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Hey you!
Like us, in 2020, you tasted insects, made your own bread, discovered veggie steaks? Great! So what’s new for 2021? Discover the 10 must-try food trends according to Whole Food Market.
Teaser: you won’t be able to resist.
Food: a major theme on the web and social networks!
Food is at the heart of our lives […] and of our feeds on social networks! On Instagram, the hashtag #food counts more than 208 million posts and shamelessly dethrones the topics of fashion, nature or friends. Some foods even become real phenomena. An example? The avocado! A real star, it is used in all sorts of ways and in hundreds of recipes. In total, it accumulated no less than 500,000 posts. On Youtube, same thing. Food is king. It is in the top 5 topics, ahead of gaming and beauty (although these are widely popular themes).
The alicament trend
Is “Foodament” a word? Yes, it is! It’s the contraction of “medicine” and “food”. Simply put, these are foods that are simply good for your health. And this includes 2 types of products: foods that are naturally healthy for the body (rich in vitamins, minerals, probiotics, fiber, antioxidants, etc.), foods that have been strengthened (Omega 3 in milk or eggs). So, specifically, which products should you add to your shopping list? Fish, turmeric, cabbage, celery, parsley, tomatoes, salsify… A great opportunity to take care of your body while testing new recipes!
The return in force of our favorite: breakfast
Long neglected, breakfast is making a comeback! No more toast nibbled in a hurry on the doorstep, no more coffee drunk almost straight from the bottle […] breakfast is back in the limelight. We take the time to savor it, as a complete meal, and not only at home. Restaurant owners are adapting. The brunch offer is expanding. Breakfast can be served at any time of the day. It’s a simple way to indulge yourself, to delight gourmets, and to fill up on vitamins with a smile.
Drink coffee […] and nibble it
Yes, you read that right! An essential part of our lives, coffee has left its traditional cup and entered our plates. It is now revisited in dishes, both sweet and savory. Tuiles with parmesan cheese and a hint of coffee, carpaccio of scallops marinated in coffee, coffee purée with scampi… Chefs are getting hold of the phenomenon. Among them? The three-starred chef, Anne Sophie Pic, with her famous coffee butter. So, for or against?
Oil comes in infinite flavors
The traditional olive oil is stealing the show with new flavors. Walnut oil, pumpkin seed oil, hemp oil, sesame oil, camelina oil, pistachio oil… There are dozens of variations and thousands of ways to revisit our classics. The bonus? Each oil has its own properties and flavors. Our little tip? Swap the traditional wine and cheese evening for an evening of oil tasting. You’ll be in for a nice surprise!
The chickpea, the absolute star
We knew it in hummus and falafels, but now it’s available in new variations. It is the darling of stars, the darling of chefs, the favorite of vegetarians. The bonus? The chickpea is available in both savory and sweet varieties. Some people have even invented an ice cream made from chickpeas, vegan, and to die for. Tested and validated!
Cannabidiol (aka CBD) as a new daily ally
Long shunned in France, CBD arrives on the second place of the podium of the most trendy foods in 2021. Recommended to soothe the body, alleviate stress and anxiety, it is used in cosmetics, sublingual oil and is gradually arriving in food. In the delicious beverages of the Season café in Paris, in chocolate bars, or in lemon pastries by chef Philippe Conticini. We’re hooked!
Spices to revisit our desserts
Basil, parsley, coriander… The classics are stealing the show! Not only are new spices coming to the forefront (Sansho berry, black garlic, wild garlic, etc…), but they are also an opportunity to reinvent the use of spices. Yes, they are now integrated into our desserts. And finally, is it so surprising? Even Top Chef dares the craziest bets. We still remember the famous test where the candidates had to imagine a dessert with mushrooms (all supervised by the chefs Régis and Jacques Marcon).
Asian cuisine makes a big comeback
Asian gastronomy is making a comeback, with its signature recipe: the bao. This small bun, steamed and stuffed, has seduced all gourmets, young and old, vegetarians or carnivores, expert evaluators or lovers of good food. The little extra? The bao can be eaten on its own, or sublimated in a recipe. And today, many dedicated brands are launching and are successful. Go and try Petit et Gros Bao, our favorite address for bao in Paris.
Cooking with a zero waste sauce
It’s no longer a scoop, consumers are more and more sensitive to the environment and the impact of their consumption. And food habits follow the tednance. Zero waste consumption is emerging. Anti-waste baskets (Too Good to Go, Phenix, etc…), anti-waste grocery stores (Nous), fridges with products that are about to expire, edible cups, books to learn how to use damaged fruits and vegetables, etc… We remember the anti-waste test of Top Chef last year in the presence of Christophe Aribert and Yann Arthus Bertrand.
Alcohol-free drinks, or almost
Here are two last trends: alcoholic drinks, declined without alcohol (wine, beer, etc…); healthy drinks, to which a bit of alcohol is added. The flagship product of this phenomenon? What is called Hard Seltzer in the United States. Alcoholic soda water. Here are some brands present in France: Fefe, Sparkling Walter, etc…. There is also a special Hard Seltzer aperitif pack on the Kol app.
