EVERY year, players in the food industry release their predictions about what people will be eating and drinking for another 365 days and beyond.
The previous year saw a rise in home cooks as a result of the lockdown, and institutions like the San Miguel Foods Culinary Center (SMFCC) noted that this will likely carry over this 2021, especially as the Covid-19 pandemic continues to rage. “With the pandemic still in our midst—allowing many the luxury of time to spend in the kitchen—the year yields a lot of home-grown specialties such as family and heirloom dishes, cooked with much love and care,” shares chef Reggie Aspiras, author of the best-selling book Notes From my Kitchen.
“Food this year will be about coming home to one’s roots. It is food from one’s home, meant to be shared. It is a tribute to one’s familial tastes and flavors. Cooking will then be all about bringing one’s personal light to the table,” she adds.
In a food forecast session over Zoom, “Food Forward: A Peek Into 2021 Food Trends,” SMFCC Culinary Services Manager Llena Arcenas listed down five food craze that will be popping up on our plates, in our homes:
Plant-based diet
THE plant-based food market is booming. With one-third of consumers choosing to actively reduce their meat consumption, the demand for plant-based innovation is growing at a rapid pace as consumers are now more open to alternative and flexitarian types of diets.
Plant-based food options have gained popularity in previous years but 2021 will be bursting with new and creative ways of using plant-based ingredients. “Such a rise in the health and wellness movement is attributable to the pandemic situation and seeping awareness for sustainability,” said Arcenas.
San Miguel Foods launched recently its Veega line of meat-free, vegetarian products made from locally produced plant-based protein ingredients. The line has been enthusiastically received by the market.
Upcycling
THERE is heightened consciousness about reducing food waste among consumers.
While this practice has been around for a while—turning fruit peels into edible candies or converting stale bread into bread pudding—the concept has taken a whole new level with consumers more proactive in creating from food waste and food manufacturers getting more involved.
Ready-to-eat food
IN the past, ready-to-eat (RTE) food was limited to sandwiches or handheld food purchased in convenience stores. Now, it is all about ready-to-eat restaurant meal kits and ready-to-cook food that carry local and global flavors, such as the San Miguel Foods Ready to Eat Frozen Food Pack line that includes Chicken Adobo, Lechon Paksiw, Chicken Karaage and Angus Beef Burgers.
More restaurants will offer meal kits, which will give consumers the experience of eating out in the comfort of their own homes. These kits will also be a creative alternative to the usual take-out and can be used as a means to ward off cooking fatigue of home cooks.
Rise of global ethnic flavors
WITH travel restrictions still in place, more consumers will turn to food this year to explore global and unconventional flavors and ingredients.
India’s spice blend Garam Masala and North African condiments and spices such as dukkah, za’atar, sumac and baharat are expected to gain popularity as home cooks try more exotic spices.
Ethnic breakfast dishes, such as the North African Shakshuka and Turkish Menemen as well as cuisines coming from the Asian Islands, Regional Chinese, South America and India will be seen more this year.
Other flavor highlights to look out for this year include Filipino barbeque, Japanese Izakaya eats, Indian Kashmiri and Modern Mediterranean.
Functional indulgence
CONSUMERS care about what they put in their bodies, even when they indulge. This year’s food and beverage options will be not only crafted to look and taste great but also created to benefit the consumers’ health and well-being.
Read full article on BusinessMirror
