This is the time of year fro predictions.It's no different in th e food and drink industries. What will we be eating? What will be trending? What do we want filling our glasses. These are all big and interesting questiuons.
Regular contributor Kim Severson wrote about this in yesterday's New York Times Food section. She;s not focusing on viral Tiktok trends. There will be plenty of those to follow once the New Year starts. Instead she concentrates on studies regarding small cultural media and economic data points and watch the trends emerge. Some are reasonable and a natural progressionof some of today's most popular foods. Some seem downright nutty. Foodies and gourmands will still want and demand luxury but also the food's value too.It's not the rairity but is this food the best of its[kind will be the question we'll be most asking.Some trends make sense. Buckwheat will be the most popular grain in the New Year according to Cathy Strange , the Whole Foods Market ambassadoe of food culture. She had a foi gras terrine coated in it in a recent trip to Norway.Buckwheat will even be in hot cocoa and coating such fish as monkfush. YOu;ll see it in traditional dishes like udon noodles and possible waffles, pancakes and bread. Soup is another common food that will be the rage in the next twelve months.There is a rising interest in soups from Cambodia, Singapore and Indonesia. grocery stores will see more soups and soup starters on their shelves.
Water - which has been around forever - is also going to be a trendsetter in the upcoming year. More and more people will be pouring powders and syrups into big tumblers of water. There will even be "water sommeliers" in which a sommlier will educate people in the different waters from around the world. There will even be tastings. There will also be an interest in waste water(not what you think)This is taking the cacao water after the cocoa bean has harvested and turning into a tasty drink.Water stewardship will grow as more and more consumers look to companies to use less water in their production. A strange strend is goiung to be food flavored cocktails. Imagine taking a sip of a Waldorf salad at Manhattan;s most innovative bar Double Chicken Please. There's also a Thai beef salad at The Savory Project in Hong KOng. There's also an everything Everywhere drink that tastes like an everything bagel at the Anvil Pub and Grill in Birmingham Alabama. Also looks for florals and botanticals flavoring everything too. Cherry blossom and violet will dominate along with wildflowers in flavors.
There may be other trends in the new year The one already predicted will be interesting and fun. Everyone should try them.
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