The third month of the year is here and we keep you updated on the foods and drinks expected to shine for the rest of the year, which global food futurologists forecast.
It will be the year to embrace our roots while keeping an open mind to experimentation but only for meaningful indulgences and not over the top food experiences, as we all seek simplicity and ‘savouring the now’ better in life.
A continuing emphasis on the ingredients that go into food, impacting its nutrition, taste and freshness, is expected to grow this year and so seasonal, local and sustainable are themes that will stay in focus.
In India the focus on regional foods is expected to continue, with a deep dive into dishes as well as condiments from Gujarat, Kerala, Kashmir, Tamil Nadu and the Awadh area. Even within regional cuisines, experimentation with micro cuisines is likely to be explored, given the food diversity in India where food preparations change every few kilometres.
Fermentation within the Indian cuisine context is likely to gain momentum. From simple staples like idli, dosas and dhoklas to more exotic dishes like lacto fermented ice-creams are expected to evolve.
Molecular gastronomy is likely to show up on the dessert counter with plated desserts enabling chefs to serve their interpretation of a classic. More Indian millets like jowar, buckwheat, rajgira and ragi flour are likely to shine this year, making their way to the baker’s oven and showing up in cookies, crackers, brownies and pizza bases.
Internationally, Umami is expected to be the next taste profile, beyond sweet, salty, sour and bitter. Umami encapsulates moreish, savoury flavours that we love in ingredients like soy sauce, parmesan and stocks and is expected to come into its own.
In 2022 there is likely to be a wider embrace of flavour fusions that marry savoury spices and heat with sweetness. The marriage of sweet and spicy flavours has birthed a new adjective “swicy’…such mash-ups like “swicy” and “swalty” will be more common place lingo.
Consumer interest in different kinds of plant protein in their food has been growing globally. While soy, wheat and pea proteins have been some of the biggest staples of plant-based meat, many ingredients are now getting a new look.
Globally there are new foods on the block – animal free cheese, plant based milks such as potato milk, moringa, the use of sea greens and seaweed in common place foods like pasta.
It’s the time to party, to party like the 80; s is what New York Times predicts. People are veering towards things that are sweet, colourful, joyful and playful especially now. So, all those 1980s drinks are coming back with Blue Lagoons, Tequila Sunrises, Long Island iced tea and amaretto sours re-engineered with fresh juices, less sugar and better spirits under the spotlight. This year will also see the rise of the pre-bottled cocktails and a new line-up of low alcohol drinks that provide the taste and sophistication of cocktails without the buzz
Nostalgia in desserts appear to be here to stay in 2022, as in 2021. In Britain, 2022, which is the Queen’s Jubilee year is also likely to see the resurgence of the quintessential British classics such as home baking, afternoon tea and picnics! Similarly, nostalgia laden, childhood favourites such as the honeycomb-like treat ppopgi or dalgona candy (already popularised in the US by the Netflix series, Squid Game) from South Korea and Apollo straws are likely to find their way into desserts and drinks.
The Bailleys Treat Report 2022, also predicts structural, sculptural sweet treats, edible glitter for a touch of sparkle, the use of nuts and healthy ingredients and the use of sugar crystals which mimic the shapes of minerals and crystals from Mother Nature in deserts.
All of these promise for an appetizing rest of the year! And as we indulge and experiment, we also hope that we will all be inspired by the historical and cultural nature of food and its impact on our climate and sustainability, further adding to the taste of kindness and a sense of community to the food we intake.