2022/2023
TOP FOOD &
DRINK TRENDS
The Importance Of
HEALTH FOR ALL
Over the past few years, we have seen the importance of health, no more so than with the arrival and effects of COVID-19. There is a new wave of importance for health – with many creating innovative ‘better for you’ alternatives.
Natural sweetness, grain-free flour, and salt substitutes will be popular, with reformulation to include fewer ingredients and more of them natural.
Recipe: Serves 10
TURKEY MEATBALLS
This recipe uses turkey which has a less saturated fat content than beef and is packed full of hidden veg to get those healthy inclusions into your dish.
Meatballs
1kg Turkey Mince
300g Courgette
30g Carrots
300g White Mushrooms
2 Eggs
100g Breadcrumbs
Sauce
1.6kg Maggi Rich & Rustic Tomato Sauce
1 Red Onion
100g Courgette
100g Carrot
100g Mushrooms
100ml Olive Oil
Social Media Influence
SIMPLE SUPPERS
Social media platform, Tik Tok has heavily influenced food and drink trends, with viral recipe videos being added onto menus and included in school offerings. They combine affordability, speed and minimal ingredients all favourable with consumers. This also focuses on simplified menus – a lot of choice can overwhelm – food made easy.
Recipe: Serves 10
BAKED FETA &
TOMATO PASTA
As seen on TikTok, this simple recipe with minimal ingredients is the perfect showcase for this top trend.
900g Feta
1kg Cherry Tomatoes
500g Grilled Frozen Vegetables
100ml Extra Virgin Olive Oil
30g Dried Oregano
20g Garlic Puree
750g Pasta Spirals
20g Basil Leaves
Covid Side Effects
IT'S ALL IN
THE SENSES
The pandemic created a new awareness around our senses, with side effects affecting loss of taste and smell. This has meant dishes are being taken to the next level, with strong, bold flavours to elevate a meal – sweet, sour, salt, bitter, and umami, anything to enrich customers’ sensations. We are also enjoying ‘playing with food’ – dip, dunking and handheld.
Recipe: Serves 10
TAMARIND BHEL PURI
This recipe hits all the senses - is it packed full of flavour, contains bold pops of colour, and the crisp crunch of ingredients give a great eating experience.
2 Cups of Puffed Rice
40g Red Onion - Finely Diced
80g Fresh Tomato - Diced
140g Cooked Potato - Diced
1 Bunch Coriander
40g Roasted and Salted Peanuts
1tsp Chat Masala
0.5 Cup Sev Gujarati
Salt
Tamarind Chutney (to taste)
Coriander Chutney (to taste)
Dominating Menus
NOWSTALGIA
One trend that is prominent across all categories, both sweet and savoury, is the inclusion of nostalgia. Any ingredients, flavour combinations or finished dishes that evoke feelings of comfort and familiarity are dominating menus.
It is said that in times of uncertainty, we gravitate to things that we know and love - cue nods of nostalgia. With a turbulent few years through the pandemic and now the rise of living costs, consumers are favouring those elements that are consistent and remind them of a different time.
Recipe
CRAQUELIN
CHOUX BUNS
A classic favourite filled with a mixture of nostalgic flavours – these make a great addition to an afternoon tea or a coffee shop offering.
To make the Craquelin
250g Plain Flour (140740)
250g Caster Sugar (320851)
200g Butter (350031)
Food Colouring
75g Cocoa Powder (245251)
To make the Choux Bun
600g Water
255g Butter (350031)
345g Plain Flour (140740)
9 Eggs (360310)
Pinch of Salt
Cultural Influence
FLAVOURS FROM AFAR
The cultural influence of world cuisines is growing at pace, specifically, the adoption of East Asian culture and cuisine – with the likes of Japanese, Korean, Filipino, Keralan, and Taiwanese identified as hot & emerging cuisines. With the rise of healthy eating identified as a key megatrend, cuisines such as Hawaiian are becoming more prevalent - ingredients and dish formats synonymous with a healthier diet i.e. Poke Bowl.
Recipe: Serves 4
DUCK GYOZA RAMEN
Why not try our latest Flavours from Afar recipe – a Japanese Noodle dish that works well in place of a soup. Ramen makes for a great lunch or dinner option packed full of flavour.
200g Wild Mushrooms (Cut and washed) - 601032
300g Rice Vermicelli Noodles - 176020
100g Beansprouts - 600330
100g Wye Valley Asparagus (woody end removed) - 600468
10g Micro Coriander
2 x Hard Boiled Eggs – 358401
30g Aromatic Base - 178221
10g Master Base - 178241
10g Sliced Red Chilli’s - 600340
10g Spring onion - 601110
3 Duck Gyoza
1 Carrot - 600221
1 Pak Choi – 602910
Take Control
CLOSE THE LOOP
The awareness and emphasis on sustainability are strong. The term sustainability covers many aspects including carbon reduction, plastic-waste reduction and food waste – the latter is gaining more awareness and businesses are starting to highlight ways that can help tackle the issue. In recent data captured by Lumina Intelligence, 72% of UK consumers are actively cutting down on their food waste both in and out of home.
In foodservice, we are seeing more chefs take control of their ingredients and what they do with them, looking at ways to make their models as waste-free and sustainable as possible through composting, pickling or utilising by-product.
Recipe
CAULIFLOWER CHEESE
A great way to use up every part of the vegetable – perfect as an accompaniment to a Sunday roast, tastes great and a great message for your customers.
1 large cauliflower 600161
40g butter 350110
40g plain flour 140740
500ml whole milk 356440
100g mature Cheddar, grated, plus extra for sprinkling on top 355461
30g Parmesan, grated 357660
100g Stale Breadcrumbs
10ml Olive Oil 171961
1 tsp English mustard 172240
1tsp Salt 207981
1tsp Black Pepper 189721