The year that has already arrived, therefore already poses questions at the starting blocks and market research has arrived from all over the world, on time, which have studied our habits and our desires, but also and above all our daily life. Analysis that we have summarized in 10 fundamental points, the food trends that will guide our 2022, as a window to the future.
Low Alcohol Drinks
Cocktails, but not only. In general, with this term we mean a whole macro universe of delicious drinks designed to be either free of alcohol or in any case with a particularly low percentage, such as sparkling cocktails or recipes designed with distilled spirits in the “altering” component, whether it is by nature or by chemical intervention (more and more gins dealcoholates).
There are many categories who abstain from alcohol permanently or simply try it on weekdays and 2022 is definitely the year in which they will no longer feel in difficulty in a banquet with friends. In this sector we must also consider the de-alcoholated wines that caused much discussion last year and that in 2022 promise to give more battle.
Moving on from oat, almond and coconut milk, there is a new player hitting the vegan milk alternatives industry – potato milk – demonstrating that plant-based milks are likely to continue to grow in size. popularity during 2022, true forerunners of plant alternatives to the traditional diet.
- Although potato milk could create some more doubts, at first, than the now well-known soy milk.
- This product was born, by Eva Tornberg, in 2017 when a way was found to transform potatoes into a veggie drink through a particular process.
The final liquid is in fact obtained by mixing the starting tuber with rapeseed oil, the mixture is then heated and thus a creamy and nutritious drink is born, which is then added with vegetable proteins (peas) and vitamin complexes.
More concise menus
The pandemic has taught us many things, including getting to the point faster, also due to the new importance that expectations have assumed and mirrored everything we do outside the home.
All this, combined with supply problems due to the crisis in a broad sense – from the increase in raw materials, to that of energy, passing through the decline in skilled labor in agriculture – and the new sensitivities related to ethics, has led restaurants to drastically cut their menus.
A trend that according to all analysts is here to last a while longer: more professionalism, more attention to raw materials, more quality.