What did the year bring to us on a plate?
And while no one could have predicted a global pandemic and a shortage of toilet paper, some trends for this year are still certain. What did 2021 bring to us on a plate? Much, as in the rest of life, differs greatly in gastronomy from pre-pandemic predictions.
1) Healthy cocktails
Guests are increasingly reaching for soft drinks, low-calorie alcoholic beverages and alcoholic versions of popular healthy drinks. Demand for hard seltzers has grown by as much as 519 % compared to last year. There is also an increase in the trends of non-alcoholic spirits, which are growing by 195 % from year to year. Consumers seem to be trying to turn a new leaf in 2021 by enjoying healthier drink viziers without remorse.
2) Return to comfort
Instead of chefs competing in search of new ingredients or extraordinary new dishes, in 2021 the focus shifts to a sense of balance. People just want to hang out and feel safe. Therefore, instead of being obsessed with the rare new super-seed, restaurants focus on feel good food and sincere hospitality thus fulfilling the need for comfort and warmth in these unusual times.
3) Zero-waste cooking
Protein showed the greatest fluctuation in availability and price during the COVID crisis, especially in ground beef, portioned steaks and chicken. This year, the no-waste approach to protein selection and use will be expanded, especially in restaurants (cooking from tail to nose). You can also already see more seasonal menus instead of large menus that change twice a year. The reason is the need to adjust prices and groceries availability. .
4) Immunity and health above all
Increased interest and the availability of nutrition information have created a generation of ‘sofa experts’ among consumers. The pandemic only potentiated consumer interest in a functional diet. The focus on the specific nutritional benefits of food and drink will remain. In 2021, further interest of consumers in food and beverages that strengthen immunity is expected, interest in vitamins and foods rich in probiotics increased by 7 percent.
5) The search for roots
When looking at what flavours 2021 has brought us, we must first look at what has changed during 2020. And that is the perspective and evaluation of time, place and intention. Collectively, we were forced to find comfort in places where we might not have been earlier. Quarantine has brought us a new perspective mostly in relation to what is important to us and why. In 2021, we are looking for roots and the most common question is ‘Where does this come from? Why is this here? ' Most people understand the flavours and drinks they have on offer in their bars and restaurants but behind each of these foods there are still a number of layers to explore. The location, passion and time it takes to produce a particular drink means more to the guest now than before.
6) Experimenting with spices
2021 looks like a year full of flavour. Last year consumers started looking for quick and easy ways to spice up dishes they cooked at home. Interest in homemade sauces and spices blends has increased. People are mostly more willing to experiment by cooking at home and using exotic spices and flavours. For example, sales of Piri Piri sauce, Lao Gan Ma and Za’atar, have increased.
7) Nostalgia rules
People crave anything that connects them to life before lockdown. This is seen in the products and flavours they buy. For example, sales of ice cream that remind us of the tastes of childhood jumped, which gives people a sense of comfort. It is estimated that this trend will only grow in 2021. 8) Sanitising is suddenly sexy
Health and safety should always be the main priorities of every catering facility. Communicating health and safety as one of the key messages of the brand will become a key element in the coming months as guests want to know details they have never cared about before. Disinfection is suddenly sexy! While we are moving from crisis functioning to long-term strategy mode and can more methodically adapt to the new normal, we should recognize the great opportunity in which health and safety meet the needs of branding, especially on masks, gloves, equipment and disinfectants, but also in digital marketing and web design. .
9) Mindfull food
This year has brought a rejection of capricious diets and people are more focused on a thoughtful diet. The idea is to listen as closely as possible to what your body is telling you. Whole grain carbohydrates like brown rice and quinoa are a source of essential nutrients and provide energy. A thoughtful diet will advocate the enjoyment of such carbohydrates instead of eliminating carbohydrates from the diet. Instead of giving up your favorite foods, it is more useful to learn how to include these foods in your diet in a healthy way. Also, during meals it is recommended to reduce to a minimum all digital distractions and to enjoy food in a concentrated manner.
10) Social networks (especially TikTok) will bring us even closer to the foodie community
This year, a noticeably larger number of restaurants will create more behind-the-scenes videos. It is important for people to create a connection with the restaurant, the owner, his team, especially during difficult times. People want to support small local entrepreneurs and caterers because they are the ones hardest hit by the COVID crisis. Getting to know the person behind the scenes is extremely important in that sense. For this type of content, TikTok will be the most important social network. Algorithm and ease of use combined with an ever greater need for interaction, make this application immensely attractive. And it’s a phenomenal business tool, just like the online menu on your own website. If you are still not online, we recommend Restaumatic Croatia, which will painlessly make sure that you are trendy and competitive.