Gastronomic trends – 2023: trendy food for those who are tired of constant diets

Food influences our memories, emotions, state of mind and even brain function. This year, the gastronomic industry has many surprises and discoveries in store for us.

Functional eating

This refers to a more conscious approach to daily diet and food choices. It also includes a passion for “clean” food: vegetables, fruits, diet meat, nuts, fish rich in healthy fats.

Now it is fashionable not to buy semi-finished products, but to cook independently, controlling the amount of salt, sugar and spices.

Food from childhood

A kind of antitrend to functional nutrition, as everything here is about emotions, childhood, fatty and unhealthy. Nostalgic foods are returning to restaurant menus and store shelves on the principle of “like at grandma’s” or “like at school”.

From macaroni and cheese, potato and cottage cheese casseroles to custard tubes and nuts with condensed milk, “Kolbaska” cakes and homemade “Napoleons”. It will suit the mood of those who are tired of constant diets and restrictions.

Spiced honey

Honey with added spices has been popular in the USA for several years, and this trend has reached Russia. It has already appeared in restaurants as sauces, it can also be easily prepared by yourself.

It will take:

• honey;
• hot pepper;
• herbs to taste: mint, basil or rosemary.

All this is mixed, poured with honey and stored in a transparent container. Spiced honey is poured over avocado toast, muffins, chicken, egg and herbs sandwiches, soak biscuits, add to yogurt and granola with fruit.

Buttery food compositions on a chalkboard

They are actively created by food bloggers to attract attention, as it looks very spectacular. The preparation process itself is as simple as possible. A wooden serving board is smeared with oil, and on top of it they put edible flowers, nuts, nuts, honey, jam, berries, dried fruits, herbs and greens in a chaotic order.

This type of appetizer has replaced the usual cheese and meat plates. The board is served with breads, crackers, breadcrumbs.

There are two classic types of buttery food compositions: sweet – with honey, fresh berries, dried fruit or jam – and savory – with herbs, finely chopped bacon, fried garlic or nuts.

Vegan eggs

Many plant-based protein options have become available recently, including affordable egg substitutes. These can be used to make omelettes or custard, making any dish healthier because they have less cholesterol. The vegan version has the same calorie and fat content as the traditional product. And there is only one gram less protein.

Instead of regular eggs, they use mashed bananas or ground flax seed and water, as well as applesauce, silken tofu, cornstarch, soy protein powder, and chickpea flour. Some manufacturers use algae protein, which also whips up well.

Moringa

Powder from the leaves of this tree cures depression, strengthens bones, reduces high blood pressure and normalizes blood sugar levels. It is high in vitamins and minerals including A, B1 (thiamine), B2 (riboflavin), B3 (niacin), B6, calcium and iron.

Moringa can be brewed instead of tea, and its powder is ideal for adding to nutritious shakes and smoothies.

Salt

Smoked, spicy, smoky, floral, spicy, pink, black, and Thursday salt are just a fraction of what salt can be. Various spices and savory spices are added to it – so there are Svan, garlic, ginger, citrus, aji, Provan and a million other types of the product.

Each has its own characteristics, so they can become the basis of diversity in the kitchen. New types of appetizers are already popping up in restaurants – different types of salt, bread and plain butter.

Turmeric

This spice has been used for thousands of years in Chinese and Indian medicine as a natural remedy for various ailments. It has anti-inflammatory and antioxidant properties.

Turmeric has a rich mustard color and is a perfect addition to soups, salads and meat dishes, giving them a special hue and flavor.

Sprinkle it on popcorn, add it to hummus, cappuccino or hot chocolate. It will give your dishes a new flavor. Many restaurants already have tea and coffee with the spice on their menus.

Potato milk

It leaves a low carbon footprint, is suitable for vegans and is lactose, soy, gluten and nut free. It has a creamy texture and sweet flavor, making it perfect for coffee, morning granola, cereal, toast and baked goods. It should be on store shelves and in cafes and restaurants very soon as an alternative to other types of plant-based milk.

Immersive food performances

Interactive serves, storytelling, design of the hall and facade, augmented reality, robotic waiters – everything that can evoke additional emotions. Live music and a multimedia show will accompany the serving of dishes, with changing projections that are broadcast on the walls, tables and cutlery.

There are already several restaurants in Russia offering visitors to live such an experience. The food at immersive shows becomes part of the performance. As a rule, the food is served and served in a special way.

Cognitive eating

The food we eat has an impact on memory, mood, and concentration. Due to the overabundance of information and poor memory, consumer interest in the topic of cognitive nutrition is increasing.

This means that in 2023, more people will be looking for foods and drinks that impact cognitive performance, control stress levels and optimize brain function. That means there will be even more meals with fatty fish (salmon, mackerel and trout), broccoli, blueberries, tomatoes, pumpkin seeds and whole grain products.