2023, according to a report from the beginning of the year by Innova Market Insights, will bring numerous innovations in the catering and gastronomy sector, from a return to culinary traditions to experimenting with hybrid flavours, from entering the virtual world to growing attention to health and the environment.
One of the main novelties will be the return to traditions and authenticity. Primordial cuisine will be trendy, with the return of grilled cooking in restaurants around the world, from Paris, London and even in Italy, following in the footsteps of consolidated successes and a long tradition. After the pandemic and the social distancing of recent years, restaurants, inns and farmhouses today are no longer just a place to eat but become new places of sharing and culture, where people can socialize around the table and enjoy traditional dishes.
The recovery of foods forgotten in the kitchen, considered poor, is also a growing trend. Many foods that had been neglected in the past, such as ancient roots, tubers and cereals, are becoming protagonists of innovative and tasty recipes. In recent years, there has been a growing attention to healthy and sustainable food, which is now a priority also in the kitchen, leading to the creation of new plant-based foods. Foods such as tofu, seitan, tempeh and soy, rich in protein and nutrients, are a healthy and sustainable alternative to meat. These foods, derived from plants, have become increasingly popular and have also spread on restaurant menus.
In large cities, including Italian ones, urban gardens are on the rise, this phenomenon is due to the growing awareness of the need to promote a healthy and sustainable lifestyle, as well as the desire to grow fresh and zero km products.
Globalization has led to the search for one's roots and culinary traditions, with the recovery of "grandmother's" recipes and the enhancement of the raw materials of the context in which the restaurants are located. Furthermore , the rediscovery of traditional preservation techniques, such as fermentation and salting, offers new opportunities to create tasty and healthy dishes.
But not only tradition: a growing hybridization of flavors and cuisines is expected. Chefs and restaurateurs are experimenting with new combinations of ingredients, fusions of ethnic cuisines and the creation of innovative dishes that mix different flavors and cultures with a search for authenticity on the plate.
It's not just the physical world that's changing, the metaverse is also entering the food scene. More and more restaurants and venues are expected to join the virtual world, creating immersive and immersive food and beverage experiences in virtual environments. This provides an opportunity to create new dining experiences for consumers, particularly those seeking a break from the real world.
More and more, technology is revolutionizing the way people buy and consume food. E-commerce in food and beverages is growing rapidly, and consumers are becoming increasingly demanding in terms of fast delivery, product traceability and customization options.
In conclusion, 2023 is a year of returning to traditions and authenticity, experimenting with new flavors and enhancing sustainable practices.