It's always fun to predict what's going to be hot and trendy in the New Year. What will 2023 bring foodwise? Will there be a hot new flavor? Or a new fusion cuisine that everyoine will rave about? There are some definite predictions that we'll br seeing a lot of in the next twelve months.
Regular contributor Kim Severson pondered this and investigated it in todays New York Times Food section. She interviewed the best food forecasters and waded through dozens of reports and news releases. Some predictions seem grim thanks to external forces like inflation, climate change and globalism. what trends willt hese give birth to? According to Jennifer Zigler, a food an drink director for the global market research group Mintel,, simplicity , versatility escapism and resourcefulness. There will be high end Jell-o shots, , bright naturally colored fare and packaging reminiscent of the Seventies.What will be the ultimate flavor of the year? Surprisingly brine. fresh bracing marine flavors are what our palates will be craving. There will be coastal cocktails garnished with crab claws and oysters.Actor Dan Levy and host of "The Big Brunch" is making Clamato juice hot again. Another food trend is the ube a slightly nutty vanilla scented purple yam from the Philippines.It will be in everything from waffles to pina coladas. There is also going to be a snack of 2023 too.It's the crunchy , yummy chicken skins. They're gracing nachos and on their own.Chefs are using every part of the chicken thanks to rising costs. we also may be sharing food more too ,thanks to spending years apart.
There is even a food word of the year.It's regenivore , meaning a person who wants food from companies who are actively healing the planet through carbon reducing agriculture, more rigorous animal welfare policies and equitable treatment of people who grow and process food. Also look for more packaging that reduces waste.Chefs will use more climate hero foods like teff and lupin beans. There's also going to be a lot fo thrift. There will be no shame in coupon clipping. Rising energy costs will find home chefs using their air fryers, microwaves and electric kettles.Private label supermarkets will also be offering shorter menus and more value. Japanese cuisine will be shining in the New Year. other cuisines will be more Japanese adjacent meaning that chefs of that descent will be using flavors and techniques in foods that they grew up with. Kimika in New York is a prime example , marrying Italian and Japanese cuisines together. West African food is going to be popular too with suya ,a three spice flavoring becoming popularSpace food will be seen on the menu in 2023 too. Tang makes a big comeback as does free dried ice cream. even Coke comes out with a space flavored drink (think lime).
Will these trends stick til December of next year. It's hard to say. Some stay . Sone don't. Just embrace them and enjoy their flavors .
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