Plant-based food continuing to gain popularity as a future food trend to watch out for.

The plant-based space continues to make its presence felt by expanding into more categories. Alternatives to milk, meat, dairy, eggs, are all seeing significant innovation as companies race to launch products that appeal to consumers and other businesses alike.

The reasons for the expansion of plant-based alternatives to animal products have been well documented: perceived health benefits, concerns over animal welfare, and greater sustainability.  

Clean label will be the next area of focus for plant-based food. Download our full report for the detailed charts of clean label trend compared with plant-based food trend.

Clean label emulsifiers are basically food additives that are derived from plants. These are the primary ingredient of the food, dairy and baking industries. In the graph below you can see the growth of clean label.

Calls to clean up ingredient lists in plant-based will get louder

10% of consumer conversations on vegan/plant-based food were about clean eating. Spoonshot

Ingredients for plant-based liquid egg

Water, Mung Bean, Protein Isolate, Expeller-Pressed, Canola Oil, Corn Starch, Contains, less than 2% of Baking Powder, (sodium acid pyrophosphate,, sodium bicarbonate, corn starch, monocalcium phosphate), Dehydrated Garlic, Dehydrated Onion, Carrot Extractives (color), Turmeric Extractives (color), Salt, Transglutaminase.

Ingredients for standard egg  

100% liquid egg whites containing eggs

Ingredients of dried whole egg powder

Whole eggs, less than 2% sodium silicoaluminate as an anticaking agent

As the demand for clean label grows, so will the market for clean label additives.

Long lists of ingredients can put off consumers

As the plant-based sector grows, so will the scrutiny towards it, especially in terms of the claims of being healthier and better for the environment. 

Products are increasingly being called out for the use of too many highly processed ingredients, including preservatives, stabilizers, and various other additives. Concerns over ultra processed foods are also on the rise.

So much so that newer plant-based launches have started to address this issue and are calling out their clean label credentials. 

And this clean label aspect of plant-based food is a feature we expect to see grow significantly over the coming year. In fact, clean label is going to be a major requirement for alternatives as the sector expands. Sales of plant based meat have started to slow down (for a number of reasons) and this may be the key to winning back consumer engagement.

Our analysis of published articles and blogs by industry experts and consumers and influencers showed that over the last year, references to clean label within the meat alternatives space grew at par with references to clean label.

What consumers want from clean label plant-based foods

Here are some of the most talked about features about clean label plant-based foods from consumer conversations :

• Vegan  – 48%
• Gluten-free – 32%
• Natural – 25%
• Ingredients – 19%
• Organic – 18%
• Healthy – 17%
• Plant protein – 12%
• Fresh – 10%
• Sustainable  – 10%
• Non-GMO – 8%

New plant-based meat launches call out clean label credentials

Plant-based meat brands are starting to highlight minimal ingredients and no nasties in their launches.

Fable Food Co highlights its clean label credentials with products that are made with only recognizable ingredients and are said to be free from preservatives, artificial ingredients, and GMOs. 

Main ingredient : Shiitake 

Plantcraft positions itself as the world’s first clean-label, plant-based deli meat company. It is said to be free from all top 8 allergens and artificial ingredients. 

Main ingredients : Green banana, pea protein, golden linseed, sunflower seed, grapeseed oil, nutritional yeast, herbs & spices

New plant-based meat alternatives with clean label claims

Australia-based Fable Food Co makes a range of meat alternative products and ready meals that feature shiitake mushroom as the main ingredient used in place of meat. The range is intended for consumers who don’t eat meat or want to cut down on their meat consumption for a variety of reasons. 

The range also tries to recreate the experience of slow-cooked meat.

Fable highlights its clean label credentials with products that are made with only recognizable ingredients and are free from preservatives, artificial ingredients, and GMOs. 

Why this company uses shiitake mushrooms for a number of reasons: 

• They have natural umami flavors
• They are a slow-growing mushroom so they naturally have the fleshy fibers that give the meaty bite typically associated with animal proteins
• They have the right chemical composition that when cooked imparts flavors that are found in animal products
• They are nutritious, high in fiber and antioxidants as well as an animal-free source of Vitamin B12

Plantcraft is a Hungarian-US startup that positions itself as the world’s first clean-label, plant-based deli meat company. Its products include pâtés and pepperoni, made with green banana, pea protein, golden linseed, sunflower seed, grapeseed oil, nutritional yeast, and herbs and spices. These plant-based alternatives are clean-label and free from all top 8 allergens and artificial ingredients. They also contain 8g of protein and 5g of fiber per serving. 

The leading primary ingredients within vegan deli meats is wheat or soy, and Plantcraft’s departure from them is very telling of how plant-based meats may evolve in the coming years.

Also Read: Food Consumer Insights and Market Research for Future

Ancillaries also increase their focus on clean ingredients

While some companies focus on using a combination of whole foods to achieve the desired results for their plant-based foods, others will need additives. With clean label versions of these building blocks of plant-based alternatives, companies can achieve the coveted “clean” label.

The need for such ingredients is only going to grow in the coming year and it is an area ripe for innovation. As such, this need will also see ancillary companies – those that make the building blocks – gain more importance.

Mimicking the cooking experience with plant-based colors

Achieving the color shift from the ‘bloody’ raw state to the desired cooked appearance can be done by blending a selection of different fruits and vegetables in different ratios.

GNT Group’s color shift solution uses a flowable red powder of encapsulated carrot concentrate, which melts as the temperature increases during cooking and releases the carrot concentrate, facilitating a change in color similar to red meat.

Clean label stabilizers for plant-based milks

IFF has launched a nutrient-dense hydrocolloid sourced from non-GMO red seaweed.

Called SEAFLOUR, this ingredient contains protein, fiber, and minerals, and offers stability, high-suspension ability, and a smooth, creamy mouthfeel. 

• Suitable for: Plant-based milks
• Results: Shortens ingredient list; allows for clean label messaging

Scope to replace methylcellulose with natural ingredients

Methylcellulose.

• Is capable of gelling at higher temperatures which helps texture of plant-based burgers to match that of animal protein 
• Responsible for creating a good “bite” 
• Allows for adhesion and binding of the uncooked ingredients

Plant-based alternatives

• Citrus fiber – a byproduct of making juice from citrus fruits – is a natural ingredient that can be used as a binder in plant-based meats 
• Makes for a good replacement for methylcellulose in combination with other natural ingredients like agar, psyllium, and native starch

3. Earthy endeavour: A growing food trend for 2023 & beyond

Soil degradation has become a pressing global concern.

Soil erosion is a natural phenomenon that happens under all climatic conditions and all around the world. However, increased unsustainable human activity has accelerated erosion and degradation, which in turn can negatively impact agricultural productivity. 

50%  of the world’s most fertile topsoil has been lost in the past 150 years. This is 10X faster than it’s being replenished.  – World Wide Fund for Nature

33% of the world’s soils are already degraded and 90% could become degraded by 2050 at the rate. – United Nations’ Food and Agriculture Organization

Soil health is being depleted

We often hear older people complain that food just doesn’t taste the same as when they were younger. Many of us may roll our eyes at this, but it may actually be true. Farming and production has changed drastically over the last century to feed our exploding population and this has had its impact on the taste and the nutritional profile of the food we eat – and the soil we grow it on. 

The depletion of soil health is becoming a source of concern. 95% of our food comes from the soil and soil degradation affects agricultural productivity and could lead to a significant loss in crop yields.

In fact, in just the last 150 years, half of the world’s most fertile topsoil has been lost. This is 10 times faster than it’s being replenished, according to the WWF. 

For context, it takes 1,000 years to produce just 2-3 cm of topsoil, which itself is only about 2-8 cm in depth, but contains most of the ground’s nutrients and fertility.

A major contributor to soil degradation is soil erosion, which occurs naturally everywhere around the globe as a result of the elements – rain, snow, wind, plants, and animals. But its rate is significantly accelerated by unsustainable human activities, which include things like intensive agriculture and the use of chemical fertilizers and pesticides, deforestation, overgrazing, and improper land use.

The FAO estimates that a third of the world’s soil is already degraded and if we don’t address this issue, by 2050, this will reach 90%.

Interest in soil health is on the rise in business media 

The growing interest in soil health is linked to growing interest in how food is produced and its impact on the planet.

0.55 Relation score between soil health and sustainable agriculture

Healthy soil produces good quality vegetables, so the interest in soil health has been increasing rapidly among consumers and businesses. Check out the graph below to see how far the interest in soil health has improved.

Interest in soil health is on the rise in the media 

This depletion and its impact on food production why interest in soil health has been seeing some growth in media channels, even if it’s just in fits and starts. 

Our data indicates that over the next 12 months, we will be hearing more on this space. Business interest in topics related to soil health, for example, is projected to grow by over 17% during the next 12 months. Consumer interest is a bit more muted, but that too is expected to see a 4% growth in this period.

Increasing concerns over soil health can be linked to growing interest in sustainable food production.

We specifically looked at quantifying the association between soil health and sustainable agriculture within the F&B space using Pointwise Mutual Information.  

The higher the PMI score, the higher the probability of the two topics occurring together when compared with chance. A score over 0.4 is considered as a high association.

Soil health is linked to sustainable agriculture

Sustainability as a whole is gaining ground with consumers, though sustainable farming is still a relatively new topic for them. 

Only a fraction of sustainability-related consumer conversations talked about sustainable farming. 

We further analysed conversations where consumers talked about sustainable farming and soil health together.

Here, it became clear that this is not just a more aware audience, but their main topics of discussion revolved around farming techniques widely associated with improving soil fertility.

Interestingly, some brands have started to call out some of these production methods on pack to highlight their commitment to sustainability and soil conservation. In time, this is likely to expand awareness among consumers as well. 

Consumers associate soil health with production methods

Sustainable farming is still a relatively new topic within sustainability conversations, and soil health even more so. However, top-of-mind issues for this cohort are production methods that improve soil health.

• 6% Of conversations on sustainability mention sustainable farming
• 2.5% Of conversations on sustainable farming mention soil health

Brands are seeing opportunities to promote ag production 

Currently, the most popular call-out we’re seeing on pack is food grown using regenerative agriculture , which includes farming and grazing practices that help rebuild organic soil matter to improve soil biodiversity and fertility. This in turn improves the nutritional value of food. 

The regen ag model incorporates a number of other techniques such as no-to-low tilling, crop rotation, cover crops, using perennial crops, planned grazing, and so on.

Regen ag also has the potential to improve carbon capture thereby lowering emissions. This is why many large food and drink manufacturers are starting to invest in regenerative agriculture in their supply chains. 

For most companies, the bulk of their emissions comes from how and where they source their raw materials.

• In 2019, General Mills said it would convert 1 million acres of land to regen ag practices by 2030. As of May 2021, 115,000 acres of US farm land had been enrolled into the program.
• In 2021, Nestlé said that it was investing over €1 billion over the next five years to advance regen ag across its network of farmers and suppliers.

Brands have started to invest in regenerative farming

The bulk of carbon emissions for F&B manufacturers is from raw materials. So, some have started to invest in regenerative farming to address various issues across the supply chain, including the decline in soil health and land management. Recent studies have even shown that regen ag not just improves soil fertility but also crop nutrition and human health.

9.2% Of consumer conversations on sustainable farming also talk about regenerative farming

• General Mills : Converting 1 million acres of land to regen ag practices by 2030
• Nestle : Investing over €1 billion over the next five years to advance regen ag across its network

Companies start to highlight crop rotation

While the regenerative agriculture model has captured the attention of many larger companies, some smaller companies are promoting more specific methods, like crop rotation. 

Rotating crops helps return nutrients to the soil essentially by increasing biomass from different crops’ root structures without over-dependence on synthetic fertilisers. This not only increases farm biodiversity but also works to interrupt pest and disease cycles.

One brand that is highlighting this is the soon-to-be launched Varietal Crop Crackers, developed by Alpha Food Labs. These crackers are made from a number of different wheats, legumes, and seeds planted within a crop rotation. 

The pack highlights the rotation cycle and the crops harvested in that cycle.  This not just supports soil and water health, but also is used to incentivize farmers to take up crop rotation.

Also Read: Lab Grown Food Guide – Is This The Future?

Crop rotation comes to the front of the pack

Varietal Crop Crackers are made from a diverse assortment of wheats, legumes, and seeds planted within a crop rotation. 

1.5% Of conversations on sustainable farming and soil health talk about crop rotation

Focus on nitrogen emerges

Another emerging topic from consumer conversations was on nitrogen fixation. Granted it is very small, at just 0.2% of conversations on soil health and sustainable farming together, it is an important aspect for farmers and food producers.

Nitrogen is an important element linked to soil health and a key part of fertilisers. Synthetic nitrogen is estimated to have doubled food production since its introduction about a century ago, and farmers rely heavily on it.

But the synthetic stuff is very harmful to soil, crops, and consumer health in the long run. It’s also pretty inefficient and expensive for farmers, since about half of applied synthetic nitrogen never reaches the crop it was intended to fertilize. 

It even contributes to 5% of greenhouse gas emissions and adversely impacts water quality.

Pivot Bio launches microbial nitrogen

To tackle these issues, Pivot Bio has created the first microbial nitrogen to replace the traditional synthetic nitrogen based fertilizers. 

Pivot Bio maps trillions of interactions between living organisms in the soil to identify rare microbes with the right internal DNA to produce nitrogen. It then reverse engineers the way that nitrogen is created and reprograms the genetic code of other microbes to improve their nitrogen production capabilities. 

The reprogrammed microbes are able to produce the right level of nitrogen based on the needs of the crop. Because of the customisable nature of this technology, it can be used across different soil types, farming practices, weather conditions, thus reducing the dependence on the synthetic stuff and improving soil health.

Creating synthetic nitrogen is also quite energy intensive, but Pivot Bio uses precision fermentation to get the right concentration of microbes for the job. And this, it says, reduces potential greenhouse gas emissions by up to 98%, which can help improve air quality.

To showcase the utility of this product, Pivot Bio has launched a snack brand called Connect that uses crops grown using this microbial nitrogen. Connect Snacks’ first product is a gourmet butterfly yellow popcorn grown in Nebraska, with the on-pack claim. 

This innovation may pave the way for cleaner fertilisers and could even redefine the way we think about organic food and make it less expensive in the long run. 

Microbial nitrogen could improve air, water, soil health

Snack brand Connect uses a first-of-its-kind microbial nitrogen instead of synthetic nitrogen fertilizers as part of a move towards cleaner air and water.

Pivot Bio’s microbial nitrogen is generated by microbes using fermentation. This can remove various harmful impacts of using synthetic nitrogen as a fertiliser. 

• No harm to the soil
• No nitrous oxide emissions
• No nitrates into waterways

17% consumer conversations on sustainable farming also associate it with organic food

Vertical farming lowers pressure on soil, promotes at-home age

Canadian-based startup Just Vertical is encouraging home gardeners to join the indoor growing movement. Its products are marketed as elegant pieces of furniture that can grow 8-10 pounds of food a month using hydroponic technology. 

Hungry for some more food trends for 2023?. We’ve got you covered with three more predictions. Go download the full report here.

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Here's What You Might Be Eating and Drinking in 2023, According to Experts

Chicken sandwiches, mushrooms, kelp, and alt-pastas are in, but pickle pizza is hitting the bricks.

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I've been doing this food trend prediction thing for a decade and a half. Food & Wine has been in the game for three decades longer than that. The thing I've learned along the way: plenty of this prognostication is just throwing spaghetti (or whatever non-wheat pasta with which TikTok becomes momentarily captivated ) at the wall — especially now that we're entering our senior year of a global pandemic. Also, a hefty portion of it is regurgitated from press releases and from publication to publication, which is likely why in a cursory search, the majority of the 2023 food trends stories I saw cited the same laundry list: solo dining, dates (the food, not the activity, but you do you), tinned fish , gluten-free and plant-based pasta, "mood food" (that'd be your CBD and "functional" packaged goods), mushrooms , nostalgia and comfort dishes, kelp, nonalcoholic wines and spirits , and "traveling for food." It's vague enough that sure, some of these things could happen, but save for some hard market data on how many cans of mackerel are swimming off the shelves, it's mostly just reading Hōjicha leaves — which all these stories say we're gonna be slurping down like hard seltzer back in 2019. Let's give it a shot, though, shall we?

If I may get pedantic for a second, cultural micro-obsessions that are often referred to as trends — think butter boards , pink sauce, rainbow foods, keto cabbage alfredo — fall more into the realm of fads, which burn brightly for a time but fizzle out into cultural ash. That's fine! Pleasure and delight are renewable resources that we should mine as often as we can, and the communal experience of these moments become nostalgia for future you! Just maybe wait a beat before you lay out a whole lotta cash on supplies, change your social handle, or get a tattoo about it. 

Trends, on the other hand, pull up a chair, grab a mug of something cozy, and hunker down by the fire for a while. Case in point: a few years ago, air fryers may have seemed like something of a novelty, but now they've earned a permanent berth on kitchen counters in over a third of American homes, according to the New York Times ; same goes for Instant Pots and other multicookers. Yogurt and seltzer once seemed like bit players before they got major billing on grocery store shelves. Sun-dried tomatoes remain superb, chocolate lava cake continues to smolder, decades after the initial boom.   

Per the National Restaurant Association's 2023 What's Hot Culinary Forecast , created in partnership with the American Culinary Federation and strategic consulting firm Technomic, chicken sandwiches will be ruling the roost, especially if they're spicy, fried, or have a sweet-heat fusion. Some of that oomph may come from variations of sriracha, as the once ubiquitous Huy Fong Foods-brand sauce recovers from a shortage due to drought conditions in northern Mexico where its key ingredient — red jalapeño peppers — are grown. (Marketing and PR firms are masterful at making "fetch" happen, but even they can't control the climate.) The report, which was compiled from a survey of more than 500 food industry professionals (and "generously supported" by Nestle Professional), also anticipates that consumers won't be bored of charcuterie boards anytime soon, the flavors of Southeast Asian countries will become more present in U.S. cooking as will "globally inspired salads."

Alternative sweeteners like maple sugar and coconut sugar will purportedly cause a stir, as will oat, nut, and seed milks (though it should be noted that the most recent edition of The NPD Group's annual Eating Patterns in America report indicates dairy milk sales are in no way cowed by their ascendance). Restaurant menus will remain streamlined, and we won't see a wrap on wraps or flatbreads in the near future. The NRA report mashes "Zero waste/Sustainability/Upcycled foods" together in a single line item as the authors explain that while these are matters of "key consideration for operators who want to build relevance with customers" and "nutrition and sustainability continue to influence our food system" in the end "it’s flavor that sells food." Oh and spritzes. They're gonna be a thing per the NRA, unlike pickle pizza, fried lasagna, and fruit-flavored coffees, which I mercifully hadn't heard of before but which are apparently on the wane.

Mintel Group Ltd. , has long been a major player in the prophecy biz, analyzing consumer behavior to help food and beverage businesses anticipate the wants and needs of their clientele. Mintel's analysts pulled data from 36 global markets, product launches from their new products database, and their own proprietary data science and analytics tools to create the Global Food & Drink Trends 2023. These include, in part, provisions that can help people endure extreme weather and natural disasters, foods and drinks that optimize mental performance, packaging with a clear and minimalist design, and perhaps most intriguingly, food inspired by space exploration. "As Earth endures more chaos, space will become a source of optimism, innovation and connection," the report says. 

They're pros. I dig it. But here's what I'd like to see happening on Earth in 2023.

The Harvey Wallbanger and Other Fern Bar Cocktails

If the Espresso Martini can make a comeback, so can the Harvey Wallbanger (essentially a Screwdriver with a float of Galliano, an Italian liqueur), the Salty Dog (vodka and grapefruit juice served in a glass with a salted rim), the Lemon Drop (a Martini with lemon juice and Cointreau), the Piña Colada , and plenty of other '70s and '80s singles bar staples that are easy, breezy, delicious, and don't take 20 minutes to craft when the bar is already backed up. I'm personally holding out for the Strega Sour ascendance but that may just be me manifesting my #CroneEra.

Wiggly Food

Aspics , molded salads and desserts , oeufs en gelée, Jell-O shots — if they wiggle, I will giggle, guaranteed. These throwback dishes provide dinner and a show, and I can't tell you how incredibly soothing and brain-smoothing I find slow-mo TikTok/Instagram accounts like @adventuresinjelly to be when I'm in need of an emotional lift. #jello TikTok can tend toward the outrageous and icky, but I'm hoping for an uptick in home and restaurant chefs who embrace the serenity and elegance of gelatin so that I may feast on some bonus serotonin.

Compostable and Reusable Carryout

I already feel terrible for relying on takeout and delivery food as much as I do, but that's compounded further by the waste it generates in my recycling bin. Yes, I reuse and upcycle as many of the containers as I can, but it feels like a drop in the litter-strewn ocean. In 2023, I'm doing my level best to cook more, but I'm also keeping an eye on services like Deliver Zero , which allows customers to order food from restaurants in returnable, reusable containers, and noting which other spots have opted for compostable, or minimal packaging.

Sustainability for Hospitality Workers

As the meme goes, if it sucks, hit da bricks . The pandemic and its resultant staffing shortage caused those who remained in the industry to take a look at their workplace with fresh eyes. Many of them had been conditioned to accept exhausting or even abusive conditions at a bare minimum wage because well, that's just how it is, and there weren't really better alternatives. With a labor market that was suddenly in their favor, workers were able to explore more lucrative opportunities that had never been available to them before, and owners realized pretty quickly that the better they treated their staff, the longer they'd stick around. In 2023, I'm hoping to get so blissfully bored by seeing the same faces over and over at the host stand, working the floor, behind the bar, and behind the kitchen door at my favorite haunts as I eat my CBD-infused mushroom-and-anchovy kelp pasta and swig a tall upcycled glass of space-oat milk.  

Flambeed Dishes and Drinks

I just really like fire .

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EatingWell's Top 10 Food & Nutrition Trends for 2023

We used traffic data and audience insights to help predict which food and wellness trends we think will be big in the coming year.

Penelope Wall oversees the digital editorial vision of EatingWell—drawing on both her passion for food, wellness and storytelling and over 20 years experience in digital content strategy and editorial. Penelope has a bachelor's degree in English and studio art and a minor in French from Middlebury College.

If there's one big takeaway from this year, it's this: It's time to stop fearing foods and instead find nourishment in the things that bring us joy. 2022 was the year for redefining "healthy." Healthy is personal ; it's not one size fits all. And speaking of sizes, celebs like Lizzo , Jameela Jamil and Jonah Hill have taken to their platforms to shout loud and clear that your outward appearance is no indicator of how healthy you are (and, frankly, it's no one else's business anyway).

During a time when the definition of healthy is becoming more personalized, and social media trends come and go so quickly, can we still predict the next big thing? This year, to identify our top trends for 2023, our editors compiled a list of new products and food innovations hitting the market. On top of that, we layered trend data and traffic analytics from our website to refine the list further.

A common thread that we saw this year was a big focus on sustainability and product innovations that can help carry our food systems into the future. For as long as EatingWell has been around— since 1990 to be exact—we have been publishing food journalism that explores where deliciousness intersects with nutrition and sustainability. This year, it feels like the rest of the food world is right there with us, and it's an exciting time indeed.

1. Alternative Coffees

Coffee lovers abound, and on EatingWell.com we saw interest in coffee grow 36% this year. As with last year , we continue to see more alternative coffee products coming to market. The flavor of the moment? Sustainability. Producers are looking to disrupt coffee culture for the better. Atomo coffee tastes just like coffee, caffeinates like coffee, but is completely bean-free. Why? With climate change and consumer demand challenging growing regions, the brand wants to offer a more sustainable option for coffee lovers.

Another product getting our attention right now is FigBrew , which is a coffee alternative made from, you guessed it, figs. When EatingWell Fellow Dani DeAngelis tried it for the first time, she found that it stood out as a fully unique coffee alternative. "It was so different from anything I've ever tried before," she says. "It doesn't try to mimic coffee's flavor but instead embraces the sweetness of figs within its bitter notes to create the perfect cup."

We are also continuing to see an interest in chicory coffee and mushroom coffee (read more about them in our 2021 trend roundup ).

2. Upcycled Foods

Coffee production typically generates a ton of waste. But cascara , a fruit pulp byproduct of coffee, can be repurposed and enjoyed as a hot beverage similar to herbal tea with notes of tamarind and raisin. While cascara tea has long been made in coffee-producing countries, it's only become available in the U.S. in recent years and is now showing up on local coffee shop menus. You can even find it on the Starbucks menu, though just be aware that the cascara latte and cold foam items are actually coffee drinks. The cascara is added in the form of syrup and sugar topping that have been flavored with coffee cherry extract. On Google Trends, "cascara latte calories" was a breakout term this year, while "cascara fizz" saw a 150% increase in the last year. (A breakout term means that the search term grew exponentially in the last 12 months.)

Beyond coffee, more and more producers are looking for ways to repurpose byproducts from food production. Consumers will start to see the results on grocery shelves by way of all sorts of products—from upcycled chips to chocolate bars and flour mixes. Whole Foods announced that this spring they will be selling upcycled oatmeal chocolate chip cookies, made with oat pulp from oat milk production.

If getting your own White Claw flavor is any indication, yuzu is having a moment in the U.S. Yuzu is a tangy citrus fruit from Korea and China, and it's often found in Japanese and Korean cuisine. It's also a key ingredient in some J-beauty and K-beauty products for its touted antioxidant benefits. On American grocery shelves, you can increasingly find yuzu-flavored products, like Trader Joe's Yuzu Hot Sauce and popular beverages, like sparkling water and canned cocktails. On Google Trends, searches in the U.S. related to yuzu are up 80% this year, compared to last year. Fresh yuzu citrus may be hard to find, but look for yuzu juice at your local Asian grocery store or online.

Recipe to try: Yuzu Kosho Vinaigrette

4. Copycat Recipes

During the early days of the COVID-19 pandemic, cooks turned to their own kitchens to re-create their favorite restaurant meals at home. Interestingly, that trend hasn't waned, despite the fact that most people aren't isolating at home anymore. In fact, we're seeing that the opposite is true. Interest in "copycat" recipes is up 167% this year on EatingWell.com. On Pinterest, searches for "Starbucks eggbites copycat recipe" are up a whopping 8,000% and " copycat Taco Bell Mexican pizza " is up 100% compared to last year. Google Trends shows similar trends, with specific recipe terms up year over year.

Why are folks so eager to pull off the perfect copycat when they could just go out and get the real deal? If you're watching your sodium intake, saving restaurant meals for special occasions may help. For example, a Green Goddess Cobb Salad with Chicken at Panera clocks in at 1,050 milligrams sodium, but the EatingWell copycat version comes in at just 479 mg sodium.

Another benefit of eating in: cost savings. With supply-chain issues and inflation, as well as disease impacting poultry farms, food is just more expensive right now. Dining out can add up quickly. For example an order of Starbucks' popular egg bites will cost you around $5 for two bites. You can make your own copycat version at home for around $1.75 for two egg bites.

Pictured Recipe: Copycat Starbucks Spinach & Mushroom Egg Bites

5. Sea Plants

Edible sea plants are making all of the 2023 food trend lists: Whole Foods is predicting kelp will be big this year (it was on our 2022 list ). "Expect to see more kelp-inspired products on grocery store shelves in 2023," says EatingWell associate food editor Alex Loh. "Whether it's kelp chips or kelp noodles, the algae is a nutritious, versatile product that's also good for the environment. Kelp can help absorb carbon in the atmosphere and doesn't require freshwater or added nutrients, two major wins in the age of climate consciousness."

According to the Pinterest Predicts 2023 report , "the hottest superfoods will be from the sea. A long-standing staple in Asian cultures, ocean-based foods and minerals are a fave among Millennials and Gen X." On the platform, they're seeing growing interest in " seaweed snacks recipes " (+245%) and "nori recipes" (+60%).

Over at Google Trends, "salicornia salt" was a breakout trend this year. A relatively new product, Green Salt is a plant-based salt alternative from Baja California. Green salt is made by dehydrating salicornia—a sea plant, also known as samphire or sea beans, that grows naturally in salty estuaries and marshes—and grinding it into a powder for an alternative to salt that has less sodium.

6. Spritzes

Sometimes people want a cocktail, and sometimes they don't—or they want it with less sugar and alcohol (aka lower ABV). Pinterest is calling this 2023 beverage-fluid trend " Free Spirits " and say that searches for "fancy nonalcoholic drinks" were up 220% this year. On EatingWell.com, views on articles and recipes related to "mocktails" and "nonalcoholic" were up 118% and 365%, respectively, this year compared to last year.

Interest in lower-ABV beverages and lower-sugar cocktails—plus more people getting back to celebrating brunch and other "shower" type gatherings—has people embracing all types of spritz cocktails, according to Esmee Williams, vice president of consumer and brand strategy at Dotdash Meredith ( EatingWell is part of Dotdash Meredith). "We're seeing excitement for wine spritzers as well as those prepared using Aperol , Campari, Contratto, gin , vodka, limoncello and mezcal ," Williams says. On EatingWell.com, views on spritz recipes grew 52% this year.

Pictured Recipe: Gin & Blackberry Spritz

7. Sustainable Seafood

On EatingWell.com, fish and seafood content is always popular, but this year we saw a 28% increase in views on salmon recipes, compared to last year. Interest in lobster was also up 29%, while views on shrimp-related recipes and articles were up 8% this year. Pinterest saw searches for " salmon bowl " increase 245% this year, compared to last year.

In the market, grocers are leaning into seafood sustainability. In October 2022, Albertsons Companies, which includes Albertsons, Safeway, Vons, Jewel-Osco, Shaw's and Tom Thumb grocery stores, announced that 100% of the seafood in its Waterfront Bistro line would be sustainably sourced. Around the same time, Monterey Bay Aquarium's trusted Seafood Watch program—which rates seafood as a best choice for sustainability (green), a good alternative (yellow) or a type to avoid (red)— downgraded American lobster to the red list. Should we all stop eating lobster? The answer is: it's complicated . But some grocers are already responding to the new rating from Seafood Watch: in November Whole Foods confirmed they will no longer purchase Maine lobster if it does not meet the company's standards for wild-caught seafood, which includes being either MSC-certified or rated yellow or green by the Monterey Bay Aquarium's Seafood Watch program.

Innovation is playing a bigger role in how seafood is sourced and produced. Shrimp, the most popular seafood in the U.S., is now being farmed in hundreds of indoor pools across the country. And more plant-based seafood options are now on the market.

8. Adaptogen Drinks

You can have your ashwagandha and drink it too, so to speak. More and more beverage products are incorporating adaptogenic ingredients in their offerings. Adaptogens are a group of plants and herbs that have long been used in traditional Chinese and ayurvedic medicine for their stress-reducing qualities. But now you can find them in everything from your bottle of SmartWater to sparkling canned teas. "Schisandra benefits," "rhodiola" and "best adaptogen drinks" were all breakout terms on Google Trends this year.

Some adaptogen drink brands are leaning into the nonalcoholic trend too. For people looking for a relaxing drink to unwind without the alcohol, adaptogen drinks present an interesting alternative. And, as such, they can command a higher price. At $5 per can, Recess says their beverages will help you feel "calm cool collected" in today's stressful world. And, in a blind taste test, our team found Curious Elixir #1 ($10, 2 servings) to be a tasty nonalcoholic alternative to a Negroni cocktail . The "stress-reducing" rhodiola found in the beverage was an added bonus, but are there legitimate health benefits to drinking these ingredients?

"There is some evidence to support the health benefits of using adaptogens," explains Jessica Ball, M.S., RD, nutrition editor at EatingWell . "But many people don't realize that adaptogens need to be taken daily for several weeks to reap any potential benefits. If someone enjoys drinking these beverages daily and can afford it, it could be a good option for them. But having them so frequently may not be accessible to most people, and enjoying it every so often is unlikely to deliver any benefits."

Speaking of adaptogens … We're seeing a renewed interest in ginseng—a plant that's been used in traditional Chinese and Native American medicine for centuries. It's a popular supplement touted for lowering blood sugar and helping to reduce inflammation, among other benefits. Ginseng is also a common ingredient in energy drinks . On Google Trends, searches in the U.S. related to ginseng are up 8% this year compared to last year. People are curious about the potential benefits of ginseng tea, especially Korean red ginseng tea, according to Williams.

"Ginseng is generally considered safe for consumption in adults. However, there is some conflicting evidence about whether or not ginseng can impact blood sugar levels and insulin release," says Ball. "Substances that lower blood sugar levels could be a cause for concern for those taking blood-sugar-lowering medications for conditions like diabetes. Those with diabetes should always consult their health care team before trying any new supplements or adaptogens like ginseng."

10. Purple Tomatoes

In September 2022, the USDA approved a new genetically engineered tomato that has been modified to increase its anthocyanin content and give it that striking purple color. According to Annie Nguyen, M.A., RD, EatingWell 's Pinterest editor and one of our team's dietitians, "Antioxidants like anthocyanin help block free radicals from damaging cells that can cause inflammation, which can be the root of many diseases. Eating foods that are high in anthocyanins may benefit those with heart disease and diabetes due to their anti-inflammatory features."

Historically, some health-conscious consumers have chosen to avoid genetically engineered foods, but this product was developed to appeal to health-minded consumers. Will they bite? "Several fruits and vegetables contain different types of antioxidants that correlate with their color and pigmentation, which is part of the reason why you may have heard the advice to 'eat the rainbow,'" explains Ball. "That said, there aren't many products on the market geared toward increasing the levels of certain antioxidants, like the purple tomato. So it will be interesting to see how it changes agriculture if it becomes popular."

This will be one to watch. Timing for when purple tomatoes will be available at your local grocery store is still TBD.

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12 Food and Drink Trends You'll Want to Try in 2023

These trends will define how we eat and drink in the coming year.

Bridget is a freelance writer for MarthaStewart.com.

As we prepare to say goodbye to 2022, we're also getting ready to say cheers to 2023—and wondering what the new year will bring to the food and beverage landscape. Will this be the year that kelp goes mainstream? Will tinned fish become a staple in your pantry? Will you be making floral cakes or just eating them this year?

We asked trend forecasters within the grocery, restaurant, and hospitality industries about their food and drink predictions—and how they will define how we eat (and sip!) in the coming year.

As Molly Yeh once told us , beans are the little black dress of food. They work in almost any scenario, and we expect them to be one of the star ingredients we reach for again and again this year. The reason? In addition to their versatility, beans are a great source of protein and—as the BOSH! team reminded us this year—offer an excellent way to cook vegan on a budget.

We'll also be reaching for more beans and lentils because they're environmental stars, leaving the soil better than they found it, and more and more of us are eating with the planet in mind (more on that later!).

Coastal Cocktails

Martinis got a bit fishy this year (the drink's liquors were often infused with cold-smoked fish—or made with fish sauce or brine). According to the experts at af&co. and Carbonate , who recently published their 2023 Hospitality Trends Report , we'll be seeing more coastal-inspired cocktails in 2023. Think briny ingredients like oysters, clam juice, and even dehydrated kelp.

"Kelp can be used in the distilling process or house-made liquor infusions to lend a more subtle saline or savory note, or it can be dehydrated and powdered for a garnish which is decorative, but helps make flavors pop," says Leith Steel, senior strategist and head of insights at Carbonate .

Baking With Wildflowers

The rise in home baking spurred by the pandemic is here to stay, but you can forget banana bread and sourdough: According to Pinterest Predicts 2023 , we're going floral (they call it "wildflour") next year. The site has seen daily searches for cupcakes increase by more than 85 percent, wildflower cupcakes by 110 percent, and purple floral cakes by 85 percent. Want to get in on this trend? Here's how to use edible flowers in your cooking and baking .

Climate-Forward Diets

Now more than ever, we're paying attention to how our food choices impact the environment. According to a 2022 survey from the IBM Institute , more than half of respondents said environmental sustainability is more important to them today than it was 12 months ago. Experts from Natural Grocer 's Nutrition Education team, Thrive Market , ButcherBox , and Whole Foods Market all predict that more and more of us will be eating with the climate in mind.

How we do that, however, will vary. Some of us will eat more plant-based dishes, others will look for regeneratively produced foods, and others still will pay close attention to where their food comes from (and how it's made). One thing we all need to do is avoid greenwashing: Thrive Market suggests looking for certifications like Regenerative Organic Alliance or the Upcycled Food Association , while Whole Foods Market reminds us to do our research and take a moment to read through a brand's website.

"I'm excited to see an increasing number of companies doing much more than just placing the words 'climate-friendly' on their packaging. They are providing consumers real visibility into the inner workings of their business models and how they prioritize climate conscious practices," says Rachel Bukowski, Whole Foods Market's team leader of product development and member of the Trends Council. "Companies also are seeing the benefit of sharing in-depth information and data with customers by making it easy to find on their website."

Tinned Fish

Thanks mostly to TikTok , tinned fish is having a moment. It's been dubbed "hot girl food," and we expect to see more home cooks stocking tinned fish in their pantries—and noting it on more restaurant menus . Much like beans, tinned fish is versatile; stocking up on it means you can create a quick dinner on nights when figuring out what to eat is a challenge.

Note that while the art of preserving fish is rooted in centuries-old tradition, this isn't your grandmother's tinned fish and it's not just tuna. Young fishermen are canning their own catches and reimagining the process by adding new flavors and options.

Kelp has appeared on food trend lists for several years now. Will 2023 be the year it finally becomes a mainstay item on home and restaurant menus? We're putting this in the maybe column. While Steel believes more bartenders will experiment with kelp, the ingredient's demand still needs to be developed. Whole Foods Market named kelp a 2023 trend because in-demand products like noodles, sauces, and broths are centered on the seaweed—and they also see a lot of room for growth.

There's an environmental consideration, too: "Consumers are more aware of the broader conversations around kelp because of the increased attention and emphasis being placed on the health of our oceans. It's a really interesting ingredient to discuss with chefs and nutritionists, and there's still a lot more room for innovation," says Bukowski.

Nostalgic Snacks

Millennials continue to drive the nostalgic food trend, and they're taking on snacks this year. Expect to see healthier remakes of classic '80s and '90s snacks. Think Blake's Seed Based as the new Rice Krispies Treats, Hippeas Nacho Vibes Chickpea Puffs instead of Cheez Doodles, and so on.

Preserved Foods

In the future, food may come in glass jars. Over the past several years, interest in preserving foods has risen, thanks in part to TikTok and restaurants like Noma . Experts at af&co. and Carbonate think we'll see even more interest in preserved foods, especially fermented ones, in 2023.

Flavors of Filipino Cuisine

Ube, the pretty purple yam that stars in many Filipino desserts, has been ultra-trendy over the past couple of years. That's why experts at af&co. and Carbonate think 2023 will be the year that Filipino cuisine is fully honored and appreciated on the "mainstream" food scene. According to their data, Filipino restaurants are becoming increasingly popular dining destinations, with some booking out months in advance.

The Sober-Curious Movement

The mocktail movement shows no signs of slowing down. According to Pinterest Predicts 2023, searches for fancy nonalcoholic drinks are up 220 percent; mocktail bars are up 75 percent. "In sync with this sober-curious movement, we'll see individuals taking breaks from alcohol and spending time in social settings without drinking, or choosing alcohol-free libations," says Natural Grocer's Nutrition Education team.

So far, the rise in nonalcoholic options has mainly focused on booze-free gin and tequila copycats. This year, expect to watch the nonalcoholic wine category grow.

Eating at Home (Still!)

Dinner parties, backyard barbecues, and gatherings returned with force this year, which we were so glad to see. As we head into 2023, data suggests that these events—even on a small scale—are here to stay partly due to inflation. A recent report by the market research firm NPD notes that a typical restaurant meal costs 3.4 times as much as meals made using groceries.

Organic Pet Food

Climate-friendly eating isn't just for humans. Primarily driven by millennials and Gen-Z, pet food is also getting a sustainable and better-for-pets upgrade. Brands like Petaluma , Bundle x Joy , Farmer's Dog , and more are focusing on ingredients from organic farms.

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The 11 biggest food trends for 2023, from hot honey to Korean corn dogs

Sipping rums, no-cacao chocolate and coffee alternatives, here’s what to expect on menus and in shops this year.

While 2022 proved to be a lockdown-free year, the long hoped-for return to normality within the UK’s dining scene proved elusive, with the situation complicated by a trio of crises – staffing levels in hospitality, the cost of living and fuel prices. Yet, while there were notable restaurant and pub closures, there were also plenty of exciting new openings, both in London and beyond — from eagerly anticipated West African fine-dining restaurants to revamped pubs with high-profile chefs in the kitchen — with plenty more pencilled in for 2023. Beyond that, expect the usual influx of intriguing ideas from far-flung culinary cultures, whether its corn dogs from Korea or spicy honey from Brooklyn.

1. Coffee alternatives

For those looking to reduce their caffeine intake, chicory drinks are a popular substitute, thanks to the root’s bitter, earthy notes, with brands like Chicory Cup and The   Chicory Company selling it in powdered form. Whole Earth, meanwhile, offers a couple of chicory-and-barley blend coffee alternatives. For those who love the ritual of making ‘proper’ coffee, there are a number of zero-caffeine products that can be brewed in the traditional way, including Figgee (made from nothing more than organic roasted figs), Nujo   (chicory, quinoa and cloves) and Crio Bru Brewed   Cacao (pure ground cacao). If the aim isn’t to give up caffeine altogether, try an option that combines coffee with other ingredients. Mushroom coffee, for instance, available from brands like Rheal and London Nootropics, offers a reduced hit of caffeine, along with a mix of mushrooms — commonly chaga, cordyceps and lion’s mane.

2. Korean corn dogs

While kimchi, bibimbap and gochujang are by now familiar to anyone with a passing interest in Korean cuisine, the latest foodstuff to make the leap from the East Asian nation to the UK is a perhaps more surprising item. Essentially a riff on the classic American corn dog, the similarly deep-fried Korean version uses sweetened rice flour batter instead of cornmeal as a coating for everything from hot dogs and fish to mozzarella and rice cakes. They’re then typically topped with ketchup, mayo or mustard and sugar. In the UK, you can try them at Korean chain Myungrang Hot Dog, which is now open in Islington, and Kim’s Korean Street Food in Glasgow.

This fermented drink, originally from Mexico, is being touted as the next kombucha. Made from pineapple skins and unprocessed brown sugar, it’s rich in probiotics, low in calories, and can come in a variety of flavours including mango chilli, grapefruit and tamarind. It’s taking off Stateside, with brands like De la Calle now stocked in major national chains, so expect the UK to soon follow suit. If you want to get a taste, you can try a mango tepache as part of the new non-alcoholic drinks pairing at two Michelin-star Da Terra in London, or you can have a go at making it yourself at home using leftover pineapple peels.

4. West African cuisine

Modern West African restaurants are thrilling diners with a spate of new openings that have put the region firmly in the spotlight. Joining the highly regarded Ikoyi and Akoko in London, more recent openings have included Tatale, the debut restaurant from chef Akwasi Brenya-Mensa, and Isibani in Knightsbridge, helmed by Victor Okunowo, a semi-finalist on   Masterchef: The Professionals 2020. Stateside,   The New York Times   has highlighted West African cuisine as a trend to watch for 2023, noting new arrivals such as Nigerian chef Ayo Balogun’s Dept of Culture, and Kwame Onwuachi’s Tatiana.

5. Hot honey

Chilli-infused honey, or hot honey, has been big in the US for a few years now, kickstarted by Brooklyn-based Mike’s Hot Honey becoming a staple condiment on everything from pizza to fried chicken. Now the UK is getting a taste for it, with indie brands such as Dr Sting’s Hot Honey recently launching and selling out batches in a matter of hours. But it’s not just the preserve of foodies and chefs – hot honey is now available through Ocado and even Fortnum & Mason, which offers a smoked chipotle version. Expect the buzz to continue well into 2023.

6. Sipping rums

Cognac and single malt Scotch whiskies are the traditional high-end spirits of choice, but premium ‘sipping’ rums are becoming increasingly popular, now accounting for 33% of the rum market in the UK. And, while cheaper rums are destined to meet mixers and cocktail shakers, darker-aged rums are made primarily for sipping and savouring, offering complex flavours and oak-aged character to rival the finest whisky. They also represent good value for money. This is because most sipping rums are produced in humid climates, and this high humidity accelerates the interaction between oak and spirit, meaning an eight-year-old rum could arguably be the equivalent, quality-wise, of a significantly older premium whisky.

7. Thai new wave

London underwent its last revolution in Thai restaurants back in the mid 2010s with the likes of Som Saa and Smoking Goat kickstarting the trend for regional Thai cuisine. In 2023, there’s a second wave of exciting new Thai restaurants on the horizon. This summer will finally see the much-anticipated opening of John and Desiree Chantarasak’s AngloThai, which will offer a distinct blend of Thai recipes made with local British ingredients; while the Shepherd’s Bush outpost of the Hoxton hotel has just opened Chet’s, offering Thai-Americana from Kris Yenbamroong, the chef behind LA’s Night+Market. Then there’s a new restaurant from the legendary David Thompson, who will open Long Chim in Chinatown this year, marking his first foray into the UK capital since he closed Nahm back in 2012.

8. Yuzu kosho

This Japanese paste-like condiment made from chopped yuzu, chilli and salt has become a regular fixture on London restaurant menus recently. It’s versatile and can be used in all manner of cuisines and dishes, from a yakitori dip at places like Humble Chicken to a yuzu kosho beurre blanc served with grilled salmon at the newly opened Studio Frantzén. Elsewhere, Pachamama serves miso sea bass with a yuzu kosho yogurt; Flesh and Buns has a yuzu kosho mayo with its fried squid; and Roka has chicken wings glazed with yuzu kosho honey.

9. Posh pubs

While pub closure rates accelerated in 2022, it wasn’t all bad news, with a series of exciting new boozers breathing fresh life into the London dining scene. With their high-profile chefs and ambitious menus, it’s tempting to think of these new entrants not as pubs at all, but, in the words of   The Guardian’s restaurant critic Grace Dent, “pub-shaped restaurant[s] that serve beer.” Dent was referring to The Tamil Prince, named after its chef, Prince Durairaj, formerly of Roti King — but she could equally have been talking about The Baring in Islington, which has former Dabbous chef Rob Tecwyn heading up its kitchen; or Notting Hill’s two, The Pelican and The Princess Royal, the latter now home to chef, restaurateur and cookbook author Ben Tish. While many of this new breed of pub have stuck with a traditional Sunday lunch offering, they’ve ambitions beyond the gastropub burger, with dishes on offer such as quail shish (The Baring); celeriac and hazelnut hash (The Pelican); and beef masala uttapum (The Tamil Prince). Nor is it just a London phenomenon, with openings planned for 2023 including The Three Horseshoes, Margot Henderson’s new pub in Batcombe, Somerset.

10. Tinned foods

The cost-of-living crisis is understandably influencing people’s shopping habits, with price-conscious consumers seeking out healthy, affordable ingredients. While 2022 saw a revolution in tinned fish, thanks to outfits such as Rockfish and The Tinned Fish Market introducing new varieties, in 2023 cash-strapped home cooks are likely to turn to other canned goods. Waitrose is one of several supermarkets reporting an uptick in sales, and Lizzie Conlon, Waitrose innovations manager,   expects this to continue, with “wholegrains and legumes, as well as tinned vegetables” becoming more popular this year. This theme has been picked up by Jamie Oliver, who   recently listed tinned chickpeas, beans and pulses among his essential ingredients. Oliver has teamed up with supermarket Tesco to create a series of budget friendly store-cupboard dishes, which include a chicken and tomato hotpot with tinned cannellini beans and ‘hodge podge soup’, made with tinned mixed beans.

At the other end of the budgetary scale, caviar is suddenly on restaurant menus everywhere. A dubious social media trend of ‘bumping’ caviar (licking it off your hand, essentially) that was popularised by The Beaufort Bar in 2022   has had the more enjoyable knock-on effect of a wider caviar renaissance. The London outpost of seafood restaurant chain Saltie Girl offers caviar gnocchi, a caviar cheese toastie, and even a martini topped with caviar. At Miro in Mayfair, there’s ‘fish and   chips’: crisp potato topped with fatty tuna and Oscietra caviar. Slightly less ostentatious but no less delicious, are the blinis topped with Welsh wagyu and Exmoor caviar at Restaurant St Barts, and the raw beef and oyster pepper fry topped with N25 caviar at BiBi. Plus, there’s newly opened caviar specialists such as Petrossian’s South Kensington boutique, and Caviar Kaspia, a caviar-centric members’ club in Mayfair, proving that, somewhat against the odds in the current economic environment, this most indulgent of delicacies is back in a big way.

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• FINE CUISINE
• RESTAURANTS

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• Aug 25, 2023

Embracing Culinary Innovation: Hottest Food Trends of 2023

As we dive into another year, the culinary world continues to surprise and delight with its ever-evolving trends. 2023 has brought forth a mix of creative, health-conscious, and sustainable food movements that are reshaping the way we dine. From exciting ingredients to innovative preparation techniques, let's explore some of the hottest food trends that are taking the gastronomic scene by storm.

Plant-Based Revolution: The plant-based movement has transcended the boundaries of dietary preference to become a mainstream sensation. Plant-based foods are now more than just meat substitutes; they're culinary masterpieces in their own right. Think indulgent vegan cheese platters, mushroom-based "meat," and innovative plant-based seafood alternatives. Restaurants are embracing the challenge of creating dishes that cater to a diverse array of dietary choices without compromising on taste.

Regenerative Agriculture: Sustainability isn't just a buzzword in 2023; it's a core principle that is transforming how food is grown and sourced. The focus is shifting towards regenerative agriculture, which emphasizes restoring ecosystems, promoting soil health, and reducing carbon footprints. From farm-to-table practices to locally sourced ingredients, consumers are increasingly drawn to restaurants that prioritize ethical and sustainable sourcing.

Elevated Comfort Food: Comfort food has undergone a glamorous makeover, blending nostalgic flavors with innovative twists. Classic dishes like macaroni and cheese, pizza, and fried chicken are getting elevated ingredients and presentation. Think truffle-infused mac 'n' cheese, artisanal wood-fired pizzas, and gourmet fried chicken sandwiches. These indulgent treats offer a perfect blend of familiarity and excitement.

Global Fusion: Culinary borders are dissolving as chefs draw inspiration from diverse cultures to create unique fusion dishes. Global flavors are harmoniously blending, resulting in dishes that tell stories of culinary heritage while pushing the boundaries of creativity. Whether it's Korean tacos, Thai-inspired pizzas, or Indian-infused pasta, global fusion cuisine is a delightful adventure for the taste buds.

Hyper-Personalization: Restaurants are embracing the era of customization, offering hyper-personalized dining experiences. From build-your-own bowls to customizable tasting menus, patrons can curate their culinary journeys. This trend caters to individual preferences, dietary needs, and allows diners to have a hand in crafting their meals.

Tech-Infused Dining: The integration of technology into dining experiences is evolving beyond online reservations. Smart menus, virtual reality-enhanced dining, and interactive ordering systems are enhancing customer engagement. Diners can explore the origins of ingredients, view cooking techniques, and even experience a chef's journey—all through the power of technology.

Upcycled Ingredients: Minimizing food waste is a paramount concern, and chefs are addressing this by incorporating upcycled ingredients into their dishes. From using vegetable scraps to crafting delicious meals from surplus ingredients, upcycling showcases culinary ingenuity while contributing to a more sustainable food system.

The food trends of 2023 are a testament to the dynamic nature of the culinary world. From plant-based innovations to sustainable sourcing and beyond, these trends reflect our evolving relationship with food. As we savor the delights of these trends, we also embrace a new era of conscious, creative, and connected dining experiences. So, get ready to explore, indulge, and savor the delicious offerings that this year has in store, you know 2024 won't disappoint!

Looking back at the past year, these were the biggest food trends of 2023

From our obsession with the Stanley Quencher to viral green powders

And while the climate crisis and war in Gaza dominated our headlines – food , of course, united us. Looking back, 2023 was the year of ‘ girl dinner ’ – aka whatever is in the fridge – and the sober curious . There was heightened awareness around menopause and gut health , as we sipped on green matcha and ate (or, at least, tried to eat) for hormone health , cooking as many meals as humanly possible in our air fryers .

We scrolled through many a TikTok video , with #ashwagandha, #lionsmane, # overnightoats and # coronationchicken up there with some of the most viewed topics. Celebrity chefs embraced the ‘five ingredients or less’ trend, while nutritionists told us 30 veg a week is the new 5-a-day. Chia seeds , the tiniest of nutritional heroes, emerged as a powerhouse ingredient and ‘faux-tein’ products vied for a place on our plates (and we’re not just talking about plant-based burgers here).

Whether you made the switch to non-alcoholic spirits and ripped up the alcohol rulebook, or started opting for a scoop of greens powder over your normal morning smoothie , these were the biggest wellness food trends of 2023...

The biggest food trends of 2023

Hydration became supersized.

The unofficial symbol of staying hydrated in 2023? The Stanley Quencher Cup . They were (read: are) everywhere. In fact, when WH ’s Emma Gritt tested the cult-favourite cup for a week this summer (spoiler: she loved it), her review became one of our top-performing pieces of the year.

To the untrained eye, it may just look like another wellness fad, but having a cup that holds more than a litre of water and comes in aesthetically pleasing pastel shades, really is a winning combo.

Fermentation made a comeback

Fermented foods (think: kimchi , kefir, live yoghurt , sauerkraut and kombucha ) made a bit of a comeback over the past year – mainly thanks to the rising interest in gut health and ‘good’ gut bacteria bringing fermented food and drinks to the fore.

Waitrose noted, in their 2023 Food and Drink report, that total kimchi sales were up by 44 per cent, with Vadasz Super Beet Kimchi up by an impressive 114 per cent – peaking in health-focused January.

Apple cider vinegar spiked interest

This year, apple cider vinegar (ACV) has had a renaissance on social media – and there’s been a huge increase in Google searches. The ACV trend emerged mainly thanks to celebrity endorsers such as Kim Kardashian and Katy Perry – and claims to do everything from lowering blood sugar and helping digestion to boosting your immune system.

More of us broke up with booze

Gone are the days of just giving up booze for Dry January or Sober October , 2023 brought a year-round approach to scaling back on the alcohol – or, for some, ditching it for good. No and low cocktails have risen on our drinks lists, while several groups including the Sober Girl Society and Club Soda connected more and more ‘sober curious’ communities with initiatives and events centred around mindful drinking.

Green powders went viral

While green powders have been on the health and wellness market for years, they went wild in 2023 due to collaborations with wellness influencers and huge amounts of venture capital funding (we could barely listen to our favourite podcast without a green powders ad).

Made up of dehydrated or powdered fruits, vegetables and other ingredients such as probiotics, vitamins and minerals, green powders promise a quick and easy way to boost energy, and support your immune system and digestion. But do they work? And is there such a thing as a nice-tasting greens powder? We taste-tested Shreddy Supergreens – and were actually quite impressed.

High protein products as popular as ever

Waitrose annual food and drink report revealed that 12 per cent of adults have changed their diets this year to include more protein , claiming their sales of high-protein drinks and yoghurts are up 39% year-on-year. Indeed, protein has never been more popular. Protein powders and protein bars are everywhere – and not just in the gym. 2023 even saw the introduction of protein water and cottage cheese hit a 19-year high for Google searches this summer. It seems we just can’t get enough.

Sea moss supercharged smoothies

Packed with fibre and nutrients with health benefits including protein, vitamin B2, vitamin B12, calcium, chromium, magnesium, iron, zinc and omega-3 fatty acids, sea moss (a spiky, frilly sea vegetable) went viral in 2022 and, possibly thanks to millions of #seamoss posts on social media, showed no signs of slowing in popularity in 2023.

In fact, according to Holland and Barrett, they experienced a 158% growth in searches for sea moss on their website and sea moss gel took the top spot as H&B’s best-selling chilled product in their new food range.

Wellness tech got personal

Not just for diabetics, this year we saw an influx of people donning continuous glucose monitors (CGMs) in the gym, tracking their blood sugar spikes and crashes.

These devices changed the game for diabetes treatment – and 2023 was the year CGMs went mainstream among fitness enthusiasts and those looking to better understand how they tweak their diets, sleep, and stress, to help manage their overall health.

We said farewell to the oven

Air fryers maintained their spot as the most popular kitchen gadget in 2023 – healthy, yes, but also ideal for keeping household costs down during the ongoing cost of living crisis (they really are a super-efficient alternative to oven cooking). We at WH loved experimenting with the air fryer this year – Friday night fish and chips remains a fav recipe , and who knows, maybe we’ll experiment with cooking (at least part of) this year’s Christmas dinner in the air fryer too.

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Menu trends 2023: Look what's cooking

Published: 9 March 2023

The Unilever Food Solutions Future Menu Trends Report 2023 provides more than just a taste of what’s hot in the food world this year. It’s also a practical playbook, helping chefs to get these trends on the table simply, sustainably and cost effectively.

With over 250 professional chefs working in over 70 different countries, Unilever Food Solutions (UFS) is at the top table when it comes to defining what’s on the menu in global food trends.

In fact, spotting what is working, or not working, in professional kitchens is an inherent part of the job for this chef-to-chef global network that specialises in dishing up both trusted Unilever brands and quality food solutions.

Representing 20% of Unilever’s Nutrition business group and with double-digit growth in 2022 allowing it to almost regain pre-pandemic volumes, UFS now reaches almost 2 million customers worldwide.

“Not only do we have a truly global presence, our business model also helps us to be very close to the end-users in the market,” says Star Chen, EVP of Unilever Food Solutions.

“Our chefs work very closely with our customers and get a real sense of what they and their guests want and need.”

What’s on the menu for 2023

This year’s Future Menu Trends Report suggests that while diners are looking for options that are healthy both for them and the planet, they are also looking for adventure and surprise when eating out.

Chefs and operators, for their part, are looking for solutions to a deficit in skilled labour, the fast-growing demand for lower carbon, plant-based recipes and the ongoing issue of food waste and its direct correlation with profit loss.

The report addresses these issues through a collection of recipes that celebrate making the most of sustainable produce, tips on how to upskill cooking techniques and a unique plug-and-play format that makes implementing the new trends simple.

So, what can we expect from the culinary world in 2023? 

1. Irresistible Vegetables

The trend: Vegetables are coming of age this year, as their promotion from side-dish to main event continues to be fuelled by increasing numbers of vegan, vegetarian and flexitarian diners looking for decadent, indulgent plant-based foods.

Why it’s on the menu: “Guests are increasingly concerned about their diet and want to eat much more consciously,” says Chef René-Noel Schiemer, Culinary Advisor, Germany. “Cooking more with vegetables doesn’t just add more nutrients to the dish, it also expands your menu options. Therefore, you have the chance to bring a new clientele into your location.”

Chef’s advantage: Research has shown that many chefs still regard veggies as second-string ingredients, but the report highlights the win–win possibilities of giving often overlooked vegetables the star treatment.

With a lower carbon footprint and a higher nutrient count, plant-centric dishes are not only cost effective and sustainable, they can also provide that all-important wow factor – especially when they make an unexpected appearance on dessert menus.

58% of operators believe this trend is set to grow.

2. Modernised Comfort Food

The trend: With many of us seeking order and comfort in what we eat, the trend for the taste of home food is still going strong. While consumers may be looking for the familiar, they also want something more.

Why it’s on the menu: “Diners love to rediscover those dishes they know well in a new guise that keeps faith with the past but with the reinterpretation of possible ingredient combinations, cooking methods and above all presentation,” says Chef Giuseppe Buscicchio, Executive Lead Country Chef, Italy.

Chef’s advantage: The report encourages chefs to champion local dishes by giving them a sustainable and health-conscious twist that will attract a wider group of diners.

“Middle Eastern and Asian are some of the trending cuisines in the world right now, especially in the street food scene,” explains Chef Yasemin Ataman, Unilever Nutrition, Turkey. “And it’s important to make these dishes more adaptable to a wider group of diners.”

65% of operators believe that this trend is set to grow.

3. Low-Waste Menus

The trend: Reducing food waste is high on the agenda for governments, NGOs and, increasingly, consumers. No one feels good about the fact that 30% of food made for human consumption is never eaten. However, for commercial kitchens, wasting food is above all else a direct loss of profit and therefore a critical business concern.

Why it’s on the menu: The report identifies fighting food waste as an opportunity for chefs to make smart use of ingredients and resources, make food go further and provide diners with another reason to feel good about eating out.

Chef’s advantage: The report suggests that moving towards fin to fish, top to toe, root to leaf use of produce, as well as reverting to traditional preserving techniques like fermenting, pickling and curing, can ensure a cost-effective menu and make a huge difference to what ends up in the bin.

Chef Joanne Limoanco Gendrano , Executive Chef, Middle East, Pakistan and Sri Lanka, suggests using the same ingredient in multiple ways to simplify inventory and avoid waste. She uses chickpeas in flour to make savoury waffles, as a base for avocado hummus and also as a garnish.

70% of operators believe that this trend is set to grow.

4. Wild and Pure

The trend: Using locally sourced ingredients that help to reduce the carbon footprint of restaurant dishes is another trend that consumers are increasingly looking for.

Why it’s on the menu: Air miles play an important factor, with diners increasingly interested in knowing where food is coming from and how it is grown. But opting for natural, local produce often offers a huge creative taste advantage as well – especially if the ingredients include adventurous options like micro herbs, insects, edible flowers and sea vegetables.

Chef’s advantage: “As a chef, it is always great to discover new ingredients and even greater when you can pick them yourself. Native ingredients offer chefs more space for creativity and allow them to work seasonally,” says Chef Wesley Bay, Culinary Advisor, Belgium.

67% of operators believe that this trend is set to grow.

5. Flavour Contrast

The trend: Contrasting flavours and mixing culinary traditions both at the table and in the kitchen is becoming increasingly popular with diners.

Why it’s on the menu: For many people, being able to go out to eat was a significant milestone in the return to normality after the Covid lockdowns. After months of often repetitive home cooking, diners were hungry for unique taste combinations and exciting textures and presentation. Despite lockdown being largely a thing of the past for most people in 2023, this appetite for exciting visual and taste combinations has continued.

Chef’s advantage: “Guests are always curious about exciting combinations and flavours; they want to be surprised. Eating should be an experience – a party that you will always talk about and won’t forget for long time,” says Chef Edwin van Gent, Head Chef, The Netherlands.

55% of operators believe that this trend is set to grow.

6. Feel-Good Food

The trend: Diners are increasingly looking for their out-of-home meals to sync up with their growing interest in healthier eating. “Feel-Good Food is about vitality. And the key to this is diversity and balance in the food we eat,” says Ria van der Maas, Global Diet & Health Manager.

Why it’s on the menu: The link between food, our bodies and our minds has gone beyond basic nutrition. Now that it is understood that food can impact our mood, metabolism, gut health and quality of sleep, diners want to make healthy choices that still feel like an indulgence.

Chef’s advantage: Chefs can nurture diners’ growing interest in healthier eating by choosing healthier ingredients and cooking methods like steaming.

“Eating healthy is all about balance! Using good cooking methods like steaming can guarantee a low-calorie dish. With just a few ingredients and the right techniques, you can create both balance and diversity, “ says Chef Carlos Madeira, Executive Chef, Portugal.

60% of operators believe that this trend is set to grow.

7. The New Sharing

The trend: From Korean BBQs to Swiss fondus, Greek mezze and Spanish tapas, this trend is about fine eating rather than fine dining. It is about food that brings people together in body and spirit.

Why it’s on the menu : A renewed appreciation for sharing food with friends and family is another post-pandemic trend that continues to grow. Diners appreciate being able to eat together with fun, tasty food that can be shared in an informal, relaxed setting.

Chef’s advantage: For chefs, this is an opportunity to create food that will be an intrinsic part of a celebration. “It’s an opportunity for us, chefs, to generously share our regional flavours, and techniques with the diners and for them to have a great experience with their loved ones,” says Chef Sherif Afifi, Executive Chef, Egypt.

54% of operators believe that this trend is set to grow.

8. Mindful Proteins

The trend : The days when protein meant meat are well and truly over. Be it for health, environmental or animal welfare reasons, diners are increasingly looking for protein alternatives.

Why it’s on the menu: Flexitarian, that is to say a vegetarian who occasionally eats meat or fish, has been a growing trend for years and today it is estimated that about one in four people identify as flexitarian.

Add to that the emergence of reducetarianism – that is to say people who consciously look to reduce their intake of animal-based foods without adhering to a vegan or vegetarian diet – and there really has never been a better time to get creative with new forms of protein.

Chef’s advantage: This trend offers a huge opportunity for chefs to use plant protein sources like beans, legumes, pulses, tofu and plant-based meat that not only reduce their environmental footprint but their costs as well.

The key is to maintain taste. “It is important that we bring flavour, richness and depth to all these dishes because when we take out the meat, people’s expectation is that you are removing the flavour, but this is not the case,” says Chef Alex Hall, Executive Chef, United Kingdom & Ireland.

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8 Modern Food Plating Trends & Presentation Styles

In the restaurant business, food plating can be critical, especially when guests are ready to post and share on social media. Our chefs curated a list of the top food plating techniques that helps to elevate the guest experience.

1. Landscape Technique

Taking inspiration from landscape gardens, this linear arrangement of food is usually kept low and long. 

3. Food on organic materials Technique

Using organic materials such as wood, slate and stone as a plating device lends a more rustic and back-to-nature feel to dishes. 

5. The Nordic Look Technique

Make ribbons or chunks of vegetables and scatter herbs on a dish to garnish for seemingly effortless style. ‘Gone Fishing’ by the Danish chef and food stylist Mikkel Karstadt is a good place to look for inspiration; follow him on Instagram

7. Bathing Technique

Bathe fish in broth or sauce. For example, these tortellini with a shellfish sauce or coquilles with chicory, truffle foam, goat cheese and shrimps.

2. Free-form Technique

Like many modern paintings, free form plating may seem carelessly strewn across a plate, but each stroke and food placement is carefully thought out to create an abstract yet intriguing “painting” on a plate. 

4. Futuristic Technique

Making use of sleek materials like metal, glass and steel, futuristic plating creates a cutting edge and futuristic plating like the example below.

6. Hide and Seek Technique

Layering adds an element of playfulness and surprise to the dish. Think a puffed rice cracker covering crab meat, thinly sliced radishes hiding a yummy sea bass tartare... 

8. Super Bowl Technique

Bowl food is a massive trend, with cookbooks and restaurants to match.

Try a more elegant styled bowl; used for smaller dishes, like starter or entremets. 

FINDING THE RIGHT PLATE

Which plate you choose can make or break your dish, says South African Chef Jack Coetzee. Try to avoid symmetry, it’s not very interesting. And you need to create some height on your plate. However, if you are blatantly going for symmetry,  then you can get away with it because it’s your intention. But the plates do look very average if you’re trying to do something and you end up with it looking symmetrical. You can follow his course on plating in our UFS Academy for a more visual explanation.

Here are a couple of take-outs he shares on the different shapes of plates you can use and their possibilities to present your food. 

Rectangular or elongated plate

Using a rectangualr plate is effective if you have lots of small little garnishes that can wind their way through the length of the plate, making it look like a garden.

Square plate

This is not the easiest shape to work with. You have to use the Rule of Thirds, which is a theory dictating how an image (in this case your plate) should be composed in order to create an aesthetically pleasing result. You basically break your plate up into a grid system of 9 block and try to avoid using the bull’s eye itself because that’s a so-called dead spot. Also try not to use any of the spots in the corners.

Round plate

These are most commonly used. The same rule applies to your grid system on this plate, except you don’t have to worry about all the dead corners. Try not to get anything in the middle unless it’s deliberately in the middle. 

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Food trends 2023

Every year we share 5 food trends on our blog. As a preview for the year 2023 to come. For the complete story, we recommend our food trend presentation, which gives a complete and structured picture of how our food and eating behaviour will change in the coming years.

Food Trend #1: Eggtastic

Next to milk ( see previous blog ), the future of ‘the egg’ also faces major changes. Eggs have always been a popular food source worldwide. Easy to prepare and a source of high-quality protein. Egg is an easy first step if one wants to eat less meat. Think of dishes like gado gado and Shaksuka, where the egg takes a leading role. The egg has a significantly smaller footprint than meat. Egg is and will continue to be an important food source. However, with the increasing importance of the protein transition, we also see more and more vegetable egg substitutes making their appearance. From scrambled tofu, egg-free mayonnaise to aqua faba, which can replace beaten egg whites. With this beaten ‘chick pea juice’, you can make plant based meringues just as you can with egg whites. On social media we see many hacks that simulate eggs in terms of nutritional value, taste and texture. One example is Kala Namak, which is a salt with a sulfur-like aroma that lends itself well to creating an egg-like flavor. Vegan egg is a major egg trend for 2023. Plant-based sunny side-ups are happily proliferating on instagram, and vegan patisserie is also on a solid rise witnessed by vegan patisserie business VG patisserie and le Corner des patissiers in Paris, for example. So eggs and mock eggs will be very relevant for the years to come.

Egg and egg substitutes continue to play an important role in current and future kitchens

Food Trend #2: Energy efficient cooking

Gas prices are skyrocketing. Consumers worldwide are taking a critical look at their own energy use and are eager to save where possible. Energy-efficient cooking will be an undeniable food trend for 2023. Shorter cooking times and preferably without gas, will become more relevant than ever. Stews that simmer for hours will become a luxury. Electric cooking will prevail in the years to come. Gas stoves will be replaced by convection hobs. But with or without a new cooktop, cooking time and energy consumption will come into play when choosing a dish. Recipes with short cooking times will become more popular, think stir-fry. Small appliances will also be chosen more often. For example, pita bread can be heated in the toaster instead of the oven. The microwave, airfryer and toaster are also preparation methods that are relatively energy-efficient if you compare them to a big oven or deep fryer. In addition, there are of course many tips such as using fewer pans, using just the right size pan, putting a lid on the pan, etc. We will see this energy-efficient perspective reflected in our choice of kitchen appliances, cookbooks, recipes but also in ready-to-eat products think of savory snacks, meals and bake-off bread.

Small, electrical cooking devices will play a growing role of interest in energy efficient 2023

Food trend 3: #Metabiome

Micro organisms are getting a bigger and bigger role in our food and drink and the way it is created. We already saw fermentation become trending in recent years because of its rich flavor and gut health. But it goes much further. In agriculture, too, their role in the soil, water and air is beginning to be increasingly recognized. Just as bacteria play a role in the guts of mammals, plants also interact with bacteria in the immediately surrounding soil. This is known as the ‘rhizosphere’. More and more agronomists and farmers are beginning to recognize the importance of healthy soil. It is recognized worldwide that we need to move toward an agriculture with fewer pesticides and herbicides that make the soil a kind of sterile. Koppert a company active in biological systems for plant health well known for ecological pest control is increasingly looking to micro-organisms. Chr Hansen also creates bacterial cultures for the rhizosphere that help plants grow better with fewer chemicals. The American Dr. Zach Busch is an advocate of health as a bigger picture. He says the bacteria on and in us, are in direct relationship with the bacteria and fungi in the soil, the air, the water and in and around plants. You could call it one big Metabioom. Which we are now beginning to become aware of for the first time, but which is going to be a major source of discovery in the coming decades with major implications for agriculture and the way we eat.

We are at the beginning of discovering the metabiome

Food trend 4# Generation texture

Gen Z and Alpha are generations just taking their first steps in the kitchen. Much of their inspiration comes from TikTok or rather Food Tok. Remarkable about these recipes are the special textures of these dishes. Be it fluffy cloud bread, crispy pasta chips or a creamy feta bake. The youngsters go for clever and creative food hacks that give ‘satisfying’ results in a short time and where texture and mouthfeel take a starring role. A great book tip for anyone not participating on TikTok is the cookbook “As cooked on TikTOK” or in Dutch “je kook het op TikTok”.

Yong generations (Z and Alpha) are super texture sensitive as many recipes on TikTik demonstrate

Food Trend 5 #Do Tofu

Tofu was invented in China more than 2,000 years ago. And although it is widespread in Asia, Westerners are still relatively unfamiliar with this super versatile food. It is often associated with vegans and dismissed as a boring meat substitute. However, those who take a closer look at tofu quickly discover that this prejudice is far from true. Tofu is a protein source on its own. It is not a meat substitute; like egg, cheese or fish, it is a protein source in its own right. Neutral in taste, available in different textures (silk, soft and firm), it is a true chameleon in the kitchen. Of course it can be processed well in Asian dishes such as the famous mapo tofu, sticky tofu or a stir fry with crunchy tofu (rolled in cornstarch). But also In Western cuisine it can be used in countless ways think about quiches, galettes, minced meat, scrambled application, in desserts and pasty like cheesecake.  When tofu is of good and fresh quality, the flavor is mild, subtle and the texture juicy. It lacks the cardboard flavor that many meat substitutes have. In addition, it is low in calories, rich in protein, cheap and it is a pure, relatively unprocessed product. It contains only water, soybeans and a little Nigari (magnesium salt). Therefore, we predict a greater future for tofu in the protein transition.

From crispy tofu to cheese cake; Tofu will have a bigger role in Western cuisine

Photo credits Pexels: Nataliya Vaitkevich, Charlotte May, Anni Roenkae, Polina Tankilevitch, Alesia Kozik, Karolina Grabowska

Numbers, Facts and Trends Shaping Your World

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Diverse Cultures and Shared Experiences Shape Asian American Identities

About six-in-ten feel connected to other asians in the u.s., table of contents.

• The making of Asian American identity and knowledge of Asian history in the U.S.
• Immigrant ties shape Asian Americans' identities and their life in the U.S.
• Asians in the U.S. share similar views among themselves and with the U.S. public on what it means to be American
• How Asians in the U.S. describe their identity
• Asian adults and the general public agree: U.S. Asians have many different cultures
• Whom do U.S. Asians consider Asian?
• A majority of Asian adults say others would describe them as Asian when walking past them on the street
• For many Asian adults, where they were born shapes friendships formed in the U.S.
• Most Asian adults are comfortable with intermarriage
• Some Asians say they have hidden their heritage
• Connections with other Asian Americans, politics and political parties
• Need for a national leader advancing the concerns of Asian Americans
• Asian American registered voters and political party
• About one-quarter of Asian adults say they are informed about U.S. Asian history
• What being ‘truly American’ means to U.S. Asians
• Fewer than half of U.S. Asians consider themselves typical Americans
• What do Asian Americans view as important for the American dream?
• Most Asian adults say the American dream is within reach, but about a quarter say they will never achieve it
• Acknowledgments
• Sample design
• Data collection
• Weighting and variance estimation
• Largest origin groups
• Educational attainment
• Immigration status
• Length of time living in the U.S. among immigrants
• Citizenship status among immigrants

Pew Research Center conducted this analysis to understand the rich diversity of people of Asian origin or ancestry living in the United States and their views of identity. The study is part of the Center’s multiyear, comprehensive, in-depth quantitative and qualitative research effort focused on the nation’s Asian population. Its centerpiece is this nationally representative survey of 7,006 Asian adults exploring the experiences, attitudes and views of Asians living in the U.S. The survey sampled U.S. adults who self-identify as Asian, either alone or in combination with other races or Hispanic ethnicity. It was offered in six languages: Chinese (Simplified and Traditional), English, Hindi, Korean, Tagalog and Vietnamese. Responses were collected from July 5, 2022, to Jan. 27, 2023, by Westat on behalf of Pew Research Center.

The Center recruited a large sample to examine the diversity of the U.S. Asian population, with oversamples of the Chinese, Filipino, Indian, Korean and Vietnamese populations. These are the five largest origin groups among Asian Americans. The survey also includes a large enough sample of self-identified Japanese adults, making findings about them reportable. In this report, the six largest ethnic groups include those who identify with one Asian ethnicity only, either alone or in combination with a non-Asian race or ethnicity. Together, these six groups constitute 81% of all U.S. Asian adults, according to a Pew Research Center analysis of the Census Bureau’s 2021 American Community Survey (ACS), and are the six groups whose attitudes and opinions are highlighted throughout the report. Survey respondents were drawn from a national sample of residential mailing addresses, which included addresses from all 50 states and the District of Columbia. Specialized surnames list frames maintained by the Marketing Systems Group were used to supplement the sample. Those eligible to complete the survey were offered the opportunity to do so online or by mail with a paper questionnaire. For more details, see the Methodology . For questions used in this analysis, see the Topline Questionnaire .

The survey research plan and questionnaire were reviewed and approved by Westat’s institutional review board (IRB), which is an external and independent committee of experts specializing in protecting the rights of research participants.

Even though the U.S. Asian population was the fastest growing racial and ethnic group in the country from 2000 to 2019 , it is still a relatively small population. According to the 2021 American Community Survey, the country’s Asian population constitutes 7% of the U.S. population (of all ages) and 7% of adults (those ages 18 and older).

Pew Research Center designed this study with these details in mind to be as inclusive as possible of the diversity of Asian American experiences. Even so, survey research is limited when it comes to documenting the views and attitudes of the less populous Asian origin groups in the U.S. To address this, the survey was complemented by 66 pre-survey focus groups of Asian adults , conducted from Aug. 4 to Oct. 14, 2021, with 264 recruited participants from 18 Asian origin groups. Focus group discussions were conducted in 18 different languages and moderated by members of their origin groups.

Findings for less populous Asian origin groups in the U.S., those who are not among the six largest Asian origin groups, are grouped under the category “Other” in this report and are included in the overall Asian adult findings in the report. These ethnic origin groups each make up about 2% or less of the Asian population in the U.S., making it challenging to recruit nationally representative samples for each origin group. The group “Other” includes those who identify with one Asian ethnicity only, either alone or in combination with a non-Asian race or Hispanic ethnicity. Findings for those who identify with two or more Asian ethnicities are not presented by themselves in this report but are included in the overall Asian adult findings.

To learn more about how members of less populous Asian origin groups in the U.S. identify, see the quote sorter based on our focus group discussions. There, you can read how participants describe their identity in their own words.

For this analysis, an additional national survey of 5,132 U.S. adults was conducted from Dec. 5 to 11, 2022, using Pew Research Center’s American Trends Panel . The survey of U.S. adults was conducted in English and Spanish. Respondents are recruited through national, random sampling of residential addresses.

Pew Research Center has conducted multiple studies that focus on Asian Americans. Previous demographic studies examined the diversity of origins , key facts , and rising income inequality among Asians living in the U.S. and key findings about U.S. immigrants. Qualitative studies have focused on what it means to be Asian in America as well as barriers to English language learning among Asian immigrants. Previous surveys have focused on concerns over discrimination and violence against Asian Americans, as well as studies about their religious beliefs . Find these publications and more on the Center’s Asian Americans topic page .

Pew Research Center is a subsidiary of The Pew Charitable Trusts, its primary funder. The Center’s Asian American portfolio was funded by The Pew Charitable Trusts, with generous support from The Asian American Foundation; Chan Zuckerberg Initiative DAF, an advised fund of the Silicon Valley Community Foundation; the Robert Wood Johnson Foundation; the Henry Luce Foundation; the Doris Duke Foundation; The Wallace H. Coulter Foundation; The Dirk and Charlene Kabcenell Foundation; The Long Family Foundation; Lu-Hebert Fund; Gee Family Foundation; Joseph Cotchett; the Julian Abdey and Sabrina Moyle Charitable Fund; and Nanci Nishimura.

We would also like to thank the Leaders Forum for its thought leadership and valuable assistance in helping make this survey possible.

The strategic communications campaign used to promote the research was made possible with generous support from the Doris Duke Foundation.

The terms Asian, Asians living in the United States , U.S. Asian population and Asian Americans are used interchangeably throughout this report to refer to U.S. adults who self-identify as Asian, either alone or in combination with other races or Hispanic identity.

Ethnicity and ethnic origin labels, such as Chinese and Chinese origin, are used interchangeably in this report for findings for ethnic origin groups, such as Chinese, Filipino, Indian, Japanese, Korean or Vietnamese. For this report, ethnicity is not nationality. For example, Chinese in this report are those self-identifying as of Chinese ethnicity, rather than necessarily being a current or former citizen of the People’s Republic of China. Ethnic origin groups in this report include those who self-identify as one Asian ethnicity only, either alone or in combination with a non-Asian race or ethnicity.

Less populous Asian origin groups in this report are those who self-identify with ethnic origin groups that are not among the six largest Asian origin groups. The term includes those who identify with only one Asian ethnicity. These ethnic origin groups each represent about 2% or less of the overall Asian population in the U.S. For example, those who identify as Burmese, Hmong or Pakistani are included in this category. These groups are unreportable on their own due to small sample sizes, but collectively they are reportable under this category.

The terms Asian origins and Asian origin groups are used interchangeably throughout this report to describe ethnic origin groups.

Immigrants in this report are people who were not U.S. citizens at birth – in other words, those born outside the U.S., Puerto Rico or other U.S. territories to parents who are not U.S. citizens. I mmigrant , first generation and foreign born are used interchangeably to refer to this group.  

Naturalized citizens are immigrants who are lawful permanent residents who have fulfilled the length of stay and other requirements to become U.S. citizens and who have taken the oath of citizenship.

U.S. born refers to people born in the 50 U.S. states or the District of Columbia, Puerto Rico or other U.S. territories.

Second generation refers to people born in the 50 states or the District of Columbia, Puerto Rico or other U.S. territories with at least one first-generation (immigrant) parent.

Third or higher generation refers to people born in the 50 states or the District of Columbia, Puerto Rico or other U.S. territories with both parents born in the 50 states, D.C., Puerto Rico or other U.S. territories.

The nation’s Asian population is fast growing and diverse. Numbering more than 23 million, the population has ancestral roots across the vast, ethnically and culturally rich Asian continent. For Asians living in the United States, this diversity is reflected in how they describe their own identity. According to a new, nationwide, comprehensive survey of Asian adults living in the U.S., 52% say they most often use ethnic labels that reflect their heritage and family roots, either alone or together with “American,” to describe themselves. Chinese or Chinese American, Filipino or Filipino American, and Indian or Indian American are examples of these variations.

There are other ways in which Asians living in the U.S. describe their identity. About half (51%) of Asian adults say they use American on its own (10%), together with their ethnicity (25%) or together with “Asian” as Asian American (16%) when describing their identity, highlighting their links to the U.S.

And while pan-ethnic labels such as Asian and Asian American are commonly used to describe this diverse population broadly, the new survey shows that when describing themselves, just 28% use the label Asian (12%) on its own or the label Asian American (16%).

The survey also finds that other labels are used by Asian Americans. Some 6% say they most often prefer regional terms such as South Asian and Southeast Asian when describing themselves.

Asian adults see more cultural differences than commonalities across their group as well. When asked to choose between two statements – that Asians in the U.S. share a common culture, or that Asians in the U.S. have many different cultures – nearly all (90%) say U.S. Asians have many different cultures. Just 9% say Asians living in the U.S. share a common culture. This view is widely held across many demographic groups among Asian Americans, according to the survey.

The view that Asian Americans have many different cultures is also one held by the general public, according to another Pew Research Center survey of U.S. adults, conducted in December 2022. Among all U.S. adults, 80% say Asians in the U.S. have many different cultures, while 18% say they share a common culture. 1

Though Asian Americans’ identities reflect their diverse cultures and origins, Asian adults also report certain shared experiences. A majority (60%) say most people would describe them as “Asian” while walking past them on the street, indicating most Asian adults feel they are seen by others as a single group, despite the population’s diversity. One-in-five say they have hidden a part of their heritage (their ethnic food, cultural practices, ethnic clothing or religious practices) from others who are not Asian, in some cases out of fear of embarrassment or discrimination. Notably, Asian adults ages 18 to 29 are more likely to say they have done this than Asians 65 and older (39% vs. 5%).

Asian adults in the U.S. also feel connected with other Asian Americans. About six-in-ten (59%) say that what happens to Asians in the U.S. affects their own lives, at least to some extent. 2 And about two-thirds (68%) of Asian Americans say it is extremely or very important to have a national leader advocating for the concerns and needs of the Asian population in the U.S.

The new survey also shows that large majorities of Asian adults share similar views on what it takes to be considered truly American. And they consider many of the same factors to be important in their views of the American dream.

These are among the key findings from Pew Research Center’s new survey of Asian American adults, conducted by mail and online from July 5, 2022, to Jan. 27, 2023. This is the largest nationally representative survey of its kind to date that focused on Asian Americans. The survey was conducted in English and five Asian languages, among a representative sample of 7,006 Asian adults living in the United States. 

Asian Americans are 7% of the U.S. population, according to a Pew Research Center analysis of the 2021 American Community Survey. Their population is diverse, with roots in more than 20 countries in East Asia, Southeast Asia and the Indian subcontinent. About 54% of the national Asian population are immigrants. The six largest origin groups (Chinese, Filipino, Indian, Japanese, Korean and Vietnamese), a focus of this survey and report, together account for 79% of all Asian Americans.

Overall, about 34% of Asian Americans are the U.S.-born children of immigrant parents, and another 14% are of third or higher generation (meaning their parents were born in the U.S. as well), according to a Pew Research Center analysis of the 2022 Current Population Survey, March Annual Social and Economic Supplement.

This survey and report focus on Asian adults in the U.S. The six largest origin groups together account for 81% of Asian adults. And 68% of Asian American adults are immigrants, according to Center analysis of the 2021 American Community Survey. Additionally, 25% are the U.S.-born children of immigrant parents and 10% are of third or higher generation, according to Center analysis of government data.

The pan-ethnic term “Asian American” emerged in Berkeley, California, in the 1960s as part of a political movement to organize the diverse U.S. Asian population. The creation of an Asian American identity was in reaction to a long history of exclusion of Asians in the country, including the 1882 Chinese Exclusion Act and a pair of Supreme Court cases in the 1920s clarifying that Asians, including South Asians, are not “free White persons” and therefore were excluded from becoming naturalized U.S. citizens. 3 Subsequently, the term was adopted by the federal government and today is the principal identity label used by media, academics, researchers and others to describe today’s diverse Asian American population.

In most cases today, someone is considered Asian or Asian American if they self-identify as such. But Asian Americans do not necessarily agree on which regional or ethnic groups from the Asian continent they consider to be Asian, according to the new survey. The vast majority of Asian adults say they consider those from East Asia, such as Chinese or Koreans (89%); Southeast Asia, such as Vietnamese or Filipinos (88%); and to a lesser extent South Asia such as Indians or Pakistanis (67%) to be Asian.

But Asian adults are split on whether they consider Central Asians such as Afghans or Kazakhs to be Asian (43% of Asian adults say they are). While about half of Indian adults (56%) say they would include Central Asians in the category Asian, fewer than half of Filipino (40%), Chinese (39%), Japanese (34%), Korean (32%) and Vietnamese (30%) adults consider them Asian.

Few Asians say they are knowledgeable about U.S. Asian history

Asian Americans have a long history in the United States. From Chinese laborers who helped build the first transcontinental railroad, to Japanese immigrants who arrived as plantation workers in what is now the state of Hawaii, to the incarceration of Japanese Americans during World War II, to Filipinos being treated as U.S. nationals while the Philippines was a U.S. territory, the Asian American experience has been a part of U.S. history.

With the passage of the landmark Immigration and Nationality Act of 1965, a new wave of immigrants from Asia began arriving in the United States, creating a new, contemporary U.S. Asian history. The Vietnam War and other conflicts in Southeast Asia brought Vietnamese and other Southeast Asian refugees to the U.S. , first with the passage of the 1975 Indochina Migration and Refugee Assistance Act and then with the Refugee Act of 1980. The 1990 Immigration Act raised immigration ceilings and set in place processes that allowed the flows of Asian immigrants, particularly of high-skilled immigrants, to continue and expand. The U.S. technology boom of the 1990s and 2000s attracted many high-skilled immigrants, particularly from India and China, to tech centers around the country.

This rich history, however, is little-known to Asian adults, according to the new survey. One-in-four (24%) say they are very or extremely informed about history of Asians in the United States, while an equal share (24%) say they are little or not at all informed.

The majority of those very or extremely informed about the history of Asians in the U.S. say they learned about this history through informal channels: internet (82%), media (76%) and family and friends (70%). In contrast, 49% learned about it from college or university courses and 39% from elementary through high school.

Immigrant ties shape Asian Americans’ identities and their life in the U.S.

Immigration experiences, connections with home countries, and how long someone has lived in the U.S. shape many Asian Americans’ identities. Among Asian adults in the U.S., immigrants are more likely than those who are U.S. born to describe their identity most often with their ethnic labels, either alone or together with the label American (56% vs. 41%).

Meanwhile, Asian immigrants are less likely than U.S.-born Asians (46% vs. 65%) to say they most often describe themselves as American in some way – whether by their ethnic label combined with American, as Asian American, or simply as American. Still, nearly half of Asian immigrants describe themselves in one of these three ways.

When it comes to identifying with the label Asian – either alone or as Asian American – immigrant and U.S.-born Asians are about equally likely to say they do so (28% and 29% respectively). Immigrant Asians are less likely than U.S.-born Asians to identify most often as Asian American (14% vs. 21%).

On the question of seeing themselves more as a “typical American” or “very different from a typical American,” Asian immigrant adults are far less likely than those born in the U.S. to think of themselves as a typical American (37% vs. 69%).

Nativity is also tied to how Asians in the U.S. develop their friendships. Those who immigrated to the U.S. are more likely to have friends who are Asian or of the same ethnicity as them than are U.S.-born Asians (56% vs. 38%).

Asian immigrants (15%) are also less likely than U.S.-born Asians (32%) to have ever hidden a part of their heritage from people who are not Asian. When asked in an open-ended question to explain why they hide aspects of their culture, some U.S.-born respondents mentioned phrases such as “fear of discrimination,” “being teased” and “embarrassing.”

Views of identity among Asian American immigrants are often tied to time spent in the U.S.

How long Asian immigrants have lived in the U.S. also shapes their identity and experiences. Those who arrived in the U.S. in the past 10 years are more likely than those who arrived more than 20 years ago to say they most often use their ethnicity, such as Filipino or Vietnamese, to describe themselves. And about two-thirds (65%) of those who arrived in the U.S. in the past decade describe their identity most often with their ethnicity’s name, either alone or combined with American, compared with 54% among those who have been in the country for more than two decades.

Roughly half (54%) of those who have arrived in the past 10 years say they most often use only their ethnicity to describe themselves, compared with just 21% of those who arrived more than two decades ago who say the same.

On the other hand, just 17% of Asian immigrants who arrived in the country in the past 10 years describe themselves most often as American, by their ethnic label combined with American, or as Asian American, while 59% of those who arrived more than 20 years ago do so.

When it comes to their circle of friends, 60% of Asian immigrants who arrived in the past 10 years say most or all of their friends are also Asian Americans, while 50% of those who arrived more than 20 years ago say the same.

And when asked if they think of themselves as typical Americans or not, Asian immigrants who arrived in the U.S. in the past decade are substantially less likely than those who arrived more than two decades ago to say they are typical Americans (20% vs. 48%).

The new survey also explored the views Asian Americans have about traits that make one “truly American.” Overall, Asian Americans and the general U.S. population share similar views of what it means to be American. Nearly all Asian adults and U.S. adults say that accepting people of diverse racial and religious backgrounds (94% and 91%), believing in individual freedoms (92% and 94%) and respecting U.S. political institutions and laws (89% and 87%) are important for being truly American.

Similarly, Asian Americans and the U.S. general population share in their views about the American dream. They say having freedom of choice in how to live one’s life (96% and 97% respectively), having a good family life (96% and 94%), retiring comfortably (96% and 94%) and owning a home (both 86%) are important to their view of the American dream. Smaller shares of Asian and U.S. adults (30% and 27%) say owning a business is important to their view of the American dream.

Here are other survey findings highlighting the diverse views and attitudes of Asian adults living in the U.S.:

• Indian adults are the most likely of the six largest Asian origin groups to say they most often use their ethnicity, without the addition of “American,” to describe themselves. About four-in-ten Indian adults (41%) say they do this. By comparison, smaller shares of Korean (30%), Filipino (29%), Chinese (26%) and Vietnamese (23%) adults do the same. Japanese adults (14%) are the least likely among the largest groups to use their ethnic identity term alone.
• Japanese adults are the least likely among the largest Asian origin groups to say they have friendships with other Asians. About one-in-three Japanese adults (34%) say most or all their friends share their own ethnicity or are otherwise Asian. By contrast, about half of all Indian (55%), Vietnamese (55%), Chinese (51%), Korean (50%) and Filipino (48%) respondents say the same.
• One-in-four Korean adults (25%) say they have hidden part of their heritage from people who are not Asian. Some 20% of Indian, 19% of Chinese, 18% of Vietnamese, 16% of Filipino and 14% of Japanese adults say they have done the same.
• Across the largest ethnic groups, about half or more say that what happens to Asians in the U.S. affects what happens in their own lives. About two-thirds of Korean (67%) and Chinese (65%) adults say this. By comparison, 61% of Japanese, 54% of Filipino, 55% of Indian and 52% of Vietnamese adults say they are impacted by what happens to Asians nationally.
• Most Asian adults among the largest ethnic origin groups say a national leader advancing the U.S. Asian community’s concerns is important. Roughly three-in-four Filipino (74%) and Chinese (73%) adults say it is very or extremely important to for the U.S. Asian community to have a national leader advancing its concerns. A majority of Vietnamese (69%), Korean (66%), Japanese (63%) and Indian adults (62%) says the same.  
• About half of Vietnamese registered voters (51%) identify with or lean to the Republican Party. In contrast, about two-thirds of Indian (68%), Filipino (68%) and Korean (67%) registered voters identify with or lean toward the Democratic Party. And 56% of Chinese registered voters also associate with the Democratic Party. 
• This finding is from a nationally representative survey of 5,132 U.S. adults conducted by Pew Research Center from Dec. 5 to 11, 2022, using the Center’s American Trends Panel . ↩
• In recent years, a major source of concern and fear among many Asian adults in the U.S. has been the rise in reported violence against Asian Americans . ↩
• For more on the history of the creation of an Asian American identity, see Lee, Jennifer and Karthick Ramakrishnan. 2019. “ Who counts as Asian .” Ethnic and Racial Studies. ↩

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• Feb 28, 2023

Russia: Magnit launches its second discount concept B1

Updated: May 5, 2023

Russian largest retail chain Magnit (owned by Marathon Group and list on MCX : MGNT, LSE : MGNT) launches its second discount format B1. The first three pilot stores were opened in Stupino, Elektrostal and Tuchkovo in Moscow region.

For this new discount project, Magnit appointed Anzhela Ryabova who has a wide spread retail experience where off discount retail at the Siberian-based store chain Baton (part of Krasny Yar).

The new format B1 will strengthen the presence of Magnit in the segment of discounters, where Magnit is represented from 2020 by the soft-discount proximity small size concept "My Price", and will allow to cover even more consumer missions. B1 are stores with a focus on a limited quality assortment at attractive prices, covering the basic needs of the consumer.

The new discount format is close to the classic discount concept and is aimed at consumers who do not accept compromises in quality, but strive for rational purchases. The range of B1 with 1,000 SKU is narrower than the soft discounters "My Price" (average of 2,500 SKUs), and own brands (private labels) in the future will occupy about 50% of the B1`s product offer.

B1 will adhere the EDLP (every day low prices) pricing strategy. But the basis of the assortment of the discount format will be products of the middle price segment with a small share of goods of the "first price".

Due to a deeper optimization of operational processes in stores and logistics, prices in B1 will be lower than in "My Price" and in "Magnit" stores. In the B1 assortment emphasis is placed on offering high-quality fresh categories, as well as fruits and vegetables. Another key category of the new format is fresh pastries: in B1 stores there will be bakeries for the production of fresh bread, buns and pies.

Another distinctive feature of B1 will be a wide offer of weight goods such as cereals, confectionery, frozen foods, seafood, etc. At the same time, a significant proportion of goods in B1 will be presented in large packages, which will also help customers optimize their spending.

The store area of B1 stores will be 330 - 400 sqm. Only pallet and boxed goods are presented, which requires additional merchandising space. In addition, the B1 layout provides wide aisles for the convenience of buyers, fast shopping and store productivity.

Another element of B1 will be the use of modern technologies in stores, such as self-service cash registers. It will test the so-called "cold rooms", separate rooms with a special temperature regime for chilled products (meat, fish, salads, dairy products). Cold rooms will allow B1 to reduce operating costs, as well as the time of personnel for laying out goods.

B1 is managed by Angela Ryabova, who joined Magnit in November 2022. Before that Ryabova headed the Krasny Yar group of companies, developing the Baton discounter successfully.

In the future, B1 will set-up a separate logistics, maximally adapted to the needs of the format in terms of speed and cost of operations. It is assumed that the first own B1 distribution center will be opened in the fourth quarter of 2023. In the near future, Magnit will open up to 15 pilot B1 stores in different configurations and types of locations in different cities of the Moscow region to test several hypotheses, operating models and business processes. After that, the company will form the optimal model of the hard discounter and will decide on scaling the format, supported by DRC .

"Discounters remain one of the fastest growing segments of the market and retain high potential for further development. We want to create a standard of "high-quality" hard discounters on the Russian market, a format that is very poorly represented in our country. Our hard discounter is a store for modern consumers who rationally approach their budget and time, but are not ready to sacrifice the quality of life," says Angela Ryabova, Director of B1.

Magnit is presented in all grocery retail formats covering basic consumer missions. The company develops a network of convenience stores for frequent purchases of basic basket goods, large-format stores (supermarkets and superstores) with a wider range for future purchases, drug stores for purchases of non-food products. The new B1 format is focused on purchasing a basic food basket for a few days and daily purchases of fresh goods, while "My Price" covers the wider needs for daily purchases of basic goods on a smaller space.

In 2022, Magnit expanded its network of soft discounters to 700 stores and in 2023 it will continue to expand this format.

Source: retail.ru

#b1 #myprice #magnit #newdiscountformat # smartdiscount #discountfoodretail #discounter #discount #foodretail #retail #drc #discountretailconsulting #retailconsulting #consulting #consultancy

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40 facts about elektrostal.

Written by Lanette Mayes

Modified & Updated: 02 Mar 2024

Reviewed by Jessica Corbett

Elektrostal is a vibrant city located in the Moscow Oblast region of Russia. With a rich history, stunning architecture, and a thriving community, Elektrostal is a city that has much to offer. Whether you are a history buff, nature enthusiast, or simply curious about different cultures, Elektrostal is sure to captivate you.

This article will provide you with 40 fascinating facts about Elektrostal, giving you a better understanding of why this city is worth exploring. From its origins as an industrial hub to its modern-day charm, we will delve into the various aspects that make Elektrostal a unique and must-visit destination.

So, join us as we uncover the hidden treasures of Elektrostal and discover what makes this city a true gem in the heart of Russia.

Key Takeaways:

• Elektrostal, known as the “Motor City of Russia,” is a vibrant and growing city with a rich industrial history, offering diverse cultural experiences and a strong commitment to environmental sustainability.
• With its convenient location near Moscow, Elektrostal provides a picturesque landscape, vibrant nightlife, and a range of recreational activities, making it an ideal destination for residents and visitors alike.

Known as the “Motor City of Russia.”

Elektrostal, a city located in the Moscow Oblast region of Russia, earned the nickname “Motor City” due to its significant involvement in the automotive industry.

Home to the Elektrostal Metallurgical Plant.

Elektrostal is renowned for its metallurgical plant, which has been producing high-quality steel and alloys since its establishment in 1916.

Boasts a rich industrial heritage.

Elektrostal has a long history of industrial development, contributing to the growth and progress of the region.

Founded in 1916.

The city of Elektrostal was founded in 1916 as a result of the construction of the Elektrostal Metallurgical Plant.

Located approximately 50 kilometers east of Moscow.

Elektrostal is situated in close proximity to the Russian capital, making it easily accessible for both residents and visitors.

Known for its vibrant cultural scene.

Elektrostal is home to several cultural institutions, including museums, theaters, and art galleries that showcase the city’s rich artistic heritage.

A popular destination for nature lovers.

Surrounded by picturesque landscapes and forests, Elektrostal offers ample opportunities for outdoor activities such as hiking, camping, and birdwatching.

Hosts the annual Elektrostal City Day celebrations.

Every year, Elektrostal organizes festive events and activities to celebrate its founding, bringing together residents and visitors in a spirit of unity and joy.

Has a population of approximately 160,000 people.

Elektrostal is home to a diverse and vibrant community of around 160,000 residents, contributing to its dynamic atmosphere.

Boasts excellent education facilities.

The city is known for its well-established educational institutions, providing quality education to students of all ages.

A center for scientific research and innovation.

Elektrostal serves as an important hub for scientific research, particularly in the fields of metallurgy, materials science, and engineering.

Surrounded by picturesque lakes.

The city is blessed with numerous beautiful lakes, offering scenic views and recreational opportunities for locals and visitors alike.

Well-connected transportation system.

Elektrostal benefits from an efficient transportation network, including highways, railways, and public transportation options, ensuring convenient travel within and beyond the city.

Famous for its traditional Russian cuisine.

Food enthusiasts can indulge in authentic Russian dishes at numerous restaurants and cafes scattered throughout Elektrostal.

Home to notable architectural landmarks.

Elektrostal boasts impressive architecture, including the Church of the Transfiguration of the Lord and the Elektrostal Palace of Culture.

Offers a wide range of recreational facilities.

Residents and visitors can enjoy various recreational activities, such as sports complexes, swimming pools, and fitness centers, enhancing the overall quality of life.

Provides a high standard of healthcare.

Elektrostal is equipped with modern medical facilities, ensuring residents have access to quality healthcare services.

Home to the Elektrostal History Museum.

The Elektrostal History Museum showcases the city’s fascinating past through exhibitions and displays.

A hub for sports enthusiasts.

Elektrostal is passionate about sports, with numerous stadiums, arenas, and sports clubs offering opportunities for athletes and spectators.

Celebrates diverse cultural festivals.

Throughout the year, Elektrostal hosts a variety of cultural festivals, celebrating different ethnicities, traditions, and art forms.

Electric power played a significant role in its early development.

Elektrostal owes its name and initial growth to the establishment of electric power stations and the utilization of electricity in the industrial sector.

Boasts a thriving economy.

The city’s strong industrial base, coupled with its strategic location near Moscow, has contributed to Elektrostal’s prosperous economic status.

Houses the Elektrostal Drama Theater.

The Elektrostal Drama Theater is a cultural centerpiece, attracting theater enthusiasts from far and wide.

Popular destination for winter sports.

Elektrostal’s proximity to ski resorts and winter sport facilities makes it a favorite destination for skiing, snowboarding, and other winter activities.

Promotes environmental sustainability.

Elektrostal prioritizes environmental protection and sustainability, implementing initiatives to reduce pollution and preserve natural resources.

Home to renowned educational institutions.

Elektrostal is known for its prestigious schools and universities, offering a wide range of academic programs to students.

Committed to cultural preservation.

The city values its cultural heritage and takes active steps to preserve and promote traditional customs, crafts, and arts.

Hosts an annual International Film Festival.

The Elektrostal International Film Festival attracts filmmakers and cinema enthusiasts from around the world, showcasing a diverse range of films.

Encourages entrepreneurship and innovation.

Elektrostal supports aspiring entrepreneurs and fosters a culture of innovation, providing opportunities for startups and business development.

Offers a range of housing options.

Elektrostal provides diverse housing options, including apartments, houses, and residential complexes, catering to different lifestyles and budgets.

Home to notable sports teams.

Elektrostal is proud of its sports legacy, with several successful sports teams competing at regional and national levels.

Boasts a vibrant nightlife scene.

Residents and visitors can enjoy a lively nightlife in Elektrostal, with numerous bars, clubs, and entertainment venues.

Promotes cultural exchange and international relations.

Elektrostal actively engages in international partnerships, cultural exchanges, and diplomatic collaborations to foster global connections.

Surrounded by beautiful nature reserves.

Nearby nature reserves, such as the Barybino Forest and Luchinskoye Lake, offer opportunities for nature enthusiasts to explore and appreciate the region’s biodiversity.

Commemorates historical events.

The city pays tribute to significant historical events through memorials, monuments, and exhibitions, ensuring the preservation of collective memory.

Promotes sports and youth development.

Elektrostal invests in sports infrastructure and programs to encourage youth participation, health, and physical fitness.

Hosts annual cultural and artistic festivals.

Throughout the year, Elektrostal celebrates its cultural diversity through festivals dedicated to music, dance, art, and theater.

Provides a picturesque landscape for photography enthusiasts.

The city’s scenic beauty, architectural landmarks, and natural surroundings make it a paradise for photographers.

Connects to Moscow via a direct train line.

The convenient train connection between Elektrostal and Moscow makes commuting between the two cities effortless.

A city with a bright future.

Elektrostal continues to grow and develop, aiming to become a model city in terms of infrastructure, sustainability, and quality of life for its residents.

In conclusion, Elektrostal is a fascinating city with a rich history and a vibrant present. From its origins as a center of steel production to its modern-day status as a hub for education and industry, Elektrostal has plenty to offer both residents and visitors. With its beautiful parks, cultural attractions, and proximity to Moscow, there is no shortage of things to see and do in this dynamic city. Whether you’re interested in exploring its historical landmarks, enjoying outdoor activities, or immersing yourself in the local culture, Elektrostal has something for everyone. So, next time you find yourself in the Moscow region, don’t miss the opportunity to discover the hidden gems of Elektrostal.

Q: What is the population of Elektrostal?

A: As of the latest data, the population of Elektrostal is approximately XXXX.

Q: How far is Elektrostal from Moscow?

A: Elektrostal is located approximately XX kilometers away from Moscow.

Q: Are there any famous landmarks in Elektrostal?

A: Yes, Elektrostal is home to several notable landmarks, including XXXX and XXXX.

Q: What industries are prominent in Elektrostal?

A: Elektrostal is known for its steel production industry and is also a center for engineering and manufacturing.

Q: Are there any universities or educational institutions in Elektrostal?

A: Yes, Elektrostal is home to XXXX University and several other educational institutions.

Q: What are some popular outdoor activities in Elektrostal?

A: Elektrostal offers several outdoor activities, such as hiking, cycling, and picnicking in its beautiful parks.

Q: Is Elektrostal well-connected in terms of transportation?

A: Yes, Elektrostal has good transportation links, including trains and buses, making it easily accessible from nearby cities.

Q: Are there any annual events or festivals in Elektrostal?

A: Yes, Elektrostal hosts various events and festivals throughout the year, including XXXX and XXXX.

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Zelenskiy calls for operational changes to Ukraine military after sacking commander

President demands ‘new level of medical support for soldiers’ as questions mount over speed of counteroffensive against Russia

Volodymyr Zelenskiy has demanded rapid changes in the operations of Ukraine’s military and announced the dismissal of the commander of its medical forces.

The Ukrainian president’s move was announced on Sunday as he met defence minister, Rustem Umerov, and coincided with debate over the conduct of the 20-month-old war against Russia , with questions over how quickly a counteroffensive in the east and south is proceeding.

“In today’s meeting with defence minister Umerov, priorities were set,” Zelenskiy said in his nightly video address. “There is little time left to wait for results. Quick action is needed for forthcoming changes.”

Zelenskiy said he had replaced Maj Gen Tetiana Ostashchenko as commander of the medical forces.

“The task is clear, as has been repeatedly stressed in society, particularly among combat medics, we need a fundamentally new level of medical support for our soldiers,” he said.

This, he said, included a range of issues – better tourniquets, digitalisation and better communication.

Umerov acknowledged the change on the Telegram messaging app and set as top priorities digitalisation, “tactical medicine” and rotation of service personnel.

Ukraine’s military reports on what it describes as advances in recapturing occupied areas in the east and south and last week acknowledged that troops had taken control of areas on the eastern bank of the Dnipro River in southern Kherson region.

Ukrainian commander in chief, Gen Valery Zaluzhny, in an essay published this month, said the war was entering a new stage of attrition and Ukraine needed more sophisticated technology to counter the Russian military.

While repeatedly saying advances will take time, Zelenskiy has denied the war is headed into a stalemate and has called on Kyiv’s western partners, mainly the United States, to maintain levels of military support.

Ostashchenko was replaced by Maj Gen Anatoliy Kazmirchuk, head of a military clinic in Kyiv.

Her dismissal came a week after a Ukrainian news outlet suggested her removal, as well as that of others, was imminent after consultations with paramedics and other officials responsible for providing support to the military.

Meanwhile on Sunday, air defence units in Moscow intercepted a drone targeting the city, mayor Sergei Sobyanin said.

Sobyanin, writing on the Telegram messaging app, said units in the Elektrostal district in the capital’s east had intercepted the drone.

According to preliminary information, falling debris resulting from the operation had caused no casualties or damage, Sobyanin said.

• Volodymyr Zelenskiy

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