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TREND WATCHING THE CULINARY SPACE

The 2022-2023 A/W Collection.





As the days grow shorter in the Northern Hemisphere, tastes are starting to crave something different. If you’re looking ahead to your A/W menus, here’s what’s hot for the colder months…


Hemp


Low in the THC that’s so prevalent in its relative, the benefits of consuming hemp are virtually limitless.


Rich in omega-6, omega-3 and all nine essential amino acids, it’s good for the heart and your skin while helping reduce inflammation.


In a world that’s ever more conscious of what it’s putting in its body, no wonder the next big trend looks to be hemp. Expect to find this wonder plant and its seeds in everything from burgers and salad dressings to chocolate.


Virtuous Treats

You’ll sense a running theme in this edition of culinary trend watching around healthy food habits - which makes total sense after a global health issue…


People still want to treat themselves but are looking for ways to do so without filling themselves with ultra-processed foods and low nutritional value. Keep your eyes out for pizza bases made with carrot, nutrient-rich chocolate, plant-based comfort foods and even chickpea butter.


Fermentation


The Fermentation Ingredients Market is expected to exceed more than US$ 32.1 Billion by 202. If that’s not a macro trend, we don’t know what is.


Naturally changing the structure of the food or beverage ingredients using microbes is yet another way of increasing the health benefits… and is delicious.


Sauerkraut, kefir, kimchi, kombucha, miso or pickles, whatever works best for your menu, just make sure it’s on the menu. This is one trend that’s only going to keep getting bigger.


High-Quality Alcohol


With the rise of mindful drinking, comes the desire to ensure that when you do drink, it’s only the good stuff.


Expect to see guests prepared to spend a little bit extra on premium, with provenance and sustainability key driving factors in the decision making.


To find out more about premiumisation in F+B and why it’s so important, check out our article on that very subject. <insert link here>


Good food for little ones


It’s a new dawn for the ‘kid’s menu’. Not only are children eating healthier than

ever before, but they are also far more adventurous in their tastes.


With more conversation around diversity & inclusion within schools, kids want to celebrate their own heritage through food and also try the cuisine of their peers - which is exciting news for restaurant chefs who are a little bored of chicken nuggets and fries.


Consider how you can bring about the aromas, flavours and sensations of diverse global cuisines to spice up the food on offer to your smallest guests.



Allergen-free foods


Simply allowing for gluten or dairy-free on your menu is going to look seriously outdated soon.


With laws changing around what must be declared on packaging, it is also worth keeping the top 9 allergens in mind when crafting your menus.


Hint: they are milk, wheat, soybean, eggs, fish, shellfish, peanuts, tree nuts and sesame.



Tell us your menu plans for this coming autumn and winter over at @wired.fnd



























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